Chicken Gizzard Stew with Dumplings

A truly traditional stew from chicken gizzards: long braising makes them tender and full of flavour.

1. Clean the chicken gizzards, wash them thoroughly, then cut them into smaller pieces.

2. In a pot fry the finely chopped onion glassy in the lard, then stir in the crushed garlic and the paprika – the latter quickly, so it does not turn bitter.

3. Add the gizzards and fry them for a few minutes, until their liquid cooks off and they take up the spices.

4. Add the diced tomato pepper, the tomato and the water, season with salt and pepper, then braise it tender under a lid – the gizzards demand patience, it can take even 1.5-2 hours.

5. If the liquid cooks away in the meantime, top it up with a little water so there is always some liquid underneath.

The dumplings

6. Mix the flour with the egg, the water and the salt into a thick batter.

7. Drop it into boiling salted water and cook until the dumplings rise to the surface; drain them.

8. Serve the gizzard stew with the dumplings.

Tip: It is even tastier the next day.