Chicken Paprikás

I have been asked for my tasty chicken paprikás recipe. It's so simple a dish I cannot claim ownership – the one I learned from my grandfather is not really any different from June Meyer's excellent version here. I usually serve it with simple dumplings:

• two flour
• two eggs
• some water (half a cup? more?)

Mix in a bowl with enough water to make a medium-sticky dough. Using a large pot of well salted boiling water, cut dumplings with a spoon directly from the bowl (it will come off easily in the water). I usually do this in two or three batches, skimming them out so they are varying levels of chewy.