Vegetarian Hungarian Paprikás (Vegetable Stew With Dumpli - cooking recipe

Ingredients

Dumplings
2 eggs
sea salt, to taste
6 -7 tablespoons whole wheat flour (or more, the consistency has to be a little bit thicker than sour cream)
Stew
1 big carrot, sliced
2 onions, chopped
4 capia bell peppers, chopped
1 (400 g) can peeled tomatoes (for the lazy ones, like myself -- )
2 tablespoons whole wheat flour, dissolved in 1 glass of cold water (add flour first, then pour water over it)
1 bunch parsley, chopped
1 teaspoon ground pepper
1 tablespoon sweet paprika
1/2 teaspoon hot paprika
2 tablespoons oil
sea salt, to taste
2 bay leaves

Preparation

Dumplings:
Fill one pot with water and bring to a boil.
Whisk the egg whites until foamy.
Add egg yolks and salt.
Sprinkle one tbsp of flour at a time over the whisked eggs and incorporate.
When the consistency is creamy you're done.
Now the cooking part:
Place a glass filled with cold water right beside you.
Take about 1/2 tbsp of dough and slowly place it in the boiling water. The dough will slip off the tablespoon. Don't fill the whole tablespoon because the dumplings will double their size.
Dip the tablespoon in the glass with cold water.
Repeat the process.
Cover with a lid and let them boil over medium heat for 10 minutes.
When ready, remove from heat and leave them in the pot until you finish the stew.
Stew:
Heat the oil in a large saucepan.
Add chopped onion. Saute for 2-3 minutes.
Add chopped peppers and sliced carrots.
Add salt, pepper.
Pour over 1/2 cup of water. (just enough to cover all ingredients).
Cover with a lid and cook for about 10 minutes over medium heat.
Add chopped tomatoes, bay leaves and hot and sweet paprika.
Cook for another 10 minutes.
Add dissolved flour and stir for 2 minutes until incorporated.
Remove from heat and add chopped parsley.
Add dumplings and stir.
Serve!