Among it's once-many ethnic enclaves, Cleveland had a Hungarian section and I lived there until I was 11, right down the street from my grandparents who were "off the boat" as they used to say.  This is basically my mother's recipe, LINK, which she got from one of my dad's friends, Irv, who was from Hungary too.  She liked his recipe the best of the handful she tried, even better than that of my paternal grandmother's. 

 

Only three main differences: 1. She covered the chicken and green pepper with some water to cook in and... 2. She didn't put the dumplings in oil when they were done and she only used the yolks of the eggs.  It helps to have a man around to stir the dumplings because you want the dough pretty rubbery and only mix in water until it is rubbery and cleans the side of the bowl.   3.  You add only imported Hungarian Paprika to the onion and oil until it looks "blood red."

 

I like it better the second day, after I let the dumplings sit in the broth.  Mmmm.   I always make extra dumplings.