Polish chicken and dumplings my WAY

I love chicken and dumplings, and always have.  If I see it on a menu I order it.  My problem is "I have never made chicken & dumplings that I like." (9 out of 10 times it good, very good, but not what I am looking for.  I am very critical of my chicken & dumplings. I am always looking for the perfect dumpling recipe. The soup stock I can make, it's  the dumplings. I like the heaver, dense dumpling.  My hunt for that perfect dumpling continues!

        Dumplings

British / Irish  typically make dumplings from flour, fat and a leavening agent, and flavor them with spices or herbs. The dumplings are boiled or steamed and served in a stew or soup. In Italy, ravioli is made from a flour dough that is cut into squares and filled with meat or cheese and boiled, myself I love the Italian gnocchi, I am crazy for gnocchi, my favorite. Gnocchi  are small dumpling made from potato & flour that is boiled and served with a sauce, gravy or pesto. I love a roasted tomato pesto with my gnocchi and love to add gnocchi to soup.   
Then the popular American dish chicken and dumplings,  pieces of dough boiled in a chicken-based soup. Scandinavian, northern Europe cooking often uses potato dumplings, or  flour dumplings.. In German / Hungarian cooking, a variety of dumplings can be found, German spatzle (a small, boiled dumpling made from egg and flour) to sweeter dumplings made by wrapping fruit in a dough and baking it.  I love dumpling,  lets see what I can do today.  

I just found a recipe on line for  Polish Chicken and Dumplings   Making it my own..

  

• 1 (3 pound) chicken I used 6 leg quarters
• 1 onion, chopped
• 3 stalk celery, with leaves and  5 carrots (optional) most people don't put carrots in. I DO!
• 1 tablespoon garlic or several fresh chopped and saute pieces 
• 1 teaspoon whole allspice
• 1 teaspoon dried basil , 1/2 teaspoon thyme (I use fresh basil) big handful chopped.
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 3-4 teaspoon to taste of bouillon if needed or a cartons of chicken stock
  
  I like to Roast my chicken pieces w/ salt and pepper on a cookie sheet for 30-40min this will make a deep rich stock, I also roast the carrots, onions and celery and garlic along with the chicken.  When chicken is done, place in a pot, dutch oven, and fill with water, Bring to a boil. Reduce heat, and simmer for approximately 1.5 hrs. 
  
  Remove chicken from broth, and remove bones. Return broth to pan, stir in veggies  and continue simmering. Set chicken aside to cool.  
  
  

DUMPLINGS: This makes a lot of dumplings.. and it's all about the dumplings.

• 4 eggs
• 2 tablespoons olive oil
• 1 tablespoon salt
• 1 teaspoon black pepper
• 2 cups water
• 4 cups all-purpose flour
  OOPS almost forgot, I put some fresh thyme and fresh basil in my dough.
  
  Stir  eggs,  oil, 1 tablespoon salt, and 1 teaspoon pepper with 2 cups water. Add flour, and stir, mix well. Use large spoon and knife, scoop a spoonful of the dough and cut small pieces into the broth. Use all the dough and you will have lots of dumplings. Stir, cover, and simmer for about 15 minutes. 
  
  TIME to add the chicken!! ENJOY