For the paprika chicken with dumplings, first mix the dumpling dough. First mix the gluten-free flour with the eggs and 200 ml milk. Mix with a mixer until a malleable dough is formed. Let the dough rest.
Fry chicken breasts in oil, finely dice onion and fry as well. Dust with paprika, stir through and immediately pour water. Add salt and pepper. Cover and simmer.
Add a teaspoon of salt to the dumpling water. Cut the dumplings and put them into the simmering water. When the first dumplings float to the top, start skimming them off.
Place the finished dumplings in a bowl and keep warm. By the time all the dumplings are done, the chicken is done as well. Serve the chicken with the dumplings.