Originally, this Polish recipe was to make egg noodles. Over the years, the recipe was altered and now it makes egg dumplings, which are served with chicken in a thick sauce.
Note to reviewers and future recipe users: There are two kinds of dumplings - one is a heavy, dense pasta-like dumpling (like this recipe) and the other is a puffy biscuit-like dumpling. These dumplings are just as they are supposed to be for a dense dumpling! - 01 Mar 2005 (Review from Allrecipes US | Canada)
We invited my 98 year-old Polish/Hungarian great-grandmother for dinner to taste the dish on a cold, wintry New England night. She found the dish reminscient of the old country though she demanded we add a significant pinch of hot Csipos paprika to the broth. It made all the difference. Also, she refused to allow to add the can of cream of chicken. All said, the dish was an utmost success. She wept over memories of the old country as she ate the dumplings one by one. Thank you for this marvelous recipe. - 10 Jan 2009 (Review from Allrecipes US | Canada)
Try this method. Reserve 2 Cups of broth for dumplings instead of water. Then roll out dough of floured board and cut strips 1" x 2" X 1/4 " and then dropping into simmering broth with the chicken. - 17 Aug 2008 (Review from Allrecipes US | Canada)