gistfile1.txt

le creuset or equivalent pot fairly critical to pull this off properly.

1 chicken - french cut into 8th's skin intact
bunch of carrots 1/2" half slices
bunch of parsley minced
4-5 m. yellow onions cut cresent
5-6 red orange or yellow sweet peppers diced fine
1/2c shredded gruyere
5-6 green onions diced
5-6 stalks celery diced
better than boullion chicken flavor <-- bomb ass shit.
thyme
good quality paprika
cayenne pepper
celery seeds
4 small or 2 large bay leaves.

dumpling dough:
2c flour
1 1/2T baking powder
1/4 tsp salt
1c whole milk
3/4 stick butter melted

preheat oven to 350, put a pan full of water on the bottom rack
caramelize the onions in your pot, do this first because it'll take a while.
remove onions to a bowl and crank the heat, add some more oil + a little butter to the pan
brown the chicken on all sides, let it sit and get a good brown, skin will release when it's good and ready do in two batches of 4 pieces, remove to a bowl to sit.
heat to low, paper towel out some fat if there's too much in the pan. begin caramelizing the red peppers.

~~~ time to make the dumplings while the peppers caramelize ~~~
whisk together dry ingredients for dumplings. in a seperate bowl whisk together the milk + butter.
add the wet to the dry.
sprinkle in half your green onions and a small handful of parsley to the dough.
mix to combine.
line a cookie sheet with parchment, sprinkle some flour on it and lay dough out in a rough cylinder.
roll out the dough in a long rectangle until it's about 1/3" thick or so.
spread the cooled caramelized onions, leaving room at the edges.
sprinkle cheese overtop.
roll it up into a long pinwheel with the parchment. make sure the seam is against a solid piece of the parchment paper.
twist the ends of the parchment and squeeze so that the middle is nice and tight against the parchment. should resemble a tootsie roll pop.
put in the oven for ~20 minutes or until a toothpick comes out clean.
give it time to cool before cutting off slices!

~~~ back to the goulash ~~~
once the peppers are amazing, add the carrots, celery, and green onions. 
readd the chicken and any juice that leaked. 
add 2 ~ 3 cups water or until the chicken is covered. 
put in a bunch of paprika (1/4c maybe? you decide)
big honking dollop of the chicken flavor (yeah it's cheating, go fuck yourself it tastes awesome)
thyme + other spices to taste.
mix it up good, make sure chicken is covered and bring to a simmer.
simmer for about 30 ~ 40 minutes until the chicken is done and the veggies tender.
remove chicken to cool, keep sauce simmering.
remove bay leaves.
if you want a thicker sauce, hit it with some corn starch slurry until it gets thick enough.
flame out, throw in the rest of the parsley.
shred the chicken and return to the sauce, leave the skin out the flavor's mostly gone by now and it's soggy.
bowl full of goulash and float a slice or two dumpling on it.