These are probably the most tender dumplings in the world - especially if you roll out the dough as thin as possible.
For the dough, sift flour and salt onto a board, make a well, beat an egg into it, add 2 tbsp. l. cold water and melted butter, start kneading the dough so that the egg mixes with the flour. Pouring hot water (incomplete glass), knead a homogeneous soft dough. Let him lie down under the film for 15 minutes.
For minced meat, peel and cut the onion into medium pieces. Fry in butter over low heat until golden brown, 10 minutes. Then cool.
Cut the chicken meat with the skin into pieces and pass it through a meat grinder along with the onions.
Roll out half or a third of the dough on a floured surface. With a round notch (moulder) or a glass, cut circles with a diameter of 5 cm from the dough.
Place a spoonful of filling in the center of each circle. Carefully pinch the edges to make a semicircle. Connect the two sharp corners and press firmly so that they stick together. Make dumplings from the rest of the dough.
Cook the dumplings in batches in a large pot of boiling salted water, stirring with a slotted spoon to keep them from sticking to the bottom. Dumplings are ready in 8-10 minutes. after re-boiling. Serve with butter.