Fuzi

Method

Make a soft dough by combining flour, eggs, salt and water, kneading until smooth and elastic. Let rest for 30 minutes covered. Roll out thinly on a floured surface and cut into small pieces roughly 2-3cm square, slightly irregular in shape. Melt butter in a large pot and sauté diced onions until golden, then add smoked paprika and black pepper. Pour in the stock and bring to a simmer. Add the fuzi pieces gradually to the boiling stock, stirring frequently to prevent sticking. Simmer for 8-10 minutes until the fuzi are tender and have absorbed most of the liquid. The dish should have a thick, soupy consistency. Serve hot with grated Parmesan cheese sprinkled on top.