Guinea Fowl Broth with Egg Dumplings

Place the guinea fowl in a pot and cover it completely with cold water. Bring to a boil over high heat, then immediately reduce the heat to the lowest setting.

Boil, carefully skimming off the foam until it stops forming — approximately 20 minutes. Do not allow it to boil vigorously.

Cut unpeeled onions and carrots in half lengthwise. Roast on a dry skillet until brown charred spots appear.

Add onion, carrot, coarsely chopped celery stalks, pepper and salt to the pot. Simmer for 2 hours on low heat, without allowing the broth to boil.

Remove the guinea fowl and strain the broth through cheesecloth.

Remove all bones from the guinea fowl. Cut the meat into small, bite-sized pieces. Keep the skin on if desired.

Start preparing the dough for dumplings immediately after adding vegetables to the broth. Whisk a whole egg with egg yolks and semolina.

Salt it, add baking powder and melted butter. The dough should be neither stiff nor too liquid.

Cover with plastic wrap and leave at room temperature while the broth is cooking.

Finely chop the dill. Salt the strained broth and bring to a boil.

Using two wet teaspoons, quickly drop small dumplings into gently boiling broth. Cook for approximately 7 minutes.

Serve the broth with dumplings, sprinkled with dill. Place a bowl with pieces of guinea fowl separately so that each person can add it to their plate to taste.