Cut the meat from the bones. In cold water put the bones and chicken skin, add a piece of ginger and a whole peeled onion. Put to boil the broth. Once the water boils, remove with a slotted spoon foam, to add salt to the broth. Reduce heat and cook for about 20-30 minutes. After catch from the broth bones and skin, onion, ginger and add the "Reginetta". The pasta ready to shift into a separate bowl (cover with lid).

Gnocchi chicken meat finely chopped, add green onion, egg, season with salt and a mixture of \'five spices\'. Knead homogeneous stuffing.

In a small saucepan, boil the water. Two teaspoons dipped in cold water, then one spoon to scoop up the mince, the second is to squeeze the top to get a nice, smooth dumpling.

Give Kletsk sliding into boiling water, move the spoon in cold water and use them again to begin forming the next dumpling. Ready to put dumplings on plates, add reginette and pour in the stock. It turns out very tasty.