Peel and finely dice the onion and garlic. Wash, clean and chop the chilli. Heat 2 tablespoons of oil, fry onion and garlic for about 5 minutes. Add tomatoes and stock. Chop the tomatoes with a spatula.
Bring to the boil and simmer for about 10 minutes. Season to taste with salt, chilli and sugar. Wash oregano, shake dry, pluck leaves from stalks and chop.
For the dumplings, boil 250 ml water. Mix flour and 1/4 teaspoon salt. Add boiling water and stir to a smooth dough. Stir in cheese. Heat 4 tablespoons of oil in a frying pan in portions. Use 2 tablespoons to cut approx. 20 dumpling dumplings from the dough and fry them in portions in the hot oil for approx. 5 minutes while turning.
Season the soup with oregano except for something to sprinkle on top. Arrange soup and dumplings and sprinkle with oregano.