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Hungarian Chicken Paprikash and Dumplings

Ingredients

  • 6 c all purpose flour
  • 1 tsp salt
  • oil
  • chopped onion
  • paprika
  • chicken
  • chicken bullion cubes
  • sour cream
  • water
  • Lawry's seasoning salt (if available)

Instructions

  1. If you have a pressure cooker, use it. If you don't, a regular big old pot will work just as well.
  2. Place the oil and chopped onion in a big pot. Cook over medium/high heat until translucent.
  3. Add the paprika. Mix it well.
  4. Put chicken parts in the pot and brown slightly with the onion/paprika mixture.
  5. Add water to almost cover chicken. Bring to a boil, and add chicken bullion cubes.
  6. Add the Lawry's seasoning salt (if available).
  7. Cover and simmer for 25 minutes with a regular pot, or about 15-20 minutes with a pressure cooker.
  8. While the chicken is simmering, mix the sour cream, water, and flour together with a hand mixer.
  9. When the chicken is done, remove the chicken pieces to a colander to cool.
  10. Slowly add the sour cream mixture a little bit at a time to the broth, stirring constantly.
  11. Optional: You can de-bone the chicken, or leave the pieces intact.
  12. For the dumplings: Bring a large pot of water to a boil.
  13. In a mixer combine eggs, water, and flour and salt. Mix together to form a soupy dough.
  14. When water is boiling, scrape the dough into the water a spoonful at a time.
  15. After you scrape the dough into the boiling water, they should cook for about 7 minutes.
  16. Drain and rinse the dumplings.

Notes

It makes a lot of dumplings! But that is okay, they will be gone in no time!