I have this recipe that was from an old Hungarian cookbook that I have had for years. I didn’t have the original cookbook but I had a copy of the page from the book that someone gave me. It is a wonderful recipe. It’s very comforting and filling! I usually serve it with green beans. Here is how I make it.
There is a lot of steps, but I promise it is worth it!
For the Chicken:
- 1 Large chopped onion
- 4 T Butter
- 2 T Paprika
- 1 t Pepper
- 1 t Salt
- 5 Chicken Breast or Thighs Cut into big chunks
- 1-1/2 C Water
- 1/2 Pint Sour Cream
For the Dumplings:
- 3 Eggs
- 3 C Flour
- 3 T Sour Cream
- 1 t Salt
- 1/2 C Water
I’m a large skillet, Sauté the onions in butter. Add Salt, Pepper and Paprika. Cook until soft.
This is my absolute favorite Paprika! Sadly, I only had a couple of tablespoons left. I like a little more then the recipe calls for, but at least I had just enough.
Once the onions are soft, add the chicken. A lot of people use chicken thighs in this recipe, I prefer to use chicken breast.
Add water and place lid on pan, let simmer until chicken is tender.
While this is happening, prepare the dumplings! The dumplings or as I like to call them, doughy balls of goodness, are the best part of this dish, in my opinion. Bring a large pot of salted water to boil while mixing the dough.
In a large bowl, add flour and make a well and add the rest of the dumpling ingredients.
Mix all together until you get a thick, sticky dough.
Scoop out a spoonful of dough at a time. I use a cookie dough scoop, they come out to be just the right size. Drop into boiling water.
When they float to the top, they are done. this only takes a few minutes. They also puff up.
After they float to the top, scoop them out with a slotted spoon and place them in a bowl until the chicken is ready.
Back to the chicken. It should be tender by now. Scoop out the chicken with a slotted spoon and set aside.
Here’s a tip to get smooth sauce. Put the sour cream in a small bowl and add some of the hot liquid to the sour cream to warm up the sour cream a little.
Stir until creamy.
Add the mixture to the pan and whisk on low heat.
The last step is to add the chicken and the dumplings back into the sauce. Let it simmer for a little while on the stove. The starch from the dumplings will eventually thicken the sauce. Enjoy!
If you end up making a large batch, this recipe freezes very well.