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Hungarian Chicken and Dumplings


  • 1 lg chicken
  • 1 md onion, chopped
  • 1 tb vegetable oil
  • 1 tb salt
  • 1 ts pepper
  • 11 tb regular paprika or 3 heaping Tbs Hungarian sweet paprika
  • 3 c all-purpose flour
  • 1 ts salt
  • 5 eggs
  • 3/4 c water
  • 3 c sour cream

Yield: 6 servings. Wash and cut up chicken, discarding excess fat. In a large pot, saute onions in oil until limp. Add chicken, including heart and gizzard, salt and pepper to onions. Brown chicken quickly, then add paprika. Cover and simmer for 30 minutes or until chicken is done. Meanwhile, make dumplings: Mix the flour, salt, eggs and water in a large mixing bowl until smooth. Dough should be thick, but not running. Set aside for 10 minutes. Bring 6 quarts water to a boil in a large pot. Holding bowl with dumpling batter over water, cut teaspoon size lumps of batter from edge of bowl into boiling water. Dip knife in the hot water from time to time so batter won't stick to knife Stir dumplings from time to time. Cook until the dumplings are firm and floating on the surface of the water. Remove with a strainer or slotted spoon. Add well drained dumplings to the cooked chicken and accumulated juices; heat through. Stir in sour cream and mix well; do not boil after adding sour cream. Serve immediately. Serves 6.

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