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LOCATION: Recipes >> Chicken Casserole Recipes >> Chicken & Dumplings Casserole 17

Print this Recipe    Chicken & Dumplings Casserole 17

Hungarian Chicken and Dumplings
Yield: 6 servings

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

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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