Hungarian Chicken & Dumplings (Printable Recipe Version)

Paprika-spiced chicken and pillowy dumplings come together for a hearty, homemade dish that feels like a warm hug.

# Ingredients You’ll Need:

→ Chicken Paprikash

01 - 3 chicken bouillon cubes
02 - 2 tablespoons sweet Hungarian paprika
03 - 1 whole chicken (1.5–1.8 kg), cut up with skin left on
04 - 1 large Vidalia onion, finely diced
05 - 45 milliliters vegetable oil

→ For the Broth

06 - 3 teaspoons seasoning salt, optional (like Lawry's)
07 - 4 tablespoons plain flour
08 - 120 milliliters water
09 - 475 milliliters sour cream

→ Dumplings

10 - 1 teaspoon salt
11 - 750 grams all-purpose flour
12 - 710 milliliters water
13 - 4 large eggs

# Steps to Make It:

01 - Spoon plenty of sauce on the dumplings in your bowls, then toss the chicken pieces over the top however you like.
02 - Get a huge pot with salty water boiling. Drop chunks of that gooey dough into the water using a spoon, a little bit at a time. Let ‘em simmer for around 7 minutes till the dumpling blobs float. Drain and hit them with some warm water for a quick rinse.
03 - Throw eggs, water, salt, and flour in your stand mixer. Work it till the dough is loose, like thick pancake batter.
04 - Take the chicken out to cool off a bit in a colander. Whisk your sour cream mix into the pot of broth, a little at a time, so you don’t get lumps. You can pull the bones out of the chicken or just leave them in if that’s your thing.
05 - While the chicken’s cooking, throw sour cream, flour, and water in a bowl, then let your hand mixer do its thing until everything’s totally smooth.
06 - Pour in just enough water so chicken's almost covered. Toss in bouillon cubes and seasoning salt if you want. Let it come to a boil. Put a lid on and simmer for 25 minutes, or just 15–20 if you’ve got a pressure cooker handy.
07 - Add your chicken pieces to the pot with the onions and paprika. Sear all sides in batches so they get a nice color, throw in more oil if the pot dries up.
08 - Get that veggie oil hot in a big pot on medium-high. Drop in the onions, sweat them till they’re soft and see-through without burning. Kill the heat, dump in the paprika, and give it a big stir.

# Extra Information:

01 - Feel free to tweak flour amounts for thicker or thinner sauce and dough.
02 - Seasoning salt amps up the savoriness, but you can leave it out.
03 - Pulling the bones makes things easier, but keeping them means you’re eating the old-school way.

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