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Chicken Paprikash with Dumplings Recipe

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This recipe for Chicken Paprikash with Dumplings is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Paprikash:
1 whole chicken cut into pieces
Salt, pepper, garlic powder (to taste)
1 medium onion finely chopped
1 t. paprika
3 chicken bouillon cubes
1 C. water
1/4 C. milk
1 T flour
1/2 pint heavy whipping cream

Dumplings (this can be easily doubled or tripled)
1 egg (room temp)
1 t. salt
1/4 C. milk
1/4 C. flour (more or less)
Butter for frying
Directions:
Directions:
Paprikash:
Soak chicken in salt water for 1/2 hour.
Pat chicken dry, sprinkle with salt, pepper, garlic powder both sides.
Render chicken fat (or use canola oil) - brown chicken on skin side.
Remove chicken to plate and brown onion (about 5 mins.)
Add to pan 1 C water, bouillon cubes, paprika and chicken; bring to a boil; cover and simmer 1 1/2 hours.
Make dumplings.
Make paste of flour and milk, take chicken out of pan, add flour/milk paste - stir to thickened; reduce heat and add whipping cream. Careful to heat without boiling.

Dumplings
Beat egg with salt.
Add milk and whip well.
Add flour slowly and combine until thick batter forms.
Add dumplings slowly to boiling pot of water (use to butter knives to scoop a small amount of the batter into water - use one knife to scoop, one knife to slide the dumpling off of the other knife - periodically dips knives into boiling water so that batter doesn't stick)
Boil dumplings five mins, rinse and drain.
Fry dumplings in a frying pan with butter until brown.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
2 1/2 to 3 hours (including cooking time)

 

 

 

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