Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Amazing Hungarian Chicken Paprikash With Dumplings Recipe
    Lost? Site Map

    Amazing Hungarian Chicken Paprikash With Dumplings

    1/1 Photo of Amazing Hungarian Chicken Paprikash With Dumplings

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Danny P's Note:

    This recipe has been passed down in my Hungarian family for generations and perfected. I now use boneless chicken despite bone-in being the tradition. I think it makes it a little more friendly without losing any taste.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    For chicken and sauce

    For the dumplings


    1. 1
      Set a large pot of water on to boil for the dumplings.
    2. 2
      De-fat, and tenderize chicken. Cut into bite-sized pieces. With oil, brown chicken in a large pan on medium-high heat (6-10 min).
    3. 3
      Add paprika, onion powder, salt, pepper, and chicken broth to the chicken in the pan. Stir them to mix. Bring to a boil and then lower heat to simmer and put a lid on and let simmer for 25 minute.
    4. 4
      In a container with a lid (tupperware is good) mix water, flour and sour cream for the chicken. Shaking the mixture aggressively is the best way to ensure a smooth mix. Set aside mixture for later.
    5. 5
      While chicken is simmering, mix all ingredients - eggs, flour, water, and salt - for the dumplings together in a mixing bowl. It should be a pretty thick, dry mix when you are done. If it's too gooey, add small amounts of flour until it is more dry.
    6. 6
      With water boiling, turn down the heat to low. Tip the mixing bowl until the dumpling dough rests at the edge. Using a dull knife (butter knife), slice the dough from the lip of the bowl into small blobs and into the pot. Continue this process until all of the dough has been used. This process takes about 3-5 minute Dipping the knife occasionally into the boiling water will prevent dough from sticking to it.
    7. 7
      Raise heat and boil dumplings for another 5-6 min or so.
    8. 8
      Meanwhile, the chicken should be about done simmering. Using a spoon, draw some of the chicken sauce and put it into the sour cream/flour/water mixture that you had set aside. This is important to prevent sour cream from curdling. Put the lid on and shake the mixture once more. There should be no flour or sour cream chunks in the mixture.
    9. 9
      Finally, stir the mixture into the chicken pan. Mix until consistent. Bring the sauce to a boil stirring occasionally for sauce to thicken.
    10. 10
      Drain the water from the dumplings.
    11. 11
      Usually, chicken and sauce are served on top of the dumplings.

    Ratings & Reviews:

    • on July 29, 2012


      We thought this meal was very good. I wasn't overly enthused with the dumplings, preferring my normal spaetzle recipe but I felt the sauce and the chicken was very tasty. I made a couple changes: I used 2 small/medium onions, sliced top to bottom and one tablespoon of onion powder in place of the onion powder otherwise called for and I substituted 1 tbsp of smoked paprika in place of one of the tbsps of paprika. I'm not sure what Chefbs was talking about when he said it needed almost a total rewrite. I didn't think it was bland nor did I find the sauce "wall paper [glue] consistency". I

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 25, 2011

      My wife tried to surprise me with one of my favorite Hungarian dishes of all time. When I came home I had questioned this recipe big time and found this particular recipe a bit bland, pale and unexciting!!! I did not want to throw it away and the Chinese restaurant was closed due to the holiday. Thank God I am a chef and know how to fix recipes like this one. I had to start out by caramelizing onions and adding more Hungarian paprika paste. It took quite a bit of salt and fresh ground pepper to bring it to life. A bit more chicken stock and sour cream to thin it out a
      little so that it did not have that wall paper consistency. I am not trying to be mean or rude but I almost had to remake the whole dish over to make it palatable.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 05, 2011


      A true Hungarian type paprikash. The only change was to use sliced onion instead of the onion powder. Will make this again!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (16)


    Nutritional Facts for Amazing Hungarian Chicken Paprikash With Dumplings

    Serving Size: 1 (477 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 546.1
    Calories from Fat 150
    Total Fat 16.7 g
    Saturated Fat 6.5 g
    Cholesterol 213.4 mg
    Sodium 1290.9 mg
    Total Carbohydrate 62.3 g
    Dietary Fiber 3.6 g
    Sugars 2.5 g
    Protein 34.4 g

    Ideas from


    Over 475,000 Recipes Network of Sites