Prep 20 mins
Cook 45 mins
My Great-Grandma used to make this all the time.
- 1 onion, chopped
- 4 tablespoons butter
- 1 tablespoon paprika
- 3 lbs chicken pieces (can use more or less)
- 1 1⁄2 cups water
- 8 ounces sour cream
- 1⁄2 teaspoon salt
- 1 cup flour
- 2 eggs, beaten
- 1⁄4 cup milk
- 1 teaspoon salt
- Brown onion in butter. Add paprika, salt, and chicken. Cook for 10 minutes.
- Add water and simmer slowly until chicken is tender (I usually let mine simmer about 45 minutes.)
- Meanwhile, prepare the dumplings by combining all ingredients. Scrape bits of the sticky dough from a plate into boiling water (or use a dumpling maker if you have one.) Cook dumplings for 15 minutes. Rinse with cold water and drain.
- Once chicken is tender, remove it and set aside. Stir sour cream into the pot, making a thin gravy. Add dumplings and then chicken. Serve hot.
Thank you for posting this recipe! The minute I read that you make your dumplings just like my mother used to, I knew I had to try this recipe. It turned out wonderful! My DH could not stop eating it! I only used 4 pieces of skin on, bone in chicken and I ended up with just the right amount of sauce. First, I seasoned the chicken with salt and pepper and browned it in a little olive oil because I thought those brown bits in the bottom of the skillet would add extra flavor to my sauce. I removed the chicken to brown the onions. In order to cut down on the saturated fat I used about 1 Tbs. butter and 1 Tbs. olive oil. I used Hungarian sweet paprika, which I think is a must for this dish. I also used low sodium, fat free chicken broth instead of water, and I cut the salt from the recipe. I added the paprika, broth and chicken to the cooked onions. After simmering on low for 40 minutes my sauce was reduced but the chicken was not cooked so I covered the skillet and let it simmer for about 10 more minutes. I only added about 2/3 cup of real sour cream (no light stuff for this special dish) because I did not want it to over power the paprika. The dumpling just put this dish over the top. My dumplings were done in about 10 minutes. Cooking time probably depends on the size. This dish is a little too rich to eat often, but when I am looking for some real comfort food this will be at the top of my list!
What a GREAT recipe!! I used chicken thighs cuz they were on sale and they turned out awesome :) my sauce did turn out a little thinner than i expected so i added a few pinches of flour before returning the chicken to the pan. I probably could've added a few more as well but it made no difference, dinner was perfect! I also put a little chicken broth in place of some of the water, but that was just a personal preference. Thanks for the recipe!!
I followed the recipe as written and felt the dumplings were too eggy and they came apart too easily. Maybe I didn't boil them long enough. The sauce was nice but I recommend at least upping the paprika a bit and maybe more onion, just to make it more tasty. To my mind it's pretty average cause it's pretty plain but I think if you like this style of dumpling your rating will be higher.