Chicken Paprikash And Dumplings Recipe

How to make it

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• I don't have an exact recipe.
• Use about 6-7 chicken parts depending on what you like. I use
• breasts and hips. My mother-in-law used a whole chicken cut up.
• Over medium heat, melt a stick of butter in a heavy pot like a Dutch
• oven.
• Add a chopped onion and 1-1/2 Tbsp. paprika and cook until onion is soft.
• Salt and pepper to taste.
• Brown all the chicken, then add a 48 oz can of chicken broth.
• Add more broth if you need to, to cover the chicken.
• Simmer for about an hour or until chicken is cooked completely. Remove chicken with a slotted spoon.
• In a small bowl, mix 1 cup of sour cream with 2 Tbsp. flour with a whisk.
• Mix in a small amount of the broth. (About a ladle-ful.)
• Return to pot and simmer until thickened.
• If it isn't thick enough, add more sour cream and flour.
• Do not let this boil as it might curdle. When it is to your liking, add the chicken and dumplings.
• You can make this the day before and just heat it up the following day.
• The dumplings:
• 6 large eggs
• 1 cup milk
• 2 tsp salt.
• Beat with a mixer.
• Add 4 cups of flour with 1-1/2 tsp. baking soda gradually and beat until smooth.
• It will be very sticky.
• Add the last cup of flour gradually and stop when the batter is thick and sticky but not firm.
• You should be able to pour it onto a plate.
• Have a large pot of water boiling.
• Hold the plate with about half the batter on it, and using a soup spoon, cut small amounts of batter (about 1 tsp.) off the edge of the plate into the water.
• The dumplings will get very puffy in the water, but will shrink a bit when they cool.
• When the water comes back to boil, cook, stirring gently for about 5 minutes.
• Drain.
• Repeat with the rest of the batter.