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  Hungarian Chicken & Dumplings
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 177
Ingredients:
1 large Chicken
1 medium Onion,chopped
1 tbsp Vegetable oil
1 tbsp Salt
1 tsp Pepper
11 tbsp Regular paprika or 3 heaping Tbs Hungarian sweet paprika
For Dumplings:
3 cup All-purpose flour
1 tsp Salt
5 Eggs
3/4 cup Water
3 cup Sour cream
Instructions:
Wash and cut up chicken, discarding excess fat. In a large pot, saute
onions in oil until limp. Add chicken, including heart and gizzard,
salt and pepper to onions. Brown chicken quickly, then add paprika.
Cover and simmer for 30 minutes or until chicken is done. Meanwhile,
make dumplings: Mix the flour, salt, eggs and water in a large mixing
bowl until smooth. Dough should be thick, but not running. Set aside
for 10 minutes. Bring 6 quarts water to a boil in a large pot.
Holding bowl with dumpling batter over water, cut teaspoon size lumps
of batter from edge of bowl into boiling water. Dip knife in the hot
water from time to time so batter won't stick to knife Stir dumplings
from time to time. Cook until the dumplings are firm and floating on
the surface of the water. Remove with a strainer or slotted spoon.
Add well drained dumplings to the cooked chicken and accumulated
juices; heat through. Stir in sour cream and mix well; do not boil
after adding sour cream. Serve immediately.

Serves 6. Submitted By RFLAN@OMNI.VOICENET.COM (RON FLANNERY) On WED,
22 MAR 95 181540 GMT
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