Paprika Chicken With Dumplings


This recipe for paprika chicken with dumplings was passed down from a friend of mine from college, who was from Hungary. Her mom had taught her how to make it and she learned to love it, despite her Hungarian heritage.

If you want chicken and dumplings with a kick of flavor, this is the dish for you. The paprika jumps right out to give your taste buds a big welcome.




  • 12lbs boneless skinless chicken breasts
  • 1 -2tablespoon oil
  • 4tablespoons paprika (Hungarian sweet is preferrable, yes, you can taste the difference. Substitute 1 tbsp with half-sharp)
  • 3tablespoons onion powder
  • 2teaspoons salt
  • 14teaspoon pepper
  • 32ounces chicken broth
  • 10ounces sour cream
  • 14cups water
  • 34cup flour
  • 6eggs
  • 4cups flour
  • 12cups water
  • 12teaspoon salt


  • Set a large pot of water on to boil for the dumplings.
  • 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).
  • 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.
  • 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.
  • 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.
  • 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.
  • Raise heat and boil dumplings for another 5-6 min or so.
  • 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.
  • Finally, stir the mixture into the chicken pan. Mix until consistent. Bring the sauce to a boil stirring occasionally for sauce to thicken.
  • Drain the water from the dumplings.
  • Usually, chicken and sauce are served on top of the dumplings.

Hungarian Chicken Paprikash (Chicken And Du

This is my grandmother’s version of Hungarian Chicken Paprikash. If there is food served in Heaven, I am sure this is on the menu! My grandmother was the best cook ever. She would have this hearty dish ready and we could hardly wait! Now I serve it to my grandchildren and they love it as well. Down home pure comfort food.

Blue Ribbon Recipe

This Hungarian chicken paprikash is comfort food at its finest. It’s a labor of love to prepare, but it is so worth every minute. The chicken falls off the bone. It’s creamy and the dumplings absorb the simple and delicious flavors. A delicious dinner on a cold evening.

Ingredients For Hungarian Chicken Paprikash (Chicken And Dumplings)

  • 3 Tbspvegetable oil
  • 1vidalia onion, chopped
  • 1whole cut up chicken (skin intact)
  • 2 Tbspsweet paprika
  • 3chicken bullion cubes (or more to taste; 1 per cup of water added)
  • 1 ptsour cream
  • 1/2 ptwater
  • 4 Tbspflour (or more to thicken if you like)
  • 3 tspLawry’s seasoning salt (optional, but adds flavor!)
  • 4eggs
  • 3 cwater
  • 6 call-purpose flour
  • 1 tspsalt

How To Make Hungarian Chicken Paprikash (Chicken And Dumplings)

  • 1If you have a pressure cooker, use it. If you dont, a regular big old pot will work just as well.
  • Chopped onions in a pan.2Place the oil and chopped onion in a big pot. Cook over medium/high heat until translucent. (You don’t want them brown, just tender.) Take off heat. Add the paprika. Mix it well.
  • Browning the chicken.3Put chicken parts in the pot and brown slightly with the onion/paprika mixture. (Do it in batches if you have to and add additional oil in small amounts if needed.)NOTE: I buy a whole chicken and cut it up myself. Make sure the chicken pieces you use are whole with the skin intact. It adds to the flavor.
  • Adding water to cover the chicken.4Add water to almost cover chicken. Bring to a boil, and add chicken bullion cubes (a good rule is don’t cube for every one cup of water… just eyeball it). Also, add the Lawry’s seasoning salt (if available). Not necessary, but to me, is the secret ingredient. Grandma didn’t tell us about that until we saw her add it one day! 😉 Cover and simmer for 25 minutes with a regular pot, or about 15-20 minutes with a pressure cooker.
  • Sour cream, water, and flour mixed together in a bowl.5While the chicken is simmering, mix the sour cream, water, and flour together with a hand mixer or a Kitchen-Aid mixer. Whip it very smooth and set aside.
  • Sour cream mixture added to pot with shredded chicken.6When the chicken is done, remove the chicken pieces to a colander to cool. Slowly add the sour cream mixture, a little bit at a time to the broth, stirring constantly to incorporate into the broth.OPTIONAL: You can de-bone the chicken or leave the pieces intact. I spoil everyone by skinning and de-boning it and adding it back to the sauce. Grandma always served the chicken pieces separate on a dish and whole. It is up to you how you like it. I always just went for the sauce over dumplings when I was a kid! 😉
  • Draining the prepared dumplings.7FOR THE DUMPLINGS: Bring a large pot of water to a boil. In a mixer combine eggs, water, and flour and salt. Mix together to form a soupy dough. When water is boiling, scrape the dough into the water a spoonful at a time. This is easier if you dip the spoon onto the boiling water so the dough will not stick to the spoon. After you scrape the dough into the boiling water, they should cook for about 7 minutes. When they rise to the surface, they are done. Drain and rinse.It makes a lot of dumplings! But that is ok, they will be gone in no time!
  • A spoonful of Hungarian chicken paprikash.8Serve up a big helping of dumplings and pour sauce over them. Serve with the whole chicken pieces, or if you de-bone it, it will be placed in the sauce.
  • 9One of my favorite childhood memories is triggered when I make this recipe. All of my senses come alive… truly a wonderful comforting food!


  • Flouring the meat first helps thicken the sauce.
  • Using chicken stock instead of broth provides more flavor.
  • Adding more paprika makes the dish sing.
  • Using low-fat sour cream lightens the gravy a bit, but using full-fat sour cream will give you a smoother sauce.
  • Substituting water for the milk in the dumplings gives a better texture.

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