Hungarian Chicken Paprikash with Dumplings

Follow our step-by-step guide on how to make Hungarian Chicken Paprikash with Dumplings.

1. Step 1

   In a large pot or Dutch oven, cook the diced bacon over medium heat until crisp, about 4 minutes.

2. Step 2

   Add the chopped onion to the pot and sauté until soft and translucent, about 3 to 5 minutes, stirring occasionally.

3. Step 3

   Add the chicken breasts and the can of diced tomatoes to the pot. Cover and cook over medium-low heat for 10 minutes.

4. Step 4

   Stir in the paprika, then pour in 1/2 to 3/4 cup of water and season with salt. Cover and let it simmer over low heat for 25 minutes.

5. Step 5

   After 25 minutes, remove the lid and cook for an additional 5 minutes to thicken the sauce.

6. Step 6

   Transfer the chicken to a plate and keep warm. In a small bowl, mix the sour cream with 1 teaspoon of cold water until smooth. Stir this mixture into the pot until the gravy is evenly colored and smooth.

7. Step 7

   Return the chicken to the pot, cover, and let it simmer on low for another 30 minutes.

8. Step 8

   Meanwhile, in a bowl, combine the flour and salt. In a separate bowl, mix the egg and water together. Gradually add the flour mixture to the egg mixture, stirring until the dumpling batter is very thick and can break from a spoon.

9. Step 9

   Bring 2 quarts of water to a boil in a large pot, adding 2 teaspoons of salt.

10. Step 10

    Drop 1/2 teaspoon of the dumpling batter into the boiling water. The dumplings will rise to the surface in about 1 minute; boil for an additional 5 minutes. Use a slotted spoon to transfer the dumplings to a bowl. Repeat until all the batter is used and the dumplings are cooked.

11. Step 11

    Mix 1 teaspoon of butter with the cooked dumplings, then add them to the chicken mixture in the pot and allow to heat through.