| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Eggs, Dairy |
Hungarian |
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
|
Chicken |
| 1 |
|
Onion, chopped |
| 1 |
T |
Vegetable oil |
| 1 |
T |
Salt |
| 1 |
t |
Pepper |
| 11 |
T |
Regular paprika or 3 heaping |
|
|
Tbs Hungarian sweet |
|
|
paprika |
|
|
For Dumplings: |
| 3 |
c |
All-purpose flour |
| 1 |
t |
Salt |
| 5 |
|
Eggs |
| 3/4 |
c |
Water |
| 3 |
c |
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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