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HUNGARIAN CHICKEN AND DUMPLINGS

Category:    Chicken
Yield: 6 servings
 
      1 lg Chicken                                  For Dumplings:
      1 md Onion,chopped                       3 c  All-purpose flour
      1 tb Vegetable oil                       1 ts Salt
      1 tb Salt                                5    Eggs
      1 ts Pepper                            3/4 c  Water
     11 tb Regular paprika or 3 heaping        3 c  Sour cream
           -Tbs Hungarian sweet paprika   
 
  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.
 

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