Hungarian Chicken Paprikash Dumplings

This Hungarian Chicken Paprikash is pure comfort food drawing on generations of family tradition My grandmother always made this for special Sunday dinners and she truly believed a bowl of paprikash with featherlight dumplings could cure any mood Today my own grandkids ask for it when the weather turns cold or someone just needs a little extra love at the table

When I first tried to recreate my grandmother’s recipe I was surprised how easy it was to put this homey meal together Now it is our go to dinner for family gatherings and birthdays

Ingredients

• Vegetable oil: Brings a savory base to the onions Use a light oil for a neutral taste
• Vidalia onion: Adds sweetness and depth Always look for onions that feel heavy and have papery skin
• Whole cut up chicken with skin: Skin is key for rich broth Buy a fresh chicken and cut it at home for best texture
• Sweet paprika: The heart of the dish Pick the most vibrant red paprika you can find ideally Hungarian
• Chicken bouillon cubes: Deepens the chicken flavor Choose high quality cubes with minimal additives for clean taste
• Sour cream: Provides creamy body Use full fat for best results and check expiration dates for freshness
• Flour: Thickens the sauce Unbleached all purpose flour works well
• Lawrys seasoning salt: Adds a familiar savory boost Optional but it is my secret for that nostalgic flavor
• Eggs: Bind the dumpling dough Fresh large eggs lead to fluffier dumplings
• Water: Allows the sauce and dumplings to come together Use filtered water for cleanest flavor
• All purpose flour: Essential to classic dumplings Sift before using for the lightest texture
• Salt: Rounds out all the flavors Pick kosher or sea salt if you have it

Step-by-Step Instructions

Sauté the Aromatics:

Place oil and chopped vidalia onion in a large heavy pot Cook over medium high heat stirring often until onions turn translucent and tender but not brown about six to eight minutes Remove pot from heat and stir in sweet paprika mixing until the onions are bright orange and fragrant Paprika can burn easily so add off heat

Brown the Chicken:

Nestle cut up whole chicken pieces skin intact into onion and paprika mixture brown them lightly on all sides in batches if needed Do not crowd the pan and add extra oil by the spoonful only if the chicken starts to stick You want golden edges not dark brown

Build the Broth:

Pour enough water over the chicken to nearly cover then bring to a gentle boil Drop in chicken bouillon cubes use about one cube for each cup of water and add Lawrys seasoning salt if using Reduce the heat cover and let simmer for twenty five minutes or about fifteen to twenty minutes if using a pressure cooker The chicken should be tender and aromatic

Prepare the Sour Cream Slurry:

While chicken cooks blend sour cream water and flour together in a mixing bowl until completely smooth using a hand mixer or stand mixer No lumps should remain Set aside to bring to room temperature which prevents curdling

Finish the Sauce:

After simmering remove chicken pieces to a colander to cool Slowly pour the sour cream mixture into the hot broth whisking constantly so the flour and sour cream emulsify gently Heat until the sauce is thickened and velvety You can either return the chicken whole to the pot or debone and shred it into the sauce

Make the Dumplings:

For a double batch of dumplings bring a large pot of salted water to a lively boil Whisk eggs water flour and salt together in a mixer to make a thick but spoonable batter Using a wet spoon drop batter into boiling water by the spoonful letting each piece cook until it rises and floats about seven minutes Work in batches to prevent sticking Drain dumplings and rinse briefly to stop cooking

Serve:

Heap warm dumplings into bowls ladle over a generous amount of silky sauce and top with whole or deboned chicken pieces My favorite way is plenty of sauce over the dumplings and a few pieces of chicken for richness

Save

Sweet Hungarian paprika is the soul of this dish My grandmother insisted on using the brightest paprika she could find She always told us that the flavor of the paprikash starts in the spice and you could taste the difference in every bite I remember her letting me stir in the paprika during Sunday mornings which always made the kitchen smell inviting

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days The dumplings may soak up some sauce but a splash of broth or water will bring them back to life when reheated If you want to freeze the chicken paprikash leave out the dumplings and freeze just the sauce and chicken Dumplings are best made fresh but you can freeze uncooked dumpling batter in small containers

Ingredient Substitutions

If you cannot find vidalia onions substitute any sweet onion If sweet paprika is not available a mix of regular paprika and a small teaspoon of smoked paprika will bring a gentle warmth For a richer sauce try using Greek yogurt in place of part of the sour cream though it will not have the exact tang

Serving Suggestions

This dish is a full meal but a side of lightly dressed cucumber salad or braised red cabbage makes a beautiful contrast Sometimes I serve steamed green beans on the side to cut the richness For those who like a touch of heat sprinkle a pinch of hot paprika on top before serving

Cultural and Historical Context

Hungarian paprikash is a beloved classic that brings families together in Hungary and across Eastern Europe The tradition of serving it alongside dumplings turns a humble chicken into a feast and every cook has their own twist or secret ingredient My family keeps the Lawrys seasoning secret just like my grandmother did

Frequently Asked Questions About Recipes

→ What kind of paprika should be used?

Sweet Hungarian paprika is traditional and provides the distinctive color and flavor without too much spice.

→ Can I use boneless chicken instead of a whole chicken?

Yes, but leaving the skin on adds extra richness and flavor to the sauce.

→ Are dumplings boiled separately or in the sauce?

They're boiled separately in water, then drained before serving with the chicken and paprika sauce.

→ How can I thicken the sauce?

Combine sour cream, water, and flour, then gradually stir the mixture into the cooking broth until it reaches the desired consistency.

→ Can I freeze leftovers?

The chicken and sauce freeze well; dumplings may be frozen but can become slightly softer when reheated.