Chicken
and Dumpings (Csirke Paprikas with Dumplings)
Ruth Gluck
Preparation time: 1 to 1-1/2 hours
1 medium onion, sliced very fine
Shortening
4 pounds cut-up chicken
4 cups water
Salt and pepper, to taste
Paprika, to taste
3 tablespoons flour
1/2 cup water 2 cups flour
3 eggs
Salt and pepper, to taste
Paprika, to taste
Boiling water in kettle
1 teaspoon salt
Sauté onion. Add cut-up chicken and
the 4 cups of water.
Add salt, pepper, and paprika and cook slowly
over medium heat until chicken is tender, 30 to 40 minutes. Make
a paste of the flour and the 1/2 cup water. Pour over chicken
and let come to a boil for 1 minute,
For the dumplings: Mix the flour and eggs,
add salt, pepper, and paprika, and enough water to make a soft
batter. Beat well. Have boiling water with 1 teaspoon salt ready.
Dip a teaspoon into the hot water to prevent sticking of batter.
Then drop the batter, 1/2 teaspoonful at a time into the boiling
water. Cook until tender, Place in colander, rinse with warm water.
Put dumplings over the chicken.
Serves 6 to 8.
