Chicken Paprikash with Dumplings

This recipe was automatically translated from Romanian. View original here
Chicken Paprikash with Dumplings

The food that made my husband wipe the plate with bread, and that after he asked for an extra portion!

I used to look at the paprikash recipe in various variants, this one seemed more interesting and complete - and it was really extraordinary. I recommend you to try the sauce, the dumplings, they are all perfect and in their place.


Chicken meat
1 kg
I put boneless and skinless thighs
White onion
3 pieces
Red peppers
1 piece
if they are smaller peppers put 2 pieces
Garlic cloves
5 pieces
1 tbsp
sweet or hot
Laurel leaves
2 pieces
Sunflower oil
50 ml
2 pieces
for dumplings
White flour
3 tbsp
+ flour for dumplings, see the recipe steps
Sour cream
200 g
1 tbsp
+1.5 teaspoon for dumplings
Ground black pepper
0.25 tsp
salt and pepper to taste
Fresh parsley
2 tbsp

Step by step


Heat the oil well in a pan and brown the pieces of meat on both sides.


Put them in a saucepan or saucepan and set aside.


In the pan and the oil in which the pieces of meat were browned, add the chopped onion (not very small) - mix and cook for 2-3 minutes.


Then add the julienned pepper and finely chopped garlic, mix and leave for another 3 minutes.


After this time put the paprika - mix and leave for 1 minute to harden - no more!


Then add 1 glass of water to the pan, stir.


Pour the composition from the pan over the meat in the pan.


Add the bay leaf and enough water to cover the meat - not too much fish.


Put on the fire and when it starts to boil, turn the heat to low and leave for 40-50 minutes, or until the meat is ready (if you put them / chicken, boil more, as needed).


The sauce decreases after boiling, so it should.

If you put too much water, it will be harder to thicken the paprika, not even water.


Now we make the dumpling dough quickly.

In a deep plate beat the 2 eggs and add a little salt.


Add the flour until you get a slightly thicker dough than the pancakes - about like a thick cream.

Mix well with a fork or fork so that they are not lumpy.


With a spoon, take a little of this dough and put it in the meat pot.

Do not stir immediately after each - after you have put all the dough, let it simmer for about 2 minutes, then mix.


Do not boil them for more than 5 minutes, no need.


Mix the cream with 3 tablespoons of flour and a few tablespoons of water.


Add it to the food after the dumplings have boiled, stir and let it boil for another 2-3 minutes - until it starts to thicken.


For me, the paprika didn't seem thick enough - I dissolved 2 tablespoons of flour with a little water and added it to the food. Let it boil a little longer until we see that it is of the consistency we like.


Season with salt, you can add a little ground pepper and chopped parsley.

Stir and turn off the heat, let it penetrate under the lid for 10-15 minutes.


And ready, serve - don't forget that the tastiest thing is to eat it with bread soaked in sauce :)

I think a polenta would fit well here.

Good appetite!

Quantity: 2 kg (6-8 servings)
Prep time: 60 min
Difficulty: intermediate
Ready in: 60 min
Publish date:

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