Now look people, this is amazing! Okay, so try it and I promise you will love it!

Easy enough, I doubled the paprika & added peas. Tasty!

Its amazing! I make it with thighs and breasts....and I added celery to the onions I sauteed....

This recipe takes a lot of patience to do it correctly...Make sure you reduce your chicken broth before you add the sour cream..and make sure you have someonoe with really strong hands to mix the dumpling mixture...You can use the dumplings to thicken the sourcream sauce Ours is excellent...GO VIKINGS!!!

I am hungarian and this is amazing ..... it does take time but believe me it is completely worth it!

Also Hungarian and its Gorgeous. I have made it with already cooked chicken and green and red peppers.

This does take a long time but so worth it... I would make this again!! Excellent!!!

This is go to comfort family food for our family. I cook the dumplings in the paprika gravy. It thickens the gravy and flavors the dumplings. I just made a batch for the birth of our 5th grandchild.

I'm Hungarian and make my chicken paprikas with Daisy brand light sour cream instead of regular and always have excellent results. To save time on the dumplings you can substitute cavatelli made with ricotta, they are sold in the freezer section (pasta). They have been the best replacement for the dumplings when I'm crunched for time. Btw I cut my dumplings off a plate into a pot of salted boiling water when I make them homemade, that's how my Dad does it and he is from Hungary.

My mother used a bowl, and similar process. I have a bowl that's deep and narrow with a handle and pouring spout, I received as a wedding present more than 35 years ago, that I only use for making dumplings or pancakes. Youtube has some pretty impressive videos of Hungarian ladies flinging their dumpling batter off plates, cutting boards and soup plates into the boiling water at a furious rate! Fun to watch.

I haven't made this version yet, but my Unuka (Hungarian for grandmother) also cut her dumplings off a plate into the simmering broth. She often served Hungarian cucumber salad as a side to this dish.

If available in your area, hungarian sweet peppers, heaven.

This is s the real deal, according to my Hungarian Grandma. You don't really need to add the water; the chicken will sweat out a nice broth. The key is to salt properly ... don't be too stingy on the salt while the chicken is is cooking. Cook the onions till transparent, add paprika, then the chicken. Cook till tender; remove chicken. Add sour cream and blend. Make the dumplings in a separate pot with hot water. Add back the dumpling and chicken (you can remove from the bone if you like; dark meat is best). My kids go crazy over this dish. Fantastic with cold cucumber with salt/sour cream or perhaps red cabbage, shredded and sauteed with salt, pepper, and a bit of vinegar. Yuuumy!

Thank you. This is how my mom and grandmother prepares this wonderful comfort food. It is my favorite cool evening dish. I recently got this recipe from my mom and misplaced part of it but as I read here the steps I all came back to me what was missing! Like Dede and Nadine it is great to cut off the dumplings into the simmering chicken paprikas and a time saver as it thickens the broth and absorbs all the flavors!

My grandmother has made this for me for years whenever I go to visit. I was recently taught how it was made but couldn't remember all the exact ingredients so this recipe really helped me. It also freezes very well

my mom always made this for are birthdays heh we call it poppycaush ;) instead of frying chicken we used the drumets tho pull them off to side right before adding the dumplings to the sauce not every one liked the chicken chunks added in and as kids we liked it because was like wings on the side of the dumplings the adults liked to :P and definitely don't need as much water it will sweat a good bit and makes flavor stronger ;) so happy to see this one surfacing around for other to make ;)