"Cut off the plate" is a way to drop small clumps of dough into the water. I usually use two teaspoons one to pick up and the other to push off the teaspoon.

There was no salt or butter in the dumpling recipe. I made 1/2 the recipe and added 3 tbsp. of butter and 1 tsp. salt. It came close to my Mom's recipe.

My mother's recipe included the following vegetables: potatoes, green beans,parsnips & rutabaga.Instead of water, she covered the chicken & vegetables with stewed tomatoes. A bay leaf was part of the dish as well. This works well if you don't have time to make dumplings.

Great recipe :)

My mother was Hungarian and Czechoslovakian and made what we always called Machonka. Its very similar, however you fry the chicken up and add to a pot of water with paprika and boil until the chicken just about falls off the bone, Then you add the sour cream and dumpling mix to the broth, while you take the chicken out and remove all the bones. The chicken is then put in a bowl with the sour cream mixture and dumplings served over the top. My mother used to make extra dumplings as I had 5 brother and 1 pot was not enough to go around. MMMMM, love it!!!

Was good but I was looking for the Polish version my Mom made with veal neck bones. It was a white soup with dumplings. If any one knows of it I would love to get the recipe!

This recipe is so close to how I was taught. Mom used bacon drippings instead of butter, sweated the onions til transparent, added the paprika, browned the chicken a little, salt liberally, then added enough water to almost cover the chicken. Optional to add a little minced garlic and/or finely chopped celery, then simmer until tender, remove chicken and thicken the broth with flour & milk paste.

To the person asking about how to make the dumplings, you tip the container with the dumpling dough in it so that it almost pours out, and use a spoon to cut drops of the dough from the edge of the container into the boiling water. Hold it so it is tipping toward you so you can adjust how fast to cut them off. It helps to use a clean spoon and wet the spoon in the water first. A bowl with a handle works really well. HTH.

I also add bell pepper to the chicken and dumplings.

Thank you so much for this recipe. I lost mine from a dearly departed friend.

Ahh.. A good hungarian Paprikas recipe. I am cooking it tonight. Went back to a 1950's handout from a church in Ithaca, NY that has been in my family since that time. I know most of it by memory. Your dumpling recipe is the asme as in my book. Most original compared to my book. I did not use butter though. Original recipe was for lard of about the same amount. I use a bit of oil for the onion browning . Can't wait to make the noodles in about 15 minutes. Go Magyar!

This is the closest recipe I have found to my oma's... The only difference is she did not add sour cream, and cooked the dumplings/nadles in the paprikash. I am going to try this recipe out because even though I make it how she tells me I find it never tastes the same!

My hungarian grandmother taught me to beat eggs first, then add flour a tablespoon at a time until dough just starts to pull away from sides of bowl, then scrape with teaspoon from bowl into boiling salt water, when cooked, drain and add to some browned butter, and toss. Also if you mix a little flour with sour cream and some of warm broth, then add back to chicken it won't curdle

The dough is a beast to mix. What does "cutting it off a plate" mean? This is a really good recipe. Very simple and inexpensive.

I made only the dumpling recipe. These are just like what my mom and her family made. A little salty but That can be adjusted for taste. I have searched for many years. I finally found it.

Dinner tonight. Thinking about spaetzle on the side and green beans with roasted slivered almonds.