Recipe - Hungarian Chicken And Dumplings

1 lg Chicken
1 md Onion,chopped
1 tablespoon Vegetable oil
1 tablespoon Salt
1 teaspoon Pepper
11 tablespoon Regular paprika or 3 heaping
Tbs Hungarian sweet paprika
For Dumplings:
3 cup Allpurpose flour
1 teaspoon Salt
5 Eggs
Three fourths cup Water
3 cup Sour cream

Wash and cut up chicken, discarding excess fat. In a large pot, saute
onions in oil until limp. Add chicken, including heart and gizzard, salt
and pepper to onions. Brown chicken quickly, then add paprika. Cover and
simmer for 30 minutes or until chicken is done. Meanwhile, make dumplings:
Mix the flour, salt, eggs and water in a large mixing bowl until smooth.
Dough should be thick, but not running. Set aside for 10 minutes. Bring 6
quarts water to a boil in a large pot. Holding bowl with dumpling batter
over water, cut teaspoon size lumps of batter from edge of bowl into
boiling water. Dip knife in the hot water from time to time so batter won't
stick to knife Stir dumplings from time to time. Cook until the dumplings
are firm and floating on the surface of the water. Remove with a strainer
or slotted spoon. Add well drained dumplings to the cooked chicken and
accumulated juices; heat through. Stir in sour cream and mix well; do not
boil after adding sour cream. Serve immediately.

Serves 6. Submitted By RFLAN@OMNI.VOICENET.COM (RON FLANNERY) On WED, 22
MAR 95 181540 GMT

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini