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In the June 8th newsletter
Marge in OH wrote, " I have a friend who would like to have some Hungarian Chicken and dumplings. It has paprika but NO sour cream. I've looked on the Internet but can only find recipes with sour cream. I certainly would appreciate any help from our wonderful family. This friend is very sick and in a nursing home and I'd really like to surprise her with this."

I found this recipe in www.fooddownunder.com and if you leave the sour cream out it should work. You might want to add some broth to the recipe if needed. I hope this is what she is looking for. If not go to the site and type in Hungarian and check out the other dishes. Also are you sure it was plain dumplings or liver dumplings that was there also. Detz of MI

Hungarian Chicken and Dumplings
1 large Chicken
1 medium onion-chopped
1 T. Vegetable oil
1 T. salt
1 tsp. Pepper
11 T. Regular Paprika OR 3 heaping T. Hungarian sweet Paprika

3 cups flour
1 tsp. Salt
5 Eggs
¾ cup water

3 cups sour cream

Wash and cut up chicken, discarding excess fat. In a large pot, sauté onions in oil until limp. Add chicken, including heart and gizzard, salt and pepper to onions. Brown chicken quickly, and 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.

Then if you want to
Stir in sour cream and mix well; do not boil after adding sour cream. Serve immediately.
Serves 6.

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