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July 10, 2013

{Recipe} Hungarian Chicken Paprikash with Dumplings

A little known fact is that my husband is half Hungarian. My MIL is a 3rd generation Hungarian American. And while She does not speak Hungarian, she does cook a couple staple Hungarian dishes. Aside from stuffed cabbage (a favorite of mine), her chicken paprikash with dumplings is one of my most favorite meals ever since I first tried it many years ago. 

The last time I had Paprikash was when Annabelle was a day or two old. When my in laws came to visit, my MIL made sure to bring her dumpling (nokedli) maker since she knew it was one of my favorite meals. Soon after this, I realized that Annabelle had a cow milk protein intolerance and sadly, haven't had this wonderful meal since. 

But that changed the other night when I finally ordered a spaetzal maker on amazon. I read that this was the tool to use to make dumplings, crossed my fingers and gave it a try.  And it worked :)

Doesn't that look yummy?

My MIL gave me her recipe - however my MIL is old school. Dishes like this that she's been making for decades are really just eyed out. 

This so what her recipe card looked like 

Note there aren't any real measurements of items listed!  So I did a little research on my own to see what other recipes called for and eyed out my own recipe. 

So here's the recipe for Hungarian Chicken Paprikash (dairy free) and nokedli (dumplings):

1 large onion (most call for vidalia, I used a sweet onion)
5-6 cloves of garlic (my MIL doesn't use garlic but I put it in everything, so I have it a shot) 
1tbsp of non dairy butter/margarine (can use oil or butter instead)
About 1lb of chicken (used chicken breast this time. Next time, I'm gonna try boneless chicken thigh)
About 1/2 tsp of pepper 
About 1/2 tsp of salt
2 tbsp of sweet Hungarian paprika (may have used too much but hubby said he loved the flavor) 
About 1 cup Tomato juice
1 cup of non dairy sour cream (or real sour cream for you dairy eaters)
Little bit of flour to thicken

Chop onions and garlic (I use a chopper bc hubby likes not to have big chunks of onions).
Sauté with the non dairy butter until onions are translucent.
Cut up chicken and add to the onion mixture and allow to cook. 
Add seasonings. 
Add tomato juice. Let chicken fully cook. 
Add sour cream and simmer. 
Add flour to thicken. 


3 cup flour 
3 eggs
3/4 tsp of salt
3/4 cup of water ( next time I will use slightly more water to make the mixture runnier for bigger dumplings)

(1 cup of flour & 1 egg per person served)

Boil water. 
While waiting for water to boil, mix the above ingredients until doughy. 
Once water boils, use spaetzle maker (colander can be used or you can spoon out small amounts into boiling water) to put dough in water 

Allow to cook for 6-7 minutes. 

It really wasn't as hard as I thought it would be. It tasted good. Hubby really liked it. And while it wasn't his mom's recipe exactly, I think he enjoyed it for what it was-my version of paprikash-a thicker and heartier sauce than his mom's but with all the same flavorings. 

And best part-Annabelle loved it. She are a heaping full which made me happy! 

Now we can enjoy the foods we love despite the dietary restriction of being dairy free. And I can feel good knowing the slight changes I made to the recipe aren't accepted and approved of! 

Next thing to try is stuffed cabbage :) 


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