My wife’s grandma has made Paprikash (a Hungarian dish featuring dumplings and chicken in a creamy paprika sauce) for us countless times in the past. Two Gramma paprikash meals ago, as I was chowing down, I thought to myself, “This is SO good…why haven’t I asked her to show me the way yet?” So, I asked, and she agreed to share her method with me…and now I’m armed with the knowledge to make her deliciousness (although I only have the skill and experience to approximate said deliciousness).
Knowing that I wouldn’t quite be able to make her classic version quite as well as her, I decided to hedge my bets and attempt a “make food your own” version in true Overindulgence style. Knowing the textures from the dumplings and the sauce would work out, we decided to change the spicing up a bit and make an Indian/Hungarian fusion dish…and it worked really well! If you’re in the mood for something funky and soul warming on a chilly or rainy day, give this one a try!
Time: 75 Minutes
- For your Meat:
- Chicken or Turkey. We used Turkey Breast because we had it on hand, but in general, thighs work really well.
- Garam Masala
- Paprika (we swapped this out for Kashmiri Chili Powder)
- For your Dumplings:
- 1.5 Cups All Purpose Flour
- 1 Egg
- .75 Cups Water
- For your Sauce:
- All braising liquids from your meat step
- 2-3 Tablespoons of All Purpose Flour
- 2-3 Tablespoons Water
- 3-5 oz Sour Cream
- Any additional add-ins. We added peas for colour.
- Start your meat and sauce:
- Dice your onion and peel and mince your garlic.
- Melt some ghee or butter in a large pot, and place your onions and garlic in. Add in your garam masala and paprika or Kashmiri chili powder. Cook until your onions become opaque.
- Pat your meat dry with a paper towel. Move your onions to the sides of your pot, and place your meat in the middle of your pot.
- Get a quick sear on both sides, and then add water to nearly cover your meat. Reduce your heat, cover, and allow to braise for around an hour.
- Make your dumplings:
- Heat a large pot of water with a little salt to a boil.
- As your water heats, combine your dumpling ingredients in a bowl, and stir to fully incorporate into a thick paste/sticky wet dough.
- Scoop your dough onto a cutting board.
- Dip your knife into your boiling water, and cut a chunk of your dough away from the mound.
- Dip your knife into the boiling water again, and form that chunk into a long strip.
- Dip your knife into water again (really, just dip your knife into the water frequently to prevent sticking as you go), and then flip small cross-sections of dough into your water to cook.
- Repeat until all of your dough is in the water, and then cook until all of your dumplings float.
- Remove from your water, and set aside.
- Back to your meat:
- When your meat is done braising, remove from the liquid, and transfer to a bowl.
- Remove skin and bone, and then use two forks to shred the meat.
- *If using peas, add them to your liquid when you extricate the meat.
- Back to your sauce:
- Mix your flour and water together in a mason jar or other cup with a tight fitting lid.
- Shake vigorously to fully combine. Then, pour into your braising liquid (with onions) to thicken.
- Scoop your sour cream into the sauce, and stir to combine.
- Put it all together:
- Add your dumplings and shredded meat into your sauce.
- Stir to combine, and bring back to a simmer to ensure even heating of your ingredients.
- Scoop, devour, and enjoy!