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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Lightly flour the chicken and brown in the oil. | 2. Add the paprika, onion powder, salt, pepper, vegetables, parsley and chicken broth. | 3. Simmer until the chicken is cooked, approximately one hour. Remove the chicken pieces and cool slightly or until you are able to remove the meat from the bones. | 4. Pour the broth through a colander back into the kettle and discard the vegetables. Cool the broth slightly. | 5. Combine the sour cream, water and flour until smooth and stir into the warm broth to make a creamy, slightly thick gravy. | 6. Bring 4 quarts of water to a boil and make the dumpling dough. | 7. In a large bowl beat the eggs, add the water, flour and salt to make a sticky dough. Put the dough on a large plate and cut dumplings with a spoon into the boiling water. The size that you make them is totally your call. We like them to be about grape size but you can certainly make them smaller. if you happen to have a spatzele cutter this works great as well. Stir and cook the dumplings for about 5 minutes or until the float on the top of the water. Drain well. | 8. Add the chicken pieces back into the gravy and server over the dumplings. YYYUUUUMMMM! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1 1/2	1/2		1170.2697	0.0	141.8612	62.93600000000001
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
hungarian paprika	4	tablespoons	sweet	-	-	-	-
onion powder	2	tablespoons		47.058	10.9186	1.4366	0.1435
salt	2	teaspoons		-	-	-	-
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
chicken broth	48	ounces		421.8404	10.2058	60.1463	14.1521
carrot	2		peeled cut	104.96	24.5248	2.3808	0.6144
celery rib	2		cut	-	-	-	-
onion	1		sliced	44.0	10.274000000000001	1.21	0.11
tomato	1		quartered	22.14	4.7847	1.0824	0.24600000000000002
parsley	1	cup		21.6	3.798	1.7819999999999998	0.474
cream	16	ounces	sour	898.1119	21.0013	11.0676	87.77
water	2	cups		0.0	0.0	0.0	0.0
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
egg	3			214.5	1.08	18.84	14.265
flour	2	cups		289.14	63.3027	4.7005	1.1218
water	3/4	cup		0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.