This is a classic Hungarian dish, and along with cabbage rolls, one of our very favorite things in the whole world (though I find myself saying that about a lot of food, to be honest) :) It's quite simple to make, and you'll love it every time.
- 2 cups flour
- 2 eggs, beaten
- 1/2 cup water
- Large pinch of salt
- In a mixing bowl, measure out the 2 cups of flour, and create a well in the middle.
- Beat your two eggs well, and then pour them into the well in the flour.
- Add your pinch of salt to the egg, and then mix egg and flour together with a fork.
- Adding a little bit of water at a time, mix flour/egg mixture with a fork until you come out with a sticky dough.
- Boil salted water in a large pot.
- Pinch or cut off about 1-inch pieces of dough and drop them into boiling water. Stir lightly to prevent them sticking to the bottom. When they begin to float, they are about done cooking.
- Fry dumplings in bacon fat or butter until lightly browned.
- 1 large onion, diced
- 1 can tomatoes (crushed or diced)
- 1 green bell pepper (we left this out)
- 2 lbs chicken (breast or thighs)
- 1 1/4 cup sour cream
- 1/4 cup flour
- 2-3 tbsp sweet paprika
- 1 tbsp hot paprika (optional)
- Lard or bacon fat
- In a large pot, cook onion in bacon fat over medium heat until soft and transparent.
- Add the chicken and paprika, mix together well, and cook until chicken begins to turn white.
- Add the tomatoes and pepper, and cook until chicken is nearly done.
- Mix the sour cream and flour together, and add to the pot.
- Stir together well, and leave over heat until mixture is hot again.
- If you like it with more sauce, you can add a bit more sour cream or some chicken stock.
- Taste and add paprika if needed.
- Serve over nokedli, and with a dollop of sour cream on top.