Paprika Pork With Dumplings Food

AMAZING HUNGARIAN CHICKEN PAPRIKASH WITH DUMPLINGS

Steps:

• Set a large pot of water on to boil for the dumplings.
• De-fat, and tenderize chicken. Cut into bite-sized pieces. With oil, brown chicken in a large pan on medium-high heat (6-10 min).
• Add paprika, onion powder, salt, pepper, and chicken broth to the chicken in the pan. Stir them to mix. Bring to a boil and then lower heat to simmer and put a lid on and let simmer for 25 minute.
• In a container with a lid (tupperware is good) mix water, flour and sour cream for the chicken. Shaking the mixture aggressively is the best way to ensure a smooth mix. Set aside mixture for later.
• While chicken is simmering, mix all ingredients - eggs, flour, water, and salt - for the dumplings together in a mixing bowl. It should be a pretty thick, dry mix when you are done. If it's too gooey, add small amounts of flour until it is more dry.
• With water boiling, turn down the heat to low. Tip the mixing bowl until the dumpling dough rests at the edge. Using a dull knife (butter knife), slice the dough from the lip of the bowl into small blobs and into the pot. Continue this process until all of the dough has been used. This process takes about 3-5 minute Dipping the knife occasionally into the boiling water will prevent dough from sticking to it.
• Raise heat and boil dumplings for another 5-6 min or so.
• Meanwhile, the chicken should be about done simmering. Using a spoon, draw some of the chicken sauce and put it into the sour cream/flour/water mixture that you had set aside. This is important to prevent sour cream from curdling. Put the lid on and shake the mixture once more. There should be no flour or sour cream chunks in the mixture.
• Finally, stir the mixture into the chicken pan. Mix until consistent. Bring the sauce to a boil stirring occasionally for sauce to thicken.
• Drain the water from the dumplings.
• Usually, chicken and sauce are served on top of the dumplings.

CREAMY PAPRIKA PORK

Steps:

• Toss pork with flour and seasonings. In a large skillet, heat butter over medium heat; saute pork until lightly browned, 4-5 minutes., Add cream; bring to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until cream is slightly thickened, 5-7 minutes., Serve with noodles. If desired, sprinkle with parsley.

CHICKEN PAPRIKA WITH DUMPLINGS

Steps:

• Heat oven to 400 degrees. Cut chicken into 8 pieces, and pat dry with paper towels. Heat oil in a Dutch oven or a heavy frying pan that can go into oven. Sauté chicken over medium-high heat until pieces are golden brown, about 10 minutes. Remove chicken with a slotted spoon, and sprinkle with salt.
• Place onion in same pan, sauté until soft. Remove pan from heat, and let cool for 2 minutes. Stir in mild and hot paprikas.
• Return chicken to pan on top of onions. In a small saucepan, heat chicken stock, and stir in tomato paste. Bring to a boil, stirring until tomato paste dissolves. Pour over chicken.
• Place pan, uncovered, in middle of oven for around 30 minutes. Turn chicken every 10 minutes or so. Sauce will thicken.
• To make dumplings, mix flour with eggs and salt until a thick dough forms. In a saucepan, bring 4 cups stock to a boil. Drop dumpling dough by half teaspoons into stock, simmering for about 4 minutes. Dumplings are done when plumped up and firm. Drain, and stir them into chicken mixture during the last 5 minutes of cooking. Sprinkle with parsley, and serve.