Paprika Chicken with Creamy Dumpling Sauce

Gather all ingredients.

Prepare the dumplings: Boil a large pot of water over high heat. In a large bowl, mix together water, beaten eggs, and 2 tsp salt. Gradually incorporate flour to create a stiff batter.

Using a spoon, scoop some batter and another spoon to gently slide it into the boiling water. Repeat until multiple dumplings cook at once. Cook until dumplings float to the top, about 10 minutes. Remove with a slotted spoon, drain in a colander or sieve, rinse with warm water, and drain again. Repeat for remaining dumplings.

Start the sauce: In a large skillet over medium-high heat, melt 250 ml butter. Add chicken pieces and cook until lightly browned, 3 to 5 minutes per side.

Add chopped onion and cook until translucent, 5 to 8 minutes. Pour in 750 ml water, then season with paprika, black pepper, and 0.5 tsp salt. Cook until chicken is no longer pink and juices run clear, 10 to 15 more minutes.

Ensure the internal temperature reaches at least 74°C by using a thermometer.

Finish the sauce: In a small bowl, mix sour cream and 4 tbsp all-purpose flour until well combined. Add this mixture to the skillet, gradually stirring to combine with the sauce. Bring to a boil, continuously stirring, and cook for 2 to 3 minutes until thickened.

Gently add dumplings into the sauce, gently stirring to coat and heat through, about 2 to 3 minutes.

Serve: Place dumplings, sauce, and chicken onto serving plates.