Hungarian Chicken and Dumplings

By

This is a very hearty meal that will quickly fill you up. The dumplings are REAL homemade dumplings. Nice and meaty. I say "REAL" as I am still surprised when cooks place canned refrigerator biscuits into their recipes and call them dumplings.

View complete recipe

  • 6
  • Average
  • 30 mins
  • 200 mins
  • Average budget

Ingredients

  • 1 chicken carcass for broth
  • 1 onion chopped
  • 1/2 stalk celery minced
  • 1 small carrot, chopped
  • 10 cups water
  • pepper to taste
  • DUMPLINGS:
  • 4 eggs, beaten
  • 4 c. flour
  • 1/4 t. baking powder
  • small amount of cooled broth

Preparation

Step 1

Cover chicken carcass with water. Bring to boil and boil gently for 2 hours to bring flavor out of the bones. Strain through colander, saving broth. When cool, remove any remaining meat from bones, adding meat to broth.
Add the onion, celery, carrot and pepper to the broth, cooking until vegetables are tender about 20 minutes. Reduce heat to simmer.

Step 2

Prepare dumpling mixture by placing the flour into a mixing bowl, mixing in the baking powder. Make a well (an indentation) in the middle of the flour. Place the beaten eggs into the well. Begin to hand mix with a wooden spoon, adding "cooled" broth if necessary to keep dough at a good consistency. It should be nice and thick, like biscuit dough.

Step 3

Wet a small metal spoon by dunking it into the broth. This will coat the spoon so the dough slides off easily when making the dumplings. Then, take a small amount of the dough onto the spoon and dunk it into the simmering broth until it loosens and falls off into the broth. Repeat until all the dough is used up.

Step 4

Cook the dumplings by simmering for about 1 hour. You can test if the dumplings are done by cutting into one. It should show no signs of dryness inside if fully cooked through.

View complete recipe

To cut down cooking time, you can make your broth up in advance and freeze it until you are ready to make it. You can use store-bought broth, but most still are loaded with salt and msg (monosodium glutamate).

You'll also love

You'll also love