RECIPE: Sour Cream Chicken Stew & Mini Dumplings

With the weekend coming up, some might feel like being a bit more adventurous in the kitchen. Hungarian cuisine is famous for its stews and this sour cream chicken stew with mini dumplings is a huge favourite among both locals and tourists. Follow these simple steps and try something delicious and different.

50 dkg chicken thigh/breast fillet
1 big onion
2 tbsp oil
3 dl sour cream
salt, pepper

For the dumplings:
20 dkg plain flour
1 big egg
5 dl water


1. Chop the onions and mix them with the oil in a pan.
2. Cook the onions then add the chicken, water and a pinch of salt, pepper and a bit of paprika – enough to give it a nice colour.
3. Cover and let it cook on low until the chicken is ready.
4. Take some of the juice out – a cupful should be enough – and whisk the sour cream in.
5. Pour the juice back into the pan and keep cooking until it boils.

The dumplings:
1. Mix the flour, egg and salt in a bowl.
2. Add enough water until the mixture is runny enough, but still not too watery.
3. Boil water in a pan and ‘grate’ your batter into it.
4. Cook until the miniature dumplings float on top and test to see if they are ready.

Kinga Fodor

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