Tag Archives: dumplings

Hungarian Chicken & Dumplings

Tom and I spent the afternoon working on ancestry.com, so I decided to make an old family recipe from my Grandma Miller. If you have any questions about this recipe, please drop me a note! ENJOY!

Hungarian Chicken & Dumplings (Spaetzle)

Serves 6-8
Prep time 30 minutes
Cook time 45 minutes
Total time 1 hours, 15 minutes
Meal type Main Dish
Region European
My Father-in-law once said, "How did I life my entire life without this meal?" This recipe came from my Grandma Miller, who made very many Hungarian dishes. My Mom made it all the time and handed it down to me. I know it's my neices' favorite meal and will continue to get passed down.


  • 2 Large Onions (Finely Chopped)
  • 1 teaspoon Garlic Powder (or you can use 1 clove garlic, finely chopped)
  • 1/2 cup Butter
  • 6-8 pieces Chicken (With skin — helps with flavor)
  • 2 tablespoons Paprika (see my note section)
  • 4 cups Chicken Stock (I use 4 Chicken Bullion Cubes with 4 cups water)
  • 1 cup Sour Cream
  • 3 cups Flour
  • 1 cup Water
  • 1/2 teaspoon Salt
  • 4 Large Eggs


I use regular Paprika that you purchase in the grocery store. But some Hungarian prefer to use a more traditional Paprika — that are typically spicier or hotter.

Size of the Dumplings: You can make the dumplings any size you like. Drop smaller amounts of dough into the boiling water for smaller dumplings. I usually make larger dumplings for a dinner meal.


Prepare the Chicken
Step 1
In an electric skillet, melt butter and sauté onions and garlic. Add the chicken and sprinkle with Paprika. Brown the chicken. Add the chicken stock and cover. Simmer for 30 minutes.
Prepare the Spaetzel (Dumplings)
Step 2
Beat the eggs with 1/2 tsp. salt in a glass bowl with a fork. Add flour and mix. Add water a little at a time. To get the perfect consistency of the dumplings, make sure the dough is not too stiff, yet not too runny. It should be springy. The dumplings will seem very heavy if the mixture didn't have enough water. They should be very light and fluffy. Let stand about 30 minutes.
Make the Dumplings
Step 3
Drop small pieces of the dough using a teaspoon into boiling water. Continue to make dumpling after dumpling. They are ready to be removed from the water once they rise to the surface. Drain.
Step 4
Add sour cream to the top of the chicken, simmer for a few minutes without coming to another boil and pour into a bowl. Add the spaetzels (dumplings) and serve immediately.