Part 6/10:
He explains that the dish should be cooked until the chicken almost falls off the bone, and the sauce turns a rich, vibrant red. The flavorful paprika takes center stage, making the dish unmistakably Hungarian.
Making the Dumplings
Next, Mike shifts gears to prepare homemade dumplings—an essential accompaniment. He combines four cups of flour, six eggs (he humorously notes his chickens aren’t laying yet, so he uses store-bought eggs), water, and a teaspoon of salt to make a thick batter. He mixes everything thoroughly, then spoons the dumplings into boiling water.