Part 7/10:
He shares tips, like spraying his spoon with bacon grease to prevent sticking and letting the dumplings sit for about five to ten minutes to cook through. His generous approach results in hearty, hefty dumplings, which he prefers over stringy, thin versions. He mentions traditional Hungarian techniques that involve straining the dumplings through a sieve but opts for his larger, filling style.
Final Assembly and Serving
Once cooked, Mike combines the dumplings with the thickened paprika chicken sauce. To enhance the richness, he adds a hefty portion of sour cream, stirring it into the sauce until it reaches a beautiful, velvety consistency. He cautions against overdoing it, sharing that the sour cream will thicken the sauce and balance the paprika’s boldness.