| Recipes |

Chicken and Dumplings My Way

Food and Prop Styling Shiri Feldman
Photography Hudi Greenberger

I accidentally once called this chicken paprikash. To all the Hungarians out there, I’ve seen the error of my ways and although your very traditional and delicious dish was absolutely my inspiration, I’ve retitled this for the sake of accuracy! Whatever you call a stewed chicken dish that has paprika and doughy clouds of goodness is up to you. But if you love edible bowls of comfort…try this!!!


  • 4 bone-in chicken breasts
  • 1 cup flour
  • 1 tsp + 1 Tbsp kosher salt, divided
  • pepper, to taste
  • 2 Tbsp extra-virgin olive oil
  • 1 leek, halved lengthwise, cut into ¼-inch (0.6-cm) pieces
  • 1 yellow onion, diced
  • 3 ribs celery, peeled to remove fibers, cut into ¼-inch (0.6-cm) pieces
  • 1 Tbsp paprika
  • 3 Tbsp Tuscanini Tomato Paste
  • 1 cup dry white wine
  • 1½ cups string beans (I use the thin frozen ones)
  • 10–12 cups chicken stock (or leftover chicken soup)
  • 3 eggs
  • 1½ tsp kosher salt
  • 1 cup room-temperature water
  • 2½ cups flour

Heat a large, wide pot over medium-high heat. (I use a Dutch oven for this but any large, wide pot will do!) Place flour, 1 tsp salt, and pepper in a shallow dish; mix to combine. Dust each piece of chicken in the flour mixture, making sure it’s fully coated.

Once the pot is hot, add oil and cook the chicken pieces, top side down, for 4–5 minutes. Turn chicken over and cook for another 4 minutes on the second side. Remove the chicken from the pot and place in a mesh soup bag (this will make the shredding easier later!).

Add leek, onion, celery, and remaining 1 Tbsp salt to the pot. Cook, stirring often, for about 8 minutes. Add paprika. Stir for 30 seconds, then add in tomato paste and stir again for 1 minute. Pour in the wine and use a wooden spoon to scrape any bits from the bottom of the pot. Add string beans and stock; stir to combine.

Return chicken in the mesh bag to the pot. Bring mixture to a boil, then immediately lower heat to a gentle simmer. Cover the pot and cook for 2 hours.

Remove chicken from mesh bag and shred with two forks. Return to the pot.

To prepare the dumpling mixture: In a medium bowl, whisk together eggs and salt. Once slightly foamy, add water and whisk again. Add in flour and mix with a spoon to create a thick batter. (This can be done a day in advance and stored overnight in the fridge, tightly covered with plastic wrap.)

Half an hour before serving (or 30 minutes before candle-lighting), bring the soup back to a boil. Use a large serving spoon to scoop up 14 cup of the dumpling mixture and add to the boiling soup. Wait about 45 seconds before adding the next scoop. Alternatively, you can make tiny little dumplings and have them sprinkled in the soup.

Once you’ve used up the dumpling mixture, lower heat again, cover pot, and cook for 15 minutes.

Serve hot and enjoy!


(Originally featured in Family Table, Issue 859)

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