Potato Paprikash with Dumplings and Chicken

To prepare a savory dish of potatoes with meat and dumplings, start by peeling the potatoes. Wash them well under a stream of cold water and cut them into slices. If you have large potatoes, remove the ends and cut the slices in half or even into quarters so that they cook evenly. After cutting them, use an absorbent towel to dry them well. This will help achieve a crispier texture during frying.

In parallel, peel the onion, wash it, and chop it finely so that it caramelizes nicely in the pan. Heat 100 ml of oil in a large skillet, and when it is well heated, add the potatoes. Sauté them over medium heat, stirring occasionally to prevent sticking. Once the potatoes turn golden, drain off the excess oil and transfer them to a bowl. The oil used for sautéing will remain in the pan to fry the onion.

Add the chopped onion to the pan and fry it until it becomes translucent. Then, add the broth or tomato paste, along with the paprika, and stir gently with a wooden spoon to combine the flavors. Deglaze the mixture with 100 ml of water, stirring again to obtain a homogeneous sauce. Transfer this sauce to a large pot, add the potatoes, salt, pepper, and bay leaf. Boil the mixture over medium heat until the potatoes are fully cooked.

Meanwhile, wash the meat and cut it into small pieces. In another pan, sauté the pieces of meat in 40 ml of hot oil until they become browned. After frying, remove the excess oil and add the meat to the potato mixture, allowing everything to simmer over moderate heat.

In the meantime, prepare the dumplings. In a pot with a diameter of about 16-17 cm, put water and oil or butter to boil. Once the mixture reaches boiling point, add the flour "in blocks," stirring vigorously with a wooden spoon. A dough ball will quickly form. Continue to stir vigorously for 10 minutes, then let the dough cool for 15-20 minutes.

Once cooled, add the eggs one by one, ensuring that each egg is fully incorporated before adding the next. Use a mixer with spiral paddles at low speed to facilitate this process. Finally, add the finely chopped parsley leaves.

Shape the dumplings using two teaspoons, making sure they are the size of a large nut. Boil the dumplings in salted boiling water for a few minutes until they rise to the surface. Once cooked, remove them with a slotted spoon and drain well.

Add the dumplings to the pot with the potato and meat mixture, allowing them to simmer together for 5-6 minutes. Taste and add salt if necessary. Serve the dish hot, ensuring there is enough sauce on the plate. For an extra flavor, sprinkle finely chopped parsley on top. Enjoy this delicious dish that perfectly combines creamy potatoes, juicy meat, and fluffy dumplings!