About a year and a half ago I made a classic Hungarian dish called “Chicken Paprikash” - except, obviously, vegetarian. I had recently come across these mock chickn pieces and I knew that they would be the perfect trial for this simple, historic, easy and delicious meal. You can’t screw this up, I promise.
After all this time, I wanted to recreate the dish except a little bit healthier and with the wonderful addition of Kale Drops.
These gnocchi-type drops are unlike anything you’ve had. Wait. Until. You. Taste. The. Nutmeg.
Make these because: I adapted this recipe from an old Hungarian Grandmother and she said you have to. Or else.
Okay, here we go.
1/2 cup flour
4 tablespoons paprika (I used half hot, half regular)
4 pieces, mock chicken (or 3 cups, Cauliflower)
3 tablespoons vegetable oil
1 cup chopped onion (about half a large red onion)
1/8 t cayenne
3 cups broth
1 cup low fat, Organic Greek Yogurt
Mix together flour, half of your Paprika, and about a teaspoon of s&p (use your judgement).
Cut your cauliflower or mock chicken into chunks and dredge in mix.
Cook your onion on low with cayenne & 1 T paprika in oil.
Add your chicken/cauliflower and heat for 2 minutes, then add broth (i ended up using just under 3 cups of broth, fyi).
Bring to boil, then simmer for 10-20 minutes, or until cooked.
In a separate bowl, add 1/2 Cup of yogurt and the rest of the flour mix from step one.
Add a cup or so of that delicious stock from the paprikash and mix into a paste.
Toss back in to paprikash and simmer for five minutes.
If it’s too thick, add some water.
Finally, remove from heat and add remaining yogurt and serve over Kale Drops.
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon ground nutmeg
1 large egg
1/2-1 cup milk
1 cup of finely chopped kale.
3 tablespoons unsalted butter
in a large bowl, combine the flour, kale, salt, pepper, and nutmeg. in another mixing bowl, whisk the egg and milk together. make a well in the center of the dry ingredients and pour in the egg-milk mixture. gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. let the dough rest for 10 to 15 minutes.
bring a large pot of salted water to a boil. to form the Kale Drops, grab two spoons and form small dumplings before dropping into the boiling water. The smaller the better. Cook until your Kale Drops float to the surface, stirring gently to prevent sticking. Carefully spoon into a colander and give it a quick rinse with cool water.
melt the butter in a large skillet over medium heat and toss to coat. cook for 1 to 2 minutes to give them some colour, and season with salt and pepper before serving.
Ladies and gentlemen, Paprikash.