Recipe by: Dora Barta

Source: Traditional Hungarian Recipe

Ingredients (Pancakes)

  • 3 eggs
  • 250 g plain flour
  • 500 milk
  • 100 ml sparkling water
  • 50 sunflower oil

Ingredients (Sauce)

  • 200 ml sour cream
  • 2 tablespoon flour

 

Ingredients (Filling)

  • 1 kg chicken breast fillet
  • 2 onions
  • 2 tablespoon paprika powder
  • 2 tablespoon oil
  • 2 tomatoes
  • salt, pepper, water

Instructions (Pancakes)

  • In a large bowl whisk the eggs, add half of the milk and the flour.
  • While the mixture is thick, keep whisking it to dissolve all the lumps.
  • Add in the remaining milk, the sparking water and the oil.
  • Lightly grease a large, flat non-stick pan (20-25cm diameter), put it on high heat, and when it almost smokes, take it off the heat holding it in your left hand.
  • Take a ladle of the mixture with your right hand. Pour it in the pan and move the pan around a circular motion to cover the base of the pan with a thin layer (1-2 mm) of the mixture.
  • When the mixture is cooked (not liquid anymore), turn the pancake over with a flat wooden spatula, and cook the other side for another minute. The pancake should be light brown, sometimes with brown spots.
  • Repeat step 4-5 to make 12 thin pancakes. Put them aside.

Instructions (Filling and Sauce)

  • Cut off the fatty bits of the chicken breast then cut it to 1×1 cm cubes.
  • Dice the onions then sauté them in the oil in a large deep pan, until they are glassy
  • Take the pan off the heat and add the paprika powder (if you don’t take it off the heat, the paprika will became bitter), mix it with the oil. Add the diced chicken then put back on the heat
  • Fry all sides of the chicken, keep stirring, so the paprika don’t get burnt.
  • Add some water, so it fully covers the chicken, add in the diced tomatoes. Cook on high heat.
  • When the water is fully gone, add some more water, so it covers the chicken again.
  • Add extra water again, but now only cook it for a couple of minutes, so a paprika liquid covers your chicken.
  • With a draining ladle take out the chicken cubes.
  • For the sauce, whisk the sour cream with the flour, add 1 ladle from the paprika liquid. Keep boiling the remaining paprika liquid, and while stirring add the sour cream mixture, creating a thick sauce.
  • For the filling, put the chicken cubes in a blender and mince the chicken (just 3-4 buzzes, it should not turn into a paste)

Instructions (Assembly)

  • Put approx. 2 tablespoon of minced chicken in a square shape in the middle of the pancake almost covering it, add 1-2 tablespoon of paprika sauce.
  • Fold the 4 non-covered sides towards the middle and then fold the whole pancake in two.
  • Repeat with the 12 pancakes.
  • You can serve it straight away, 2 per person, decorated with the remaining paprika sauce and sour cream. If you want the serve it later, put the filled pancakes in an oven dish neatly and pour over the remaining paprika sauce. Before you serve it, bake at 200 C for 20 minutes.
  • Serve with sour cream.
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