01 -
Pour broth or water into a pot, and set in chicken breasts. Let them cook gently for 10 minutes. Once done, rest for five minutes before shredding. Remember to keep the leftover liquid.
02 -
Melt the butter and toss in chopped onion. Give it about two minutes to soften. Now add garlic and let it go for another couple of minutes. Drop in paprika, stir in cream cheese, tomato sauce, chicken, water, your salt and pepper, and the chopped parsley. Mix until heated through, take it off the stove, and cool it down a bit.
03 -
Toss milk, some of that broth, salt, butter, and smashed potatoes into a big pot. Let it start steaming, then shake in the flour bit by bit and keep stirring. You're done when the dough comes together and doesn't stick to the pot, about five to seven minutes. Flip it out onto a lightly-oiled spot, and let it cool down till you can handle it.
04 -
Break off chunks of dough, golf-ball sized or so. Squash each piece flat, keeping the center thick. Pile a spoonful of filling in, pull the sides up and pinch them closed into a pointy shape. Don't forget to cover the rest of the dough while you work.
05 -
Dunk each one in milk, then roll around in breadcrumbs. Heat up oil to 175°C and fry a few at once. Flip after three or four minutes when you see them turning golden. Let excess oil drain on some paper towels and hand them out hot.