Chicken Paprikash with Oat Dumplings

First, prepare the dumplings. Bring 1500 ml of water to a boil in a large pot over high heat. In a large bowl, combine ground oat flakes, quark, egg, corn breadcrumbs, baking soda, and salt. Mix and knead into a dough.

Then, spread a sheet of cling film (30 cm × 60 cm) on a work surface. Place half of the dough in the center and shape it into a cylinder 15 cm long. Wrap the dough cylinder in cling film and tighten. Wrap it in another layer of film and tighten again. Repeat the process with the second half of the dough. Drop the prepared dumplings into boiling water and cook covered over medium heat for about 25 minutes.

Meanwhile, prepare the meat and sauce. Wash, pat dry, and cut the chicken meat into small cubes (approx. 2 cm × 2 cm). Peel and finely chop the onion. Heat 1 teaspoon of rapeseed oil in a large pan over high heat. Add the chopped meat and sauté over medium heat for 3–4 minutes. Then add the chopped onion and sauté for another 3–4 minutes. After sautéing, reduce the heat to low and add cream cheese, 100 ml chicken broth, bay leaf, ground sweet paprika, salt, and pepper. Stir and cook covered for about 10 minutes over low heat.