Add the chicken to a pot with one stock cube broken up and cover with water. Bring to the boil.
Reduce heat and simmer for 20mins until the chicken is cooked.
After 20mins, remove the chicken and shred with two forks.
In a frying pan at med-high heat, add the oil and once up to temperature, add the diced onion.
After 3-4mins, add the garlic and cook for another 1-2mins.
Add the paprika and mix.
Turn off the heat, add the cream cheese and mix to combine.
Re-add the chicken and coat with the mixture to color.
Take the chicken out of the pan and cover with cling film.
Add the Milk, Water and Stock cubes, butter and paprika to a pot and bring to boil.
Add a pinch of salt and pepper to taste.
Add in 70% of the flour while mixing and see how it is combining, if it absorbs everything, add the remaining 30% of flour while mixing.
Quickly mix with wooden spoon without stopping until the dough unglues from the pot.
Once it looks more combined, tip on to a flat surface and kneed. You might want to use a rolling pin or wooden spoon to lightly kneed until the dough cools and can then be completed by hand. This should take 10mins.
It should be smooth and holds it's shape if pushed with hands or fingers.
Cover with cling film so it doesn't dry out.
Open a small hole and scoop out a golf ball sized amount of the dough and form an area in the middle that you can place the chicken. Make sure there's enough dough around the edges, as once the chicken is in, we need to work that dough over the mixture to seal.
Add two tbsp worth of chicken mixture and work the dough up to cover. You want to try and maneuver it so it forms a peek (looking almost like a pear).
Place aside and continue until all of the dough has been used.
Once they are all set aside, add 3liters of oil to a large pot/pan or frier and bring up to 180C.
While the oil is heating up, make a small station of bowls. One with milk, and one with breadcrumbs.
Roll the dough into the milk, then dip and cover with the breadcrumbs. Set aside. You can freeze at this point if you don't intend to eat over the next three days.
Once the oil is up to temperature, work with one at a time if you're limited in space but fry until golden (about 3-4 mins).
Remove and set aside.
Enjoy!