1 sm. onion, chopped
1/4 c. butter
4 lb. chicken (legs, thighs, and breasts)
2 tsp. salt
Pepper to taste
1 tbsp. paprika
2 c. water
1 pt. sour cream

In a large skillet, saute onion in butter; add chicken and seasonings. Continue to brown for a few minutes. Add 2 cups water and cover. Cook slowly until chicken is tender. Remove chicken from pan (drippings in pan may be slightly thickened with flour). Add sour cream; heat but do not boil. Pour over chicken and dumplings.

DUMPLINGS:

3 eggs, beaten
3 c. flour
1 tsp. salt
1/2 c. water

Mix above ingredients with a spoon. Drop by teaspoonful into salted, boiling water. Cook about 10 minutes. Drain and rinse with cold water.