1 whole chicken
1 lg. onion
2 tbsp. butter or chicken fat
2 tbsp. chicken bouillon
Salt
Pepper
Garlic powder
Onion powder
2 tbsp. paprika
8 oz. sour cream

In Dutch oven brown chopped onion in butter or chicken fat. Cut chicken into pieces. Add to browned onions and brown chicken. Add all seasonings (to taste). Cover and simmer 20 minutes. Add water to just cover chicken; bring to a boil, lower heat, cover and simmer for 20-25 minutes more. Stir in sour cream. Serve over dumplings, noodles or rice. Veal can be used in place of chicken.

DUMPLINGS:

2 c. flour
1 tsp. baking powder
1 tsp. salt
1 egg
1-1 1/4 c. water or milk

Blend dry ingredients, then add egg and liquid; blend with wooden spoon. Drop by 1/4 to 1/2 teaspoon into boiling salted water. If dumpling falls apart, add more flour to batter. Cook for 5 minutes in boiling water after last dumpling has been dropped into water.