2 tbsp. oil
1 whole chicken
1 med. onion
3/4 pt. sour cream
3-4 tbsp. flour
1 c. flour
1 egg
1/2 tsp. salt
Water
Chicken bouillon to taste
Salt to taste
Pepper to taste
Paprika (enough to color)

Boil whole chicken until it's done. Remove from water, cool, then debone and cube. In a fresh pot, saute onion, chopped fine, oil and paprika. Add chicken, water (enough to cover chicken, about 1/2 the pot), chicken bouillon, salt and pepper.

Mix in a small bowl, 1/2 to 3/4 pint sour cream, 3-4 tablespoon flour, 3/4 cup water. Add to chicken mixture, bring everything to a boil and simmer for 5 minutes. At this time, add more bouillon, salt or pepper as needed for flavoring.

To make the dumplings, mix 1 cup flour (be sure to use plain, NOT self-rising), 1 egg, and about 1/2 teaspoon salt and use enough water to make mixture pasty, not soupy (about 1/2 cup). Take a teaspoon of dumpling mix and drop into boiling water.

When done, drain and add to chicken mixture. Add as many of these as you want, depending on your preference.