1 onion, chopped
2 tbsp. shortening
1 tbsp. paprika
1 tsp. black pepper
2 tsp. salt
1 to 1 1/2 c. water
4 to 5 lb. chicken, disjointed
1/2 pt. sour cream or 1 c. milk plus 1 tbsp. vinegar

DUMPLINGS:

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

Mix all ingredients together and beat with spoon. Drop bits of batter in boiling salted water. Cook about 10 minutes; drain and rinse with cold water. Drain well and add to paprikash. Brown onion in shortening. Add seasonings and chicken; brown 10 minutes. Add water, cover and let simmer slowly until tender. Remove chicken; add sour cream to drippings and mix well. Add dumplings. Arrange chicken on top. Heat and serve. For more gravy add more sour cream.