1 onion chopped
4 tbsp. shortening
1 tbsp. paprika
1 tsp. black pepper
2 tbsp. salt
4 to 5 lbs. chicken (disjointed)
1 1/2 c. water
1/2 pt. sour cream

Brown onion in shortening; add seasons and chicken; brown 10 minutes. Add water; cover and let simmer slowly until tender. Remove chicken; add sour cream to drippings in pan and mix well. Add dumplings; arrange chicken on top. Heat through and serve. For more gravy add 1/2 pint sweet cream to sour cream.

DUMPLINGS:

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

Mix all ingredients together and beat with a spoon. Drop batter by teaspoon into boiling water. Cook about 10 minutes; drain; rinse with cold water. Drain well and add to paprikas.