4-5 lbs. chicken parts
1 lg. onion, chopped
1/2 stick butter
1 tbsp. paprika
1/2 carrot, grated (optional)
1 stick celery, chopped
Parsley to taste
2 c. hot water
4 tbsp. flour
1 pt. sour cream or plain yogurt (reserve 2 tbsp. for dumplings)

Glaze onion in butter. Add paprika. Add carrot, celery, parsley, chicken and hot water. Season with salt and pepper. Simmer until chicken is done. Remove chicken.

Combine 4 tablespoons flour with 1 cup cold water. Add to broth. Simmer slowly until it thickens. Add sour cream. Serve over chicken and dumplings.

BABY DUMPLINGS:

4 eggs, beaten
2 tsp. salt
3 c. flour
2 tbsp. sour cream

Beat eggs, add salt and sour cream. Add flour and beat until dough forms a soft ball. Place dough on plate or small cutting board. Cut small pieces of dough from ball with knife (1/2 teaspoon) and drop into 4 quarts boiling salt water. Cook 10 minutes. Stir frequently. Drain. Serve with chicken and gravy.