Mom's notes:
This recipe is half the amount I usually make.
Can be made with boneless, skinless breasts, but, is not as flavorful...can use chicken bouillon cubes instead of salt
SOUP:
4 chicken breasts with bone and skin
2 chicken legs(drumstick and thighs with bone and skin)
1/2 bag frozen onion or 1 large chopped onion
16oz sour cream
1 stick butter or margarine
paprika
salt and pepper
DUMPLINGS:
4 cups flour
4 eggs slightly beaten
approx half cup milk...enough to moisten flour, but not wet
In large pot, melt butter
Saute onions until puffy, not brown
Sprinkle in approx 3 TBS paprika , do not skimp
Add chicken pieces and turn each piece to coat ; sprinkle with salt and pepper to taste
With heat on high, fry chicken pieces in the butter, onion, paprika mixture for approximately 5 minutes sprinkling a bit more paprika on each piece
Do not brown the chicken, just saute total time about 10-15 minutes
Add cold water to pot to cover chicken
Bring to boil, then reduce immediately to simmer
Simmer with lid on for 1 hour....do not let it boil.
Turn off heat
Carefully remove chicken pieces, let cool enough for you to handle...remove all skin and debone the pieces.
Return deskinned, deboned chicken to pot.
Add 16oz sour cream, stir in and bring to boil, stirring occasionally
Once it boils turn off immediately. It is done.
Dumplings:
Bring large pot of salted water to a boil
Mix flour, eggs and milk together
Put teaspoon into boiling water to moisten, then take teaspoon full of batter, and place in water
Continue with all the batter
Dumplings will rise to the top of the pot when done.
Remove with slotted spoon, or stainer.
Drain dumplings well, then add to paprikash pot.
Gently stir the dumplings in the pot, and, let sit at least 30 minutes before serving to best absorb flavors.