In a 6 quart pot, saute’ onion in butter; add paprika.
Add chicken pieces and brown for 10 minutes.
Next, add enough chicken broth to cover chicken, cover pot and simmer for 45 minutes until chicken is tender.
In a separate bowl, blend flour, milk and sour cream.
Remove 1/2 cup of chicken broth and add to sour cream mixture.
Add this to chicken.
Simmer an additional 15 minutes, stirring occasionally.
While chicken is cooking, combine dumplings ingredients in a large mixing bowl and form an elastic consistency dough. Beat well.
Drop by teaspoons into a large pot filled 3/4 full with boiling water and 1 tsp. salt. Cook about 5 minutes.
When dumplings float to top, remove with a strainer into a separate bowl.
Add butter to keep from sticking.
Serve chicken and gravy over dumplings.