Hungarian+Chicken+and+Dumplings

"CHICKEN PAPRIKAS" ...(Chicken & Dumplings Hungarian style.. Mother Stella Baksa)

2 tbsp. shortening (or oil of choice) 1 med. onion minced 4 chicken breast cut in pcs. (or choice of chick. pcs.) 2 tsp. paprika (important 'Hungarian ingred.' ... Meijer carries this) Salt & pepper to taste 2 tbsp. flour (if using up to 4 cups broth..then use 4 tbsp flour) 1 c. sour cream (can use light) 2 to 4 c. chicken broth (Barb says not over 2.. but depends how much sauce you want) (Barb & I like to add carrots cut up small sometimes.. will make it a little sweeter)

Sauté onion in oil until golden brown; add paprika; mix thoroughly. Add salt & pepper and add broth (a little at a time) to permit chicken to simmer slowly in covered pan until tender. Continue to add broth as needed. When done.. let the chicken & broth cool down some. Mix flour & sour cream together and add to the cooled chicken & broth. Bring back to boil for 3 min. Serve with dumplings... (or add dumplings right in the broth & let simmer few min... it will get thicker this way)

DUMPLINGS: 3 eggs, beaten 3 c. flour 1 tbsp. salt

1/2 c. water (I would use chicken broth instead..believe Barb said same.) Mix all ingredients together and beat with a spoon. Drop batter by the teaspoonfuls or tbsp. or tear off (aprox size of quarter or more.. not round) into boiling salted water. Cook about 10 min.; drain; rinse with cold water. Drain well and add to paprikas.