3 Tbsp Vegetable Oil
1 Vadalia Onion, Chopped
1 Whole cut up Chicken, skin in tact
2 Tbsp Sweet Paprika
3 Chicken Bullion Cubes (1 per cup of water added)
Add later to broth:
1 pt Sour Cream
1/2 Pt Water
4 Tbsp Flour
3 Tsp Seasoning Salt
3 Cup Water
6 Cup All Purpose Flour
1 Tsp Salt
- In a large pot place the oil and chopped onion. Cook over medium/high heat until translucent.(you don't want them brown, just tender)
- Take off heat.
- Add the Paprika. Mix it well.
- Put chicken parts in the pot and brown slightly with the onion/paprika mixture.(do it in batches if you have to and add additional oil in small amounts if needed)
NOTE: I buy a whole chicken and cut it up myself. Make sure the chicken pieces you use are whole with the skin in tact. It adds to the flavor.
- Add water to almost cover chicken. Bring to a boil, and add chicken bullion cubes ( a good rule is 1 cube for every one cup of water...just eyeball it. Also add the Seasoning Salt.
- Cover and simmer for 25 minutes with a regular pot, or about 15-20 minutes with a pressure cooker.
- While the chicken is simmering,Mix the sour cream,water and flour together with a hand mixer or a Kitchen-aid mixer. Whip it very smooth and set aside.
- When the chicken is done,remove the chicken pieces to a colander to cool.
- Slowly add the sour cream mixture a little bit at a time to the broth, stirring constantly to incorporate into the broth.
OPTIONAL: You can de-bone the chicken, or leave the pieces in tack. I spoil everyone and skin and de-bone it and add it back to the sauce.
FOR THE DUMPLINGS:
- Bring a large pot of water to a boil.
- In a mixer combine eggs,water and flour and salt. Mix together to form a soupy dough.
- When water is boiling, scrape the dough into the water a spoonful at a time. This is easier if you dip the spoon onto the boiling water,so the dough will not stick to the spoon.
- After you scrape the dough into the boiling water, they should cook for about 7 minutes. When they rise to the surface, they are done.
- Drain and rinse. It makes alot of dumplings! But that is ok, they will be gone in no time!
- Serve up a big helping of dumplings, and pour sauce over them. Serve with the whole chicken pieces, or if you de-bone it, it will be placed in the sauce.