Chicken Paprikas

I remember my mom making Chicken Paprikas and I was looking for a good recipe. I often ask her how she made it, but she does not follow a recipe and it feels like I am always guessing on how much I should add especially because the measuring system is so different. These are the times that I really wish I had spent more time cooking with my mom. I also wanted the ones with the dumplings. i was not as impressed by the dumplings; I think I should have added less flour to it - I have to call my mom and ask her how stiff the batter should be Otherwise it turned out pretty good; next time I might use smaller chicken pieces because this time I used drum sticks and it felt like they were too big for this kind of meal. My daughter loved the chicken and my son loved the dumplings so I guess that it turned out to everyones likings. (My husband didn't complain about it either :P)

Dumplings:

• 3 eggs, beaten
• 1/2 cup water
• 2 1/2 cups all-purpose flour
• 2 teaspoons salt

Chicken paprikas:

• 1/4 cup butter
• 1 1/2 pounds bone-in chicken pieces, with skin
• 1 medium onion, chopped
• 1 1/2 cups water
• 1 tablespoon paprika
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons all-purpose flour
• 1 cup sour cream

Directions

1. Fill a large pot with water and bring to a boil over high heat. In a large bowl, mix together the eggs, 2 teaspoons of salt, and 1/2 cup of water. Gradually stir in 2 1/2 cups of flour to make a stiff batter. Using two spoons, scoop out some batter with one spoon and use the second to scrap off the spoonful of batter into the boiling water. Repeat until several dumplings are cooking. Cook dumplings for 10 minutes or until they float to the top; then lift from the water and drain in a colander or sieve. Rinse with warm water.
2. In a large skillet over medium-high heat, melt butter and add chicken; cook until lightly browned, turning once. Add onion to skillet and cook 5 to 8 minutes more. Pour in 1 1/2 cups of water, and season with paprika, salt, and pepper; cook 10 minutes more, or until chicken is cooked through and juices run clear. Remove chicken from skillet and keep warm.
3. Stir 2 tablespoons of flour into sour cream; then slowly stir into the onion mixture remaining in the skillet. Bring the mixture to a boil, stirring constantly, and cook until thickened.
4. To serve, add dumplings to the sour cream/onion mixture, then spoon onto dinner plates adding a piece of chicken.