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1
Chicken:
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2
-In skillet melt crisco or margarine at med-high heat. Add chopped onion and saute.
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3
-Season chicken pieces with salt, pepper, and garlic powder. Add to skillet and brown on both sides.
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4
-Sprinkle 1/2 of the paprika on chicken, flip and sprinkle remaining.
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5
-Add 1 c water to skillet. Bring to boil, reduce to med, simmer and cook for 45 min in covered skillet.
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6
Dumplings:
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7
-In large pot, fill 2/3 with water. Add 1 T salt and bring to boil.
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8
In sauce pan put 3 eggs and 1/4 c water. Beat until well blended. Add 2 c flour and beat with fork.
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9
Spoon small ammts of dumplings into boiling water. (dip spoon in water and dumpling will fall off spoon)
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10
Repeat until all dumpling batter is gone. Boil for 10 min, stir often.
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11
Drain in collander and rinse thoroughly with warm water. Return dumplings to pot and add 1/2 of sour cream and stir. cover dumplings to keep warm.
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12
Gravy;
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13
in bowl add 2 c milk, pinch of salt and remaining sour cream. beat with fork. remove chix from skillet and place in covered dish to keep warm.
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14
Add the essence from skillet to milk mixture very slowly and stir constantly. (You need to temper the milk mixture otherwise the milk will curdle.) do this until all is mixed.
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15
Return mixture to skillet and bring to boil on med heat.
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16
Thoroughly blend 3 T of flour wit 1 C water in small container. Add to gravy mixture and cook for 2 min.
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17
Put through strainer. add 1.2 of gravy mixture to dumplings and remainder in pitcher.
