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1
In a large pot or Dutch oven, heat oil, and add onion. Cook, stirring occasionally, until almost translucent. Add paprika -- it will seem like a lot, but trust me, the more the better -- and stir to combine. Heat through for several more minutes -- adding the paprika at the beginning of the cooking process intensifies the smoky-sweet, robust flavor -- and cook until the onions are cooked through, stirring almost continuously.
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2
Add chicken and stir to coat with paprika, let it brown slightly, and add 2 cups of water. Bring to a boil, then turn heat down and simmer for 45 minutes to an hour. Add more water if needed.
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3
Meanwhile, make the dumplings. Combine all dumpling ingredients in the bowl of your stand mixer. Mix with bread hook until combined -- the dough will be thick and sticky. In a pot of boiling, salted water, drop in 5 tablespoon-sized dollops at a time, and cook for 1 to 2 minutes, until cooked through. The dumplings should be slippery on the outside, and bready on the inside. Set aside a bowl-full for the next day's breakfast, and refrigerate it overnight.
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4
Before serving, add the remaining dumplings to paprikash.
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5
In a small bowl, whisk together sour cream, a spoonful of flour, and a splash of water, and stir into the paprikash. Add salt and pepper to taste. Give the chicken a rough shred with your fork, and serve in a bowl, as you would a stew.
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6
The next morning, slice the dumplings you set aside, and heat with a healthy-sized pat of butter. Top with a good shower of cinnamon and sugar.
