Chicken and Sauce:

1. In a large skillet, sauté onion in butter until tender.
2. Sprinkle chicken with paprika and ground chili pepper, salt and pepper; place in an ungreased roasting pan. Spoon onion mixture over chicken and add hot water.
3. Cover and bake at 350°F for 1-1/2 hours or until chicken juices run clear. Remove chicken and keep warm.
4. In a small saucepan, combine cornstarch and cold water until smooth. Whisk in pan juices with onion. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in sour cream.
5. Serve over chicken and cooked dumplings.

Dumplings:

1. Mix all of the dumpling ingredients together and beat with a wooden spoon until well mixed. You can also use a stand mixer and use the dough hook to make the dough too.
2. Dip teaspoonfuls of the sticky dough into boiling salted water and they will float off the spoon. Cook about 10 minutes; drain well.

Recipe Tip: I like to mix the dumplings with the sour cream sauce and arrange the chicken on top—or take it off the bone. Then I lightly sprinkle the whole dish with paprika and just a pinch of ground chili pepper to add a bit more flavor and coloring.