Melt soft margarine (I prefer Brummel & Brown) in dutch oven over low to medium heat. Add paprika and brown. Add onion, cook until transparent. Add chicken and brown slightly on both sides. Add tomatoes (concased) (You may substitute canned of tomatoes.) Add chicken stock to cover, along with salt and cayenne pepper. Simmer, covered, for 1 1/2 to 2 hours, until chicken is falling off the bone. Remove chicken from pot, debone, remove skin from leg quarters, and replace meat. Bring paprikash back to simmer, stir in sour cream and warm through. Serve over dumplings. Dumplings: Bring water to a boil in large stock pot. (You may salt the water but it isnt necessary) Mix ingredients to create a batter of medium consistency. Place batter on plate and, using a knife, cut "chunks" off and drop into boiling water. Remove dumplings with slotted spoon as they rise to the surface, and drain in colander. NOTES : NOTE; Butter, bacon fat, lard or the shortening of your choice can be used in place of margarome for those who dont worry about fat-cholesterol. The original recipe called for lard, my grandmother modified that to bacon fat -- about 50 years ago. In the dumpling batter the egg beaters are used in place of two large eggs, which you may prefer if not worried about cholesterol. And, of course, regular sour cream and skin-on chicken breasts are the preference in the original recipe. Recipe by: rec.food.recipes Posted to MC-Recipe Digest V1 #604 by Bill Spalding on May 11, 1997