Set a large pot of water on to boil for the dumplings.
Cut chicken into bite-sized pieces. With oil, saute onions & brown chicken in a large pan.
Add paprika, salt, pepper, and chicken broth to the chicken in the pan. Stir them to mix. Bring to a boil and then lower heat to simmer and put a lid on and let simmer for 25 minute.
In a container with a lid mix water, flour and sour cream for the chicken. Shaking the mixture aggressively until smooth. Set aside mixture for later.
While chicken is simmering, mix all ingredients - eggs, flour, water, and salt - for the dumplings together in a mixing bowl. It should be a pretty thick, dry mix when you are done. If it's too gooey, add small amounts of flour until it is more dry.
With water boiling, Tip the mixing bowl until the dumpling dough rests at the edge. Drop small blobs into the pot. Continue this process until all of the dough has been used. This process takes about 3-5 minute Dipping the spoon occasionally into the boiling water will prevent dough from sticking to it.
Raise heat and boil dumplings for another 5-6 min or so.
Meanwhile, the chicken should be about done simmering. Using a spoon, draw some of the chicken sauce and put it into the sour cream/flour/water mixture that you had set aside. This is important to prevent sour cream from curdling. Put the lid on and shake the mixture once more. There should be no flour or sour cream chunks in the mixture.
Finally, stir the mixture into the chicken pan. Mix until consistent. Bring the sauce to a boil stirring occasionally for sauce to thicken.
Drain the water from the dumplings. Chicken and sauce are served on top of the dumplings.