In a pot, sauté the onions in 2 tablespoons oil until golden brown and remove from the pot. Re-using the same pot, pour in the water, add the bouillon cubes bringing it to boil. Once boiling add in the wine.

Prepare the dumplings by combining the flour, egg, water and salt in a bowl and mix to remove clumps of flour. This can easily be done by hand, but you can also use a blender or mixer. The dough will be runny, almost like pancake batter, but more sticky.

Dip a spoon into the broth boiling on the stove, to prevent the dough from sticking to the spoon, then scoop up some of the dough and let it drip off the spoon into the boiling broth. Repeat this instruction until all the dough has been spooned into the broth. (A spaetzle maker/grater can also be used and is much faster, and what I use)

Let the dumplings cook until they come to the surface, then remove from the broth with a strainer or slotted spoon. Coat the bowl of dumplings with a tablespoon of oil and set aside to be re-introduced later.

With the dumplings removed, add in the paprika, pepper, and whisk in the sour cream until its combined.

Add in the chicken and let it simmer on low, covered, until fully cooked.

Last but not least, add in the onions and dumplings.

Serve up and enjoy!