Instructions: Combine flour and salt, coat pork. Set remaining flour mixture aside. In a large skillet over medium heat, brown pork in oil for 8 minutes per side.

Remove pork and set aside. Saute onions in pan drippings for 2 minutes.

Stir in reserved flour mixture. Gradually stir in water, bouillon and paprika, bring to a boil. Return pork to skillet. Reduce heat, cover and simmer for 45 minutes or until pork is tender. Meanwhile, for dumplings, bring water to a boil in a large kettle. In a large bowl, combine hash browns, eggs, parsley and salt. Stir in flour and baking powder until mixture forms a soft dough. Turn dough onto a floured surface. With floured hands, shape dough in 1 3/4 in balls. Gently drop into boiling water.

Reduce heat, cover and simmer for 15-18 minutes or until dumplings are tender but firm. Remove with a slotted spoon to a serving platter. Remove pork to the platter, cover and keep warm. Stir sour cream into pan juices, heat through BUT DO NOT BOIL. Pour over dumplings and pork.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.