Categories: Pork, Casseroles, Bake off 
      Yield: 8 servings 
  
    1/3 c  Flour 
      1 ts Paprika 
      2 lb Boneless pork or veal, cut 
           In one inch cubes 
    1/4 c  Oil 
    1/2 ts Salt 
    1/8 ts Pepper 
      1 c  Water 
      1 cn Condensed cream of chicken 
           Soup (10 3/4 oz) 
  1 1/2 c  Water 
     16 oz Jar small onions, drained 
           DUMPLINGS: 
      2 c  Flour 
      4 ts Baking powder 
      1 tb Poppy seeds (opt) 
      1 ts Instant minced onion 
      1 ts Celery seed 
      1 ts Poultry seasoning 
    1/4 ts Salt 
    1/4 c  Oil 
    3/4 c  Up to ... 
      1 c  Milk 
      2 tb Butter, melted 
    1/2 c  Dry bread crumbs 
           SAUCE: 
      1 cn Condensed cream of chicken 
           Soup (10 3/4 oz) 
      1 c  Sour cream 
    1/4 c  Milk 
  
  In small bowl or plastic bag, combine 1/3 c flour and paprika; shake well. 
  Add pork/veal; coat well with flour mixture.  In large skillet, heat 1/4 c 
  oil over medium-high heat.  Add meat; cook until browned.  Add 1/2 t salt, 
  pepper and 1 c water.  Bring to a boil. Reduce heat; simmer uncovered 30 
  minutes or until meat is tender, stirring occasionally.  Transfer meat to 
  ungreased 13 x 9 (3-quart) baking dish. 
  In same skillet, combine 1 can cream of chicken soup and 1 1/2 c water; 
  bring 
  to a boil, stirring constantly.  Pour over veal mixture in baking dish. 
  Add 
  onions; mix well. 
  Heat oven to 425 degrees.  Lightly spoon flour into measuring cup; level 
  off. 
  In large bowl, combine 2 c flour, baking powder, poppy seeds, minced onion, 
  celery seed, poultry seasoning and 1/4 t salt; mix well. Add 1/4 c oil and 
  enough milk so that, when stirred, dry ingredients are just moistened. 
  In small bowl, combine butter and bread crumbs.  Drop rounded tablespoons 
  of 
  dough into crumb mixture; roll to coat well.  Arrange dumplings over warm 
  meat mixture.  Bake at 425 degrees for 20 to 25 minutes until dumplings are 
  deep golden brown. 
  Meanwhile, in medium saucepan combine all sauce ingredients. Bring just to 
  a 
  boil.  Reduce heat; simmer 2 to 3 minutes or until thoroughly heated, 
  stirring frequently.  Serve sauce with casserole and dumplings.