For the filling heat the oil in a pan and fry the onion until translucent. Add the chicken mince and fry until cooked through, about 10 minutes. Remove from the heat and let cool. Season with salt and pepper and mix with the egg and paprika. Refrigerate.
For the dumplings mix flour and salt in a bowl. In a second bowl stir together eggs, oil and water. Add this to the flour mixture and knead until smooth, 5 to 10 minutes. Roll out the dough and cut out 6cm circles or squares.
Place a spoonful of filling in the centre of each circle. Fold over to form a semi-circle and and seal the edges with the beaten egg.
Bring chicken stock to a simmer in a large pot. Place 3 dumplings in the stock and simmer until the dumplings float. Remove with a slotted spoon and proceed the same way with the remaining dumplings. Return all the cooked dumplings to the stock and serve immediately.