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.