Pat the pork shoulder dry and season with salt and pepper. Heat oil in Dutch oven and sear pork until golden brown, about 4-5 minutes per side. Remove and set aside.

In the same pot, sauté diced onion in leftover fat for 5-7 minutes until translucent. Add minced garlic and diced bell pepper, cooking for 3 more minutes. Stir in paprika and tomato paste, then cook for another minute.

Add chicken broth, scrape up browned bits, and bring to a simmer. Return pork to the pot and cover slightly. Cook for approximately 50 minutes until tender.

For dumplings, whisk flour with a pinch of salt. Mix in eggs and milk to form a thick dough. Let rest for 10 minutes.

Bring salted water to a boil. Drop spoonfuls of dough into water and cook until they float, about 5 minutes, then 2 more minutes. Toss with melted butter.

Whisk sour cream with flour until smooth. Temper with hot sauce and stir into paprikash. Simmer for 5 minutes and adjust seasoning.

Serve the dumplings in bowls, ladle the pork paprikash over, and garnish with parsley if desired.