Remove skin from the chicken drumsticks. Place them into hot oil in a frying pan and quickly roast them at high heat on all sides until golden.
Take the pan off the heat, let the excess oil drip off and put aside the chicken drumsticks. Add the crushed garlic and tomato paste to the oil and mingle well. Beware! If the oil is too hot, both garlic and tomato paste may get burnt. This is why, you’d better wait for the oil cooling down a bit and add the garlic and tomato paste afterwards. Dust some flour on it, put the fryer back on the heat and resume roasting this base for 2-3 minutes. Add the soup, while stirring, and let it boil for 1-2 minutes. Its texture is perfect if it somewhat thickens like a thin sauce.
Next, filter the sauce and add the pre-roasted chicken drumsticks. Put the lid on and cook on low heat for about 40 minutes or until tender. Meanwhile, stir it every once in a while. Lastly, enrich it with cooking cream.
While the chicken drumsticks are cooking, you can prepare the Viennese dumplings. Soak 4 buns in cold water, and cut two more ones in 1 cm wide cubes. Dice the bacon and render the lard while stirring. Scoop out the cracklings with a skimmer and roast the croutons in the lard. Wring out the buns and add the croutons, the lard as well as the cracklings to them. Next, work sour cream, egg yolks and flour in it to get a dough-like mass.
Sprinkle salt, grated nutmeg and chopped chives on it and add the egg whites whisked. Make 20 small dumplings from the dough and cook them in lightly salted, boiling water in about 10-15 minutes. Filter and let the water drip off when ready-cooked.
Lay the chicken drumsticks on a plate, pour the sauce on them. Serve with Viennese dumplings.