Buckwheat dumplings with chicken and mushrooms
5 servings
60 minutes
The recipe is taken from the book "Miss Varenichnaya" by Alena Solodovichenko.
1
Sift flour and starch into a mound on a clean work surface, making a small well in the center. Add salt, sugar, and pour in water with oil into this well.
- Buckwheat flour: 590 g
- Water: 380 ml
- Sunflower oil: 2 tablespoons
- Sugar: pinch
- Salt: to taste
2
Carefully lift the flour from the edges to the center and knead a firm dough. Knead it for 10-12 minutes until the dough turns into a resilient, not very sticky ball.
3
Cover the dough with plastic wrap or a damp towel and let it rest at room temperature for 30 minutes. While the dough is resting, you can prepare the filling.
4
For the filling, boil chicken thighs, remove the skin, separate the meat and pass it through a meat grinder. Dice the onion and fry it in vegetable oil, add diced mushrooms and fry everything together. Add the fried mushrooms and onion to the minced meat along with salt and pepper, pour in chicken broth and mix thoroughly.
- Chicken thighs: 800 g
- Champignons: 200 g
- Onion: 350 g
- Chicken broth: 0.5 glass
- Ground black pepper: to taste
5
On a floured work surface, roll out the dough into a thin layer and cut out circles using a mold. Place filling in the center of each circle, pinch the edges, and shape into dumplings.
- Buckwheat flour: 590 g
6
Boil the dumplings in slightly salted water for 4-5 minutes, remove with a slotted spoon, place on a plate and serve.
- Salt: to taste