Dumplings with chicken and mushrooms
5 servings
50 minutes
Vareniki with chicken and mushrooms is a cozy dish of European cuisine, infused with the warmth of home. It stems from the tradition of making dumplings popular in Slavic countries, where fillings vary from sweet to meaty. Here, soft elastic dough envelops juicy chicken and aromatic mushrooms, creating a harmony of flavors. Caramelized onions add a sweet depth while fresh herbs refresh the overall perception. Vareniki can be served as a standalone dish or with a rich broth left from boiling the chicken. They are perfect for family dinners, delighting both adults and children. This recipe is a meeting of airy dough with tender, spicy filling that unfolds with each new bite, reminding one of traditions and the coziness of home cooking.
1
For the test, mix 0.5 kilograms of wheat flour and 430 grams of potato starch, break 4 eggs into the mixture, and knead the mass with your hands. Gradually pour in cold water, starting with one tablespoon, and add as needed: the dough should become homogeneous. Place the ball on a floured surface and knead it well; the dough should be silky and not stick to your hands. Cover with plastic wrap and let it sit at room temperature for twenty minutes. Roll out to a thickness of 3 mm and cut out circles with a diameter of about 8 cm.
- Dough for dumplings: 1 kg
2
Boil the chicken fillet in salted water until cooked. Do not discard the broth - it will be useful later, and pass the meat through a meat grinder.
- Chicken fillet: 700 g
3
Chop two onions and mushrooms finely and sauté in vegetable oil until the onion is soft, about six minutes.
- Champignons: 150 g
- Onion: 4 pieces
- Vegetable oil: 20 ml
4
Mix the chicken mince with onion and mushrooms, taste it, and add salt and pepper if necessary.
- Salt: to taste
- Ground black pepper: to taste
5
Chop parsley and dill, add to the filling, and mix everything.
- Dill stems: 3 pieces
- Parsley: 3 stems
6
Prepare caramelized onions: slice the remaining two onions into half-rings, fry in butter, and simmer on low heat for fifteen minutes. The onion mixture should darken and become sticky.
- Onion: 4 pieces
- Butter: 30 g
7
Make dumplings: put two teaspoons of filling in each. Or more for larger dumplings. Boil in boiling water: each portion will cook for seven to eight minutes. Serve garnished with caramelized onions.