Zucchini dumplings with chicken fillet
4 servings
50 minutes
Zucchini dumplings with chicken fillet are a light and airy dish of Belarusian cuisine that combines the tenderness of zucchini with the juiciness of chicken meat. The history of dumplings traces back to traditional Slavic recipes where potato or vegetable pancakes were filled with meat, creating a hearty and aromatic treat. Zucchini adds special softness and lightness to this version, while added spices enhance the rich flavor. Fried in a pan until golden brown, they acquire a crispy texture while remaining juicy inside. Dumplings are served hot with sour cream that adds creamy notes to them. This versatile dish is suitable for both family dinners and festive tables, delighting with its rich taste and appetizing appearance.
1
Grate a large zucchini on a coarse grater, salt it, and 'squeeze' to release the juice.
- Zucchini: 1 piece
- Salt: to taste
2
Pour the juice, add an egg, onion (or not), 3 tablespoons of flour heaped, salt, add spices, and mix thoroughly.
- Chicken egg: 1 piece
- Onion: 1 head
- Wheat flour: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Dried basil: to taste
3
Finely chop or grind the chicken fillet, add onion, garlic, salt, and your favorite spices.
- Chicken fillet: 400 g
- Onion: 1 head
- Garlic: 3 cloves
- Salt: to taste
- Ground black pepper: to taste
- Dried basil: to taste
4
Heat sunflower oil in a pan over low heat.
- Salt: to taste
5
Place a tablespoon of zucchini mixture in the pan, add a teaspoon of chicken mince on top, then cover with more zucchini mixture to seal the dumplings, cover with a lid, and fry on medium heat on one side, then flip and fry until cooked on the other side.
- Zucchini: 1 piece
- Chicken fillet: 400 g
6
Serve with sour cream.
- Salt: to taste