Pancakes (dumplings) with chicken filling
4 servings
120 minutes
Pancakes (dumplings) filled with chicken meat are an amazing combination of tender dough and juicy filling that brings the warmth of home cooking. This recipe represents a harmony of Russian traditions where two favorite dishes meet: pancakes and dumplings. The filling made from chicken fillet, aromatic herbs, and Parmesan cheese reveals the flavor particularly gently, creating a subtle balance between richness and lightness. Béchamel sauce adds a creamy texture if you want to make the dish even more exquisite. These pancakes can serve as an independent dish or a magnificent appetizer for a festive table. They pair wonderfully with sour cream or spicy sauce. They exude the warmth of home and their versatility makes them perfect for both everyday dinners and special occasions.
1
Sift flour with salt, holding the sieve higher. Make a well, crack the eggs into it, and mix. Combine milk with water and sugar. Continuously stirring the flour, add the prepared liquid. Add vegetable oil and whisk the dough with a whisk or mixer. Bake thin pancakes on one side. For dumpling dough, use 2.5 cups of flour and 0.5 cups of water for 2 eggs, and no milk is needed. After kneading, let the dough rest under a bowl for 20 minutes.
- Salt: to taste
- Chicken egg: 2 pieces
- Water: 150 ml
- Vegetable oil: 20 ml
2
Sear the brisket and chicken fillet in a pan for 5 minutes on low heat (diet option - without brisket, just boil the fillet). Remove the meat from heat, cool it down and chop it. Grate the cheese and mix it with the meat. Chop the herbs and add them to the filling (pesto can be added). If the filling is dry, you can make béchamel sauce and combine it with the filling.
- Beef brisket: 150 g
- Chicken fillet: 250 g
- Grated Parmesan cheese: 150 g
- Chopped cilantro (coriander): 1 bunch
- Basil: 1 bunch
3
Sauce: fry the onion in vegetable oil until transparent, add a tablespoon of flour and fry for another 1-2 minutes. Gradually pour in the milk, stirring constantly until the sauce thickens. Cool the sauce and mix it with the minced meat. If the minced meat is for dumplings, it's better not to add the sauce.
- Onion: 1 piece
- Wheat flour: 1 tablespoon
- Milk: 1 glass
4
Place the filling on the fried side of the pancake and fold it like an envelope. Roll out the dumpling dough, cut out circles, place the filling in the center, and seal the dumplings.