Potato and minced chicken bags
3 servings
60 minutes
Potato and chicken meatballs are a traditional Russian dish that combines the tenderness of potatoes with the juiciness of chicken meat. It likely originates from rural cuisine, where housewives sought ways to make the most of simple and accessible ingredients. The potato, transformed into a soft dough, envelops the juicy filling, creating a unique balance of textures. Cooked in aromatic broth, the meatballs acquire softness and rich flavor. They are served hot with a spoonful of sour cream and fresh herbs, making the dish particularly cozy and homely. An ideal option for a hearty lunch or family dinner, these meatballs can warm the soul and satisfy the body while reminding one of the warmth of home cooking.
1
First, prepare the potatoes: peel them and grate on a fine grater (I cut the potatoes into small pieces and blended them). Then squeeze out the starch and all the water (this can be done with cheesecloth or a sieve), then add an egg, flour, salt, 50 ml of milk and mix well. The potato should resemble thick sour cream.
- Potato: 6 pieces
- Chicken egg: 1 piece
- Wheat flour: 100 g
- Salt: 5 g
- Milk: 100 ml
2
Salt the chicken mince and add 50 ml of milk, mixing well. Place a tablespoon of potato in your palm, make a dent, then place the meat in the center and wrap it into a ball. It's advisable to rinse the potato off your hands with cold water during the process, making it easier and preventing the potato from sticking. Drop into boiling broth and cook until the balls float.
- Ground chicken: 300 g
- Salt: 5 g
- Milk: 100 ml
- Chicken broth: 500 ml
3
The ready dumplings are served with chicken broth and a spoon of sour cream, and herbs are added to taste. Instead of herbs, finely chopped fried garlic can be added.
- Chicken broth: 500 ml
- Fresh herbs: 10 g
