Dumplings in the oven
4 servings
75 minutes
Baked dumplings are an original take on the classic Russian dish, allowing its flavor to be revealed in a new format. The history of dumplings traces back to Siberia, where they served as a hearty and convenient supply for long winters. Baking in creamy broth gives them tenderness and juiciness, transforming a familiar dish into an exquisite treat. Cream softens the taste while chicken broth adds depth. Serving with herbs refreshes and completes the composition, making the dish perfect for both cozy home dinners and festive gatherings. The ease of preparation combines with rich flavor, and the combination of soft dough and aromatic filling will satisfy even the most discerning gourmets.
1
Place a halved chicken and chopped carrots in salted water. Put it on high heat.
- Poussin (spring chicken): 1 piece
- Carrot: 1 piece
- Water: 2 l
2
After boiling, remove the foam and reduce the heat.
3
The broth will be ready in 20 minutes. Cool to room temperature.
4
Place the dumplings in a baking dish.
5
Pour in the broth (about 150 ml).
- Water: 2 l
6
Pour in the cream.
- Cream: 200 ml
7
Shuffle
8
Send to a preheated oven at 180 degrees.
9
After 50 minutes, salt and mix.
- Salt: to taste
10
Serve at the table, garnished with greens.
