Dumplings with chicken
6 servings
60 minutes
Dumplings with chicken are a cozy dish of Russian cuisine that combines tender dough and juicy filling. Their origin dates back to ancient times when nomads adapted recipes from Asian manty and Chinese dim sum to create their unique treat. The taste of chicken dumplings is particularly soft and delicate, while the addition of herbs and butter makes them aromatic and rich. Preparation involves carefully kneading elastic dough and forming small dumplings that become tender yet firm after boiling. This versatile dish is suitable for both everyday dinners and festive feasts. Traditionally served with sour cream, butter or broth, enhancing their rich flavor and creating a homely atmosphere.
1
Prepare all the ingredients.
2
Sift the flour into the mixer bowl. Leave 50 grams for dusting.
- Wheat flour: 550 g
- Wheat flour: 550 g
3
Add eggs.
- Chicken egg: 3 pieces
4
Add salt and water.
- Salt: to taste
- Water: 90 ml
5
Knead the dough. It will take about 7-10 minutes to knead the dough. The dough should be elastic, bend well, and not stick to your hands. If the dough is too dry, you can add a little water.
- Water: 90 ml
6
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
7
Finely chop the white onion, parsley, and dill.
- White onion: 100 g
- Dill: 20 g
- Parsley: 20 g
8
Grate the frozen butter on a fine grater.
- Butter: 40 g
9
Add oil, onion, and garlic pressed through a garlic press to the minced meat. Also add herbs, leaving some for garnish.
- Ground chicken: 450 g
- Butter: 40 g
- White onion: 100 g
- Garlic: 2 cloves
- Dill: 20 g
- Parsley: 20 g
10
Salt and pepper the minced meat, and add a little water — 30-50 ml. Mix everything well. The water is needed for the dumplings to be juicy.
- Salt: to taste
- Ground black pepper: to taste
- Water: 90 ml
11
Roll out the dough into a thin layer and cut out circles using a glass or pastry ring. Gather the scraps of dough into a ball and cover with plastic wrap.
12
Place minced meat on the circles of dough with a spoon, fold the dough in half, and tightly pinch the edges. Join the corners of the dough together to form a round dumpling. Shape all the dumplings this way. They can be placed on floured dishes and frozen for future use.
13
In a large pot, bring water to a boil, adding salt, bay leaf, and allspice.
- Salt: to taste
- Bay leaf: 1 piece
- Black peppercorns: 5 piece
14
Place the dumplings in boiling water, bring it back to a boil, wait for them to float, and cook for another 3-5 minutes.
15
Serve dumplings with chicken with sour cream and butter.
- Sour cream: to taste
- Butter: 40 g
