Dumplings with minced chicken
Traditionally, dumplings are made with a different filling, but I want to show you how to make dumplings with minced chicken. They turn out more tender and juicy than regular ones. The main thing is that the minced chicken for dumplings is juicy. Personally, I also make minced meat by hand - I grind chicken thigh fillets through a meat grinder. The minced meat from the breast is not as juicy. However, you can buy ready-made minced chicken in the store - if it is of high quality, then dumplings with minced chicken will turn out good.
Ingredients:
- Salt, black pepper - to taste
- Eggs - 2 pcs.
- Warm water - 2 glasses
- Sour cream - 1 tbsp.
- Minced chicken - 800 g
- Vegetable oil - 2 tbsp.
- Onion - 1 piece
- Garlic - 3 cloves
- Fresh parsley - to taste
How to cook:
In a large bowl, whisk together eggs, water, buttermilk, sour cream and a little salt. You can use kefir instead of buttermilk. Mix well. Add 4 cups of flour to the resulting liquid mixture. Stir until smooth. Add three more cups of flour to the dough one at a time, mixing well after adding each cup. Finally, add the last cup of flour and stir. By this point, the dough should stop sticking to the edges of the bowl (if it still sticks, add a little more flour). Once the dough stops sticking to the edges of the bowl, knead it for another 5 minutes with your hands. You should have a soft and elastic dough. Cover the resulting dough with a towel and leave in a warm place for half an hour. Now let's start preparing the filling. Heat a small amount of vegetable oil in a frying pan, add finely chopped onion and fry over medium heat until golden (4-5 minutes). Add the garlic squeezed through a press, fry for another minute and remove from heat. Mix minced chicken (it is advisable to use minced chicken thighs, as it is the fattest and juiciest), fried onions and garlic, salt and chopped parsley. Mix well and the minced meat is ready. Take the time to mix the minced meat thoroughly. Now you can proceed directly to making dumplings. To do this, pinch off a piece the size of a tennis ball from a large piece of dough and roll it out into a thin layer on a floured work surface. I use a special device to make dumplings; it allows me to save time. However, you can also sculpt using the old-fashioned method - cut out circles from a layer of dough, put a little minced meat in the center, wrap and pinch the edges. In a similar way, we make dumplings from the remaining dough and minced meat. Actually, the minced chicken dumplings are ready. Some of the molded ones can be frozen, and some can be cooked immediately. To do this, place the dumplings in boiling salted water and cook for 3 minutes after they float to the surface of the water. Serve with sour cream, ketchup, melted butter - whatever you like. Bon appetit!
