Dumplings with chicken and garlic stewed

1. Wash the chicken. Wash and peel the carrots as well. Peel the garlic and onion. Cut the onion in half.

2. Put the meat in a cauldron (duck house, frying pan with a thick bottom), add to it whole carrots, garlic clove, onion halves, black pepper and salt.

3. Fill the contents of the cauldron with water, put it on the stove and bring to a boil. Turn down the heat, simmer until the chicken is fully cooked - about 40 minutes. If necessary, increase the time.

4. At this time, pour salt and soda into the kefir, mix and let stand for 5 minutes.

5. Sift flour and add it to kefir in small portions. Knead the dough - it should turn out soft and pleasant. Let it stand for 20 minutes.

6. Roll out the dough into a 1 cm thick layer, using a glass or a wide shot glass, cut out mugs from the dough.

7. Make dumplings out of dough circles. I do it this way: I fold the circle in half and pinch the edges only in the center. The unzipped edges of the dough are bent in the other direction and also pinched. The "ears" are obtained.

8. We will cook dumplings for a couple - you can in a steamer, you can in a slow cooker. Grease the grill with oil, put the dumplings and cook them for 10-20 minutes. The time depends on the size. Small ones will be enough for 10 minutes, large ones need to be steamed for at least 20 minutes. Of course, dumplings can be simply boiled, but for a couple they will taste better in a ready-made dish.

9. Transfer the finished dumplings to a dish.

10. The meat is ready, put dumplings to it and simmer for a few minutes - no more than 5.

11. Melt the butter, chop the remaining garlic, mix.

12. Arrange the meat on serving plates, put dumplings on top and pour oil with garlic.

Bon appetit! This is very, very tasty!