Homemade chicken dumplings

Light, delicious, from simple products, for the whole family! Homemade dumplings with chicken are tender and dietary, because they are prepared from white meat, which practically does not contain fat. They are perfect for baby food, as well as for those who adhere to a low-calorie diet.

wella

Recipe author

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Composition / ingredients

servings:

For minced meat:

Chicken fillet

250

Onion

Garlic

Ground black pepper

to taste

Salt

to taste

For the test:

Flour

250

Eggs

Water

100

Vegetable oil

Salt

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 12 g

Fats 11 % 4 g

Carbohydrates 58 % 22 g

170 kcal

GI: 9 / 0 / 91

Step-by-step cooking

Cooking time: 50 min

Step 1:
How to make homemade dumplings with chicken? Start cooking with the dough. How to make dough for dumplings? Prepare the products. In a large bowl, sift the flour, add salt, and mix. Make a recess in the center, break an egg there, pour in vegetable oil. Mix it up. Start gradually pouring in water, kneading the dough. Knead a smooth, elastic dough and roll it into a ball. Leave the dough to lie under a towel for about 30 minutes — it will get better.
Step 2:
Now do the stuffing. How to make minced meat for dumplings? Take the chicken fillet, wash it, dry it and cut into cubes. In general, you can make minced meat from any part of the chicken, but it is from the fillet that the most dietary dumplings are obtained. You can also take ready—made minced chicken, but only if you are sure of the manufacturer - often in the purchased minced meat, both bones and skin are included.
Step 3:
Chop the peeled and washed onion. If you want, put it a little more or less.
Step 4:
The same situation with garlic. You can put it less, more, or not put it at all. I love garlic in dumplings, so I peeled and cut the cloves small.
Step 5:
Chop the meat in any way convenient for you — with a meat grinder, blender, combine, you can just finely chop it with a knife on a board. I used a shredder. Scroll the onion and garlic together with the meat.
Step 6:
Add salt and pepper, knead the minced meat well. Minced meat is ready!
Step 7:
Divide the finished dough into flagella, then into small pieces. Roll out each piece into a circle on the table, sprinkled with flour.
Step 8:
Or roll out all the dough into a thin layer with a rolling pin, and then cut out such cute circles with a glass.
Step 9:
Make dumplings in the traditional way, putting a teaspoon of minced meat inside. First, fold the workpiece in half and pinch the edges, then roll the dumpling, connecting the corners.
Step 10:
Boil water in a saucepan, add salt to it, you can add pepper and bay leaf to taste. Throw in a portion of dumplings, mix so that they do not stick to the bottom. Cook the dumplings on low heat for about 7 minutes after boiling, they should float up and float on the surface. Do not cook many pieces at once, they will stick together and become ugly. It is better to boil the dumplings in small portions.
Step 11:
As soon as the dumplings pop up, take them out in a convenient way (colander, skimmer, etc.) and send them to a bowl. This time I flavored them with softened butter. You can also serve sour cream or any other sauce to taste.

And more tips

Minced meat. You can add a variety of products to it, starting with mushrooms, ending with vegetables, bacon, etc. All this can either be ground together with meat, or very finely ground and then mixed. In addition to basic products (salt, ground pepper, spices, herbs, etc.). Should I add an egg or not? It is possible, but, as my experience has shown, it is better not to add, then the stuffing will be even juicier and more tender. You can add a little water if the mass is too thick, but not milk!

Dough. Look into the cooking process for the consistency of the mass, and, if anything, do not put all the flour at once, it is better to introduce it gradually later. To get a tight bun.

Cooking. We lower it only into boiling water, and not all - in parts. We constantly turn over the dumplings, salted boiling water, so that they do not stick to the bottom or to each other. At the end of cooking, gently drain into a colander. And immediately serve.

Details. Cook for a few minutes. You can put a bay leaf or some other spices or spices in the water. A sign of ready-made dumplings is their surfacing. You can flavor the dumplings at your discretion - with soft or melted butter, filling made to your taste (for example, finely chopped herbs with garlic, ground with salt, etc.), sour cream, ketchup, etc.

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.

Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!