Composition / ingredients
Cooking method
1. Wash the chicken breast, pour water, add salt. Cook the meat for half an hour.
2. Prepare the dough: put salt in the water, stir, add flour, break the egg. Knead the dough until smooth and smooth, then cover with a dry towel and leave for 15-20 minutes.
3. Peel and finely chop the onion - cubes or quarters of rings.
4. Finely chop the cabbage.
5. Heat the oil in a frying pan, spread the onion, fry until golden brown.
6. Add the cabbage, stir, simmer for a few minutes, then pour in the broth. Simmer the cabbage until tender.
7. Boiled meat is finely cut, spread to the finished cabbage.
8. Salt the contents of the pan, sprinkle with spices, mix and keep on fire all together for another 2-3 minutes.
9. Divide the dough into pieces, roll the sausages out of them and cut them into equal pieces.
10. Roll out each piece into a thin cake, put the filling and pinch the edges.
11. Boil the dumplings until ready in salted water (after they pop up for a couple more minutes).
Bon appetit!1
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Paprika - 289 kcal/100g
- Chicken breast - 113 kcal/100g
- Broth - 15 kcal/100g
- Ground coriander - 25 kcal/100g
