Dumplings with chicken

Ingredients

• 500 g boneless skinless chicken thighs
• 1 large chicken breast fillet
• 1 large onion
• 3 art. l. butter
• freshly ground black pepper
• salt
• butter for serving
• 600 g flour
• 1 egg
• 1 Art. l. ghee
• 1 h. l. year

Cooking

Step 1

For the dough, sift flour and salt onto a board, make a well, beat an egg into it, add 2 tbsp. l. cold water and melted butter, start kneading the dough so that the egg mixes with the flour. Pouring hot water (incomplete glass), knead a homogeneous soft dough. Let him lie down under the film for 15 minutes.

Step 2

For minced meat, peel and cut the onion into medium pieces. Fry in butter over low heat until golden brown, 10 minutes. Then cool.

Step 3

Cut the chicken meat with the skin into pieces and pass it through a meat grinder along with the onions.

Step 4

Roll out half or a third of the dough on a floured surface. With a round notch (moulder) or a glass, cut circles with a diameter of 5 cm from the dough.

Step 5

Place a spoonful of filling in the center of each circle. Carefully pinch the edges to make a semicircle. Connect the two sharp corners and press firmly so that they stick together. Make dumplings from the rest of the dough.

Step 6

Cook the dumplings in batches in a large pot of boiling salted water, stirring with a slotted spoon to keep them from sticking to the bottom. Dumplings are ready in 8-10 minutes. after re-boiling. Serve with butter.