Dumplings with chicken

Name: Dumplings with chicken
Total time: 50 min
Yield: 6–8
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

Cookinero 3 Dec 2022

18100

These are probably the most tender dumplings in the world - especially if you roll out the dough as thin as possible.

How to cook Dumplings with chicken

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.

Your support is the fuel that keeps my creativity alive. If you enjoy my content, please consider buying me a coffee. Every cup counts — thank you for being amazing!

Cooking time: 50 min

Servings: 6–8

Calories: 493.8 kcal

Fats: 18.3

Proteins: 28.1

Carbohydrates: 55.7

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

Where to Buy Ingredients

Dumplings with chicken - FAQ About Ingredients, Baking Time and Storage

Can I use store-bought dumpling wrappers instead of making the dough from scratch?

Yes, you can substitute homemade dough with store-bought dumpling wrappers for convenience. Just moisten the edges slightly with water to help seal the dumplings properly.

How can I make this recipe vegetarian?

Replace the chicken with finely chopped mushrooms, tofu, or a mix of grated vegetables like carrots and cabbage. Keep the seasoning and cooking method the same for a delicious vegetarian version.

What's the best way to store uncooked dumplings?

Place uncooked dumplings on a floured tray in a single layer, freeze until solid, then transfer to a sealed bag. They’ll keep for up to 3 months—no need to thaw before boiling, just cook a minute longer.

Can I pan-fry these dumplings instead of boiling them?

Absolutely! For crispy dumplings, heat oil in a pan, add dumplings in a single layer, and fry until golden on the bottom. Add a splash of water, cover, and steam until cooked through.

What dipping sauces pair well with these dumplings?

Try a mix of soy sauce, rice vinegar, and chili oil, or a creamy garlic-yogurt sauce for a twist. Sweet chili sauce or a ginger-scallion dip also works beautifully.

How can I prevent dumplings from sticking to the bottom while boiling?

Stir gently right after adding them to boiling water, then occasionally afterward. Using a slotted spoon helps avoid tearing. Adding a teaspoon of oil to the water can also reduce sticking.

Can I use turkey or pork instead of chicken?

Yes! Ground turkey or pork work well—just adjust cooking time slightly if the meat is leaner (turkey) or fattier (pork). Season to taste, as pork may need less added fat.

How do I reheat leftover cooked dumplings?

Steam or microwave with a damp paper towel to keep them moist. For crispiness, reheat in a lightly oiled pan over medium heat until warmed through.

What’s the ideal thickness for rolling out the dough?

Aim for about 2mm thick—thin enough to cook evenly but sturdy enough to hold the filling without tearing. Dust with flour as needed to prevent sticking while rolling.

Reviews: 0

0 Overall rating

Have you already prepared this recipe? Tell what you think.

Write a review

Your name*

Will be displayed on the comment.

Your email*

Vote*

Comment*

Your review must be at least 50 characters.

Beef shurpa

Total Reviews:

Shulum, chorpa, shorpo, sorpa... In different countries, shurpa is called by different names, but it looks about the same everywhere: a rich soup with meat and vegetables. Various herbs and spices can be added to it, or it can be made on the basis of

Cookinero

White wine, Campari, Pomelo, Alcoholic cocktails, Soju,

Asian Spritz

Total Reviews:

Three ingredients point to the Asian origin of this "Squirt": soju - the Korean national drink, the juice of the Asian citrus fruit yuzu and another citrus - pomelo.

Cookinero

Liver, Chicken liver, Recipes from the chef,

Total Reviews:

Khinkal is a traditional Caucasian dish. It is often confused with such a famous Georgian dish as khinkali. And, although the set of products in both dishes is quite similar, they are nevertheless different. Traditionally, khinkal is prepared on the

Cookinero

Onions for lula kebab

Sausages in dough on kefir

Chicken and Grapefruit Salad

Bruschetta with zucchini, tomato and bell pepper

Apple Cinnamon Pie

Funchoza with mushrooms

Dumplings with chicken

How to cook Dumplings with chicken

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Dumplings with chicken - FAQ About Ingredients, Baking Time and Storage

Reviews: 0

Write a review

Trending