Dumplings with Chicken, in Broth

I think you will agree with me that this is delicious! Dumplings with chicken, in a broth of poultry and vegetables, are a complete lunch or dinner for the whole family, especially if they are prepared at home. Of course, it’s faster to go to the supermarket and buy suitable semi-finished products, but they certainly won’t replace the taste of homemade dumplings.

Summary

Ingredients

For broth:

• Chicken (soup set) – 800 g
• Water – 2 l
• Carrots – 150 g
• Onions – 150 g
• Celery root – 250 g
• Salt to taste

For the dough:

• Wheat flour – 650-680 g + for working with dough
• Water – 250 ml
• Eggs – 2 pcs.
• Salt – 1 teaspoon

For filling:

• Minced chicken – 600 g
• Onions – 150 g
• Garlic – 2 cloves
• Salt to taste
• Ground black pepper – to taste

For serving (for 1 serving):

• Broth – 250 ml
• Salt to taste
• Ground black pepper – to taste
• Green onions – 10 g
• Sour cream – 25 g

Instructions

1. Prepare the broth first. Wash the soup set or other parts of the chicken well. Dip in a cooking pot. Peel the onions, carrots, and celery root, wash, cut into several pieces, and put in a saucepan. Pour water into a saucepan and put it on fire. From the moment of boiling, cook over low heat for 40-50 minutes. As it boils, foam forms, remove it with a slotted spoon or spoon. At the end of cooking, add salt to the broth to taste.
2. Now do the dough. Break the eggs into a deep bowl. Add salt. Shake the eggs with a whisk until smooth. Pour in water. Stir.
3. Sift the flour and sprinkle it in portions into a bowl. Stir with a spoon after each adding flour.
4. All dry ingredients should be wet.
5. Now dust the work surface with flour and place the dough on it. Knead with your hands until a firm dough is formed that does not stick to your hands.
6. Cover the dough with a towel and leave for 15-20 minutes at room temperature.
7. Now is the time to prepare the filling. Peel the onion and garlic, rinse and pat dry with a napkin. Grind them in a blender or mince them.
8. Add chopped onion and garlic to the minced chicken. Season with salt and pepper. Mix well.
9. Wrap the dough on a floured board. Divide the dough into 4 pieces for convenience. Roll each piece of dough into a ball and cover again with a towel. Work on each piece of dough in turn.
10. Roll one piece into a thin layer 30-33 cm in diameter and 2-4 mm thick.
11. Cut out dough circles. I used a glass with a diameter of 6 cm.
12. Put a portion of the filling (0.5-1 teaspoon) on each round blank.
13. Pinch the edges of the dough tightly and fasten the “ears” of each dumpling. Do this with the whole test.
14. The broth is ready by this time. Strain it if necessary. You don’t need chicken meat – use it as you see fit. Discard the vegetables.
15. Boil water for dumplings. For 500 g of dumplings, you will need about 1.5 liters of water and 1 teaspoon of salt. Dip the dumplings into boiling salted water. Stir immediately so as not to stick together, bring to a boil. Cook the dumplings for 5-8 minutes from the moment the water boils.
16. Transfer the finished dumplings to a deep plate and pour over the broth. Serve the chicken dumplings in the broth with sour cream and chopped green onions.

Enjoy your meal!