Dumplings with Chicken, in Broth
by Editorial Staff
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.
Servings: 6
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 test:
- 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
Directions
- 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.
- 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.
- Sift the flour and sprinkle it in portions into a bowl. Stir with a spoon after each adding flour.
- All dry ingredients should be wet.
- 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.
- Cover the dough with a towel and leave for 15-20 minutes at room temperature.
- 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.
- Add chopped onion and garlic to the minced chicken. Season with salt and pepper. Mix well.
- 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.
- Roll one piece into a thin layer 30-33 cm in diameter and 2-4 mm thick.
- Cut out dough circles. I used a glass with a diameter of 6 cm.
- Put a portion of the filling (0.5-1 teaspoon) on each round blank.
- Pinch the edges of the dough tightly and fasten the “ears” of each dumpling. Do this with the whole test.
- 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.
- 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.
- 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!
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