Poultry and Herb Dumplings
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 5 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 150 g chicken breast fillet (s)
- 1 egg (s)
- 2 tablespoon heavy cream
- 2 tablespoon breadcrumbs, a little more if necessary
- salt and pepper
- 1 teaspoon, heaped wild garlic pesto or 2 tablespoon other herbs, e.g., tarragon, chervil, parsley
- 1 ½ liter chicken broth or other clear broth
Print Recipe
Pin Recipe Instructions
- Chill the chicken breast fillet well, cut into small cubes and puree in the blitz chopper. Add egg and cream, continue to puree until a homogeneous mixture is formed. Add wild garlic pesto or chopped herbs of your choice, season with salt and pepper and mix well. Mix in enough breadcrumbs until a smooth, easily malleable mass is formed. Let rest for about 30 minutes.
- Cut off small dumplings with 2 teaspoons and let them steep in a very low-boiling broth for about 5 minutes. The mixture makes about 18 dumplings.
- You can cook the dumplings in the broth in which they are to be served. If, however, a completely clear broth is important, the dumplings should be cooked separately and only warmed up in the essence in which they are to be served just before serving.
- Finally sprinkle with herbs of your choice.
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