Buckwheat Dumplings with Chicken and Mushrooms
Main Dishes • Author's
Description
The recipe is taken from the book "Miss Dumpling" by Sarah Johnson.
Ingredients
- Buckwheat Groats 20 oz
- Water 15 fl oz
- Chicken Thighs 30 oz
- Champignons 5 oz
- Onion 10 oz
- Chicken Broth ½ glasses
- Safflower Oil 2 spoons
- Ground Black Pepper to taste
- Sugar a pinch
- Salt to taste
Step-by-Step Guide
Step 1
On a clean work surface, sift the flour and starch into a mound, creating a small well in the center. Add salt, sugar, and pour in the water mixed with oil into this well.
Step 2
Carefully fold the flour from the edges into the center and knead a firm dough. Knead it for a long time, about 10–12 minutes, until the dough transforms into a smooth, elastic, and slightly sticky ball.
Step 3
Cover the dough with plastic wrap or a damp cloth and let it rest for 30 minutes at room temperature. While the dough is resting, you can prepare the filling.
Step 4
For the filling, boil the chicken thighs, remove the skin, separate the meat, and pass it through a meat grinder. Chop the onion into cubes, sauté it in vegetable oil, add the mushrooms, also diced, and sauté everything together. Add the sautéed mushrooms and onion to the minced meat, along with salt, pepper, and pour in the chicken broth, then mix thoroughly.
Step 5
On a floured surface, roll out the dough into a thin sheet and cut out circles using a cutter. Place the filling in the center of each circle, pinch the edges together, and shape them into dumplings.
Step 6
Boil the dumplings in lightly salted water for 4–5 minutes, then use a slotted spoon to remove them, placing them on a plate to serve.
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