Dumplings with Chicken and Mushrooms
Main Dishes • European
Description
These dumplings can be served with onion marmalade, which can be found in stores if desired.
Ingredients
- Dough for dumplings 0 lbs
- Champignons 5 oz
- Chicken fillet 25 oz
- Onion 4 pieces
- Dried Dill Stems 3 pieces
- Parsley 3 stalks
- Vegetable Oil 0 fl oz
- Butter 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
For the dough, mix 0.5 kilograms of wheat flour with 430 grams of potato starch, then crack 4 eggs into the mixture and knead it by hand. Gradually add cold water, starting with one tablespoon, and continue adding as needed until the dough becomes smooth. Place the dough ball on a floured surface and knead it well; the dough should become silky and not stick to your hands. Cover with plastic wrap and let it rest at room temperature for twenty minutes. Roll out to a thickness of 3 mm and cut out circles with a diameter of about 8 cm.
Step 2
Boil the chicken fillet in salted water until cooked through. Do not discard the broth — it will be useful later, and pass the meat through a meat grinder.
Step 3
Finely chop two onions and mushrooms, and sauté them in vegetable oil until the onions are soft, about six minutes.
Step 4
Mix the ground chicken with the onion and mushrooms, taste, and season with salt and pepper if needed.
Step 5
Chop the parsley and dill, add to the filling, and mix everything together.
Step 6
Prepare the caramelized onions: slice the remaining two onions into half-moons, sauté them in butter, and simmer on low heat for fifteen minutes. The onion mixture should darken and become sticky.
Step 7
Shape the dumplings: place two teaspoons of filling in each one, or more for larger dumplings. Cook in boiling water: each batch will boil for seven to eight minutes. Serve garnished with caramelized onions.
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