Soup with Dumplings and Chicken Rolls
Soups • Poland
Description
Soup with Dumplings and Chicken Rolls
Ingredients
- Garlic 6 cloves
- Chicken fillet 10 oz
- Canned Truffles 10 oz
- Onion 3 pieces
- Butter 0 oz
- Carrot 1 piece
- Chicken Broth 5 qt
- Parsley 0 oz
- Dill 0 oz
- Scallions 0 oz
- Salt ½ teaspoon
- Chicken Egg 1 piece
- Vegetable Oil 2 tablespoons
- Wheat Flour 10 oz
- Water 0.7 cups
Step-by-Step Guide
Step 1
Thinly pound the fillet, season with salt and pepper on one side. Finely chop the onion and sauté it in butter, add the mushrooms and fry everything. Chop the garlic and herbs, mix them with the mushrooms and onion. Spread the filling on the fillet. Beat the egg, brush it on the fillet with the filling, and roll it up (you can secure it with string). Fry the roll in a pan and cut it into thin slices (if secured with string, be sure to remove the string).
Step 2
Knead the dough from the listed ingredients (flour, water, 1 egg, salt, vegetable oil), roll it out, place chopped herbs and green onion on it. Roll the dough into a log and cut it into small pieces.
Step 3
Pour the prepared chicken broth into a pot, add the previously sautéed onion and carrot (optionally, you can add potatoes). Bring to a boil and drop in the chicken rolls and dumplings. Cook until the dumplings are ready, about 5–10 minutes. At the end, add chopped herbs and garlic, season with salt and pepper to taste.
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