Homemade dumplings with minced chicken. The best recipes for minced chicken dumplings

5 servings

Blank:

18 minutes

Preparation:

12 minutes

Total time:

30 minutes

Dumplings

Ingredients

Flour 800 g
Minced chicken 600 g
Water 250 g
Salt 3 g (to taste)
Pepper 2 g (to taste)
Chicken egg 1 pc.

Description of dumplings with minced chicken

Making dumplings based on minced chicken is quite simple. You can make minced meat yourself using a meat grinder. But if there is no time, quite suitable option purchased ready-made natural product. You should not purchase a sample whose appearance indicates questionable quality. Some manufacturers use chicken skin in the process of creating it, which is not particularly useful and is even harmful for the reason that it may not be absorbed by the human body. High-quality minced chicken has a soft pink hue, a uniform consistency, and a pleasant fresh smell. Any foreign shades and unpleasant odors should be a reason to refuse such a purchase.

Recipe for dumplings with minced chicken

Chicken fillet is minced in a meat grinder and minced meat for dumplings is obtained. You can add not only salt and pepper to it, but also finely chopped onion or garlic.

Then you should prepare everything else necessary ingredients: flour, water, eggs, salt.

You need to sift the flour and make a hole in the slide.

The hole in the flour should be roomy.

Eggs are poured into the hole.

Pour part of the water into the same recess and knead the dough, gradually adding the rest of the water.

Form the dough into a large ball. It should be soft, but come easily from your hands.

Sprinkle a wooden board with flour.

Place part of the dough on the board and roll it out with a rolling pin into a layer approximately 0.3-0.5 cm thick.

Circles are cut out of the layer using a glass or other small container.

The circles are freed from excess dough.

Each resulting circle is rolled out with a rolling pin, so-called “pancakes” are obtained.

Place in the middle of all the “pancakes” a small amount of minced chicken, about a teaspoon.

The edges of the “pancakes” are thoroughly pinched, and something like dumplings comes out.

The two ends of each “dumpling” are connected to each other - this is the shape of dumplings.

Pour water into the pan, bring it to a boil, salt it, throw all the dumplings into it, but separately.

The dumplings need to be carefully stirred so that they do not stick to the bottom; it is important to try not to accidentally tear them.

After the dumplings are ready, place them in a colander, removing excess liquid.

The finished dumplings are placed on portioned plates, topped with sour cream and garnished with dill and parsley. Beautiful shape dumplings was invented in ancient times and is the most suitable for a dish consisting of meat in dough. It is thanks to her that it is perfectly preserved meat juice inside. The main thing that is required from the hostess (owner) preparing such a dish is to excellent mood and a desire to cook. A dish created “with soul” is always tasty and healthy.

Recipe tip and note:

1. It is best to use flour to prepare such a dish. premium. In this case, the dumplings will turn out especially tasty and beautiful.
2. Flour must be sifted before use. This already improves the quality ready dough, and also prevents foreign particles (lint, etc.) from getting into it.
3. Eggs give the dumplings a slight yellowish tint. But at the same time the dish turns out to be especially tasty and nutritious.
4. In the process of kneading the dough, it is important not to overdo it with the dosage of flour so that it does not turn out too hard.
5. You can add sour cream soaked in milk, bread pulp, or even semolina to the minced chicken. But dumplings using whole minced meat, without any additives other than spices, will be no less tasty.
6. Especially spicy taste Adds finely chopped garlic to the minced meat.

There are controversial opinions about which people first prepared this dish. Patriots consider Siberia to be the birthplace of dumplings, interpreting the origin of the word as “pel” - to swaddle and “men” - a part of something or meat. It’s cold, they say, in Siberia, and there the whole family has long made dumplings six months in advance by wrapping the meat in dough. Let's try to cook this too tasty dish not six months in advance, but several days.

Products for dough

1 egg;
flour 1 kg;
water 400 ml;
vegetable oil 2 tablespoons.

Products for filling

minced chicken 1.5 kg;
onion 2 pieces;
salt;
ground black pepper.

Recipe

Knead the dough. Add cold flour to the sifted flour boiled water, 2 teaspoons of salt, an egg and knead everything well. At the end of kneading add to the dough vegetable oil. Let the dough sit until the gluten swells. And we'll do the filling.
In order not to doubt the quality of the minced meat and the taste of the finished dumplings, it is better to prepare it yourself. To do this, cut the chilled chicken into pieces, separating the meat from the bones and grind in a meat grinder. Together with chicken meat twist two large onions. Salt and pepper the minced meat to taste.
More than twenty minutes have passed since the dough was kneaded. You can start making dumplings. Roll out the dough into a thin layer about 1 mm thick. Using a round stack or a mold, cut out circles with a diameter of 3 cm. Place with a teaspoon, about 1/3 of the spoon on each circle. Pinch it like a dumpling, connecting its ends together.
Cook dumplings in chicken broth or regular salted water. The specified amount of products should yield about 450 dumplings. If you are not expecting guests, half or even most of the dumplings can be frozen and cooked as needed.
Dumplings are served with sour cream without broth or poured with the broth in which they were boiled, sprinkled with finely chopped herbs.

Using milk and kefir, the dough recipe for dumplings turns out more tender, so minced meat can be combined with different vegetables and even make fish dumplings.

Recipe for dumplings with chicken and cabbage

Products for dough

flour 3 cups
kefir 1 glass;
egg 1 piece;
salt.

Products for filling

chicken fillet 0.5 kg;
onion 1 piece;
white cabbage 300 g;
spices to taste;
salt.

Recipe

Add an egg to the sifted flour, pour in kefir, and add a teaspoon of salt. Knead into a tight dough. Cover the dough and leave it for the gluten to swell.
Grind the chicken fillet in a meat grinder. Do the same with onions.
Chop the cabbage very finely, then cut it crosswise into small pieces. If that doesn’t work, you can grind it in a meat grinder, but then a lot of juice will come out. Salt and pepper the minced meat to taste.
Roll out the dough thinly, cut out circles with a notch and spread the minced meat over them, pinch to form a dumpling.
Place in boiling salted water and cook until tender for five or ten minutes.
Serve hot with your favorite sauce, sprinkled with herbs.

Recipe for dumplings with chicken and mushrooms

Let's start with the dough. Dough for dumplings can be prepared using a bread machine or by hand. I love making dough by hand, but when I don’t have time, sometimes I resort to using a bread machine. Sift flour into a deep bowl and add salt.

Then add the egg.

To prepare the filling for the dumplings, I used chicken breast, but if you don’t have time, you can also use store-bought minced meat.

Peel the onion, mince it, add it to the minced meat, add salt and pepper. If desired, you can add 1-2 cloves of garlic to the minced meat. Knead the minced chicken well and the dumpling filling is ready.

Cook dumplings in large quantities water. Bring the water for cooking dumplings to a boil, add salt, if desired, you can add Bay leaf. Carefully place the dumplings into the boiling water. I put the dumplings in one piece at a time and stir constantly so they don't stick together.

Cook the dumplings for about 10-15 minutes from the moment of boiling. Then carefully remove with a slotted spoon. Appetizing, very delicious dumplings With minced chicken Serve hot and, of course, with fresh sour cream.

Bon appetit!

Description

Chicken dumplings , formed using a special hand shaped, - the fastest and most convenient way to have a satisfying and tasty meal.

The difference between these dumplings and the classic ones is the minced meat, because traditional recipe it is made from beef or pork. We will prepare dumplings with minced chicken. Chicken makes the dish very light creamy taste. This dish can be safely called dietary. A the pieces of lard that we add to the minced meat will only emphasize the taste and give an unusually appetizing aroma.

If you've never made dumplings using a manual mold before, we'll tell you exactly how to make them correctly. Also step by step recipe with photos will clearly demonstrate each stage of cooking. So the cooking process at home will be very quick and simple. The dumplings will turn out much more tasty and natural than store-bought ones.

Try cooking them and see for yourself.

Ingredients

(2 tbsp.)
(1 PC.)
(150 ml)
(500 g)
(100 g)
(1 PC.)
(taste)
(taste)

Cooking steps

First of all, let's prepare the dough. To do this, sift all the flour into a deep bowl and mix it with salt. Break the egg into a bowl, mix, then pour in water in portions. Knead the dough on a clean, dry countertop. You don't need to make it too steep, but it should come off your fingers easily. Roll the resulting product into a ball.

Wrap the dough in cling film or into a damp cloth. The dough should sit for room temperature within 20-30 minutes.

Rinse the brisket along with the lard pass through a meat grinder twice so that the meat and lard are crushed as much as possible. Pass the onion through a meat grinder or chop it in a blender. Mix onions with meat, add spices. Mix the minced meat thoroughly until smooth.

Divide the dough into 2 equal parts and roll out one at a time on the countertop, which must be sprinkled with flour. The rolled out layer of dough should not be more than 2 millimeters thick.

Using a manual dumpling maker, we form dumplings. To do this, place a rolled out sheet of dough on the pan, place teaspoons of minced meat in the indentations and cover with a second sheet of dough on top. To ensure that the dumplings stick together well, run a rolling pin over the pan. If there is no dumpling maker, you need to make dumplings by hand.

Before throwing the dumplings into the pan, bring the water to a boil and add salt. Drop in a portion of dumplings and cook for 5-7 minutes. As soon as they float to the surface, take them out with a slotted spoon and place them on a dish. Pepper, salt to taste, add vinegar and butter. If desired, you can add chopped herbs. Homemade chicken dumplings are ready.

Bon appetit!

The dumplings are very tasty and hearty dish. Its main advantage is that they can be prepared for future use, frozen, and boiled when necessary.

Undoubtedly today freezers supermarkets are filled with various frozen foods, you can buy everything: cabbage rolls, stuffed pepper, dumplings, dumplings and much more. But homemade dumplings are much tastier than store-bought ones, especially when you prepare the minced meat for the dumplings yourself.

Homemade dumplings with minced chicken

Let's start with minced meat. Dumplings can be prepared not only from minced chicken, but also from pork, beef, turkey, and you can also mix minced meat with each other. Classic minced meat To prepare dumplings, a mixture of minced pork and beef is considered.

I cook dumplings with minced chicken, they turn out softer, more tender and the children really like them.

How to cook minced chicken for dumplings

To prepare we will need:

800 grams chicken fillet
200-250 grams of lard
2 small onions (or 1 large)
ground black pepper

I do not buy ready minced meat, I take chicken fillet I make the minced meat myself. This time we added 2 chicken breasts to 800 grams.

I took the lard out of the freezer; I bought it a little earlier. Why is it necessary to add lard to minced chicken? Chicken breast dry, and thanks to lard, the minced meat turns out tastier, softer and more tender. This is what our grandmother taught me.

I cut the meat, lard, onions into pieces and grind them using a meat grinder. You can also add a little garlic to the minced meat, but this is not for everyone. I'm not adding.

This is my minced meat. I salt and pepper the minced meat to taste. Be sure to mix everything very well with your hand.

The minced meat turns out homogeneous. A prerequisite is to salt the minced meat well so that the meat is not bland.

If you wish, you can add greens to the minced meat: dill, parsley, green onions. Chop the greens with a knife. I don’t add any greens; I’ll sprinkle some greens on top of the dumplings.

Now let's start preparing the dough for dumplings. I cook the dough in boiling water, this is... The recipe for making dumpling dough is very simple; there are no eggs in the dough.

Dumplings with minced chicken, recipe with photo

To prepare the dough we need:

250 grams of boiling water
1 teaspoon salt
3 tbsp. spoons of vegetable oil
about 500 grams of flour

I knead the dough according to grandma's recipe. Pour flour into a deep bowl and make a well.

I pour 250 grams of boiling water into a glass. I leave the boiling water on the table for 5 minutes and then knead the dough. It is not convenient to dissolve salt in a glass and add vegetable oil, so I pour the water into a larger cup.

Add salt and oil to the water and mix. Pour into the flour in a thin stream and mix with a tablespoon. I mix all this in the center of the bowl.

I put the dough on the table.

Now we need to knead the dough well with our hands. You need to knead the dough for 5-7 minutes. The dough is ready when it comes away from your hands. I periodically dust the table with flour.

The dough is warm because I knead it in boiling water.

The dough turns out soft, tasty, elastic. It is elastic due to the fact that it contains vegetable oil. The dough is very convenient to work with.

After kneading the dough, cover it with a clean kitchen towel and leave for 5 minutes.

As my grandmother says, the dough needs to be allowed to “rest” a little. Now you can start making dumplings.

From this piece I cut half of the dough. This is what it looks like choux pastry in the section.

I roll out the dough into a circle with a rolling pin. The thickness of the circle is 3-4 mm. I specifically measured with a ruler. We love you very much thin dough for dumplings, so that there is a lot of filling and little dough.

I squeeze out the dumpling circles with a glass.

Now we proceed directly to sculpting dumplings. Of course, it's good when you have helpers. Making dumplings is more fun and much faster. I make dumplings myself, because when my assistants start making them, they then refuse to eat their creation.

I place minced chicken in the center of the dough. I spread it with a teaspoon.

I make them like dumplings. There is nothing complicated about this. Then I bring the two ends of the dumpling together and it turns out to be such a beautiful dumpling.

You can make dumplings different ways, you choose how to sculpt yourself. This method of making dumplings is closest to me.

I took a photo specifically to show you in detail, in case someone doesn’t know. But it's all a matter of practice. It is not difficult.

This is how we make all the dumplings. The workflow here is quite lengthy. But nothing can be done. My dumplings are medium in size. You can make it smaller for soup.

I already made the dumplings, but only used part of the dough. Ready dumplings can be placed on a floured surface cutting board, or you can put it on the table, but also sprinkled with flour.

If you want to freeze the dumplings, place them on a cutting board separately from each other to prevent them from sticking together. Place in the freezer, and when the dumplings are frozen, transfer them to a cellophane bag.

If you want to boil the dumplings, then it’s time to put water on the fire and salt it a little.

Boil the dumplings in parts in boiling water. After placing the dumplings in boiling water, be sure to stir the dumplings so that they do not stick together. This can be done with a tablespoon or a slotted spoon.

Cook the dumplings for 3-5 minutes. You can remove it with a slotted spoon or colander. If it’s convenient for you, I usually use a slotted spoon.

Add a piece to the bowl or plate where you will place the dumplings butter. Mix well so that the dumplings do not stick together.

When cooked, dumplings do not tear, do not fall apart, or fall apart.

The dumplings turned out very tender, juicy and tasty. This is what a dumpling looks like in cross section. The dough is thin and there is a lot of filling.

You can serve dumplings with minced chicken with herbs. I serve with chopped dill and parsley. You can only use one dill.

It is also very tasty to serve dumplings with sour cream, homemade adjika from tomato.

Now you will know how to cook dumplings with minced chicken. Recipe with photo, I think it’s a lot of work to prepare juicy dumplings it won't cost you.

You can sprinkle the dumplings on top with herbs, serving them in portions, or you can add the greens to a common bowl, and then pour from it and serve the dumplings.

Dumplings are quite a tasty and satisfying dish that you can feed the whole family or your guests. You can also prepare them for future use by freezing them in the freezer.

A friend of ours freezes dumplings. He spends one day a month preparing homemade dumplings, dumplings, cutlets, cabbage rolls. Then everything is frozen and used as needed.

Have fun cooking dumplings. Bon appetit.