Minced chicken dumplings with vegetables. How to deliciously cook chicken dumplings. How to cook minced beef dumplings

Dumplings stuffed with minced chicken- this is one of the many options for preparing this wonderful, hearty Slavic dish. The recipe for making dumplings stuffed with minced chicken is itself quite simple; the most important thing is to prepare the minced meat correctly.
Description of dish preparation:
As you know, traditional dumplings are prepared with a different filling, but I want to tell you how you can prepare dumplings stuffed with minced chicken. My family, for example, really likes these dumplings - they are juicier and more tender, unlike regular dumplings. The most important thing is that the minced chicken is juicy. I make the minced meat by hand by grinding chicken thighs through a meat grinder. Because from chicken breast it won't work out like this juicy minced meat as if from the thighs. Although, YOU can purchase ready-made minced chicken in the store. If it is of high quality, then the dumplings with minced chicken will turn out very tasty. So, below I have given you a step-by-step recipe for making dumplings stuffed with minced chicken, and then it’s up to you!
Purpose of the dish: the dish can be served for lunch and dinner, as well as for a festive feast.
Main ingredients: minced chicken, dough and flour, chicken, poultry.
Dish: hot dishes of Russian cuisine.
Ingredients:
- 8 glasses of flour;
- salt and black pepper to taste;
- 2 eggs;
- 2 glasses of warm water;
- 1 tbsp. spoon of sour cream;
- 2/3 cup buttermilk;
- 800 grams of minced chicken;
- 2 tbsp. spoons vegetable oil;
- 1 onion;
- 3 cloves of garlic;
- fresh parsley to taste.
The dish serves 8 servings
Step-by-step recipe for making dumplings stuffed with minced chicken
1. Mix in a large bowl warm water, buttermilk, eggs, a little salt and sour cream. You can totally use kefir instead of buttermilk. Mix everything well.
2. We add 4 cups of flour to our resulting liquid mixture.
3. Mix all this thoroughly until smooth.
4. Then, one by one, add another 3 cups of flour to the dough; mix well after adding each cup of flour.
5. Add the last glass of flour and mix well. You should have a dough that does not stick to the bowl, but if it does stick, then add a little more flour. The dough should be soft and elastic.
6. Cover the resulting dough with a towel and leave it in a warm place for half an hour.
7. Let's start preparing the filling for our dumplings. Heat a small amount of vegetable oil in a frying pan, add finely chopped onion and fry until golden over medium heat for about 5 minutes.
8. Add the squeezed garlic there, fry for another minute, and then remove from the heat.
9. Next, you need to mix the minced chicken, salt, finely chopped parsley and the contents of our frying pan: fried garlic and onion. Mix everything very thoroughly and our minced meat is ready.
10. Now let's start making dumplings. From all our dough we tear off a piece the size of tennis ball. Then, roll it out thinly on a floured surface.
11. For example, I use a device specially designed for this purpose to make dumplings; it will save your time a lot. Although you can make dumplings using the old-fashioned method. Make circles from a layer of dough, put a little minced meat in their center, wrap and pinch the edges.
12. Here, in fact, our dumplings stuffed with minced chicken are ready. If your family cannot finish all the dumplings you made in one sitting, then you can freeze the rest in the freezer.
13. Now we will cook our dumplings. Place the required number of dumplings into boiling salted water and boil them for 3 minutes after they float to the surface of the water. Then strain the dumplings, grease them with butter and serve with ketchup or sour cream, whichever you prefer. Bon appetit everyone!

I must admit, this was my first time making chicken dumplings, and they turned out incredibly tender, tasty and juicy, and also beautiful. I liked the recipe for dumplings with minced chicken so much that it’s simply beyond words. Of course, as with any dumplings, I had to tinker with their sculpting. But the taste of dumplings with chicken is in no way inferior to classic dumplings, and maybe even superior.

Due to the fact that quite a lot of onion (necessarily very finely chopped) and sour cream are added to the minced chicken, the filling of dumplings with chicken turns out to be very juicy and rich. I prepare the dough for dumplings according to a proven recipe, which I have already talked about. It turns out very gentle, not tight, and it is a pleasure to work with it.

You can prepare minced meat for chicken dumplings yourself or use ready-made store-bought ones; the choice here depends only on your preferences. For this recipe I used minced chicken breast, I like it better. From the stated amount of ingredients, I got an impressive amount of dumplings with minced chicken, which is enough to feed a family of four at least three times.

Ingredients:

800 g minced chicken
1 large onion or 2 medium
5 tablespoons sour cream
250 ml milk
400 g flour
1 tsp. salt in the dough (without a slide) + 0.5 tbsp. l. into minced meat
0.3 tsp. ground pepper

Homemade dumplings with chicken, recipe with photo

Dough for dumplings is very easy to prepare and requires a minimum of ingredients. In a bowl, mix 400 g of flour and 250 ml of cold milk. Add a teaspoon of salt, but without a slide. First, using a spoon, and then with your hands, knead a homogeneous dough. You won't need to add any more flour, except to dust the work surface when rolling out the dough, but that will come later. In order for the dough to acquire a homogeneous structure, it should be vigorously kneaded and rolled on the table for at least 3-4 minutes. And in the end you will get a beautiful smooth ball.

But the dough is not yet ready for modeling. It needs a little time to acquire greater plasticity. Place the ball of dough in the bag, close it tightly and leave it room temperature for 15 minutes.

Meanwhile, prepare the minced chicken for the dumplings. Peel the onion and chop finely. For convenience, you can use a blender. My blender did a great job and chopped the onion into small pieces in 30 seconds.

Add onion, 5 tablespoons of sour cream, half a tablespoon of salt and a third of a teaspoon of ground pepper to the minced chicken.

Mix the minced meat with your hands. Knead the minced chicken for 2-3 minutes, after which it becomes homogeneous and holds its shape perfectly.

Let's return to the dough for future chicken dumplings. Take it out of the bag and cut it into 4 parts. Let's deal with the first part for now, and return the rest to the package.

Roll out the dough onto a lightly floured surface work surface. Dough thickness 2 mm. Using a glass, cut out circles. We collect the dough remaining after cutting out the circles into a pile and put it in a bag with the rest of the dough.

Place about a teaspoon of minced chicken in the center of each circle. We make dumplings and place them on a board dusted with flour.

After the board is full of dumplings, I send it to the freezer, where the chicken dumplings freeze safely. And for a new batch I find another board or dish, and so on in a circle.

As a result, an impressive size bag with homemade dumplings is formed in the freezer.

Well, how can you not try freshly made dumplings with minced chicken? Bring water to a boil, adding 0.5 teaspoon of salt to it, and place the dumplings in boiling water (you should stir them immediately with a spoon, otherwise they will stick to the pan). We wait for the water to boil again and count down 7 minutes. All! Chicken dumplings are ready!

Chicken breast dumplings are a dish of Russian cuisine, which was borrowed from the northern peoples of our large country, and in Russian this culinary concept is literally translated as “dough ears.”

Secrets of the correct test

Sift the flour. In this case, you will receive dough saturated with oxygen, which will promote active fermentation and, accordingly, provide excellent result. You need to sift the flour after weighing it and immediately before adding it.
Use only fresh ingredients. Flour is of the highest quality.
Let the dumpling dough sit for about half an hour. This way you will get a more resilient and elastic material, from which it will be easier to sculpt “ears”.

4 homemade chicken dumpling recipes with photos

Dumpling dough can be made on the basis of different flours: wheat, rye, buckwheat, knead with milk, kefir and, of course, water, also add or not add eggs - all this will affect taste qualities dishes.

With minced meat

The chicken dumplings recipe is based on minced chicken, which should be tender and flavored with a variety of spices. Minced chicken or beef can be called not only tasty, but also a healthy dietary product, since 100 grams of chicken fillet contains only 110 kcal. This dish can be consumed by those who adhere to paragraphs.

You will need:

chicken fillet - 900 g;
boiled water, cold - 1 glass;
premium wheat flour - 500 g;
chicken eggs - 2 pcs.;
vegetable or olive oil- 1 tablespoon;
salt, pepper, garlic - to taste.

Preparation

Dissolve salt in a glass of chilled boiled water. Then mix salted water with fresh chicken eggs and whisk everything in a separate bowl.
Sift the flour through a special sieve; you can use a colander with small holes.
Pour the egg mixture into the thoroughly sifted and oxygenated flour through a funnel and stir until a homogeneous mass is formed.
First, mix in the pan with a wooden spatula or spoon, and then with your hands on the table, gradually mixing in the flour until you get a stiff dough. Dust the resulting result with flour, cover with a warm towel and leave in a dark place for about 25-30 minutes.
Meanwhile, prepare fresh minced chicken dumplings. To do this, finely chop the chicken fillet lengthwise and pass it and the onion through a meat grinder. Add salt to the minced meat, as well as ground black pepper and squeezed garlic.
Take the finished dough, “knead” it to make it more elastic and divide it into an even number of equal parts, which you then roll out into thin layers. But be careful not to tear the dough!
Take a dumpling maker, grease it with vegetable or olive oil, and place the first rolled out layer of dough on it, carefully distributing it over its entire surface.
Using a teaspoon, carefully spread the minced chicken into the cells of the dumpling maker. Cover the top with a second layer of dough. And roll with a rolling pin until the mini-pies separate from the pan. Proceed this way with all layers of dumpling dough.
Place the finished product in boiling water with added salt and bay leaf and cook for 5-10 minutes. Remove from the pan with a slotted spoon and serve. Homemade dumplings with minced chicken are ready!

Please note that dumplings should only be thrown into boiling water to avoid sticking. And yet, dumplings are a convenient product for busy housewives, which, once made, can be stored in the freezer for a long time and then quickly prepared according to the situation. For example, you can make a quick soup for children from them by boiling them with finely chopped potatoes and carrots.

With mushrooms. Step by step recipe

As you know, the recipe for dumplings with chicken is dough plus minced meat. You can diversify minced chicken by adding forest mushrooms and other components.

You will need:

chicken fillet - 500 g;
dried mushrooms, preferably wild mushrooms - 150-200 g;
onion - 1 medium head;
milk - half a glass;
premium wheat flour - 1 heaped glass;
fresh chicken egg- 1 piece;
vegetable or olive oil - 3 tablespoons;
salt, pepper, garlic - to taste;
mustard - optional.

Preparation

To the flour, sifted in advance and poured on the table in the form of a mound, add a pre-beaten egg and a little salt, then fresh milk, gradually mix everything. After kneading the dough and covering it, leave it for about half an hour.
Pass the chicken fillet through a meat grinder.
To soften the mushrooms, soak them in water for a couple of minutes. Then fry in vegetable or olive oil with onions.
Mix mushroom dressing with minced chicken, add salt and spices to taste and desire.
Roll out the resulting dough into equal layers, place one at a time on a greased dumpling maker, and place the prepared minced meat with mushrooms and chicken in mini molds.
Roll out the dough and take out the finished dumplings. Cook in boiling water for about 5-10 minutes, stirring occasionally.

Dumplings are delicious served with sour cream and finely chopped fresh herbs. You can add a little mustard to the sour cream. You can also experiment with ketchup and mayonnaise, mixing which you will get an interesting dumpling sauce.

With cabbage

Cabbage added to minced chicken in a 50 to 50 ratio will make it juicier and healthier. In addition, the calorie content of cabbage is only 27 kcal per 100 grams.

You will need:

chicken fillet - 500 g;
white cabbage - 400 g;
onion - 1 head, preferably large;
rye or wheat flour - 1 cup;
kefir −1 glass;
fresh chicken egg - 1 pc.;
butter, pre-melted - 50 g;
salt, pepper, garlic, turmeric - to taste.

Preparation

Sift the flour and beat one egg into it, then pour in the kefir. Knead the dough and let it rest for about 30 minutes.
Through a meat grinder, grind the chicken fillet along with the onion and white cabbage. Add salt, spices and a little butter, melted in advance. You can add turmeric if you wish. Mix everything.
Roll out correct dough and use a greased dumpling maker to create chicken and cabbage dumplings.

If you cook minced chicken using not only the fillet, but also the skin of the bird, then it will turn out fattier. To add fat, you can add a little more melted butter.

With potatoes

Dumplings with potatoes and chicken are very tasty option, which will appeal not only to adults, but also to children, thanks to its crispy, crispy crust!

You will need:

chicken fillet - 500 g;
boiled potatoes, small - 5 pcs.;
wheat or rye flour - 1 cup;
fresh chicken egg - 1 pc.;
onions - 2 medium heads;
vegetable or olive oil - 2 tablespoons;
salt, ground black pepper, garlic - to taste;
grated hard cheese - optional.

Preparation

Chop and beat the boiled potatoes in a mixer. Add egg and spices of your choice to the beaten potatoes. Then gradually add the flour sifted in advance until you get a dough that does not stick to your hands. Leave the dough covered with a towel for 25 minutes.
Grind the fillet and onion. Fry onions until translucent, add chicken and fry until done.
Roll out the dough on a clean table, and then cut out small circles using a standard glass or a special mold. Don't forget to put filling in each circle of dough and pinch the corners. All that remains is to bring the food to the desired condition by boiling and frying.

It is better to first boil the dumplings with chicken and potatoes a little, and then fry them in a frying pan with the addition of cheese until a light golden crust appears.

The recipe for minced chicken dumplings can be supplemented with a wide variety of ingredients: mushrooms, cabbage, potatoes, and can also be made not using a dumpling maker, but by hand. Bon appetit!

Dumplings are now considered a bachelor-student food, like Rollton noodles or sausages. This is due to their manufacturability and suitability for mechanization of production, which made dumplings one of the most popular names in the specification of food industry products. It must be said that the dislike for store-bought dumplings is well deserved: firstly, the epithet “delicious” is very little applicable to them.

Secondly, minced meat... Buying products with minced meat is like playing Russian roulette.

Pros and cons

Of course, there is also the option of homemade dumplings, lovingly sculpted with my own hands, but many people perceive them as exotic, like pies and kulebyak. Why self-cooking this exquisite dish scares housewives so much?

There are several main arguments:

Expensive. In fact, not at all, because a little less than half the mass of the final product comes from the dough, where the main components are water and flour. And minced meat does not consist of meat alone, which we will discuss below. Prepare and calculate how much a kilogram of the final product cost you, and you will be surprised how profitable it is;
Harmful. In fact, dumplings are one of the most balanced dishes, containing the entire range of necessary substances. Besides, have you seen a person who would eat dumplings with bread? I don’t, which means you can avoid eating extra carbohydrates. And, of course, there is no need to top the product with mayonnaise, sour cream or, God forbid, ketchup;
For a long time. “Having filled your hand”, you can quickly give out the nth number of dumplings faster than the same amount of the notorious (aspirated) borscht. Of course: the meat takes as long as it cooks, and without special devices it will not be possible to speed up the process, but in the case of dumplings, everything is in your hands;
It's difficult. This, unfortunately, is true. It’s not even a matter of any particular complexity, but the amount of labor involved. If the same borscht requires only occasional intervention in the form of adding food and preparing frying, then dumplings are the work of the housewife from beginning to end. Once upon a time, in large Siberian families, the entire female population spent days making dumplings, preparing the product for the winter. In conditions of persistent cold winter the freezing attic became natural freezer, which made it possible to turn a whole pig, or even more than one, into canned dumplings. Well, you’re unlikely to have more than one or two pairs of hands at your disposal, so you’ll have to tinker. On the other hand, why not sometimes treat yourself and your loved ones with homemade dumplings; in fact, how can you scare our woman, hardened by hours of chopping New Year's salads. You can, of course, cook “lazy” dumplings with minced meat or vegetables, but, as practice shows, it doesn’t work out any faster or easier. A coward doesn't play hockey, and lazy people don't make dumplings.

So, it’s decided, let’s prepare “bread ears” (this is how “pelnyan” is translated from Finnish). All that remains is to choose the filling, fortunately, there is plenty to choose from: the filling is prepared from any meat, poultry, fish and even vegetables, such as cabbage or radish.

The main condition is that the products must go into the dough raw. This is different from dumplings with meat or cabbage - the filling of dumplings undergoes preliminary heat treatment.

We suggest you make dumplings from minced chicken. Firstly, it is cheaper than pork, beef or even minced fish; secondly, the dish will turn out to be practically dietary.

Dough

We start the cooking process with the dough: it is better to let the dough rest for a while before starting to model.

There are two approaches to making dough:

There is no fundamental difference between the methods, but the second option is more familiar to me, so I’ll tell you about it. But first, a few words about eggs.

There are directly opposite opinions on this matter: some make the dough without eggs at all, using only water, while others use only eggs as a base. To me, the option without eggs seems too slimy when boiled, and it’s inconvenient to work with. Although this is of course a matter of personal preference.

As for the test using eggs alone, I don’t see any particular advantages in it, so there’s no reason not to save money.

Let's go:

For a kilogram of meat, take 4-5 eggs and beat them thoroughly with a generous pinch of salt;
Add the same amount of water to the resulting mass and mix;
Add flour 3-4 tablespoons at a time and stir. You shouldn’t bother with completely mixing out the lumps: everything will get mixed up in the end, rest assured;
When it becomes difficult to stir, dump the contents onto a floured board and knead until done.

How do you know when the dough is ready? First, the dough should not be noticeably wet. Secondly, try to tear off a piece from the dough mass; the dough should stretch well and not tear off immediately. Place in the refrigerator and proceed to preparing the filling.

Filling

Many young housewives make the mistake of trying to prepare minced meat from meat alone, and then are surprised that their cutlets or dumplings made from pure veal tenderloin are dry, tasteless and rubbery. The meat in the filling is the main thing, but the real flavor comes from additional ingredients. And for chicken meat this is doubly true, because it itself is quite bland.

The basis of the filling will be chicken fillet, which is easy to purchase in any supermarket, and to make the filling juicy and tasty, take more onions - 3-4 large onions per kilogram of meat. Garlic will also help, one head per kilogram. Salt and pepper to taste. Some people add cabbage to the minced dumplings instead of onions.

Tip: Add sugar to the meat, a couple of teaspoons per kilo, the result will not disappoint you.

This " basic equipment» recipe delicious minced meat for dumplings, for which there are many options for additives.

Let's look at the recipe for some of them:

If the choice is chicken version is not based on observance of kashrut rules, add a little lard to the filling. It will be non-kosher, but very tasty;
If you want dumplings with Georgian filling, grind feta cheese or suluguni with herbs and garlic in a meat grinder and add to the meat. For those who like it, you can add crushed walnuts. Of course, this dish has nothing to do with Georgia, but it will delight you with flavor notes of the Caucasus;
Despite all the tricks, the chicken filling is too bland for you, but would you like a brighter taste? Add to filling soy sauce. Spices won’t hurt either: ground coriander, paprika, turmeric, curry.

Modeling

The minced meat and dough are ready, let's move on to making dumplings. What methods of making dumplings from minced chicken exist?

There are three main methods of “assembly”:

We looked at common recipes for homemade dumplings with minced chicken. If you want to know recipes for minced fish for dumplings, minced beef dumplings, minced pork dumplings, then we will definitely tell you about them in our future articles.

Description

Chicken dumplings shaped using a special manual mold - the fastest and convenient way have a hearty 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. The chicken will add a very light creamy flavor to the dish. 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 piece)
(150 ml)
(500 g)
(100 g)
(1 piece)
(to taste)
(to 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 a damp cloth. The dough should rest at room temperature for 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 exceed 2 millimeters in thickness.

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!