We make delicious dumplings stuffed with minced chicken. Homemade chicken dumplings Minced chicken dumplings are very tasty

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 tightly and leave at 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 on a lightly floured 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 the 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!

The filling for your favorite snack can be anything; most housewives are moving away from the classic recipe, and are increasingly making products not with meat ingredients. However, meat is still the best filling for fluffy dough, which is why we suggest you try making dumplings with minced chicken; the recipe for this delicate dish will amaze you with its simplicity.

To make the appetizer truly tasty, juicy and appetizing, the dough and filling must be prepared correctly; we’ll talk about all the secrets and step-by-step recipe in detail in the article.

As a meat filling, we use tender chicken, or rather minced meat made from it. The chicken itself, although it has a delicate taste and soft texture, nevertheless gives a bland and “dry” filling. That is why it is recommended to dilute it with other ingredients that give the minced meat juiciness.

It is advisable to twist the chicken meat yourself; you should not buy ready-made minced meat, although it can be purchased without any problems in any supermarket.

To add juiciness to the twisted meat, it is recommended to add onion or garlic to it; ground black pepper and salt will also help.

Such supplements are considered classic. However, if they are not enough for you (to improve the taste), then you can approach the preparation of minced chicken in a more original way.

What to add to the filling for chicken dumplings

1. Fresh cabbage. You can replace onions with it - this option is very unusual, so the taste will not be for everyone, but the white cabbage chicken will definitely add juiciness to the minced chicken.
2. Sugar(2-3 tsp per 1 kg of product). At first glance, such an ingredient seems inappropriate and completely incompatible with meat. However, rest assured that the taste will pleasantly surprise you in the end.
3. Twisted suluguni cheese with garlic and herbs or homemade cheese. Such additives will enhance the taste and make the filling more piquant and juicy.
4. Soy sauce- it always comes in handy, and will not spoil the dumpling appetizer in any way, even if you add it to the minced meat and do not serve it with ready-made dumplings.
5. Lard or pork. As a rule, housewives use several types of meat to prepare dumpling filling. Since our main meat ingredient is chicken, it is recommended to mix the minced meat for dumplings with pork or lard.
   They will make the filling not so “dry”, but at the same time, they will slightly diversify its taste. Adding spices is welcome.

The most suitable spices for minced chicken breast (or chicken fillet) are paprika, curry, ground coriander, black pepper, and turmeric.

Chicken dumplings: step-by-step recipe with garlic

Ingredients

• — 450 g + -
• — 450 g + -
• - 2 pcs. + -
• - 1 glass + -
• - taste + -
• — 2 pcs. medium size + -
• - taste + -
• — 500 g + -
• - taste + -
• - 1 tbsp. + -

How to make dumplings with minced chicken and pork

If you are planning to make your favorite hot appetizer for dinner, but are looking for an unusual recipe for its preparation, then you just need to know how to make homemade chicken dumplings.

Of course, you'll have to tinker a little, but it's definitely worth it. The dish has a lot of advantages, even over its other meat relatives, not only in taste, but also in calorie content.

The answer to the question that has always tormented women losing weight: how many calories are in chicken dumplings will definitely please them. 100 g of chicken fillet contains about 110 kcal, so this product can safely be called dietary.

Making dough for dumplings

• First of all, make the dough for dumplings. This stage is very important and requires certain knowledge and effort. Read more about how to knead dough using water, whey, sour milk and other bases on the website.

Preparing minced meat for chicken dumplings

• To do this, cut the fillet lengthwise and into small pieces and pass it through a meat grinder along with the onion. Salt the product to taste, season with finely chopped garlic and ground pepper.
• Grind the pork (or lard) in a meat grinder and mix the resulting mass with chopped chicken seasoned with spices.

Making dumplings using a dumpling maker

• Divide the kneaded and settled dough into several equal parts, after which each of them is thinly rolled into a layer.
• Grease the dumpling maker with oil (olive or vegetable) and place one rolled out dough layer on top of it. Carefully distribute it over the entire surface of the dumpling maker, then proceed to laying out the filling.
• Place the pre-prepared filling of minced chicken and pork into the cells, then cover them with the second rolled out layer of dough.
• We roll the rolling pin over the surface of the dumpling maker until we start to get small “pies” in the molds.

Using this principle, we prepare dumplings from all the remaining layers of dough.

• We fasten the edges of the dumplings “conscientiously”, throw them into boiling salted water (you can add a bay leaf for taste), cook for 5-10 minutes.
• Remove the cooked dumplings with minced chicken and pork from the pan with a slotted spoon, season with sour cream, cream or any sauce.

This completes the simple preparation. To save time on making dumplings in the future, prepare them in reserve.

Don’t think that dumplings are a boring and long-studied dish, the taste of which everyone has long become accustomed to and cannot be diversified with anything. When you try to cook dumplings with minced chicken (the recipe is described step by step above), you will understand how much the taste of your favorite treat can change. And it certainly deserves a special place in your home cookbook.

Bon appetit!

Description

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

The difference between these dumplings and the classic ones is in the minced meat, because in the 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, a 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 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 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 plate. Pepper, salt to taste, add vinegar and butter. If desired, you can add chopped herbs. Homemade chicken dumplings are ready.



Bon appetit!

Dumplings first appeared in China, where they are considered a holiday food. In Russia, the dish became truly popular only in the 19th century. Traditionally, pork and beef are used as filling, sometimes mushrooms, potatoes, and even less often cabbage. Dumplings made from minced chicken have a light creamy flavor, but the filling requires some skill.

Recipe 1. With lard

Homemade dumplings almost always turn out tastier than store-bought semi-finished products. Chicken meat is more dietary, light, tender, but can be a little dry. Pieces of lard added to the filling give the dish an appetizing aroma and emphasize the main taste.

Ingredients:

• 2 tbsp. premium wheat flour;
• 150 ml water;
• 1 egg;
• 0.5 kilograms of chicken breast;
• 100 g pork fat (lard);
• 1 onion;
• seasoning;
• salt.

Advice
Try to make the minced meat yourself, even if it takes longer. The store-bought product is often watery and blurry - dumplings with it will fall apart when cooked. If you don’t have time to fuss, defrost the minced meat and squeeze out excess moisture.

How to cook:

1. Sift flour into a bowl, add salt and add egg.
2. While kneading the dough, add water in parts and knead on a dry and clean countertop. You will get a ball that is not too thick in consistency. The dough should easily come away from your palms.
3. Wrap the dough in cling film or cover with a damp cloth. Leave for half an hour.
4. Wash the chicken breast, remove bones and cartilage.
5. Grind together with the lard in a meat grinder (twice if you want a more uniform consistency). A blender or kitchen hatchet is suitable for chopping.
6. Add finely chopped onion and seasoning to the minced meat. Mix well.
7. Divide the dough into two equal parts and roll them out on the countertop. You should get two layers up to two millimeters thick.
8. Place one layer on a round dumpling pan, place one teaspoon of filling in the indentations, and cover with a second layer of dough. Walk over the surface with a rolling pin - this will ensure good gluing of the edges.
9. Bring salted water to a boil in a saucepan and pour dumplings into it, cook for about 7 minutes.

Advice
To make the edges connect more firmly, brush them with egg yolk or plain water.

Place the finished dumplings on a dish, sprinkle with chopped herbs, salt (if necessary), pepper and serve with butter or sour cream.

Recipe 2. With onions, garlic and herbs

Dumplings made from minced chicken will acquire a piquant note and an attractive spice if you add herbs and garlic to the meat.

Ingredients:

• 8 glasses of premium wheat flour;
• 2 eggs;
• 2 glasses of warm water;
• 1 tbsp. spoon of sour cream;
• two-thirds cup buttermilk (skim milk);
• 800 g minced chicken;
• 1 onion;
• 3 cloves of garlic;
• 2 tbsp. spoons of vegetable oil;
• fresh parsley;
• black pepper;
• salt.

Advice
Buttermilk, so as not to look for it, can be completely replaced by kefir.

How to cook:

1. In a large bowl, combine buttermilk, warm water, eggs and sour cream. Add salt and whisk everything with a whisk/fork until smooth.
2. Add 4 cups of flour to the mixture and stir.
3. Continuing to stir, add another 3 cups of flour one at a time.
4. Make sure that all the flour has dispersed and add the last glass of flour, and then knead thoroughly again. The dough should be elastic and not stick to the edges of the container. Otherwise, add a little more flour.
5. Once the dough is no longer sticky, knead it for about five more minutes. Then set aside, cover with a towel and leave warm for 30 minutes.
6. Chop the onion into small cubes, but not into crumbs, and fry in oil over medium heat until golden brown (about 5 minutes).
7. Squeeze the garlic cloves through a press and add to the onion, fry for 1 minute, then remove from heat. Sautéing will smooth out the sharpness. To preserve the garlic devil, chop it, crush it with the back of a knife and place it in the already prepared minced meat, just before sculpting - do not forget to stir the filling thoroughly so that the garlic is distributed evenly.
8. Combine the minced meat with the roast, add finely chopped parsley sprigs and mix thoroughly.
9. On a floured table surface, roll out a sheet of dough approximately 3mm thick. Next, use a dumpling maker or form the blanks and mold the dumplings by hand. If you get too much, freeze some, the cold will not spoil their taste and aroma.
10. Bring salted water to a boil, add dumplings to it and cook for 3 minutes after surfacing.

Advice
For dumplings, it is better to use minced meat made from chicken thighs, as it is juicy and fatty.

Serve the finished dish with butter, sour cream, ketchup, and mayonnaise.

Recipe 3. Without eggs

This is a classic cooking recipe, but it has its own characteristics: for the dough, use warm water (30-40˚ C), no need to add eggs. Dumplings with minced chicken can be safely classified as a dietary dish, since poultry is a low-fat product with low calorie content.

Ingredients:

• 0.5 kilograms of premium wheat flour;
• 1 glass (200 ml) water;
• half a teaspoon of salt;
• 0.5 kilograms of minced chicken.

How to cook:

1. Dissolve salt in water.
2. Sift the flour to enrich it with oxygen, make a depression in the middle of the slide, into which pour salted water in a thin stream.
3. Knead the dough thoroughly until it becomes elastic and has a uniform consistency.
4. Wrap the dough in cling film or cover with a towel for half an hour. During this time, make the filling.
5. Add spices and herbs (optional) to the minced chicken.
6. Roll out the dough on a floured surface to a maximum thickness of 3mm. Make dumplings - by hand or using a special mold.
7. Pour the dumplings into boiling, pre-salted water and cook after floating for 3-5 minutes.

Serve the finished dish with sour cream, butter, and ketchup.

Dumplings turn out especially tasty if you follow the recommendations for their preparation:

1. Be sure to sift the flour immediately before preparing the dough. This helps saturate it with oxygen, which ensures active fermentation and has a beneficial effect on splendor.
2. There is no need to add potatoes, bread or milk to the filling for chicken dumplings - the minced meat is already tender and juicy.
3. Knead the finished dough for at least a quarter of an hour, and then let it rest for about 60 minutes - the dough will be easier to roll out and will become more elastic and elastic.
4. Flour must be of the highest grade, as it contains a large percentage of gluten, which makes the dough homogeneous and elastic.
5. Use only fresh and high-quality products.
6. A clever and very simple technique will allow you to quickly make a lot of dumplings without a special form. Cut the dough into ribbons. Place minced meat (one teaspoon at a time) on one of them at a short distance from each other. Then cover with a second tape, seal the gaps between the filling and seal the edges. Cut the ribbon into squares, each of them should have a filling inside.

Cook with pleasure and delight yourself and your loved ones with mouth-watering masterpieces!

Dumplings stuffed with minced chicken are 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 chicken breast will not produce such juicy minced meat as 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 of 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. In a large bowl, mix 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 a 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!