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@ ewelina
2023-10-05 17:25:09
## Chef's notes
*800g chicken from the broth and vegetables- I cooked the broth on the chicken the day before and used the meat, carrots and parsley for the dumplings.
You can use other meats beef, pork, duck. Just cook the meat and vegetables in advance until tender.
To make it easier to make the dumplings, I recommend buying a dumpling tin.
You can serve the dumplings with fried crackling and onions
## Details
- ⏲️ Prep time: 2,5 hours
- 🍽️ Servings: 6
## Ingredients
- 500g flour
- 250 ml boiling water
- 50 ml oil
- 1/2 teaspoon salt (for the dough)
- 800g cooked chicken from broth
- 2-3 carrots
- 1-2 parsley
- 1 tbsp butter
- large onion
- 100 ml broth from cooking meat
- handful of parsley (optional)
- pepper
- 1-2 teaspoons salt (for the stuffing)
- pinch of nutmeg
## Directions
1. Dough: Sift the flour and salt into a bowl Boil water, measure 250 ml, add oil and immediately pour into the bowl with the flour.
2. Knead the dough (initially with a spoon so you don't burn yourself and then with your hands) into a smooth ball. Wrap in cling film and leave on the counter for 30 minutes.
3. Stuffing: Dice the onion into small cubes and fry in a frying pan in a tablespoon of oil until lightly brown.
4. Grind the cooked chicken and vegetables through a meat grinder, add the fried onions, parsley (optional) and mix together.
5. Gradually add the stock so that the mixture is moist and fluffy. Season to taste with pepper and salt and nutmeg.
6. Peel off 1/3 of the dough and roll out into a thin sheet about 3 mm thick without flour - it should not stick to the work surface.
7. Cut out circles with a glass, stretch them slightly in your hands and put a spoonful of stuffing in each one, pressing the stuffing slightly with your finger so that it doesn't get on the joint.
8. Gather together and set aside on a countertop, covering with a clean kitchen cloth so that the dumplings do not dry out.
9. When the last batch has been kneaded, bring a large pot of water to the boil, add salt, reduce the heat and drop the dumplings in batches so that they do not touch each other.
10. Boil for 4 minutes after they have risen to the surface. When slightly dry, fry in a pan with butter/oil until brown.