There are controversial opinions about which people first prepared this dish. Patriots consider Siberia to be the homeland of dumplings, interpreting the origin of the word as "pelmeni" - to swaddle and "less" part of something or meat. It’s cold, they say, in Siberia and there dumplings for six months in advance were made by the whole family for a long time, wrapping meat in dough. Let's also try to cook this delicious dish not for six months in advance, but for several days.

Products for dough

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

Filling products

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

Recipe

1. Knead the dough. Add cold boiled water, 2 teaspoons of salt, an egg to the sifted flour and knead everything well. At the end of kneading, add vegetable oil to the dough. Let the dough sit to swell the gluten. And we will deal with the filling.
2. In order not to doubt the quality of the minced meat and the taste of the ready-made dumplings, it is better to cook it yourself. To do this, cut the chilled chicken into pieces, separate the meat from the bones and twist it in a meat grinder. Twist two large onions together with chicken. Season the minced meat with salt and pepper to taste.
3. More than twenty minutes have passed since the dough was kneaded. You can start sculpting dumplings. Roll out the dough into a thin layer about 1 mm thick. Cut out circles with a diameter of 3 cm using a round pile or a mold. Apply with a teaspoon, about 1/3 of the spoon for each circle. Pinch like a dumpling, connecting its ends together.
4. Cook the dumplings in chicken broth or plain salted water. From the specified amount of products, you should get about 450 dumplings. If you are not expecting guests, half or even most of the dumplings can be frozen and boiled as needed.
5. Serve dumplings with sour cream without broth or pour the broth in which they were cooked, sprinkled with finely chopped herbs.

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

Chicken and Cabbage Dumplings Recipe

Products for dough

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

Filling products

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

Recipe

1. Add an egg to the sifted flour, pour in kefir, salt with a teaspoon of salt. Knead a tight dough. After covering the dough, leave it to swell the gluten.
2. Twist the chicken fillet in a meat grinder. Do the same with onions.
3. Chop the cabbage very finely, then cut it across into small pieces. If it doesn't work, you can twist it in a meat grinder, but then a lot of juice will stand out. Season the minced meat with salt and pepper to taste.
4. Roll out the dough thinly, cut out the circles with a notch and spread the minced meat over them, pinch, giving the shape of a dumpling.
5. Place in boiling salted water and cook until tender for five or ten minutes.
6. Serve hot with your favorite sauce and sprinkle with herbs.

Chicken and mushroom dumplings recipe

Let's start with the test. The dumplings dough can be made with a bread machine or by hand. I love to cook dough with my hands, but when there is no time, sometimes I resort to the help of a bread machine. Sift flour into a deep bowl and add salt.

Then add the egg.

To prepare the filling for the dumplings, I took chicken breast, but if there is no time, you can also take the purchased minced meat.

Peel the onion, mince it, add to the minced meat, salt and pepper. Optionally, add 1-2 cloves of garlic to the minced meat. Knead the minced chicken well and the filling for the dumplings is ready.

Cook the dumplings in plenty of water. Bring water for cooking dumplings to a boil, add salt, if desired, you can add bay leaf. Gently dip the dumplings into boiling water. I dip the dumplings one at a time and stir constantly to keep them from sticking together.

Cook the dumplings for about 10-15 minutes from the moment they boil. Then carefully remove with a slotted spoon. Appetizing, very tasty dumplings with minced chicken should be served hot and, of course, with fresh sour cream.

Bon Appetit!

Dumplings are now considered a bachelor-student meal, like Rolton noodles or sausages. This is due to their manufacturability, suitability for mechanization of production, which made dumplings one of the most popular names in the specification of food products. I must say that the dislike for purchased dumplings is well deserved: firstly, the epithet "tasty" 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 a variant of homemade dumplings, lovingly molded with their own hands, but they are perceived by many as exotic, like pies and kulebyak. Why does self-preparation of this exquisite dish frighten housewives so much?

There are several main reasons:

• Expensive. In fact, not at all, because a little less than half of the mass of the final product falls on the dough, where the main components are water and flour. And minced meat does not consist only of meat, which we will discuss below. Prepare and calculate how much it cost you a kilogram of the final product, and you yourself will be surprised how profitable it is;
• Harmful. In fact, dumplings are one of the most balanced dishes, containing the entire set of essential substances. Besides, have you seen a person who would eat dumplings with bread? I am not, which means that you can avoid eating extra carbohydrates. And, of course, there is no need to fill the product with mayonnaise, sour cream or, God forbid, ketchup;
• For a long time. “Having stuffed your hand” you can give out n-th amount of dumplings faster than the same amount of the notorious (aspirated) borscht. Still: the meat is cooked as much as it is cooked, and without special devices it will not be possible to speed up the process, and in the case of dumplings, everything is in your hands;
• Hard. This, unfortunately, is true. It's not even about any particular complexity, but about the amount of labor costs. If the same borscht requires only occasional intervention in the form of laying food and cooking frying, then dumplings are the work of the hostess from start to finish. Once upon a time in large Siberian families, all the female livestock made dumplings for days, preparing food for the winter. In a persistently cold winter, the freezing attic became a natural freezer, which made it possible to twist a whole pig, or even more than one, into canned dumplings. Well, you will hardly have more than one or two pairs of hands at your disposal, so you will have to tinker. On the other hand, why not sometimes treat yourself to your beloved and your loved ones with homemade dumplings, in fact, how can you scare our woman, seasoned in the cutting of New Year's salads for many hours. You can, of course, cook "lazy" dumplings with minced meat or vegetables, but, as practice shows, it’s neither faster nor easier. A coward doesn't play hockey, and the lazy don't make dumplings.

So, it has been decided, we are preparing "bread ears" (this is how "pelnian" is translated from the Finnish language). It remains 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 enter the dough raw. This is in contrast to dumplings with meat or cabbage - the filling of dumplings undergoes preliminary heat treatment.

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

Dough

We start the cooking process with the dough: it is better to let the dough stand a little before sculpting.

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.

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

As for the test on eggs alone, I do not see any particular advantages in it, so there is no reason not to save money.

Go:

1. For a kilogram of meat, take 4-5 eggs and beat well with a generous pinch of salt;
2. Pour the same amount of water into the resulting mass and mix;
3. Add 3-4 tablespoons of flour and stir. You should not bother with full kneading of the lumps: in the end, everything will mix, be sure;
4. When it becomes difficult to stir, dump the contents onto a floured board and knead until tender.

How do you know if the dough is ready? First, the dough should not be noticeably wet. Secondly, try to tear off a piece from the mass of dough, the dough should stretch well, and not come off immediately. We put it in the refrigerator and proceed to preparing the filling.

Filling

Many young housewives make the mistake of trying to make minced meat from only meat, and then they are surprised that their cutlets or dumplings from clean veal tenderloin are dry, tasteless and "rubbery". The stuffed meat is the main thing, but the additional ingredients give the real taste. And for chicken meat, this is doubly important, because it itself is quite bland.

The filling will be based on chicken fillet, which is easy to buy in any supermarket, and to make the filling juicy and tasty, take more onions - 3-4 large onions per kilogram of meat. Garlic also does not hurt, one head per kilogram. Salt and pepper to taste. Some instead of onions add cabbage to the minced meat dumplings.

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

It " basic configuration»Recipe for delicious minced meat for dumplings, to which there are many options for additives.

Consider the recipe for some of them:

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

Molding

Minced meat and dough are ready, we proceed to sculpting dumplings. What methods of making minced chicken dumplings are there?

There are three main "assembly" methods:

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

Description

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

The difference between such dumplings from the classic ones lies in the minced meat, because in the traditional recipe it is prepared from beef or pork. We will prepare dumplings with minced chicken. The chicken will add a very light, creamy flavor to the dish. Such a dish can be safely called dietary. A pieces of bacon, which we add to the minced meat, will only emphasize the taste and give an unusually appetizing aroma.

If you have never made dumplings using a hand mold before, we will tell you exactly how to sculpt them correctly. Also, a step-by-step recipe with a photo will clearly demonstrate each stage of cooking. So the cooking process at home will be very quick and easy. The dumplings will turn out to be much more tasty and natural than the store ones.

Try to cook them and see for yourself.

Ingredients

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

Cooking steps

The first step is to 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 worktop. You don't need to make it too steep, but it should easily fall behind your fingers. Roll the resulting product into a ball.



Wrap the dough in plastic wrap or a damp cloth. The dough should be infused at room temperature for 20-30 minutes.



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



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



With the help of a manual dumpling machine, we form dumplings. To do this, lay out a rolled sheet of dough on the mold, put teaspoons of minced meat in the grooves and cover with a second sheet of dough on top. To make the dumplings stick well, walk over the shape with a rolling pin. If there is no dumpling maker, you need to mold the dumplings with your hands.



Bring the water to a boil and season with salt before tossing the dumplings into the pot. Lower the dumplings and cook for 5-7 minutes. As soon as they surfaced, we take it out with a slotted spoon and put it on a dish. Pepper, salt to taste, add vinegar and butter. Chopped greens can be added if desired. Homemade chicken dumplings are ready.



Bon Appetit!

For the first time, dumplings appeared in China, where they are considered a festive meal. 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 this filling requires a certain skill.

Recipe 1.With lard

Homemade dumplings are almost always tastier than convenience foods bought in a store. Chicken meat is more dietary, light, tender, but can be a little dry. Bits of bacon added to the filling give the dish an appetizing aroma and accentuate the main flavor.

Ingredients:

• 2 tbsp. wheat flour of the highest grade;
• 150 ml of 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. A store product is often watery, blurry - dumplings with it will fall apart during cooking. If you have no time to mess around, defrost the minced meat and squeeze out excess moisture.

How to cook:

1. Sift flour into a bowl, season with salt, add an egg.
2. In the process of kneading the dough in portions, add water, knead on a dry and clean countertop. The result is a ball that is not too steep in consistency. The dough should easily come off the palms.
3. Wrap the dough in plastic wrap or cover with a damp cloth. Leave it on for half an hour.
4. Wash the chicken breast, remove bones and cartilage.
5. Scroll with lard in a meat grinder (twice if you want a more uniform consistency). For chopping, use a tact blender or a kitchen hatchet.
6. Add finely chopped onion and seasoning to the minced meat. Mix well.
7. Divide the dough into two equal pieces and roll them out on the countertop. You should get two layers up to two millimeters thick.
8. Put one layer on a round dumpling dish, put one teaspoon of the filling in the grooves, cover with the second layer of dough. Walk the surface with a rolling pin - this will ensure good adhesion of the edges.
9. Bring the salted water to a boil in a saucepan and pour the dumplings into it, cook for about 7 minutes.

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

Put 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

Minced chicken dumplings will acquire a spicy note and an attractive speck when you add herbs and garlic to the meat.

Ingredients:

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

Advice
Buttermilk, so as not to look for it, will completely replace kefir.

How to cook:

1. Combine buttermilk, warm water, eggs, and sour cream in a large bowl. Salt everything and loosen with a whisk / fork until smooth.
2. Add 4 cups flour to the mixture, stir.
3. While stirring, add 3 more cups of flour one at a time.
4. Make sure that all the flour is gone and add the last glass of flour, and then knead again well. The dough should be elastic and not stick to the edges of the container. Otherwise, add a little more flour.
5. Once the dough stops sticking, knead for about five more minutes. Then set aside, cover with a towel and leave warm for 30 minutes.
6. Cut the onion into small cubes, not crumbs, and sauté in oil over medium heat until golden brown (about 5 minutes).
7. Squeeze the cloves of garlic through a press and add to the onion, fry for 1 minute, then remove from heat. Passing will smooth out the severity. To preserve the garlic imp, chop it, crush it with the back of a knife and put it in the ready-made minced meat, just before modeling - do not forget to stir the filling well so that the garlic is evenly distributed.
8. Combine minced meat with roast, add finely chopped parsley sprigs and mix thoroughly.
9. Roll out a layer of dough about 3 mm thick on a floured tabletop. Next, use a dumpling maker or shape the blanks and mold the dumplings by hand. If you get too much, freeze a part, the cold will not spoil their taste and aroma.
10. Bring salted water to a boil, add dumplings and cook for 3 minutes after surfacing.

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

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

Recipe 3. No eggs

This is a classic recipe for cooking, but it has its own characteristics: take warm water (30-40˚C) for the dough, you do not need to add eggs. Dumplings with minced chicken can be safely attributed to dietary dishes, since poultry meat is a low-fat product with a low calorie content.

Ingredients:

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

How to cook:

1. Dissolve the salt in the 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, it should become elastic and have a uniform consistency.
4. Wrap the dough with cling film or cover with a towel for half an hour. During this time, make the filling.
5. Add spices and herbs to the minced chicken (optional).
6. Roll out the dough on a floured surface to a maximum thickness of 3 mm. Make dumplings - by hand or using a special mold.
7. Pour the dumplings into boiling, pre-salted water and cook after surfacing for 3-5 minutes.

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

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

1. Be sure to sift the flour just before making the dough. This contributes to its saturation with oxygen, which ensures active fermentation and has a beneficial effect on splendor.
2. You don't 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 roll out easier, become more elastic and resilient.
4. Flour should be of the highest grade, as it contains a large percentage of gluten, which makes the dough smooth and elastic.
5. Use only fresh and quality products.
6. To quickly make a lot of dumplings without a special shape will allow a tricky and very simple trick. Cut the dough into ribbons. Put the minced meat on one of them (one teaspoon each) at a short distance from each other. Then cover with a second tape, close the gaps between the filling and the edges. Cut the tape into squares, each of them should have a filling inside.

Cook with pleasure and please yourself and loved ones with delicious masterpieces!