Uzbek dumplings with minced chicken. Delicious dumplings with minced chicken - a homemade step-by-step recipe with a photo of how to cook them

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

Secrets of the right test

Sift the flour. In this case, you will get a dough saturated with oxygen, which will promote active fermentation and, accordingly, provide an excellent result. You need to sift the flour after weighing it and immediately before laying it.
Use only fresh ingredients. Flour - the highest grade.
Give dumplings dough brew for about half an hour. So you get a more resilient and elastic material, from which it will be easier to sculpt "ears".

4 homemade chicken dumpling recipes

Dumpling dough can be made on the basis of different flour: 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

Recipe chicken dumplings based on minced chicken, which should be tender and flavored with a variety of spices. This stuffing can be called not only tasty, but also useful. dietary product, as in 100 grams chicken fillet only 110 kcal.

You will need:

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

Cooking

Dissolve the salt in a chilled glass boiled water. Then mix salt water with fresh chicken eggs and a whisk in a separate bowl, beat everything.
Sift the flour through a special sieve, you can use a colander with small holes.
Pour the egg mixture into the carefully sifted and oxygenated flour through a funnel and mix until a homogeneous mass is formed.
First, knead in a saucepan with a wooden spatula or spoon, and then with your hands already on the table, gradually mixing the flour until a stiff dough is obtained. Sprinkle the result with flour, cover with a warm towel and leave in a dark place for about 25-30 minutes.
Meanwhile, prepare fresh minced meat for chicken dumplings. Why finely chop the chicken fillet lengthwise and pass it and the onion through a meat grinder. Add salt to minced meat, as well as black ground pepper and crushed garlic.
Take ready dough, “knead” it to make it more elastic and divide it into an even number of equal parts, which you then roll into thin layers. But be careful not to tear the dough!
Take a dumpling, grease it with vegetable or olive oil, and place the first rolled out layer of dough on it, carefully spreading it over its entire plane.
With a teaspoon, carefully spread the minced chicken into the cells of the dumpling. Top with a second layer of dough. And roll with a rolling pin until the mini-patties separate from the mold. Do this with all layers of dumplings dough.
Pawn finished product into boiling water with 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 ready!

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

With mushrooms

As you know, the recipe for dumplings with chicken is dough plus minced meat. Minced chicken can be varied by adding to it Forest mushrooms and other components.

You will need:

chicken fillet - 500 g;
dried mushrooms, preferably forest mushrooms - 150-200 g;
onion - 1 medium head;
milk - half a glass;
wheat flour of the highest grade - 1 glass with a slide;
fresh egg- 1 PC.;
vegetable or olive oil - 3 tablespoons;
salt, pepper, garlic - to taste;
mustard - optional.

Cooking

In flour, sifted in advance and poured on a table in the form of a pea, add a pre-beaten egg and a little salt, then fresh milk, mix everything gradually. After kneading the dough and covering it, leave 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, spread one by one on a greased dumpling, and spread 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 sour cream. You can also experiment with ketchup and mayonnaise, mixing which you get an interesting dumpling sauce.

with cabbage

Cabbage, added to minced chicken in a ratio of 50 to 50, will make it more juicy and healthy. 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.

Cooking

Sift the flour and beat one egg into it, then pour in the kefir. Punch down the dough and let it rest for about 30 minutes.
Through a meat grinder, scroll the chicken fillet with onions and white cabbage. Add salt, spices and a little butter, melted in advance. Turmeric can be added if desired. Mix everything.
roll out right dough and use a greased dumpling pan to create minced 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 to be fatter. You can add a little more melted butter for extra fat.

with potatoes

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

You will need:

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

Cooking

Cut and Whisk boiled potatoes in the mixer. Add egg and spices of your choice to 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.
Chop the fillet and onion. fry onion until translucent, add chicken and fry until tender.
Roll out the dough on a clean table, and then cut out small circles using a standard glass or a special mold. Do not forget to put the filling in each circle of dough and pinch the corners. It remains only to bring the dish to the desired condition by boiling and frying.

Dumplings with chicken and potatoes are better to boil a little first, and then fry in a pan with the addition of cheese until light golden brown.

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

I confess that I cooked dumplings with chicken for the first time, 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 is simply beyond words. Of course, as with any dumplings, I had to tinker with their modeling. But the taste of dumplings with chicken is in no way inferior to classic dumplings, and maybe even superior.

Due to the fact that a lot of onion (necessarily very finely chopped) and sour cream are added to 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 cook minced meat for dumplings with chicken yourself or use ready-made purchased ones, here the choice depends only on your preferences. I used minced chicken breast for this recipe, I like it better. From the declared 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. in minced meat
0.3 tsp ground pepper

Homemade dumplings with chicken, recipe with photo

Dumpling dough 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 with a spoon, then knead with your hands homogeneous dough. You won’t need to add more flour, except to sprinkle the work surface when rolling out the dough, but that will be later. In order for the dough to acquire a uniform 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 to be molded. He needs a little time to acquire greater plasticity. We put the ball of dough in a bag, close it tightly and leave it at room temperature for 15 minutes.

In the meantime, prepare the minced chicken for dumplings. Peel the onion and chop finely. For convenience, you can use a blender. My blender did an excellent job of chopping 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.

We knead the mince with our hands. Knead the minced chicken for 2-3 minutes, after which it becomes homogeneous and keeps its shape perfectly.

Let's get back to the test for future chicken dumplings. Take it out of the bag and cut it into 4 pieces. 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. The thickness of the dough is 2 mm. Cut out circles using a glass. The dough remaining after cutting out the circles is collected in a pile and sent to the bag for the rest of the dough.

In the center of each circle we put an incomplete teaspoon of minced chicken. We make dumplings and put them on a board powdered with flour.

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

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

Well, why not try freshly made dumplings with minced chicken? Bring water to a boil, adding 0.5 teaspoon of salt to it, and send dumplings to boiling water (immediately mix them with a spoon, otherwise they will stick to the pan). We expect the water to boil again and count 7 minutes. Everything! Chicken dumplings are ready!

Anything can serve as a filling for your favorite snack, most housewives are moving away from the classic recipe, and more and more often they are making products that do not contain meat ingredients. However, it is the meat that remains the best stuffing for fluffy dough, that's why we suggest you try to cook dumplings with minced chicken, the recipe for this tender dish will amaze you with its simplicity.

In order for the appetizer to turn out to be truly tasty, juicy and appetizing - the dough and filling must be prepared correctly, we will talk about all the secrets and step-by-step recipes in detail in the article.

As meat filling we use tender chicken, or rather - minced meat prepared from it. The chicken itself, although it has a delicate taste and soft texture, nevertheless gives a fresh and “dry” filling. That is why it is recommended to dilute it with other ingredients that give 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 at any supermarket without any problems.

To make the twisted meat juicy, it is recommended to add onion or garlic to it, black pepper and salt will not interfere either.

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

What to add to the stuffing for chicken dumplings

fresh cabbage. You can replace the onion with it - this option is very unusual, so the taste will turn out to be an amateur, but the white-headed chicken will definitely add juiciness to minced chicken.
Sugar(2-3 tsp per 1 kg of product). At first glance, such an ingredient seems inappropriate and completely incompatible with meat. However, be sure that the taste in the end will pleasantly surprise you.
Twisted suluguni cheese with garlic and herbs or homemade cheese. Such additives will embellish the taste, make the filling more piquant and juicy.
Soy sauce- it is always by the way, and will not spoil the dumpling appetizer in any way, even if you add it to minced meat, and do not serve it with ready-made dumplings.
Pork or pork. As a rule, housewives use several types of meat to prepare dumplings. Since the main meat ingredient we have chicken, it is recommended to mix minced meat for dumplings with pork or lard.
They will make the filling not so “dry”, but at the same time, diversify its taste a little. The addition of spices is welcome.

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

Chicken dumplings: a 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 going to make your favorite for dinner hot appetizer but look for it unusual recipe cooking it, then you just need to know how to cook homemade chicken dumplings.

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

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

Making dough for dumplings

First of all, we start the dough for dumplings. This stage is very important and requires certain knowledge and effort. Read more about how to knead the dough with water, whey, sour milk and other basics - read on the site.

Cooking minced chicken dumplings

To do this, cut the fillet lengthwise and medium-sized, pass it through a meat grinder along with onions. Salt the product to taste, season with finely chopped garlic and ground pepper.
We twist the pork (or lard) in a meat grinder, mix the resulting mass with chopped chicken seasoned with spices.

Making dumplings with dumplings

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

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

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

On this easy cooking finished. In order to save time on sculpting dumplings in the future, prepare them “in reserve”.

Do not think that dumplings are a boring and long-studied dish, the taste of which everyone has long gotten used to and nothing can diversify it. When you try to cook dumplings with minced chicken (the recipe is described step by step above), you will understand how much your favorite treat can change in taste. And it certainly deserves a separate place in your home cookbook.

Bon Appetit!

Dumplings stuffed with minced chicken - this is one of the many options for preparing this wonderful, satisfying Slavic dishes. The recipe for making dumplings stuffed with minced chicken is quite simple in itself, the most important thing is to cook the minced meat correctly.
Description of cooking:
As you know, traditional dumplings are cooked with a different filling, but I want to tell you how you can cook dumplings stuffed with minced chicken. For example, my family really likes such dumplings - they are more juicy and tender, unlike ordinary dumplings. The most important thing is that the minced chicken is juicy. I make minced meat by hand, scrolling chicken thighs through a meat grinder. Because a chicken breast won't make it juicy minced meat like from the hips. Although, YOU can buy ready-made minced chicken in the store. If it is of high quality, then dumplings with minced chicken will turn out to be very tasty. So, below I have painted 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 both for lunch and dinner, and for a festive astolie.
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. a spoonful 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 is designed for 8 servings
Step by step recipe for dumplings stuffed with minced chicken
1. Mix in a large bowl warm water, buttermilk, eggs, some salt and sour cream. You can quite use kefir instead of buttermilk. We mix everything well.
2. In our resulting liquid mixture, we add 4 cups of flour.
3. All this is thoroughly mixed until smooth.
4. Then alternately add 3 more 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 get a dough that will 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. Warm up in a frying pan a small amount of vegetable oil, add finely chopped onion there and fry until golden brown over medium heat for about 5 minutes.
8. Add squeezed garlic there, fry for another minute, and then remove from heat.
9. Next, you need to mix the minced chicken, salt, finely chopped parsley and the contents of our pan: fried garlic and onions. We mix everything very carefully and our minced meat is ready.
10. now we proceed directly to sculpting dumplings. From all our dough we tear off a piece the size of a tennis ball. Then, on a floured surface, roll it out thinly.
11. For example, I use a specially designed device for making dumplings, it will save your time a lot. Although you can sculpt 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 master all the dumplings that you have stuck in one sitting, then you can freeze the rest in the freezer.
13. Now we will cook our dumplings. We put the required amount of dumplings in boiling salted water and boil them for 3 minutes after they float to the surface of the water. Then we strain the dumplings, grease them butter and serve with ketchup or sour cream, whichever you prefer. Bon appetit everyone!

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

Recipe 1. With bacon

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

Ingredients:

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

Advice
Try to make the stuffing yourself, even if it takes more time. store product it is often watery, spreads - dumplings with it will fall apart during cooking. If there is no time to mess around, defrost the minced meat and squeeze out excess moisture.

How to cook:

Sift flour into a bowl, salt, add an egg.
In the process of kneading the dough, add water in parts, knead on a dry and clean countertop. You will get a ball, not too steep in consistency. The dough should easily lag behind the palms.
Wrap the dough in cling film or cover with a damp cloth. Leave for half an hour.
wash chicken breast, free from bones and cartilage.
Scroll in a meat grinder along with lard (twice if you want more homogeneous consistency). For grinding, a tact blender or a kitchen hatchet is suitable.
Add finely chopped onion and seasoning to the minced meat. Mix well.
Divide the dough into two equal parts and roll them out on the countertop. You should get two layers up to two millimeters thick.
Put one layer on a round dumpling dish, put one teaspoon of the filling into the recesses, cover with a second layer of dough. Walk along the surface with a rolling pin - this will ensure good gluing of the edges.
Bring salted water to a boil in a saucepan and pour dumplings into it, cook for about 7 minutes.

Advice
To make the edges join more firmly, grease 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 spiciness if you add greens and garlic to the meat.

Ingredients:

8 glasses of wheat flour of the highest grade;
2 eggs;
2 glasses of warm water;
1 st. a spoonful of sour cream;
two-thirds of a glass of buttermilk (skimmed 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:

In a large bowl, combine buttermilk, warm water, eggs and sour cream. Salt everything and stir with a whisk / fork until a homogeneous mass is obtained.
Add 4 cups of flour to the mixture, mix.
While continuing to stir, alternately add 3 more cups of flour.
Make sure that all the flour has dispersed and add the last glass of flour, and then knead well again. The dough should be elastic and not stick to the edges of the bowl. Otherwise, add some more flour.
Once the dough stops sticking, knead it for another five minutes or so. Then set aside, cover with a towel and leave warm for 30 minutes.
chop the onion small cubes, but not crumbly, and fry in oil over medium heat until golden (about 5 minutes).
Squeeze the garlic cloves through a press and add to the onion, fry for 1 minute, then remove from heat. Passing will smooth out the sharpness. To save the garlic imp, chop it, crush it with the back of a knife and put it in the minced meat, just before sculpting - do not forget to stir the stuffing well so that the garlic is evenly distributed.
Combine minced meat with roast, add finely chopped parsley sprigs and mix thoroughly.
On a floured work surface, roll out the pastry to a thickness of about 3mm. Next, use a dumpling machine or form blanks and mold dumplings by hand. If it turned out too much, freeze a part, the cold will not spoil their taste and aroma.
Bring salted water to a boil, pour dumplings into it and cook for 3 minutes after surfacing.

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

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

Recipe 3. Without eggs

This classic recipe cooking, but it has its own characteristics: for the test, take warm water (30-40˚ C), no need to add eggs. Dumplings with minced chicken can be safely attributed to diet meals, 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:

Dissolve salt in water.
Sift the flour to enrich it with oxygen, make a recess in the middle of the hill, into which pour salted water in a thin stream.
Knead the dough thoroughly, it should become elastic and have a uniform consistency.
wrap the dough cling film or cover with a towel for half an hour. During this time, make the filling.
Add spices and herbs to minced chicken (optional).
Roll out the dough on a floured surface to a maximum thickness of 3mm. Make dumplings - manually or using a special mold.
Pour 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:

Be sure to sift the flour just before making the dough. This helps to saturate it with oxygen, which ensures active fermentation and has a beneficial effect on splendor.
You don’t need to add potatoes, bread or milk to the filling for chicken dumplings - minced meat is already tender and juicy.
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, become more elastic and elastic.
Flour must be of the highest grade, as it contains a large percentage gluten, which makes the dough homogeneous and elastic.
Use only fresh and quality products.
A tricky and very simple trick will allow you to quickly make a lot of dumplings without a special form. Cut the dough into ribbons. Put the minced meat (one teaspoon each) on one of them at a small distance from each other. Then cover with a second tape, seal the gaps between the filling and close the edges. Cut the tape into squares, inside each of them there should be a filling.

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