The best recipes for minced chicken dumplings. Let's make delicious dumplings stuffed with minced chicken How to make minced chicken for dumplings

18.01.2022

There are controversial opinions about which people first prepared this dish. Patriots consider Siberia to be the birthplace of dumplings, interpreting the origin of the word as “pel” - to swaddle and “men” - a part of something or meat. It’s cold, they say, in Siberia, and there the whole family has long made dumplings six months in advance by wrapping the meat in dough. Let's try to cook this too tasty dish not six months in advance, but several days.

Products for dough

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

Products for filling

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

Recipe

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 until the gluten swells. And we'll do the filling.
In order not to doubt the quality of the minced meat and the taste of the finished dumplings, it is better to prepare it yourself. To do this, cut the chilled chicken into pieces, separating the meat from the bones and grind in a meat grinder. Together with the chicken meat, twist two large onions. Salt and pepper the minced meat to taste.
More than twenty minutes have passed since the dough was kneaded. You can start making dumplings. Roll out the dough into a thin layer about 1 mm thick. Using a round stack or a cookie cutter, cut out circles with a diameter of 3 cm. Place with a teaspoon, approximately 1/3 of the spoon on each circle. Pinch it like a dumpling, connecting its ends together.
Cook dumplings in chicken broth or regular salted water. The specified amount of products should yield about 450 dumplings. If you are not expecting guests, half or even most of the dumplings can be frozen and cooked as needed.
Dumplings are served with sour cream without broth or poured with the broth in which they were boiled, sprinkled with finely chopped herbs.

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

Recipe for dumplings with chicken and cabbage

Products for dough

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

Products for filling

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

Recipe

Add an egg to the sifted flour, pour in kefir, and add a teaspoon of salt. Knead into a tight dough. Cover the dough and leave it for the gluten to swell.
Grind the chicken fillet in a meat grinder. Do the same with onions.
Chop the cabbage very finely, then cut crosswise into small pieces. If that doesn’t work, you can grind it in a meat grinder, but then a lot of juice will come out. Salt and pepper the minced meat to taste.
Roll out the dough thinly, cut out circles with a notch and spread the minced meat over them, pinch to form a dumpling.
Place in boiling salted water and cook until tender for five or ten minutes.
Serve hot with your favorite sauce, sprinkled with herbs.

Recipe for dumplings with chicken and mushrooms

Dumplings first appeared in China, where they are considered a holiday food. In Russia, the dish became truly popular only in XIX 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. wheat flour premium quality;
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:

Sift flour into a bowl, add salt and add egg.
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.
Wrap the dough in cling film or cover with a damp cloth. Leave for half an hour.
Wash the chicken breast, remove bones and cartilage.
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.
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.
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.
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:

In a large container, combine the buttermilk warm water, eggs and sour cream. Add salt and whisk everything with a whisk/fork until smooth.
Add 4 cups of flour to the mixture and stir.
Continuing to stir, add another 3 cups of flour one at a time.
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.
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.
Chop the onion into small cubes, but not into crumbs, and fry in oil over medium heat until golden brown (about 5 minutes).
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.
Combine the minced meat with the roast, add finely chopped parsley sprigs and mix thoroughly.
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.
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 classic recipe preparation, but it has its own characteristics: for the dough, take warm water (30-40˚ C), no need to add eggs. Dumplings with minced chicken can easily be classified as dietary dishes, 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:

Dissolve salt in water.
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.
Knead the dough thoroughly until it becomes elastic and has a uniform consistency.
Wrap the dough in cling film or cover with a towel for half an hour. During this time, make the filling.
Add spices and herbs (optional) to the minced chicken.
Roll out the dough on a floured surface to a maximum thickness of 3 mm. Make dumplings - by hand or using a special mold.
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:

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.
There is no need to add potatoes, bread or milk to the filling for chicken dumplings - the 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 and will become more elastic and elastic.
Flour must be of the highest grade, as it contains a large percentage of gluten, which makes the dough homogeneous and elastic.
Use only fresh and high-quality products.
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 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 made with your own hands, but many people perceive them as exotic, like pies and kulebyak. Why does cooking this delicious dish on your own frighten housewives so much?

There are several main arguments:

Expensive. In fact, not at all, because a little less than half the mass final product accounts for 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;
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 sit 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.

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 relevant, 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 for 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 of the chicken option is not based on compliance with the rules of kashrut, 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. If you like, 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.

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 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

Fresh cabbage. You can replace onions with it - this option is very unusual, so the taste will be for everyone, but the white cabbage chicken will definitely add juiciness to the 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, rest assured that the taste will pleasantly surprise you in the end.
Twisted suluguni cheese with garlic and herbs or homemade cheese. Such additives will enhance the taste and make the filling more piquant and juicy.
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.
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. In 100 g 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!

Let's start with the dough. Dough for dumplings can be prepared using a bread machine or by hand. I love making dough by hand, but when I don’t have time, sometimes I resort to using a bread machine. Sift flour into a deep bowl and add salt.

Then add the egg.

To prepare the filling for the dumplings, I used chicken breast, but if you don’t have time, you can also use store-bought minced meat.

Peel the onion, mince it, add it to the minced meat, add salt and pepper. If desired, you can add 1-2 cloves of garlic to the minced meat. Knead the minced chicken well and the dumpling filling is ready.

Cook dumplings in large quantities water. Bring the water for cooking dumplings to a boil, add salt, and if desired, add a bay leaf. Carefully place the dumplings into the boiling water. I put the dumplings in one piece at a time and stir constantly so they don't stick together.

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

Bon appetit!