Chicken broth with dumplings
Description
Perfect for lunch. I highly recommend trying to make this dish. The delicious dumplings with tender, clear broth go together perfectly! Plus, in my version, ladle into bowls and serve.
Instructions
- 1
Step 1
To prepare the buns, pour milk into a glass (up to half the glass). Warm it in the microwave.
- 2
Step 2
Then add cold water to lower the milk temperature. To a glass of liquid, add 1 teaspoon of salt and 1 tablespoon of sugar. Add 1.5 teaspoons of dry yeast. Stir.
- 3
Step 3
Mix 1 cup of coarse flour with 2 cups of regular wheat flour.
- 4
Step 4
Pour a glass of the prepared liquid into the flour. Knead the dough. Add vegetable oil and knead the dough again.
- 5
Step 5
Cover the bowl with plastic wrap and let it sit for 1–2 hours. The dough should rise and increase in volume.
- 6
Step 6
Divide the dough into several parts (6 or 8). Grease your hands with vegetable oil and roll each part into a ball. Place the dough balls into a baking pan. Grease the pan with vegetable oil beforehand. I lined the bottom of the pan with parchment paper.
- 7
Step 7
Let the dough rise. Cover the dough in the pan with plastic wrap. Let it stand in a warm place for 30 minutes.
- 8
Step 8
Preheat the oven to 200 degrees. Bake the buns in the oven for 30 minutes. Then remove the buns from the oven. Without taking them out of the pan, pour over the buns a mixture of (3 tablespoons of vegetable oil, some chopped dill, one garlic clove pressed, a pinch of salt, a pinch of ground pepper).
- 9
Step 9
Place chicken meat in a saucepan. I use chicken fillet—it's leaner and less fatty. Add some chopped onion, carrot, and bell pepper to the meat.
- 10
Step 10
Simmer the broth over low heat for about 30 minutes. Add a little salt and pepper at the end of cooking. Remove the meat from the broth and cut it into small cubes. Place some of the meat into a bowl, pour in the clear broth, and add a little fresh herbs.