Dumplings with potatoes and chicken
Description
The recipe won't take much time. I really like this method of making potato and chicken dumplings. The result is a very filling and aromatic dish that wins over every guest at first bite! That's why I usually make large batches and freeze them. Even after defrosting, regular store-bought dumplings can't compare! So I'll tell you how to make potato and chicken dumplings—don't be lazy, give it a try. Serve hot.
Instructions
- 1
Step 1
1. Boil the chicken in salted water. Let it cool, then blend in a blender.
- 2
Step 2
2. The same goes for potatoes. However, they need to be mashed more thoroughly than the chicken. It's also advisable to add some butter to the mashed potatoes. Pour in sour cream, mix in the chopped chicken fillet. Combine well.
- 3
Step 3
3. Sauté the onion in vegetable oil and add it to our filling. Taste the mixture. Salt and pepper if necessary.
- 4
Step 4
4. Make the dough from flour and water. I don't specify the amount of water—add as much as the dough absorbs. The dough should be thick but elastic. Roll it out into a flat sheet, cut out circles, place the filling in the center, and pinch the edges together.
- 5
Step 5
5. Boil in boiling water for 2-3 minutes after they float to the surface.