These chicken dumpling parcels are tasty and fun and great served with borscht or some other vegetable dish.
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For the filling
800g boneless chicken breast or thighs
1 tablespoon vegetable oil
1 onion, chopped
salt and pepper, to taste
For the dough
1 kg plain flour
1 egg yolk
235ml hot milk
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Method Prep:30min › Cook:30min › Ready in:1hr
For the filling:
Cook the chicken in a saucepan of simmering salted water until no longer pink. Allow to cool, then mince, or chop finely.
Heat the oil in a frying pan and cook and stir the onion until translucent. Remove from the heat, stir in minced chicken and season with salt and pepper to taste. Set aside.
For the dough:
Combine the flour with the egg yolk and hot milk, quickly stir with a fork until well incorporated. The dough should be smooth and soft. If it is too stiff, pour in some more milk.
On a lightly floured surface, roll out dough and cut into 4cm squares. Place a teaspoon of filling in the centre of each square. Fold the dough over the filling to form a triangle, then pinch the edges to seal. Bring the opposite endings and pinch together.
In a large pot, bring salted water to the boil. Place dumplings in batches and cook for 10 minutes until they float on the surface. Use a slotted spoon to take them out.
Pour some melted butter or oil over cooked dumplings so they do not stick together.