Juicy minced chicken breast - it's real! 4 fundamental points in manufacturing

Minced chicken for dumplings is a very versatile companion! 😉 I understand his loyal fans, but I also understand those people for whom these are not dumplings at all if they do not contain beef or pork. Apparently, I myself am a generalist! Because I love and cook innards with different types of meat, and I like them all. I don't even understand how to associate them. For me they are just different, that’s all.

Previously, I have already shared with you recipes for pork-chicken, pork-beef and minced pork. Well, now it’s time for the minced chicken dumplings!

For it, you can use both ready-made fillets and chicken breasts. With the extreme ones there is little more hassle (remove the skin and separate the meat from the bone) - that’s the whole difference. Next - onions. I love it very much - without it the inside will not be so tasty, rich and fragrant. And this is the first secret of juicy minced meat for chicken dumplings - not onion minced through a meat grinder, but finely chopped with a knife.

The second secret is adding cool boiled water, as in the case of making pork dumplings. But chicken breast is the driest and least fatty, which leads to the third rule of juiciness - adding rich sour cream! I took homemade, but you can also choose store-bought, at least 25%, and preferably 35%. If desired, experiment with the proportions - the lower the fat content of the sour cream, the less water, and vice versa.

Well, the fourth fundamental point is that the minced chicken for dumplings must be beaten well. You can create this without harming the kitchen)) Not only simply, but also relatively quickly. I do not suggest beating in portions like for lula kebabs. Simply beat the entire mixture with your fist directly into the mixing bowl, stirring occasionally.

As for spices, you can go the traditional route - use ground black pepper. I preferred another option - I combined sweet paprika and an all-purpose seasoning, which again included paprika, red pepper, curry, and also dried onions, carrots, celery and parsley.

This minced meat for dumplings from chicken breast is suitable for any dough - with water and eggs, with mineral water, for lean with water or custard, the recipe for which I will share with you in a subsequent culinary post.

Well, let's get started! Let's study in detail the recipe for minced chicken for dumplings 😉

Ingredients:

chicken fillet – 1 kg
onions - 500 g (weight in peeled form)
cool boiled water - 150 ml
fat sour cream - 80 g
salt - 2 tsp.
sweet paprika - 0.5 tsp.
all-purpose seasoning - 0.5 tsp.

How to create juicy minced chicken for dumplings - recipe with photos step by step:

I washed the fillets with running cold water and dried them with cardboard towels. I cut it into small pieces, comfortable for scrolling.

I put it through a meat grinder. The nozzle has medium holes. I'm happy with this particular option. You can select a small one or scroll 2-3 times if you consider it appropriate. I have a powerful assistant, and I am happy with the results the first time.

I peeled the onion and tried to chop it very finely with a knife.

Combined meat, onion, salt and spices. Mixed well.

I added sour cream and again mixed the minced chicken for the dumplings.

Then she poured boiled water evenly, taking it out of the refrigerator. Kneaded thoroughly until smooth.

And now she started beating with her fist, as she said above. The inside becomes the most flexible and comfortable to work with, and in the finished version, the most delicious and juicy. And also - what an outlet for feelings! Beat me - I don’t want to))

Is the dough ready? Unsurpassed! Minced chicken dumplings too. You can start shaping.

I freeze homemade semi-finished products, and then cook them in salted water with allspice and cloves after rising for 5 minutes. Mmm, yummy. Save the recipe for yourself so that you can open it at a good moment! I. cook for loved ones with love

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Homemade chicken dumplings

Juicy dumplings... There aren't always many of them! So stick more! Yes, stick it on, then you and your family or guests will enjoy this yummy food longer. So, chicken meat {itself} is tender. And the dumplings made from it also turn out tender and dietary. Therefore, they can be prepared not only for old people, who often have difficulties with the gastrointestinal tract (the gastrointestinal tract is the digestive system of the organs of real multicellular animals, designed for processing and extracting nutrients from food) . They will also be included in the children’s menu, especially if you cook it all together with them. And absolutely, the whole family can do this, work will only unite you! Beautiful breakfast. Hearty dinner. 2nd dish for lunch. What else can you think of!

Main
Recipe groups
Homemade dumplings with chicken

Ingredients and how to cook

ingredients for 2 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	203 kcal
Belkov:	11 g
Zhirov:	9 g
Carbohydrates:	21 g
Used:	27 / 22 / 51
H 5 / C 0 / B 95

Production time: 50 min

Step-by-step production

Step 1:

First, let's prepare the dough from sifted flour and other products indicated in the recipe. After kneading more thoroughly, let the kolobok “rest” on the side.

Step 2:

Savory minced meat is the second component of savory dumplings. You can eat any part of the chicken all at once or separately. I had a fillet that I separated, removing the bones and veiny veins. I cut it into cubes like these.

Step 3:

What about onions? Don't you love him? But in vain. With such minced meat, the dumplings will seem excellent. Chop the peeled and washed onion. If you wish, add a little more or less.

Step 4:

The situation is the same with garlic. I do not like? Replace it with, say, eggplant or bell pepper. I love garlic in dumplings, so I peeled and cut the cloves into small pieces.

Step 5:

I like dumplings made from chopped meat. But now I decided to grind the fillet pieces. The blender handled this task perfectly.

Step 6:

After grinding the onion and garlic separately, I mixed them with the minced meat and peppered them (I had a mixture of peppers), salt to taste. The mass was so tender that it looked like cream. So you don’t have to add water, as is the case with other types of meat.

Step 7:

Now let's get back to the test. We need to cut the bun into flagella, and later into small pieces. Later, dip them in flour and use a rolling pin to roll out circles.

Step 8:

Either roll out the flagellum with a rolling pin on a board or table sprinkled with flour, and then use a glass to cut out these beautiful circles.

Step 9:

All we have to do is put water in a saucepan on the stove, because... We're about to start cooking this beauty, and after filling the circles with minced meat, we'll make dumplings.

Step 10:

If the water boils, add some salt, add spices if desired, and send the dumplings here. Let it boil and create medium heat.

Step 11:

Chop a little green onion to decorate the finished dish.

Step 12:

As soon as the dumplings float out, remove them using a comfortable method (colander, slotted spoon, etc.) and place them in a bowl. This time I flavored them with softened, rather than melted, butter.

Step 13:

And later sprinkled with finely chopped green onions. Indescribable yummy!

Ground meat. You can add a wide variety of products to it, from mushrooms to vegetables, lard, etc. All this can either be ground together with the meat, or very finely chopped and later combined. Not counting basic goods (salt, ground pepper, add spices, herbs, etc.). Should I add an egg or not? It is possible, but, as my experience has shown, it is better not to add, then the minced meat will be even juicier and more tender. You can add a little water if the mixture is too thick, but not milk!

Dough. Watch the manufacturing process for the mixture of the mass, and, if anything, do not add all the flour at once, it is better to add it evenly later. To get a tight bun. It needs to be kneaded several times while it rests. By the way, add the oil at the very end of the kneading. The main thing is that when rolling out the circles are thin, but do not break through.

Cooking. We only put it in boiling water, and not all of it – in parts. We constantly turn the dumplings over in salted boiling water so that they do not stick to the bottom or to each other. At the end of cooking, carefully drain into a colander. And we serve it right away.

Details. You need to cook for a couple of minutes. You can put a bay leaf or some other herbs or spices in the water. A sign that the dumplings are ready is that they float to the surface. You can flavor the dumplings at your discretion - soft or melted butter, filling made to your taste (for example, finely chopped greens with garlic, mashed with salt, etc.), sour cream, ketchup, etc.

Dumplings with chicken at home

Dumplings are small pies, inside of which you can put a variety of entrails. Let's prepare dumplings from minced chicken, to which we add mushrooms, cabbage and potatoes. First, let’s master the correct dumpling dough.

Chicken breast dumplings are a dish of Russian cuisine that was taken from the northern peoples of our large country, and in Russian this culinary concept is literally translated as “dough ears.”

Secrets of the correct test

Sift the flour. In this case, you will receive dough saturated with oxygen, which will promote active fermentation and, accordingly, ensure a good result. It is necessary to sift the flour after weighing it and especially before adding it.
Use only the freshest ingredients. Flour is of the highest quality.
Let the dumpling dough sit for about half an hour. This way you will get the most flexible and elastic material, from which it will be easier to sculpt “ears”.

4 homemade chicken dumpling recipes with photos

Dumpling dough can be made on the basis of different flours: wheat, rye, buckwheat, kneaded with milk, kefir and, of course, water, and you can also add or not add eggs - all this affects the taste of the dish.

With minced meat

The chicken dumplings recipe is based on minced chicken, which should be tender and flavored with various spices. Minced chicken or beef can be called not only a tasty, but also a healthy dietary product, because 100 grams of chicken fillet contains only 110 kcal. This dish can be consumed by anyone who adheres to pp.

You will need:

chicken fillet - 900 g;
onions - 2 medium heads;
boiled water, cool - 1 glass;
premium wheat flour - 500 g;
chicken eggs - 2 pcs.;
vegetable or olive oil - 1 tablespoon;
salt, pepper, garlic - to taste.

Dissolve the salt in a glass of chilled boiled water. Then mix salted water with fresh chicken eggs and whisk everything in a separate bowl.
Sift the flour through a special sieve; you can use a colander with small holes.
Pour the egg mixture into the painstakingly sifted and oxygenated flour through a funnel and stir until a homogeneous mass is formed.
First, mix in the pan with a wooden spatula or spoon, and then with your hands on the table, evenly mixing the flour until you get a stiff dough. Dust the purchased result with flour, cover with a warm towel and leave in a dark place for 25-30 minutes.
Meanwhile, prepare fresh minced chicken dumplings. Why finely chop the chicken fillet lengthwise and pass it and the onion through a meat grinder. Add salt to the minced meat, also ground dark pepper and squeezed garlic.
Take the finished dough, “knead” it to make it more elastic and divide it into an even number of equal parts, which you will later roll out into thin layers. But be careful that the dough doesn’t tear!
Take a dumpling maker, grease it with vegetable or olive oil, and place the first rolled out layer of dough on it, carefully spreading it over its entire surface.
Using a teaspoon, carefully spread the minced chicken into the cells of the dumpling maker. Cover the top with a second layer of dough. And roll with a rolling pin until the mini-pies separate from the pan. Proceed this way with all layers of dumpling dough.
Place the finished product in boiling water with the addition of 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 are ready!

With mushrooms. Step by step recipe

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

You will need:

chicken fillet - 500 g;
dried mushrooms, preferably forest mushrooms - 150-200 g;
onion - 1 medium head;
milk - half a glass;
premium wheat flour - 1 heaped glass;
fresh chicken egg - 1 pc.;
vegetable or olive oil - 3 tablespoons;
salt, pepper, garlic - to taste;
mustard - optional.

To the flour, sifted in advance and poured on the table in the form of a mound, add the previously beaten egg and a little salt, then fresh milk, stir everything evenly. After kneading the dough and covering it, leave it for about half an hour.
Pass the chicken fillet through a meat grinder.
To make the mushrooms soft, soak them in water for a few minutes. Later 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 purchased dough into equal layers, place one at a time on a greased dumpling maker, and place the prepared 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.

With cabbage

Cabbage added to minced chicken in a 50 to 50 ratio will make it the most 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 a large one;
rye or wheat flour - 1 cup;
drink −1 glass;
fresh chicken egg - 1 pc.;
butter, previously melted - 50 g;
salt, pepper, garlic, turmeric - to taste.

Sift the flour and beat one egg into it, then pour in the drink. Knead the dough and let it rest for about 30 minutes.
Scroll the chicken fillet through a meat grinder together with onions and white cabbage. Add salt, spices and a little butter, melted in advance. You can add turmeric if you wish. Stir everything.
Roll out the correct dough and use a greased dumpling maker to create dumplings from minced chicken and cabbage.

With potatoes

Dumplings with potatoes and chicken are a very tasty option that will appeal not only to adults, but also to children, thanks to its crispy, crispy crust!

You will need:

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

Chop and beat the boiled potatoes in a mixer. Add egg and spices of your choice to the beaten potatoes. Later, evenly add flour sifted in advance until you obtain a dough that does not stick to your hands. Leave the dough covered with a towel for 25 minutes.
Grind the fillet and onion. Fry the onions until translucent, add the chicken and fry until done.
Roll out the dough on a clean table, and then cut out small circles using a regular glass or a special mold. Don’t forget to put the filling in any circle of dough and pinch the corners. All that remains is to bring the food to a suitable condition by boiling and frying.

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

Making savory dumplings stuffed with minced chicken

Dumplings first appeared in China, where they are considered a ceremonial food. In Russia, the dish became truly popular only in the 19th century. Usually pork and beef are used as entrails, from time to time - mushrooms, potatoes, and even less often - cabbage. Dumplings made from minced chicken have a light creamy flavor, but the inside requires some skill.

Recipe 1. With lard

Homemade dumplings actually always turn out tastier than store-bought semi-finished products. Chicken meat is the most dietary, light, tender, but perhaps a little dry. Pieces of lard added to the filling give the dish an appetizing smell and emphasize the main taste.

Ingredients:

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

Advice
Try to create the mince without the help of others, even if it takes longer. Store-bought product is often liquid 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 the excess water.

How to cook:

Sift the flour into a bowl, add salt and add the 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 very cool in the mixture. The dough should just lag behind 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 in a meat grinder together with lard (twice if you want to get the most uniform thickness). A blender or kitchen hatchet is suitable for chopping.
Add finely chopped onion and seasoning to the minced meat. Stir well.
Divide the dough into two uniform parts and roll them out on the countertop. You should get two layers up to 2 mm wide.
Place one layer on a round dumpling pan, place one teaspoon of the insides in the indentations, 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 approximately 7 minutes.

Recipe 2. With onions, garlic and herbs

Dumplings made from minced chicken will acquire a special note and a nice spice if you add herbs and garlic to the meat.

Ingredients:

8 glasses of premium wheat flour;
2 testicles;
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;
dark pepper;
salt.

Advice
to Buttermilk not to find it will completely change the drink.

How to cook:

In a large container, combine 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.
While continuing to stir, add 3 more cups of flour alternately.
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 container. Otherwise, add a little more flour.
Once the dough does not stick, knead it for about 5 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 put it in the already prepared minced meat, just before modeling - do not forget to stir the filling well so that the garlic is distributed moderately.
Combine the minced meat with the roast, add finely chopped parsley sprigs and stir thoroughly.
On a floured table surface, roll out a sheet of dough approximately 3mm wide. Next, use a dumpling maker or form the blanks and mold the dumplings by hand. If there is a lot of it, freeze some of it; the cold will not spoil their taste and smell.
Bring salted water to a boil, pour dumplings into it and cook for 3 minutes after surfacing.

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

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

Recipe 3. Without eggs

This is a traditional recipe, 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 be safely classified as a dietary dish, because 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 center of the slide, into which pour salted water in a narrow stream.
Knead the dough thoroughly until it becomes elastic and has a uniform thickness.
Wrap the dough in cling film or cover with a towel for half an hour. During this period of time, make the filling.
Add spices and herbs (optional) to the minced chicken.
Roll out the dough on a floured surface to a maximum width of 3 mm. Make dumplings - either by hand or using a special mold.
Pour the dumplings into boiling, previously salted water and cook after surfacing for 3-5 minutes.

Serve the finished dish with sour cream, butter, and ketchup.

Useful tips

The dumplings turn out to be especially tasty if you follow the tips for making them:

Be sure to sift the flour before making 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 already comes out 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 resilient.
Flour must be of the highest grade, because it contains a higher percentage of gluten, which makes the dough homogeneous and elastic.
Use only the freshest and highest quality products.
You can quickly create a lot of dumplings without a special form using a cunning and very simple technique. Cut the dough into ribbons. Place minced meat on one of them (one teaspoon at a time) at a small distance from each other. Then cover with a second tape, seal the gaps between the insides and the edges. Cut the tape into squares, each of them should have an inside.

Cook with pleasure and delight yourself and your loved ones with mouth-watering masterpieces!