Uszka Z Miesem (Chicken Dumpling Parcels)
Serves: 2
Lilian Bahringer
1 January 1970
Based on User reviews:
45
Spice
50
Sweetness
50
Sourness
31
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
790 g
Boneless Chicken Breast1 tbsp
Vegetable Oil1
Salt8 cups
All-Purpose Flour1 cup
Milk (hot)1
Egg YolkDirections:
1
Bring a saucepan of lightly salted water to a boil
2
Add chicken breasts; cook until no longer pink and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 20 minutes
3
Drain and cool until easily handled, about 5 minutes
4
Chop finely
5
Heat oil in a large skillet over medium heat; add onion
6
Cook and stir until translucent, about 5 minutes
7
Remove from heat; stir in chicken
8
Season with salt and black pepper
9
Combine flour, hot milk, and egg yolk in a large bowl, stirring quickly with a fork until a soft and smooth dough forms
10
Roll dough out on a lightly-floured surface
11
Cut into 1 1/2-inch squares
12
Place a teaspoon of chicken mixture in the center of each square
13
Fold the dough over the filling to form a triangle and pinch edges to seal
14
Bring the bottom corners together and pinch together
15
Bring a large pot of lightly salted water to a boil
16
Cook dumplings in batches until they float to the surface of the water, about 10 minutes
17
Transfer to a serving plate with a slotted spoon
18
Pour melted butter over cooked dumplings so they do not stick together