Dumplings with chicken are very popular almost all over the world. This dish belongs to home cooking, but it is also served in restaurants with a national flavor. Such food can be found both in an inexpensive dining room and in a fashionable restaurant. Most often, beef, pork or lamb are used to make minced meat. But now dumplings from domestic chicken are becoming increasingly popular. And all because of the calorie content. This dish can not be called dietary, but still it is lighter than other types of dumplings.
For comparison:
- calorie dumplings with chicken - 106.2 kcal per 100 g;
- from pork - 240.3 kcal per 100 g;
- from beef - 220.6 kcal per 100 g;
- lamb - 231 kcal per 100 g.
A bit of history
Until now, no one can say for sure which country is the homeland of dumplings. Experts are inclined to believe that this dish was invented in China. But there is no evidence of this claim.
But it is reliably known that in Siberia and the Urals dumplings began to be cooked in the 15th century. They came here either from the Komi people, or from the Tatars.
The food quickly took root and became so beloved that it was served both on holidays and on ordinary days. Its main charm for that time was that the dumplings are perfectly stored frozen, they are easy to transport and quickly cook. They have become an integral part of the field diet.
Until the beginning of the XIX century, nothing was heard about dumplings in the central part of our homeland. True, there were many other similar delicacies. We are talking about shurbaki and ears.
But when in the XIX century the connection between the regions was established, more often merchants and just travelers began to go back and forth, and in the central regions the word "dumplings" came into use. It was at this time that a unified national cuisine appeared, and the dish so beloved by everyone became its integral part.
Nowadays
Chicken dumplings have a really fascinating and long story. So what, that no one knows where and when they appeared. But in our country it is very difficult to find a person who would not like this dish. It can become a worthy decoration of the festive table, but on a typical day, many cook dumplings in haste.
Moreover, now they have become a component of other dishes, for a long time you will not surprise anyone with soup with dumplings. Chicken dumplings can be cooked, fried, steamed, served with sour cream, seasoned with oil, season with sauce and even season with roasting.
Semi-finished dumplings are sold at any grocery store. Here from the assortment the eyes run wide, the products are cheap and expensive, large and tiny - soup. With various fillings. Some are cooked according to classic Russian recipes, others are full of Caucasian flavor.
But if you want a really high-quality and tasty product, then it is better to cook the dish yourself. Moreover, it is not as difficult as it seems at first glance.
Most often this dish is prepared from several types of minced meat, but today we will focus on dumplings with chicken. They are not inferior in taste to the others, but chicken is considered dietary, and it costs less than any other.
Chicken Dumplings Recipe
Here dough will be used, which differs from the classic dumplings.
What is required:
- a pound of ground chicken;
- one onion;
- a couple of glasses of flour;
- two thirds of a glass of milk;
- salt and pepper to taste.
Cooking process
First you need to deal with the stuffing. You can buy ready. And you can twist the meat yourself through a meat grinder. It is only better to use the hips of the bird for these purposes, since the minced meat from the breast is dry.
Onions can be skipped with meat through a meat grinder or finely chopped and then added to the meat. All this is salt, pepper and mix well.
Now you need to knead the dough. To do this, pour milk into a suitable container and sift flour and salt into it. Mix all this and knead the dough.
There are two ways to make dumplings. The first is to roll the sausage, cut it into small pieces and each roll out under a dumpling. The second is to roll out a large sheet two millimeters thick and cut out circles with the help of a wine glass. In the middle of each circle, you need to put a teaspoon of minced meat and mold dumplings.
Cooking them is very easy. You need to take a large pot of water and bring it to a boil. Then put dumplings one at a time and mix immediately. After the water boils again, mix again and wait five to seven minutes. Then catch them with a slotted spoon - and you can serve it to the table.