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Chicken dumplings

Chicken Dumplings

Insanely tasty, very simple, quick to make, and great for kids! You can make these chicken dumplings in about 20 minutes. It's a surprisingly tender, wholesome, light main dish that fits almost any dietary restriction. It makes a perfect dinner — these boiled dumplings go well with side dishes and vegetable salads.

Lyalich

Recipe author

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Composition / ingredients

Servings:

Chicken breasts (fillet)

300

Spinach

100

Eggs

Flour (level)

Salt

Ground black pepper

Paprika

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 61 % 17 g

Fats 11 % 3 g

Carbohydrates 29 % 8 g

123 kcal

GI: 13 / 0 / 88

Cooking method

Cooking time: 30 min

Step 1:

How do you make chicken dumplings? It's very simple and quite fast. First, gather all the ingredients you'll need. If you don't have fresh spinach, use frozen — but thaw it completely and squeeze out the excess moisture. Wash the raw eggs well and pat them dry with paper towels.
Step 2:

Rinse and dry the chicken breast. Cut it into pieces and grind it in a meat grinder with a fine plate, or in a blender. Transfer the breast mince to a bowl.
Step 3:

Break an egg into the bowl with the mince.
Step 4:

Salt everything. It's best to use coarse salt, since fine salt can lead to over-salting.
Step 5:

Add ground black pepper. If you like, you can use white or green pepper instead.
Step 6:

Add the chopped spinach to the bowl. If using fresh spinach, sort it and remove the stems. Then blanch it in boiling water for 30–60 seconds, transfer it straight to ice water, and leave it to cool. Lift it out, squeeze it, and chop it finely.
Step 7:

Add the flour to the bowl with the mince and spinach. Sift it first to remove any small debris and lumps.
Step 8:

Add the paprika to the bowl and mix everything thoroughly until smooth. Let it rest for 10 minutes.
Step 9:

You can shape the dumplings by hand, but using a tablespoon dipped in water makes them very neat and almost identical. Moisten a tablespoon with water and scrape the mince against the side of the bowl. Then transfer it to a damp palm and, working it with the spoon, form a dumpling.
Step 10:

Place the dumplings on a water-moistened plate.
Step 11:

Pour one and a half liters of water into a pot, bring it to a boil over medium heat, and add salt. Lower the heat and drop in the dumplings, taking care that they don't stick to the bottom. Don't add them all at once — they can stick together and lose their shape. Simmer until they float to the surface, about 5–7 minutes (depending on your stove). Then lift the dumplings out with a slotted spoon and serve right away with any side dish or with vegetables and herbs.
Step 12:

Enjoy!

If you're making dumplings for a small child, leave the pepper out of the mince.
You can swap the chicken for turkey or any other meat you like. Keep in mind, though, that this will change the cooking time and calorie content.
Always wash eggs before using them, since even a seemingly clean shell can harbor harmful bacteria. It's best to use a food-safe detergent and a brush.
Since everyone's tolerance for saltiness, sweetness, bitterness, spiciness, acidity and heat is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some spices are especially important not to overdo (chili pepper, for instance).