Quenelle dumplings — 3 delicious homemade recipes

Choose flawless, reliable quenelle recipes on the culinary discovery site alittlelunch.com. Try versions with chicken, beef, rice or fish quenelles, with or without eggs. Boil them or steam them. Serve them as a separate dish, in broth or with a light soup.

Quenelles used to be made mainly from chicken. Now they are made from almost any meat. The main thing is that the meat or fish be lean and of very high quality. This is a dietary dish, which means it is great for both children and adults.

The five most commonly used ingredients in quenelle recipes:

A tasty recipe:
1. Cook a chicken broth with bay leaf, black and allspice pepper. Salt it. Strain it.
2. Wash, pat dry and grind the chicken fillet with a meat grinder or blender.
3. Soak the crumb of a loaf in cream.
4. Pass the ground meat and the cream-soaked loaf through the meat grinder once more.
5. Salt the mixture and knead it until you get a not-too-thick, sticky, uniform consistency.
6. Shape the quenelles with two spoons: scoop the ground chicken into one spoon and cover it with a second spoon, forming a "shell."
7. With the top spoon, lift the quenelle off the bottom one and drop it into boiling water.
8. Cook for no more than 5-7 minutes. Transfer to a plate.
9. Cut the peeled potatoes into small cubes.
10. Add them to the boiling chicken broth.
11. After 10 minutes, add the green peas.
12. Cook until done (3-5 minutes). Remove from the heat.
13. Add the quenelles to the soup.
14. When serving, sprinkle with chopped fresh herbs.

The Five Fastest Quenelle Recipes:

Useful tips:
• If the meat turns out fibrous, it is better to blitz the ground meat with a blender several times.
• Green onion tops, dill and parsley are a good match for this dish.
• If the quenelles are made without eggs, add them to the broth at the very end so they do not fall apart.