Uszka z Miesem (Chicken Dumpling Parcels)

"These chicken dumpling parcels are tasty and fun and great served with borscht or some other vegetable dish."
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Ingredients

1 h 15 m servings 488 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 488 kcal
  • 24%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 78.5g
  • 25%
  • Protein:
  • 26.9 g
  • 54%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 70 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring a saucepan of lightly salted water to a boil. 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. Drain and cool until easily handled, about 5 minutes. Chop finely.
  2. Heat oil in a large skillet over medium heat; add onion. Cook and stir until translucent, about 5 minutes. Remove from heat; stir in chicken. Season with salt and black pepper.
  3. Combine flour, hot milk, and egg yolk in a large bowl, stirring quickly with a fork until a soft and smooth dough forms.
  4. Roll dough out on a lightly-floured surface. Cut into 1 1/2-inch squares. Place a teaspoon of chicken mixture in the center of each square. Fold the dough over the filling to form a triangle and pinch edges to seal. Bring the bottom corners together and pinch together.
  5. Bring a large pot of lightly salted water to a boil. Cook dumplings in batches until they float to the surface of the water, about 10 minutes. Transfer to a serving plate with a slotted spoon. Pour melted butter over cooked dumplings so they do not stick together.

Footnotes

  • Cook's Notes:
  • Substitute boneless thighs for the chicken breasts if preferred.
  • Add more milk in step 3 if dough appears too stiff.

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