Pancakes (Dumplings) with Chicken Filling

Pasta and Pizza | Russian cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Pancakes (Dumplings) with Chicken Filling

Ingredients

Salt - to taste
Chicken Egg - 2 pieces
Water - 5 fl oz
Beef chuck roast - 5.3 oz
Cilantro - 1 bunch
Grated Pecorino Pepato Cheese - 5.3 oz
Basil - 1 bunch
Chicken fillet - 8.8 oz
Wheat Flour - 1 tablespoon
Onion - 1 piece
Milk - 1 cup
Vegetable Oil - 0 fl oz

Step by Step guide

Step 1

Sift the flour with salt, holding the sieve high. Make a well in the center, crack the eggs into it, and mix. Combine the milk with water and sugar. While continuously stirring the flour, gradually add the liquid mixture. Add vegetable oil and whisk the batter with a whisk or mixer. Cook thin pancakes on one side. For dumpling dough, use 2 eggs, 2.5 cups of flour, and 0.5 cups of water; no milk is needed. After kneading, let the dough rest under a bowl for 20 minutes.

Step 2

Fry the brisket and chicken fillet in a pan for 5 minutes over low heat (for a diet option, skip the brisket and simply boil the fillet). Remove the meat from the heat, cool, and chop. Grate the cheese and mix it with the meat. Chop the herbs and add them to the filling (you can add pesto). If the filling is too dry, you can prepare a béchamel sauce and mix it with the filling.

Step 3

For the sauce: sauté the onion in vegetable oil until translucent, add a tablespoon of flour, and cook for another 1–2 minutes. Gradually pour in the milk while constantly stirring until the sauce thickens. Cool the sauce and mix it with the filling. If the filling is for dumplings, it’s better not to add the sauce.

Step 4

Place the filling on the fried side of the pancake and fold it into an envelope. Roll out the dumpling dough, cut out circles, place the filling in the center, and seal the dumplings.