- Flour - 8 Cups
- Salt, black pepper - - To taste
- Eggs - 2 pieces
- Warm water - 2 glasses
- Sour cream - 1 st. a spoon
- Buttermilk - 2/3 Cups
- Chicken forcemeat - 800 Grams
- Vegetable oil - 2 items. spoons
- Bulb - 1 piece
- Garlic - 3 Teeth
- Fresh parsley - - To taste
In a large bowl, mix eggs, water, buttermilk, sour cream and a little salt. Instead of buttermilk, you can use kefir. We mix it well. In the resulting liquid mixture, add 4 cups of flour. Mix to homogeneity. Alternately, add three more cups of flour to the dough, mixing thoroughly after adding each cup. Finally, add the last cup of flour, stir. At this point, the dough should stop sticking to the edges of the bowl (if it still sticks - mix a little more flour). As soon as the dough ceases to stick to the edges of the bowl, knead it for another 5 minutes with your hands. You should get a soft and elastic dough. The resulting dough cover with a towel and leave in a warm place for half an hour. Now let's start preparing the filling. In a frying pan, warm up a small amount of vegetable oil, add finely chopped onions and fry over medium heat until golden (4-5 minutes). Add the squeezed through the press garlic, fry another minute and remove from heat. Mix the chicken forcemeat (it is desirable to use minced meat from chicken thighs, because it is the most fatty and juicy), fried onion with garlic, salt and chopped parsley. Mix well - and stuffing is ready. Do not be too lazy to mix the stuffing. Now you can proceed directly to the modeling of dumplings. To do this, from a large piece of dough we pick off a piece the size of a tennis ball, roll it into a thin layer on the flour surface. I am using a special device for modeling ravioli, it allows me to save time. However, you can sculpt and using the grandfather method - from the dough layer we cut out the circles, put a little stuffing in the center, wrap and tear the edges. In a similar way, we make pelmeni from the remaining dough and stuffing. Actually, dumplings from chicken ground meat are ready. Part of the cobbled can be frozen, and some - immediately welded. To do this, put pelmeni in boiling salted water and cook for 3 minutes after they float to the surface of the water. We serve with sour cream, ketchup, melted butter - with what you like best. Bon Appetit! ;)
Servings: 8