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Dumplings Cheese Tips

Dumplings. Cheese-making

Posted on November 10, 2020 by because


DUMPLINGS WITH SPINACH AND CHICKEN


DUMPLINGS WITH SPINACH AND CHICKEN



Ingredients for 4 portions:

1. Stuffing:

250g chicken drumsticks
200g of spinach
4 garlic cloves
lemon juice
1 spoon of olive oil
1 spoon of butter
salt, pepper, nutmeg

2. Dough for dumplings:

270g of flour
1/2 glasses of warm water
1 egg

3. To be served:

4 spoons of butter

Peel 2 garlic cloves and cut them into slices. Wash the chicken drumsticks and
salt them. Pour a small amount of water into the saucepan, put the sticks in it,
cover them with garlic slices and stew, covered, for 1 hour 15 minutes.

Leave the stewed meat to cool. If you are using fresh spinach, wash and sort it.
2 Peel the garlic cloves and chop finely. Pour a tablespoon of olive oil into
the pan, add a tablespoon of butter and garlic, heat up, then add the spinach
and a tablespoon of water. For fresh spinach, fry it over medium heat, until it
withers, and then evaporate excess water.
When it cools down, sift through it thoroughly. If we are using frozen spinach,
defrost on a slow fire, covered, and when it is completely thawed, discover and
evaporate well. Season the finished spinach to taste with lemon juice, sole,
freshly ground black pepper and a bit of nutmeg.



Peel the cooled chicken sticks from the meat. Finely chop the meat and mix with
the spinach and breadcrumbs.

Pour the flour into a bowl, make a hole in the flour. Break the egg into the
hole, by knocking out, put some of the egg whites in a small bowl (for sticking
dumplings together). Stir the egg with a fork with the flour, then add the water
and knead the dough (add more water if necessary). Knead the dough by sprinkling
a small amount of flour for so long, until it noticeably changes the
consistency. The dough ball should be smooth, compact and flexible.
Divide the dough into two parts, put one of them away with a wrapped clean
cloth. The other one should be rolled out into a thin cake. Use a glass to make
circles with the dough. The edge of each wheel
lubricate the dough with egg white, put the stuffing with a spoon, and then
stick the dumpling twice.
When the first batch of dumplings is stuck together, put them back on a floured
board, so that they do not touch each other and cover with a clean cloth.
Roll out the second portion of the dough and proceed as with the first, until
the dough runs out
and stuffing.



In a large pot, bring lightly salted water to a boil. Put the dumplings on
boiling water and cook 8-10 minutes. Serve hot covered with chunks of cold
butter.

 

> Nutritional values

> 1 portion
> 459,23 kcal
> Protein
> 19,26 g
> Fat
> 18,15 g
> Carbohydrates
> 54,71 g
> Fiber
> 3,16 g
> Potassium
> 386,2 mg
> Calcium
> 64,96 mg
> Magnesium
> 46,31 mg
> Zinc
> 1,71 mg
> 
> iodine
> 2,96 mg
> Vitamin A
> 463,85 µg
> Vitamin E
> 1,98 mg
> Vitamin B1
> 0,17 mg
> Vitamin B2
> 0,3 mg
> Vitamin B6
> 0,31 mg
> Vitamin B12
> 0,4 µg
> Vitamin C
> 24,15 mg



CategoriesDumplings Tagschicken, dumplings, spinach


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