To cook this hearty, thick dish, carefully boil tender dumplings with braised chicken. Preheat when serving canned ready soup, put on plates, and add курицу с клецками. 
Time: 1 hour. 20 minutes. Complexity: easy Servings: 4 – 6 Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Contents
Ingredients for the recipe:
Hen:
- 1 chicken (1.6 kg.), Cut into 8 pieces
- 1 can (300 gr.) Concentrated celery puree soup or mashed chicken soup
- 3 chopped celery stalks
- 1 large chopped onion
- 2 bay leaves
- 2 cubes of chicken concentrate
- 1 tsp homemade seasoning see recipe below
Dumplings:
- 2 tbsp. premium wheat flour
- 1 tsp salt
- Ice water
Homemade seasoning:
- 1 tbsp. salt
- 1/4 Art. black pepper
- 1/4 Art. garlic powder
Recipes with similar ingredients: chicken, premium flour, dough unleavened, celery, onions, garlic powder, bay leaf
Recipe preparation:
- Start by cooking chicken: In a large pot put chicken, celery, onions, bay leaves, chicken concentrate and homemade seasoning. Add 4 liters. water and bring to boil over medium heat. Boil the chicken at low boil until soft until the inner juice becomes clear, about 40 min Remove the chicken from the pan, and when it has cooled sufficiently, so as not to burn your hands, remove the skin and separate the meat from the bones. Put the chicken again in the pan. Keep warm state on low heat.
- To make dumplings: In a bowl, mix the flour with salt and form a slide. Pour a little ice into the center of the slide water. With fingers, moving from the center to the edges of the bowl, gradually enter approximately 3/4 tbsp. ice water. Knead the dough and form ball out of it. Sprinkle a large amount of clean work surface flour. Roll out the dough (it will be tight), starting from the center, to 0.3 cm thick. Let the dough rest for a few minutes.
- Meanwhile, pour the canned soup into the pan with the chicken from celery, and bring to a boil over moderate heat. Culinary advice: If the soup turns out to be too thin, it can be thickened. Before adding dumplings, simply mix 2 tbsp. l corn starch and 1/4 tbsp. water and put in soup. Then, chop pieces of dough 2.5 cm. Fold a piece of dough in half and lower in boiling soup. Repeat with other pieces. Do not mix chicken when adding dumplings. Gently rotate the pan around them so that the dumplings drown and boil. Cook until dumplings do not come up, 3-4 minutes. When serving, pour the soup in warm deep plates and put slices of chicken and dumpling. Seasoning: Mix all ingredients and store. in an airtight container up to 6 months. Yield: 1.5 tbsp.
