Unusual Chechen dumplings are served at the table with chicken, potato broth and garlic sauce. They are incredibly tasty. To make sure of this, try cooking them at home.
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You will need
- - Wheat flour - 0.2 kg;
- - Chicken eggs - 1 pc.;
- - Water - 0.5 tbsp.;
- - Chicken meat - 0.8 kg;
- - Carrots - 1 pc.;
- - Potato - 10 pcs.;
- - Large onions - 1 pc.;
- - Peas of black pepper - 7 pcs.;
- - Garlic - 6 cloves;
- - Bay leaf - 1 pc.;
- - Chives and salt - to taste;
- - Vegetable oil - for frying.
Instruction manual
1
Knead dough from wheat flour, one egg and water. Leave it aside for a while.
2
Boil the chicken in a pan. About 15-20 minutes before being ready, add to it a lavrushka, a whole peeled carrot and peas of pepper.
3
As soon as the meat is ready, it needs to be taken out, cooled, cut into long strips.
4
In the chicken broth put peeled potatoes, cook it until cooked over medium heat.
5
Fry the chopped onion in hot oil until golden brown. It is very important not to overcook it!
6
Ready potatoes, without removing from the broth, crush with a crush. Add to it the fried onions and salt. Spice up.
7
Divide the dough for dumplings in half. Roll each part thickly, cut into pieces 5 mm thick. Press each piece with the index and middle finger. The resulting cakes roll into rolls. Then take a fork and make small cuts on them.
8
Boil Chechen dumplings in salt water for 5-7 minutes. Remove with a slotted spoon and put in a cup.
9
Cook beram (garlic sauce). To do this, mix chopped garlic with chicken stock and salt well.
10
Arrange the dumplings on plates, garnish with pieces of meat and herbs. Serve with potato broth and garlic sauce.
Useful advice
Instead of crushing, boiled potatoes can be mashed using a blender.
Chechen dumplings should be eaten as follows: chop a piece of ready-made dough onto a fork, dip in garlic sauce and eat. Wash down with potato broth.