Dumplings with Chicken and Sweetcorn Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 694 cal. | (33 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 4.5 μg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 9.9 mg | (83 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 352 mg | (9 %) | ||
| Calcium | 27 mg | (3 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 25.7 g | |||
| Uric acid | 141 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the dough
- 600 grams Pastry flour
- 360 grams butter
- 150 grams water
- ½ tsp salt
- For the filling
- 2 Chicken breasts
- 1 Tbsp clarified butter
- 1 can Corn
- 2 onions
- 1 scallion
- 75 milliliters Vegetable broth
- 1 tsp cornstarch
- salt (and)
- freshly ground peppers
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
For the dough, sift the flour onto the work surface and make a well in the center. Sprinkle the salt and small pieces of butter over the top. Pour a small amount of water in the center and process quickly to make a smooth dough. Divide the dough in half and refrigerate for at least 30 minutes.
In the meantime, prepare the filling. Cut the chicken into small cubes and fry briefly in the hot clarified butter. Drain the corn and place in a blender, chop coarsely and add to the chicken cubes. Peel the onions, cut into cubes and add to the mixture. Rinse and trim the scallion, chop and add as well. Sauté for 3 minutes then pour in the broth and bring to a boil. Stir the starch with a little cold water until smooth, then stir into the chicken. Bring to a boil again, let cool and season to taste.
Divide the dough in half and roll out on a floured surface in 2 large sheets, 2-3 mm (approximately 1/8 inch) thick. On one of the sheets, distribute spoonfuls of the filling about 5 cm (approximately 2 inches) apart. Place the second sheet of dough on top and press around the filling well. Using a serrated pastry wheel, cut out about 5 cm (approximately 2 inches) dumplings and press the edges with a fork. Spread out the dumplings on a baking sheet lined with parchment paper. Use a sharp knife to make small holes on the top of each to vent the steam. Bake in the preheated oven for about 25 minutes. Remove and let cool slightly. Serve warm or cold.
