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Ingredients

1 ¾ pounds boneless chicken breasts 1 tablespoon vegetable oil 1 onion, chopped salt and ground black pepper to taste 8 cups all-purpose flour 1 cup hot milk 1 egg yolk 1 tablespoon butter, melted, or as needed

Nutrition Info

488.4 calories carbohydrate: 78.5 g cholesterol: 66.5 mg fat: 6 g fiber: 2.9 g protein: 26.9 g saturatedFat: 2 g servingSize: - sodium: 70.4 mg sugar: 1.9 g transFat: : - unsaturatedFat: : -

Bring a saucepan of lightly salted water to a boil. Add chicken breasts, cook until no longer pink and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 20 minutes. Drain and cool until easily handled, about 5 minutes. Chop finely.
Heat oil in a large skillet over medium heat, add onion. Cook and stir until translucent, about 5 minutes. Remove from heat, stir in chicken. Season with salt and black pepper.
Combine flour, hot milk, and egg yolk in a large bowl, stirring quickly with a fork until a soft and smooth dough forms.
Roll dough out on a lightly-floured surface. Cut into 1 1/2-inch squares. Place a teaspoon of chicken mixture in the center of each square. Fold the dough over the filling to form a triangle and pinch edges to seal. Bring the bottom corners together and pinch together.
Bring a large pot of lightly salted water to a boil. Cook dumplings in batches until they float to the surface of the water, about 10 minutes. Transfer to a serving plate with a slotted spoon. Pour melted butter over cooked dumplings so they do not stick together.

10 servings

These chicken dumpling parcels are tasty and fun and great served with borscht or some other vegetable dish.