Chicken dumplings (traditional method & Thermomix)
Description
Personally I'm not a fan of red meat, unlike my four men. So traditional meatballs aren't what I'd eat. But these little chicken meatballs are so delicious that even I can't resist them. Especially in combination with the fabulous Simple Red Sauce! They're full of flavour, moist, and make a great meal or a perfect picnic dish.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - Traditional method
1. Slice the bread and soak in the milk.
2. Fry the onion, garlic and pepper in a little oil until golden.
3. Lightly drain the bread.
4. Mix the minced meat with the browned vegetables, bread, herbs, egg, salt and pepper.
5. Form into regular-sized balls (using an ice-cream scoop if desired).
6. Roll first in flour, then in paprika.
7. Brown in a frying pan with a little oil. If necessary, finish cooking in the oven to prevent burning.
THERMOMIX® METHOD
Preparation - Thermomix
1. Cut the chicken into 3 cm pieces and freeze for 30-60 mins.
Chop for 12 sec / speed 6. Set aside for later use.
2. Place the bread and milk in the bowl, leave to soak and set aside.
3. Place the onion, garlic, pepper, parsley and thyme in the bowl.
Chop for 5 sec / speed 7. Scrape.
Fry with 1 tbsp oil for 5 mins / 120°C / speed 1.
4. Add the soaked bread (wrung out), chopped chicken, egg, salt and pepper.
Mix for 10 sec / speed 3.
5. Form into regular-sized balls (using an ice-cream scoop if desired).
6. Roll first in flour, then in paprika.
7. Brown in a frying pan with a little oil. If necessary, finish cooking in the oven to prevent burning.
