Filled Dumplings

Oxmoor House
about 2 dozen


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1 egg
1 tablespoon water
2/3 cup all-purpose flour
1/4 teaspoon salt
2 tablespoons reserved chopped cooked chicken
2 tablespoons finely chopped cooked spinach
1 egg, lightly beaten
1 tablespoon fine, dry breadcrumbs
1 1/2 teaspoons grated onion
Dash of salt
Dash of ground thyme
Dash of ground nutmeg


Combine 1 egg and water in a small mixing bowl; beat with a wire whisk. Add flour and 1/4 teaspoon salt, stirring well.

Turn dough out onto a lightly floured surface, and knead 2 minutes. Cover and let rest 20 minutes.

Combine reserved chicken, spinach, lightly beaten egg, breadcrumbs, onion, salt, thyme, and nutmeg in a small mixing bowl; mix well.

Roll dough to 1/16-inch thickness on a lightly floured surface; cut with a 2-inch biscuit cutter. Place 1/8 teaspoon chicken mixture in center of half of the dumplings. Moisten edges, and cover with remaining dumplings; seal edges of each dumpling with tines of a fork.

Created date

February 2010