Dumplings with meat filling

Ingredients for 4 servings:

• 500 g flour
• 350 ml water, approx. 70 °C warm
• 50 ml sunflower oil
• 1 tsp salt
• Flour for the work surface
• 250 g chicken (from the soup chicken)
• some mustard
• some pepper
• a little paprika powder
• some spice mix for chicken
• some mayonnaise
• some spice(s) as desired
• some butter for drizzling

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 35 minutes

For the dough, combine the flour, oil, salt, and warmed water. Stir well and knead for about 5-10 minutes. If necessary, add a little more water if the dough is still too dry after kneading. This can also be done using a food processor. Let the dough rest for about 30 minutes. For the filling, the meat must be cooked beforehand, preferably cooked chicken from a soup chicken. Chop the meat finely (e.g., in a Thermomix) and add all the other spices and ingredients (I personally like to add a lot of chicken seasoning and adjust the remaining spices to taste). Finally, mix everything well! Tear off a small amount of the finished dough, roll it out on a floured surface with a rolling pin, and cut out a round shape. Use a spoon to place some of the filling on just one half of the dough. Moisten the edges of the dough with your fingers and a little water. Fold the dough over and seal the edges firmly with a fork. Boil water in a pot and let the dumplings stand for about 5 minutes. When they float to the top, they’re done. Then carefully remove them and serve on a plate with a little butter. Tip: The dumplings can also be deep-fried—either after they’ve been cooked or while still raw.