Dumplings with chicken

INGREDIENTS

Wheat flour — 550 g
Chicken egg — 3 pieces
Water — 90 ml
Ground chicken — 450 g
Butter — 40 g
White onion — 100 g
Garlic — 2 cloves
Dill — 20 g
Parsley — 20 g
Black peppercorns — 5 pieces
Bay leaf — 1 piece
Salt — to taste
Ground black pepper — to taste
Sour cream — to taste

INSTRUCTIONS

1. Prepare all the ingredients.
2. Sift the flour into the bowl of a mixer. Leave 50 grams for dusting.
3. Add the eggs.
4. Add salt and water.
5. Knead the dough. Kneading will take about 7–10 minutes. The dough should be elastic, bend well, and not stick to your hands. If the dough is too dry, add a little water.
6. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
7. Finely chop the white onion, and finely chop the parsley and dill.
8. Grate the slightly frozen butter on a fine grater.
9. Add the butter, onion, and garlic (pressed) to the ground chicken. Add the herbs, leaving a little for serving.
10. Salt and pepper the filling, and add a little water (30-50 ml). Mix everything well. Water is needed to make the dumplings juicy.
11. Roll out the dough into a thin layer and cut out circles using a glass or a pastry ring. Gather the dough scraps into a ball and cover them with plastic wrap.
12. Place the filling onto the dough circles with a spoon, fold the dough in half, and pinch the edges tightly. Connect the corners of the dough to form a round dumpling. Make all the dumplings this way. They can be placed on flour-dusted plates and frozen for future use.
13. In a large pot, bring water to a boil, adding salt, bay leaf, and black peppercorns.
14. Add the dumplings to the boiling water, bring back to a boil, wait for them to float, and cook for another 3-5 minutes.
15. Serve the chicken dumplings with sour cream and butter.