CookEat Recipe
Chicken-Filled Egg-Dough Parcels in Broth
Thin homemade egg dough folded around cooked chicken and parsley, boiled as small parcels and served in their clear broth.
Method
Steps
Step 1
Beat eggs with measured water and salt. Mix with 300 g flour to a stiff, smooth dough, adding only a little dusting flour as needed. Knead briefly, cover and rest 20 minutes.
Step 2
Finely mince the cooked chicken and combine with parsley and tiny bits of butter. Roll the dough thin, cut about 6 cm squares, place a small spoonful filling in each and moisten and press the edges closed.
Step 3
Bring stock to a boil, then lower to a steady simmer. Add the parcels without overcrowding and cook about 8–12 minutes until the dough has no raw centre and the chicken filling reaches 74 °C.
Step 4
Ladle the cooked parcels and broth into warm bowls. Keep the soup clear and the chicken parcels intact; do not add a second meat variant.
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