Chicken dumplings

The dumplings can be served with broth or on the second with white sauce.

Ingredients

• chicken fillet 300 g
• white bread 50 g
• milk 100 ml
• chicken eggs 1 pc.
• chicken broth 1 l

Directions

1. Cut white stale bread into cubes and soak in milk. Meat, slightly frozen, together with soaked bread, is passed through a meat grinder with a fine sieve several times or thoroughly chopped in a blender. You can even rub through a sieve to make the mass even softer. Then the mass must be cooled if it was cooked from non-frozen meat. Add egg white and beat well with a mixer.
2. We form the dumplings with two spoons. We gain weight with one spoon so that it is even, like a spoon. With the edge of another spoon we make notches on a flat surface and with it carefully remove the mass directly into a slightly boiling broth. Cook for 4-5 minutes with a low boil. The finished dumplings float to the surface. The dumplings can be served with broth or on the second with white sauce.