Stuffed dumplings with chicken filet

Name: Stuffed dumplings with chicken filet
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 pack of "8 raw dumplings" (for 0.5 l, Pfanni); 40 g Pine nuts; 1/2 bunch Basil; 100 g Double cream cream cheese; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground pepper; 250 g Onions; 800 g Tomatoes; 3 TABLESPOONS Olive oil; 3 Branches of marjoram; 2 (approx. 500 g) double chicken fillets; 2 TABLESPOONS Oil; 4 long chive straws

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 pack of "8 raw dumplings" (for 0.5 l, Pfanni)
40 g Pine nuts
1/2 bunch Basil
100 g Double cream cream cheese
7-10 Tbsp Salt
7-10 Tbsp freshly ground pepper
250 g Onions
800 g Tomatoes
3 TABLESPOONS Olive oil
3 Branches of marjoram
2 (approx. 500 g) double chicken fillets
2 TABLESPOONS Oil
4 long chive straws

Directions

1
For the dumplings, stir the powder with a whisk in 1/2 litre of cold water and let it swell for 10 minutes. Roast the pine nuts in a pan without fat. Leave to cool. Wash the basil and dab dry. Coarsely chop basil leaves and pine nuts and stir into the cream cheese. Season with salt and pepper.
2
Form 4 large dumplings (instead of 8, as on the packet) from the potato dough. Place the dumplings in plenty of boiling salted water and bring to the boil briefly. Let them simmer at low heat for 20-25 minutes. In the meantime peel and halve the onions and cut them into slices. Wash and halve the tomatoes and cut out the stalks. Cut the halves into slices. Steam onions in olive oil for 10 minutes. Rinse the marjoram, dab dry and remove the leaves. Rinse chicken fillets, dab dry and divide into 2 fillets each. Sauté in hot oil, season with salt and pepper and fry over a mild heat for about 10 minutes. Add the tomatoes to the onions and steam for 5 minutes.
3
Cut the halves into slices. Steam onions in olive oil for 10 minutes. Rinse the marjoram, dab dry and remove the leaves. Rinse chicken fillets, dab dry and divide into 2 fillets each. Sauté in hot oil, season with salt and pepper and fry over a mild heat for about 10 minutes. Add the tomatoes to the onions and steam for 5 minutes. Pull the chives briefly through the dumpling water, rinse cold and dab dry. Lift out the finished dumplings with a skimmer and let them drain. Cut the dumplings horizontally and pour in 1/4 of the cream cheese mixture each. Wrap each dumpling with a chive stalk and arrange on plates with the tomato vegetables and chicken fillets. Sprinkle with marjoram leaves
4
Pull the chives briefly through the dumpling water, rinse cold and dab dry. Lift out the finished dumplings with a skimmer and let them drain. Cut the dumplings horizontally and pour in 1/4 of the cream cheese mixture each. Wrap each dumpling with a chive stalk and arrange on plates with the tomato vegetables and chicken fillets. Sprinkle with marjoram leaves