Tenderloin with chicken and bun dumpling
For lovers of traditional flavors with a touch of elegance. Fluffy dumpling, silky sauce and juicy meat create a harmony that will please everyone who likes to indulge in classics in the best form.
Preparation: 55 min
Medium
Preparation: 55 min
Medium
Ingredients:
- 400 g water
- 1 g ground black pepper
- 1 g allspice
- 70 g broth paste - CVR
- 1 g bay leaf
- 90 g Onion, raw
- 5 g sugar
- 350 g Carrot
- 8 g salt
- 90 g butter
- 60 g chicken eggs, whole
- 80 g Plain wheat rolls
- 300 g Cream, 18% fat
- 25 g Yeast baker's, compressed
- 150 g milk, 3,2% fat
- 150 g Celery
- 10 g Oil, rapeseed
- 150 g parsley root
- 500 g Chicken, breast, without skin
- 8 g pepper balls
- 350 g wheat flour 450
Method of cooking:
- Add 150 grams of milk, 25 grams of yeast and 1 teaspoon of sugar to the container. Heat for 1 minute 30 seconds at 40°C on speed 3.
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