These simple Polish chicken and onion parcels wrapped in homemade dumpling dough make a fun and tasty addition to a bowl of soup.
- 1 ¾ pounds boneless chicken breasts
- 1 tablespoon vegetable oil
- 1 onion, chopped
- salt and ground black pepper to taste
- 8 cups all-purpose flour
- 1 cup hot milk
- 1 egg yolk
- 1 tablespoon butter, melted, or as needed
- Bring a saucepan of lightly salted water to a boil. Add chicken breasts; cook until no longer pink and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 20 minutes. Drain and cool until easily handled, about 5 minutes. Chop finely.
- Heat oil in a large skillet over medium heat; add onion. Cook and stir until translucent, about 5 minutes. Remove from heat; stir in chicken. Season with salt and black pepper.
- Combine flour, hot milk, and egg yolk in a large bowl, stirring quickly with a fork until a soft and smooth dough forms.
- Roll dough out on a lightly-floured surface. Cut into 1 1/2-inch squares. Place a teaspoon of chicken mixture in the center of each square. Fold the dough over the filling to form a triangle and pinch edges to seal. Bring the bottom corners together and pinch together.
- Bring a large pot of lightly salted water to a boil. Cook dumplings in batches until they float to the surface of the water, about 10 minutes. Transfer to a serving plate with a slotted spoon. Pour melted butter over cooked dumplings so they do not stick together.