Chicken quenelles in the oven. Chicken dumplings like in kindergarten - recipe with step-by-step photos. Potato dumplings with cheese

Quenelles are a dish made from poultry meat. Dumplings are also prepared from beef or fish, recipes for which can be found on the website vkusnoe.info. This dish is suitable both for people on a low-calorie diet and for baby food. The dish is low in calories, but due to the content of meat, that is, proteins, it has good nutritional and physical properties.

To prepare chicken quenelles in milk sauce you need:

To prepare milk gravy you need:

Before cooking, take the butter out of the refrigerator to soften it. This will give special tenderness to the chicken dumplings. Wash the chicken fillet well and pass through a meat grinder several times. It's better to use an electric one, it will be faster. If not, you can chop the meat in a food processor. Add butter and start kneading the minced meat. You need to knead the minced meat carefully, as if it were yeast dough. Then it will be maximally saturated with oxygen, and the dumplings will be very tender. Then, without ceasing to stir, add both proteins one at a time. If you passed the chicken fillet through a meat grinder, now you need to rub it through a sieve, but if you used a food processor, then you don’t need to do this. Add salt, pepper and your favorite spices. Then add milk or cream and stir until the minced meat is smooth and fluffy. Prepare a tablespoon and a teaspoon and some water. First dip a tablespoon into the water and scoop out the minced dumplings into it. Then use a teaspoon to shape the quenelles into an oval shape and place them in boiling water or broth. The quenelles need to be cooked for 25 minutes after they have boiled. While the quenelles are cooking, prepare the milk sauce. To do this you need a saucepan or ladle. The main thing is that the sides are high. Expect that you will also put quenelles in there later. Fry the flour in heated butter until golden brown, then add hot milk in a thin stream and slowly, without ceasing to stir. You need to do it this way, otherwise lumps will form in the sauce. Stirring continuously, bring to a boil and cook for 7 minutes. Place the cooked dumplings into the sauce. After it boils, the fire can be turned off. When serving, sprinkle with herbs. Bon appetit!

In order to learn how to cook quenelles, you must first know what this dish is. It came to us from Europe. But experts still cannot definitively determine which country should be considered his homeland. After all, the name of the product is French. Nevertheless, for some reason the Poles consider it their national dish. It is traditional to cook chicken dumplings. Although it is quite possible to use any other meat or fish as the main ingredient.

Classic version

To make real chicken quenelles, you need to know that they are essentially ordinary cutlets. True, the consistency of this product should be much softer and more delicate. As a rule, the desired result can be achieved due to the special composition of the minced meat. To start preparing chicken dumplings, you need to collect a certain set of products on the work table: 0.5 kilograms of meat, 150 grams of milk, 2 eggs, salt and 50 grams of white bread.

The process itself will look like this:

1. First you need to make the minced meat. To do this, first of all, you need to grind the meat using a meat grinder, and then, to make the product more tender, rub the mass through a sieve.
2. Then you need to beat it by lowering the pan into a bowl of ice or cold water.
3. Gradually add egg whites and all other ingredients.
4. Place a pot of water on the stove and bring it to a boil.
5. It is necessary to form the workpiece using a tablespoon. Some chefs use two devices for this. By transferring the mixture from one to another, you can get the perfect semi-finished product.
6. After this, you must carefully lower it into boiling water and wait until the cutlet floats to the surface. This will take 3-4 minutes.

Ready-made chicken dumplings can be removed from boiling water and served with a side dish and white sauce.

Great addition

Sometimes puffed cutlets are used as an addition to various first courses. Mushroom soup with chicken quenelles is very tasty. To prepare it you need to have: for 2.5 liters of water - 1 carrot and 250 grams of fresh champignons. For the quenelles themselves: 200 grams of chicken breast, 1 egg, 100 grams of fresh baguette, egg yolk and half a glass of milk.

This soup is very easy to prepare:

1. First you need to boil water in a saucepan, and then put the carrots, peeled and cut into thin slices, into it. It should cook for about 10 minutes.
2. At this time, all the quenelle ingredients must be placed in a blender and prepared into a homogeneous plastic mass. Then it should be lightly salted and peppered a little.
3. Using two spoons, form quenelles and place them in boiling water.
4. Cut the washed mushrooms into quarters and also add them to the soup. After boiling, you need to wait 5 minutes, then turn off the water and cover the pan with a lid.

Before eating, you can add some fresh herbs to each plate.

Dietary product

Those who have stomach problems can also prepare chicken quenelles for themselves. The photo will help you see what these meat balls should look like if they are steamed. The minimum set of products includes: 300 grams of chicken fillet, an egg, 2 tablespoons of rice and butter, as well as 50 milliliters of milk.

The dish is prepared in several stages:

1. First you need to grind the meat into minced meat.
2. Then you should boil the rice.
3. Place all ingredients in a blender and beat them thoroughly.
4. Using a wet spoon, form the minced meat into balls and place them in the steamer.

After just 35 minutes, the quenelles can be served, seasoned with your favorite sauce. This dish will appeal to anyone who, due to circumstances, is forced to adhere to a strict diet. These aromatic dumplings are perfect for a hearty breakfast or light dinner. Prepared strictly according to the recipe, they will not only bring pleasure, but also help solve health problems.

Childhood memories

In childhood, many mothers cooked chicken quenelles. The recipe used by kindergarten cooks is very similar to the homemade version. For it, per 1 child, it is necessary to have: 7 tablespoons of minced meat, salt, egg, 2 tablespoons of flour and a piece of loaf soaked in milk.

1. Combine all ingredients in a blender bowl, and then beat them thoroughly until the mass resembles fairly thick sour cream.
2. Carefully pinch off pieces of the mixture with a spoon and place them in boiling, slightly salted water. As soon as the balls float to the surface, the dish can be considered completely ready to eat.

You can eat these dumplings with sour cream or butter. Children really like these balls, so they eat them with great pleasure. For a side dish, it is also better to choose something dietary (rice or any vegetables). Otherwise, the very purpose of preparing dietary quenelles loses any meaning.

Let's prepare a delicious and fun dish for our kids - chicken quenelles baked in the oven. For a side dish, prepare multi-colored vegetable cubes stewed in creamy sauce.

This dish can be served to a 2 or 3 year old child for lunch or dinner. If you are used to eating first and second courses for lunch (like in kindergarten), then you can additionally cook or.

Ingredients:

• chicken fillet - 1 pc. (250 grams),
• egg - 1 pc. cream - 1 glass,
• semolina (wheat bread),
• spices for chicken - 1-2 tsp.
• salt,
• carrots - 1 pc.
• potatoes - 3 pcs.
• zucchini (kohlrabi cabbage) - 1 pc.
• corn oil.

Chicken dumplings for lunch for children 2, 3 years old - recipe with photo

Knelies are a popular Polish dish similar to dumplings: small balls made from minced meat, fish or vegetables. The dumpling mass is much more tender and fluffy, unlike the cutlet mass. Dishes for dietary and baby food are often prepared from it. Let's look at how to cook quenelles at home.

Potato dumplings with cheese

Ingredients:

• potatoes – 10 pcs.;
• feta cheese – 150 g;
• butter – 30 g;
• breadcrumbs - 2 tbsp. spoons;
• wheat flour – 2 tbsp;
• chicken eggs – 1 pc.;
• salt - a pinch.

Preparation

To prepare quenelles, take potatoes, wash them, put them in a saucepan with water and boil them in their skins until tender. Next, cool it, peel it and mash it into a puree or grind it using a blender. Add the egg, salt to taste and add wheat flour. Knead thoroughly to form a homogeneous dough. Grind the cheese and set it aside.

Pinch off small pieces from the potato mass and form into flat cakes. Place some shredded cheese in the center and roll into a ball. Boil the quenelles in salted water for 5 minutes until they float to the surface. Lightly fry the breadcrumbs in butter and pour them over the finished quenelles. Serve as a separate dish with fresh vegetables and herbs.

Beef quenelles

Ingredients:

• beef pulp – 800 g;
• wheat bread – 100 g;
• milk – 2 tbsp.;
• egg whites – 2 pcs.;
• butter – 4 tbsp. spoons;
• salt - to taste.

Preparation

The recipe for making meat dumplings is quite simple and accessible to everyone. First, we pass the beef pulp through a meat grinder. Next, add the bread pre-soaked in milk and mix. We twist everything together again through a meat grinder and rub through a sieve.

Beat the resulting mass thoroughly and gradually add the egg whites, pour in the milk and salt to taste. Grease small molds with oil, add the dumpling mixture and steam for 15 minutes.

When serving, pour the meat quenelles with melted butter and decorate with sprigs of herbs.

Liver quenelle recipe

Ingredients:

• beef liver – 500 g;
• onion – 1 pc.;
• salt, pepper - to taste;
• egg – 2 pcs.;
• flour – 2 tbsp. spoons;
• vegetable oil.

Preparation

How to cook quenelles? We thoroughly wash the liver, remove the film, and grind it together with the onion through a meat grinder. Next, add eggs, salt and pepper to taste. Mix everything and gradually add a little flour. Place the quenelles in the pan with a tablespoon and fry on both sides. Then carefully transfer the pancakes to a paper towel to absorb excess fat.

If you are for a healthy diet, then simply throw the quenelles into boiling water with a tablespoon and cook for 5 minutes until they float to the surface.

You can also add some carrots and canned corn to the minced meat. These products will give the dish a piquant and refined taste, and will also slightly cancel out the smell of the liver.

Turkey quenelles

Ingredients:

Preparation

Wash the turkey fillet thoroughly, remove the film and pass through a meat grinder several times. Then add a couple of tablespoons of heavy cream and grind the minced meat through a sieve. Now add salt to taste and beat well with a whisk. Add the remaining cream and spoon the quenelles into the boiling water. Cook for a few minutes until they float to the surface. You can serve quenelles as a side dish for any dish, or you can cook a delicious soup with them!

Kneli is a wonderful dish that came to us either from Polish or from French cuisine. If you ask the average cook what kind of dish this is, not everyone will be able to answer correctly, so let's take a closer look at it.

According to the explanatory dictionary, quenelles are balls of minced meat or fish, which are served with a side dish as a second course, but in practice, quenelles are served not only as a second course, but also in soups and broths. Thus, they can be compared to meatballs. However, there are differences between quenelles and other small-sized minced meat products: quenelles are made only from semi-liquid minced meat - fish or meat is first minced in a meat grinder, and then ground through a sieve or blender and even lightly whipped with milk, cream or other additional ingredients. There are other features of preparing quenelles that determine the uniqueness of this interesting dish.

The name of the dish “quenelles” is French, and at the same time it is considered a dish of Polish cuisine.

Features of preparing quenelles

• Today, quenelles are prepared not only from fish or meat, but also from vegetables and cereals.
• First, the product is crushed, usually with a meat grinder, then pureed (having a blender simplifies the task) and lightly whipped. The correct minced meat for quenelles turns out to be very liquid and airy, so they are formed using teaspoons, which determines, among other differences, their shape, which is unlike other similar products - elongated, egg-shaped.
• As a rule, low-fat sticky fish - pike perch, pike, etc. - are used for fish dumplings.
• Knelis, like other products made from finely ground meat, are usually not fried, but boiled in boiling water. If they are served as a second course, then after cooking they are simply topped with sauce, butter or sour cream.
• Due to their special tenderness and cooking characteristics, quenelles are often classified as dietary and children's cuisine. Indeed, this is a very tasty, but delicate dish that will not cause difficulties even for a child’s body. If you have a double boiler, then you can not only boil them, but also steam them - it will be even healthier!

When preparing quenelles, especially if you are on a diet, you should use lean varieties of beef, veal, rabbit, turkey, and chicken (pork, lamb, and game are not suitable, as are any fatty meats). From fish you should choose cod, pike perch, pike, navaga, pollock, carp, bream, flounder, haddock, hake, perch, burbot, flounder and other low-fat species.

Recipe for traditional quenelles

You will need: 300g lean fish fillet, 50ml milk, 20g white loaf (pulp), 10g butter, 1 egg white.

How to cook traditional quenelles. Soak the loaf pulp in milk or water. Twist the fish fillet through the finest grill of a meat grinder, add the loaf, twist everything together again, then again. Add milk and salt to the prepared minced meat, beat until the minced meat becomes more elastic - this way the quenelles will turn out smooth, beautiful, and will not fall apart during the cooking process. Form the minced meat into quenelles using two spoons: scoop it up with a spoon and transfer it from it to another (the same way as you transfer the minced meat from palm to palm when making cutlets by hand). Boil the finished quenelles, put them in boiling water or broth, or steam them. Serve with Bechamel sauce, sour cream or just butter; it is better to choose mashed potatoes or cereals as a side dish.

In the same way, you can prepare quenelles from chicken or turkey or meat. Well, we will give a recipe that uses two basic ingredients - in addition to meat, in this case it is rice.

Recipe for beef quenelles with rice

You will need: 500g lean beef, 150ml milk 3.2%, 50g rice, 30g butter, salt.

How to cook quenelles with beef and rice. Wash the rice thoroughly, cook the porridge, and let cool. Grind the meat 2 times through a meat grinder with the finest grate. Add rice porridge to the minced meat, scroll 2 more times. Add milk to the minced meat, add salt, beat it or beat it - it should become more elastic. Form and steam the quenelles or boil them in water, serve with sour cream, melted butter or sauce to taste without a side dish, because The dish contains rice.

Dumplings differ from other similar products in their tenderness, which is preserved even if the product contains an egg.

Recipe for turkey or chicken quenelles

You will need: 500g chicken fillet, 150ml milk, 50-60g white loaf pulp, 1 egg, salt.

How to make chicken or turkey quenelles. Pour the loaf pulp with water or milk. Finely chop the chicken fillet, grind it with a blender, add the loaf, egg and milk, grind until the minced meat has an elastic, pasty consistency. Form and steam the quenelles or boil them in water. It is better to serve such dumplings with a side dish of vegetable puree, or topped with sour cream or butter.

How to cook quenelles correctly

Quenelles can be prepared in the traditional way - boil in boiling water, and boil for 5 minutes after floating. The second very common way to prepare quenelles is by steaming: to do this, they are laid out in an oiled steamer container and cooked for 20 minutes.

You can stew the quenelles in a frying pan - this is a less popular option for preparing them: to do this, put them in a frying pan, add water so that it covers them halfway, and cook for 15 minutes.

Quenelles are perhaps the most tender type of cutlets in cooking, a real gastronomic pleasure for those who love, but at the same time prefer healthy and wholesome dishes. Bon appetit!