Chicken quenelles. Fish dumplings - dietary food for a diseased pancreas Dietary steamed chicken dumplings

Tender and dietary chicken meat is the basis for a wonderful dish. Make chicken quenelles at home.

This recipe for making chicken quenelles is absolutely simple. The ingredients you need are available in any region, and the cooking technology is so simple that even beginners in the culinary business can handle it.

European cuisine in most cases is associated with something refined, dietary and very tasty. Chicken quenelles with rice are considered a classic dish of traditional French cuisine - soft creamy aroma, delicate texture. This light and at the same time nutritious meat dish is ideal for children, as well as for those who need dietary food.

• minced chicken – 485 g
• rice – 100 g
• salt to taste
• butter – 35 g.

Wash the rice well in running water and boil until fully cooked. To ensure that the rice for chicken dumplings has the desired consistency (that is, slightly viscous), we take round varieties. It is also important to maintain the ratio of rice and water - for 1 part of cereal you should take exactly 2.5 parts of liquid.

Combine slightly cooled cooked rice with minced chicken and softened butter. We add a little salt to all this and mix it with a spoon - we get a homogeneous, not very thick mass.

From the resulting mixture we form small quenelles, immediately placing them in a deep frying pan or saucepan. Traditionally this is done using two spoons. A little trick - if you periodically rinse the spoons with cold water, the minced meat will not stick. Add a little water to the bowl, be sure to cover with a lid and simmer for 20-25 minutes over low heat.

Juicy, delicious quenelles made from minced chicken and rice are ready to serve! By the way, to make this dish even more dietary, you can cook it in a double boiler. Sometimes the dumplings are simply boiled in a large amount of salted water, dipping the raw balls from the mass into boiling water.

This meat dish can be served with any side dish - pasta, boiled vegetables, fresh vegetable salad, etc. If the quenelles are prepared for a child, it is better to serve them with mashed potatoes - children usually like this combination.

Recipe 2, step by step: minced chicken dumplings

Quenelles are a dish made from finely ground meat or fish in the form of balls, boiled in boiling water. Try making delicious and very tender chicken quenelles. The chemical composition of chicken meat and the peculiarities of preparing minced meat from it make it possible to prepare quenelles both for a regular, everyday menu, and for children's and dietary food.

• Chicken meat – 500 g
• Egg white – 2 pcs.
• Cream or milk – 50-80 ml
• Butter – 30 g
• Greens, cream sauce - to taste
• Salt, spices - to taste

Pass the chicken meat through a meat grinder 2 times.

Add softened butter and mix well, gradually adding egg whites.

Add cream, salt, spices, beat with a blender until a fluffy semi-liquid mass.

Heat water in a saucepan until boiling.

Divide the mixture into small portions using a tablespoon or teaspoon and place them in boiling water.

When the dumplings float to the surface, boil them for a few minutes.

Remove the finished dumplings with a slotted spoon.

You can serve the quenelles with any side dish, cream sauce and chopped herbs. Bon appetit.

Recipe 3: chicken quenelles with carrots (step by step)

for quenelles:

• chicken (fillet) – 250 g;
• carrots – 100 g;
• chicken egg – 1 pc.;
• salt – 3 g;
• chicken broth – 200 ml;

for the sauce:

• yogurt – 100 g;
• dill – 15 g;
• onions – 1\2 pcs.;
• salt – 2 g.

We make minced meat for chicken dumplings: grind the chicken fillet in a meat grinder, or finely chop it with a sharp knife.

Boil one large carrot in its jacket, peel and grate on a fine grater.

Add carrots to minced chicken.

Add one chicken egg and salt. For those who have high cholesterol, you need to take 2 eggs, separate the whites from the yolks, and put only the whites into the minced meat for the quenelles.

Mix the minced meat thoroughly. You need to stir for about 5 minutes, then put the minced meat in the refrigerator. This is necessary so that the chicken dumplings do not fall apart and stick together well.

Bring chicken broth to a boil. Take 2 spoons: a tablespoon and a teaspoon. Scoop up a portion of minced meat with a tablespoon and scrape the dumplings into the boiling broth using a teaspoon.

Cook chicken dumplings with carrots in broth for 5 minutes. Dumplings are prepared in different ways: you can boil them in broth, you can cook them in a double boiler, or in a regular colander (we grease the colander with vegetable oil, lay out the dumplings, and place them on a pan of boiling water, close the colander with a lid, cook for 5 minutes).

Make the sauce for the quenelles: finely chop half an onion and dill. Place the onion and dill in a mortar and salt. Grind the mixture thoroughly with a pestle. We take unsweetened yogurt with a low fat content. Mix yogurt with mashed onion and dill. Add freshly ground black pepper.

Serve the chicken dumplings hot, topped with yogurt sauce.

Recipe 4: simple chicken quenelles

This is an excellent dietary dish, universally suitable for diets, including protein ones, as well as for baby food from one year onwards, since quenelles are a delicate product, and unlike many breast dishes they do not turn out so dry, especially if served with it sauce.

• chicken fillet - 800 g;
• chicken eggs - 2 pieces;
• salt - to taste

So, to prepare the quenelle, chicken breast fillet must be minced twice and salted.

Take the eggs, separate the whites from the yolks and beat into a strong foam. The yolks can be put into the minced meat, or they can be discarded. In principle, yolk is usually not placed in quenelles.

The next step is to carefully fold in the beaten egg whites into the minced chicken.

the minced meat turns out fluffy.

At the same time, boil salted water in a saucepan. As soon as the water boils well, throw the pieces of minced meat into the boiling water with a spoon, trying to give them a round shape.

The quenelles cook quickly, about 10 minutes, no more.

Place the finished quenelles in another bowl.

Recipe 5: Chicken dumplings with steamed rice (with photo)

• chicken fillet (breasts) – 300 g;
• rice - 1 sachet (80 g);
• butter - 10 g;
• eggs – 1 pc.;
• vegetable oil - for lubricating the stand.

Pass the chicken fillet through a meat grinder.

Boil a bag of rice and mince the rice too

and add it to the minced chicken.

Heat the butter until it becomes liquid, pour it into the minced chicken.

Separate the yolk from the white, and also add the yolk to the minced meat.

Salt and pepper the minced meat.

Knead well. Beat the egg whites in a separate bowl with a mixer

and carefully add it to the finished minced meat.

To form the quenelles, prepare two tablespoons and a cup of water. Dip the spoons in water so that the minced meat does not stick to the spoons...

form quenelles. The technology for forming quenelles is quite simple, but still requires some skill.

Dip one spoon into a cup of water, scoop up the minced meat, dip another spoon into a cup of water and cover the spoon with the minced meat, remove the excess, and form egg-shaped quenelles.

Prepare a wire rack that is used in the “steamer” mode (if your multicooker has such a function, a wire rack must be included). Grease the grate with vegetable oil.

Carefully place the quenelles on the wire rack...

place the grill in the multicooker... close the lid, select the “steamer” mode, set the cooking time to 15 minutes and press the “start” button...

At the end of cooking, when the readiness signal sounds, carefully remove the grill, remembering that it is hot, place the quenelles on a serving plate, and garnish with vegetables. Bon appetit!

Recipe 6: chicken cutlets, quenelles with lentils

The dish is dietary if it is quenelles, and simply delicious if it is cutlets. Two from one, and even three. Come in and try it.

• Chicken breast (fillet) - 1 piece
• Lentils (black) - 50-100 g
• Chicken egg - 1 pc.
• Vegetable oil (for frying)
• Breadcrumbs / Breading
• Salt - to taste
• Dutch cheese (any kind, for serving)

I would like to draw your attention to the fact that black lentils are desirable for this dish.

Place the washed lentils in a saucepan of water and bring to a boil. After boiling, cook the black lentils for 15-20 minutes. on low heat. Proportions: for 1 cup of lentils - 2 cups of water.

Cool the boiled lentils.

Grind the chicken fillet in a way convenient for you. I passed it through a meat grinder twice.

Divide the egg into white and yolk. Combine the yolk with the minced meat, beat the white with a pinch of salt and carefully add to the minced meat.

If we are planning quenelles, then add 50 g (this is the dry weight) of lentils and mix. Using a tablespoon and a teaspoon moistened with water, form the quenelles and drop them one at a time into boiling water. After the quenelles float to the surface, cook them for 15 minutes.

You can serve it with anything, I sprinkled it with cheese.

If we want chicken-lentil cutlets, then add twice as much lentils. First we form the meatballs, then bread them in breadcrumbs, flattening them on both sides.

Fry in vegetable oil on both sides until golden crisp. Serve with sauce, herbs or just as is.

If you are tired of heavy and fatty foods, but are not ready to completely give up meat dishes, then such a dietary and healthy dish will definitely suit your taste. They are very easy to prepare and can serve as an excellent addition to any side dish or even be eaten as an independent dish.

Chicken dumplings - recipe

Ingredients:

• chicken fillet – 500 g;
• eggs – 2 pcs.;
• white bread – 60 g;
• milk – 150 ml;
• salt to taste.

Preparation

Cut off the crusts from the bread and soak it briefly in cold milk. At this time, pass the chicken fillet through a meat grinder twice. Then squeeze out the bread, combine it with the resulting minced meat and pass this mass through the meat grinder again. If you want your quenelles to be more tender, you can rub the bread and chicken mixture through a sieve. After this, place the bowl of minced meat in another deep container, which must first be filled with cold water or ice, and begin to beat the mass with a mixer.

Separate the yolks from the whites and, continuing to beat, add the latter to the minced meat and salt it. Beat until you have a homogeneous mass. Then start shaping the quenelles. To do this, take the meat mass with a tablespoon, so that the surface is smooth, and with the edge of another spoon, make notches on this surface, and use it to remove the finished quenelles.

Bring the broth or just salted water to a boil and cook them in it for 4-5 minutes over low heat. When the quenelles are ready, they will float to the surface.

Steamed chicken dumplings

If you have such an assistant in your kitchen as a steamer, then we will share a recipe for how to steam chicken quenelles, which is much easier than boiling them, and the taste is just as excellent.

Ingredients:

Preparation

Soak the bread in milk and then squeeze it out. Pass it together with the chicken fillet through a meat grinder twice. Then add softened butter, salt and egg yolks to the resulting mass. Mix everything well.

Whip the whites separately into a stiff foam, and then carefully fold into the meat mass and mix everything well again. Wet your hands and form small balls, place them on the steamer rack and cook until done. Cooking time takes on average 15-20 minutes. You can prepare a similar recipe.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Most housewives know how to prepare meatballs - meat balls to be added to soups or served as a separate main course. Quenelles are also meatballs that have a special, oval shape. A dish of European cuisine, which is prepared from different types of minced meat, fish or vegetables and served hot, with a side dish, herbs and any white sauce. If the cooking technology is followed, the base for the quenelles turns out to be liquid, but during cooking they retain their shape and do not fall apart.

Kneli - what is it?

The quenelle dish, which came from Western Europe, is a specially prepared fish, meat or vegetable ball (can be oblong or egg-shaped). The word “quenelle” translated from French means “dumpling” or “meatball”, but it is not known for certain in which country they were first prepared. Poles consider quenelles their national dish. Ready-made dumplings are served with a side dish for the main course, or added to soups as a hearty addition.

Knelles differ from traditional meatballs not only in their oblong shape. The minced meat for them is made of a much more liquid consistency; it is impossible to shape them by hand. By adding egg white, milk or cream, these dumplings are very delicate in taste and much lower in calories (only lean meat or fish is used for preparation).

How to cook

Dumplings made from chicken, fish or minced meat are cutlets prepared using a special technology. These cutlets, as a rule, are not fried, but boiled in boiling water (broth) or in a water bath. The composition of finely chopped and ground minced meat through a sieve must include a beaten egg, bread crumb soaked in milk, and pour in cream or sour cream. By adding these ingredients and using a blender when mixing the minced meat, the correct base should be liquid, delicate in taste, light and airy in consistency.

Due to the liquid consistency of the minced meat, special round molds or a spoon are used to form the quenelles before cooking them, which results in an unusual oblong shape of the meatballs. If possible, it is better to use a double boiler or a multicooker with a steaming function for cooking; in this case, you get a very tasty dietary second course. It is recommended to cook it for children, who in most cases eat it better than regular fried cutlets.

Quenelles recipe

All methods of preparing quenelles are suitable for dietary or baby food. No oil is used during cooking, and the meatballs are not fried, so the finished dish contains much less carcinogens and more nutrients. Traditionally, the minced meat for these meatballs is prepared from low-fat fish (cod, pike, pike perch, haddock, flounder, hake are suitable), chicken or turkey, as well as beef, veal or rabbit. There are vegetarian recipes based on minced vegetables or cereals.

Dumplings are served as a complete second course, with mushrooms, vegetables, cereals, and pasta. The best side dish for chicken dumplings is rice, for meat dumplings - stewed cabbage or baked potatoes, for fish dumplings - spaghetti or mashed potatoes. Before serving, sprinkle the dish with sour cream or any sauce, season with parsley, dill, basil or cilantro.

Chicken quenelles

• Time: 25 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 560 kcal.
• Purpose: for the second.
• Cuisine: Polish.
• Difficulty: easy.

Traditional chicken dumplings are served with a vegetable side dish, rice, pasta, and mashed potatoes. The sauce used is sour cream, melted butter, or a light white sauce such as Bechamel. Dumplings prepared according to this recipe are suitable for adding to chicken or vegetable soups. The more elastic the minced meat, the less likely it is that the meatballs will fall apart during the cooking process.

Ingredients:

• chicken fillet – 0.5 kg;
• milk (water) – 1 glass;
• chicken egg – 1 pc.;
• wheat flour bread – 120 g;
• salt – 0.5 tsp.

Cooking method:

1. Pass the chicken fillet through a meat grinder or chop using a blender.
2. Soak the bread crumb in milk, add the mixture to the resulting minced meat.
3. Beat the resulting mass, gradually introducing egg white into it. Add salt.
4. From the prepared base, form round or oval-shaped dumplings, boil or steam for 5-7 minutes.

• Time: 40 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 630 kcal.
• Purpose: for the second.
• Cuisine: Polish.
• Difficulty: easy.

Dumplings made from minced meat take a little longer to cook than vegetable, chicken or fish ones, due to the longer cooking time of the minced meat. Instead of beef, you can use veal or rabbit meat. Pork, lamb or any other fatty meat is not suitable for making these meatballs. Before serving, sprinkle the dish with herbs; you can grease the finished dumplings with any sauce or sour cream. In addition to salt, black or red pepper and other spices are added to the minced meat if desired.

Ingredients:

• beef – 800 g;
• milk (water) – 400 ml;
• egg white – 2 pcs.;
• butter – 2 tbsp. l.
• wheat flour bun – 120 g;
• salt – 0.5 tsp.

Cooking method:

1. Soak the bread in milk (or water). Scroll the beef pulp through a meat grinder, mix with bread crumb, scroll again, and grind through a sieve.
2. Beat the resulting mass with a blender, adding salt and milk. Beat the egg whites and fold in last.
3. Boil the quenelles and drizzle with melted butter before serving.

Beef with rice

• Time: 35 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 690 kcal.
• Purpose: for the second.
• Cuisine: Polish.
• Difficulty: easy.

By adding rice porridge to beef quenelles, the dish turns out to be more nutritious and satisfying. In addition to cereals, you can add soft cheese (for example, feta cheese) to meat or chicken dumplings before cooking. The heat treatment time when adding vegetable or other ingredients to the minced meat practically does not change; the meatballs are kept in boiling water until they float to the surface (on average, cooking takes 5-10 minutes).

Ingredients:

• beef pulp – 600 g;
• rice – 60 g;
• cream – 220 ml;
• egg white – 2 pcs.;
• butter – 2 tbsp. l.;
• loaf – 120 g;
• salt – 0.5 tsp.

Cooking method:

1. Rinse the rice and boil until half cooked.
2. Prepare the minced meat - beat the meat steaks on both sides; pass through a meat grinder, grind through a sieve. Add the soaked bread pulp, beaten egg whites, cream, grind again through a meat grinder and grind through a sieve.
3. Mix with rice, beat the mixture with a blender.
4. Pour water into the pan so that it covers the formed meatballs halfway during cooking. Using a spoon, in the form of dumplings, lay out the resulting mass, simmer over low heat until tender (15-20 minutes). Another cooking option is to bake them in the oven at a temperature of 180-200°C for 15-20 minutes.

• Time: 40 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 465 kcal.
• Purpose: for the second.
• Cuisine: Polish.
• Difficulty: easy.

Steamed fish dumplings are a quick dietary dish with a delicate taste and low calorie content. To prepare it, choose fresh, lean fish: cod, pollock, flounder, haddock, bream, hake, perch, pike, carp. You can purchase ready-made fillets, or clean and cut up the fish carcass yourself. Best served with rice or other cereals, country-style potatoes with green peas or champignons. Tartar, sour cream or any light white sauce is suitable as a dressing.

Ingredients:

• fish fillet – 500 g;
• milk – 150 ml;
• chicken egg – 1 pc.;
• white bread – 120 g;
• fish broth – 250 ml;
• salt – 0.5 tsp.

Cooking method:

1. ​Grind the fish fillet through a meat grinder using the finest rack twice.
2. Soak bread in milk, mix with minced meat, pour in milk and egg white, and add salt. Beat the mixture with a blender until you obtain an elastic paste (during the cooking process, the quenelles will be smooth and will not fall apart).
3. Boil the broth. Using two dessert spoons, form dumplings, transferring the minced meat from one to the other. Place the quenelles in a colander or on a special steaming dish and keep over the boiling broth for 15-20 minutes.

Turkey

• Time: 30 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 690 kcal.
• Purpose: for the second.
• Cuisine: French.
• Difficulty: easy.

Turkey meat quenelles turn out tender and juicy if you replace milk with cream when preparing minced meat. They are served with baked potatoes or stewed cabbage, sauce and fresh herbs. It is more convenient to form dumplings using two dessert or tablespoons. These unusual meatballs are great for adding to vegetable, cheese soups, meat or chicken broths.

Ingredients:

• turkey fillet – 400 g;
• cream – 1 glass;
• chicken egg – 1 pc.;
• loaf – 120 g;
• salt – 0.5 tsp;
• spices - to taste.

Cooking method:

• Rinse the poultry fillet, remove any films, and pass through a meat grinder two or three times.
• Soak the bread crumb in milk or cream. Separate the egg white and yolk.
• Add cream, bread, beaten egg white to the minced meat, mix, grind through a sieve, add salt and spices.
• Boil the dumplings until cooked (until the dumplings float to the surface of the water).

Liver quenelles recipe

• Time: 45 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 570 kcal.
• Purpose: for the second.
• Cuisine: Polish.
• Difficulty: easy.

Beef and chicken liver are suitable for making liver quenelles. Before turning the liver through a meat grinder, it is necessary to remove excess bitterness from it. To do this, it must be kept in milk for 20-30 minutes, after removing the film, veins and vessels (before removing the film, the liver can be scalded with boiling water). Onions must be added to the minced meat.

Ingredients:

• chicken liver – 500 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• chicken egg – 2 pcs.;
• wheat flour – 2 tbsp. l.;
• salt – 0.5 tsp;
• paprika or other spices - to taste.

Cooking method:

1. Wash the liver, remove the films. Peel the onions and carrots. Scroll together with the liver through a meat grinder.
2. Add eggs, salt, beat with a blender, gradually adding flour. Mix the minced meat thoroughly, add spices.
3. Form the dumplings, place in a colander and steam the dumplings for 15-20 minutes. The second preparation option is to bake them in the oven at a temperature of 150-180°C for 15-20 minutes.

How to cook properly

Dumplings made from fish, meat or chicken are prepared using the same technology. First, mince is made, with the addition of milk, cream and egg whites, then the dumplings are formed and boiled in one of the following possible ways:

1. In boiling water in a saucepan, the meatballs are lowered into the water, and after floating to the surface, they are boiled for 3-5 minutes.
2. In boiling water in a frying pan - pour water into the frying pan so that when the dumplings are immersed in the bottom, it covers them halfway. Cooking time – 15 minutes.
3. Steamed (or in a water bath) - the dumplings are laid out in a special form or in a colander and kept over a pan of boiling water or broth for 10-15 minutes. There is no need to turn the meatballs over
4. In a double boiler or in a slow cooker, in the “steam” mode. Cooking time depends on the power of the device, ranging from 20 to 35 minutes.

Another possible way to prepare the dish is to bake it in the oven. To do this, a baking sheet is lined with parchment paper, the minced meat is laid out and formed into dumplings using two spoons (so that the minced meat does not stick, they are moistened in milk or water). Preheat the oven to 180-200°C, bake the meatballs for 15-20 minutes until a crust forms.

You can boil quenelles not only in water, but also in broth. This option is used when preparing vegetable potato dumplings. The broth can subsequently be used as a base for cooking any soup, and the taste of the potato balls becomes richer. They are served as a side dish for any meat or fish dish, with sour cream or hot sauce.

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