Pancakes with chicken and mushrooms baked with cheese and sour cream sauce
Today we're going to make an autumn version of potato dumplings. Instead of potatoes we use the queen of autumn - pumpkin. Pumpkin dumplings are quick and easy to make, and they taste absolutely different from the classic dish. To spice things up, add garlic, which creates an unusual contrast against the sweetness of the pumpkin Products (for 6 servings)
For the dough:
Flour - 200-250 g
Eggs - 3 pcs.
Milk - 500 ml
Vegetable oil - 60 ml
Soda - 0,5 tsp.
Sugar - 1 tsp.
Salt - to taste
*
For stuffing:
Chicken fillet - 600 gr
Champignons - 300 g
Onions - 100 g
Sour cream - 100 gr
Vegetable oil - 20 ml
Flour - 2 tbsp.
Salt - to taste
Ground pepper - to taste
*
For the sauce:
Hard cheese - 100 gr
Sour cream - 100 g
Egg yolks - 2 units.
Salt - to tast
Prepare the necessary products.
Rinse chicken fillets, pour water into a pot and bring to a boil. Salt it. Cook the poultry on low heat for 30-35 minutes.
We cool it in the broth, so the filet will be more juicy. (Broth in this recipe will not be needed.)
Prepare the batter: in a bowl combine the eggs, sugar and salt.
Whisk until sugar dissolves.
Pour in the milk and vegetable oil, and whisk again.
Mix flour with baking soda, sift in batches into liquid ingredients.
Using a whisk, knead pancake batter without lumps. Leave to stand at room temperature for 10 minutes.
Before the first pancake grease a frying pan with vegetable oil and heat it well. Pour about a ladle of batter into the pan and fry the pancake for about 2 minutes on one side. Then turn over and fry for another 1 minute.
So we do with all the dough. It turns out 15-17 pancakes.
Peel onion and cut into small cubes.
Heat oil in a frying pan and fry onions for 2-3 minutes.
At this time wash the mushrooms and cut into small cubes.
Put the mushrooms in the pan and fry until the liquid evaporates, about 10 minutes.
Add to the pan with sour cream, add flour, salt and pepper. Warm, stirring, for 1-2 minutes over low heat. Let cool.
We turn on the oven for heating up to 200 degrees.
Cut cooled chicken meat into small cubes.
Combine the poultry and mushroom mixture, mix well - the filling is ready.
Stuff the pancakes. To do it we put 2 spoons of stuffing on each pancake, stepping back from the edge.
We wrap the pancake with stuffing in an envelope.
All the pancakes and stuffing we put in a heat-proof form in one layer. (I had pancakes in two forms.)
Grate cheese on a coarse grater in a bowl.
Add to the cheese sour cream and two yolks (egg whites are not needed). A little salt and mix well.
Spread the resulting sour cream and cheese sauce on each pancake.
We send the forms with pancakes in the oven for 20 minutes at 200 degrees.
Pancakes with chicken, mushrooms and sour cream-cheese sauce are ready.
Let cool a little in the form.
Spread the pancakes on a plate, if desired, sprinkle with fresh herbs and serve.
Bon appetit