For the dough:
1.5 kg of chicken pieces (thighs, drumsticks and breasts)
3 liters of water
1 large onion, cut into pieces
1 pinch of salt
6 cups of wheat flour (720 g)
Salt to taste
For the filling:
2 tablespoons of butter
3 cloves of garlic, minced
1 large onion, minced
2 tomatoes, peeled and seeded
1.5 kg of chicken shredded (used in the dough's broth)
1/2 teaspoon of oregano
1/4 cup of green chives, minced
1/4 cup of parsley, minced
Salt and black pepper to taste
For breading:
1 cup of milk
1 cup of wheat flour
For the dough:
1.5 kg of chicken pieces (thighs, drumsticks and breasts)
3 liters of water
1 large onion, cut into pieces
1 pinch of salt
6 cups of wheat flour (720 g)
Salt to taste
For the filling:
2 tablespoons of butter
3 cloves of garlic, minced
1 large onion, minced
2 tomatoes, peeled and seeded
1.5 kg of chicken shredded (used in the dough's broth)
1/2 teaspoon of oregano
1/4 cup of green chives, minced
1/4 cup of parsley, minced
Salt and black pepper to taste
For breading:
1 cup of milk
1 cup of wheat flour
Make the dough: in a large pot, combine the chicken, water, onion, and salt
Bring to a boil
Reduce heat and simmer for 50 minutes or until the chicken is tender
Remove the chicken from the pot, remove the skin and bones, and shred the meat for use in the filling
Strain the broth through a fine-mesh sieve (you'll use 2 liters)
Make the filling: in a skillet with butter, sauté the garlic and onion until softened
Add the tomato, oregano, and green chives, and cook, stirring occasionally, until the tomato starts to break down
Add the shredded chicken and seasonings
Simmer for a few minutes and add parsley. Reserve
Continue making the dough: place the reserved broth in a large pot with a heavy bottom
Bring to a boil and gradually add the flour, stirring vigorously with a wooden spoon
Cook over medium heat for 10 minutes, stirring constantly, until the dough releases from the pot's sides
Remove from heat and let cool, covered with plastic wrap to prevent crust formation
To shape the chicken fingers, grease your hands with oil and use 1 tablespoon of the dough to form a ball
Make a depression in the center with your fingers and fill with 1 tablespoon of the filling
Close by shaping into the characteristic finger shape
Pass through milk and then wheat flour (this prevents them from opening during frying)
Fry the chicken fingers, three at a time, in a skillet or pot with hot oil, until golden brown
Avoid over-frying to prevent them from breaking
Each unit has 75 calories
