YOUR SOLIN GENERATED RECIPE
Lightened-Up Chicken and Herb Dumplings
Enjoy these delicate, light chicken and herb dumplings that are both satisfying and balanced. Tender chicken mingles with fresh herbs in a unique, low-carb dumpling dough crafted from almond flour and egg whites, then gently steamed to perfection. A subtle yet aromatic dish that works wonderfully for breakfast, lunch, or dinner.
INGREDIENTS
4 oz Chicken Breast
30 g Almond Flour
2 large Egg Whites
10 g Fresh Parsley
10 g Fresh Dill
1 medium Green Onion
Pinch of Salt
Pinch of Black Pepper
100 ml Water (for steaming)
PREPARATION
Dice the chicken breast into small, fine pieces. In a bowl, mix the diced chicken with finely chopped fresh parsley, dill, and green onion.
In a separate bowl, whisk together the almond flour and egg whites with a pinch of salt and black pepper until a smooth, cohesive dough forms.
Combine the chicken-herb mixture into the dough gently, ensuring even distribution without overmixing.
Portion the mixture into small dumpling shapes, forming a smooth ball with slight indentations to hold steam during cooking.
Prepare a steamer with 100 ml water and bring it to a simmer. Place the dumplings in the steamer basket in a single layer, ensuring they do not touch.
Steam the dumplings over medium heat for about 12-15 minutes or until the chicken is fully cooked and the dough is set.
Carefully remove the dumplings and serve warm, garnished with extra chopped herbs if desired.