- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 360 kcal
Quick summary
“This chicken and dumplings combines shredded breast well-seasoned in butter and parsley and scallions incorporated into an egg and flour dough baked in golden portions. It is worth preparing for the practicality of a savory pastry baked in the oven that yields soft and very substantial snacks.”
What you need to know
- Sauté the onion in butter until golden before adding the shredded chicken to build the basic aromatic base.
- Mix the beaten eggs with the flour until a homogeneous and dense dough forms before adding the chicken.
- Bake in a preheated oven at 180°C for 30 to 35 minutes in a greased baking sheet until the crust is firm and golden.
Ingredients
Main
- 1 kg of shredded chicken breast
- 2 cups all-purpose flour
- 1/2 cup of chopped onion
- 2 tablespoons butter
- 3 eggs
- salt and pepper to taste
- 1/2 cup of chopped green onions
Instructions
Principal
- In a pan, melt the butter and sauté the onion until golden.
- Add the shredded chicken to the pan and season with salt, pepper, and fresh herbs. Set aside.
- In a bowl, beat the eggs and mix with the wheat flour until a homogeneous dough forms.
- Place the sautéed chicken in the dough and mix well.
- With the help of a spoon, make small portions of the dough and place them in a greased pan.
- Bake for about 30-35 minutes or until the muffins are golden brown.
- Remove from the oven and serve hot.
Chef's tips
- Use two tablespoons dipped in water to shape uniform portions without sticking to your hands.
- Shred the chicken breast into very thin strands so that they are distributed equally throughout the dumpling dough.
- Leave a space of about 2 cm between each ball on the baking sheet to allow the hot air to circulate evenly.
Variations
- Cheese balls: add half a cup of parmesan cheese or grated semi-cured cheese to the dough before baking.
- Version with corn: add half a cup of drained cooked sweet corn along with the shredded chicken.
- Olive touch: incorporate finely chopped green olives to give a salty and rustic note.
Substitutions
- Chicken breast: can be made with leftover shredded roast chicken or previously sautéed ground chicken.
- Wheat flour: substitute with oat flour or rice flour for a higher fiber or gluten-free version.
- Butter: use extra virgin olive oil or sunflower oil to sauté the onion.
How to store
Store the baked bolinhos in a closed container with paper towels in the refrigerator for up to 3 days. To reheat while maintaining softness, use a medium oven for 8 minutes or an air fryer at 180°C for 3 minutes.
Can it be frozen?
Fully baked and completely cooled cakes can be frozen in an airtight plastic bag for up to 90 days. Heat directly from the freezer in a preheated oven at 180 ºC for about 15 minutes without thawing beforehand.
What to serve with
Serve accompanied by homemade chili sauce, herb-seasoned mayonnaise, fresh tomato vinaigrette, or green salad. Combines very well with hot drip coffee or cold pilsen beer.
Frequently asked questions
Does the dough need baking powder?
This classic recipe does not use chemical leavening agents; the structure and softness of the fritters come from the natural aeration of the eggs beaten with the flour.
Can I fry the fritters instead of baking them in the oven?
Yes, you can fry spoonfuls of the batter in hot oil at 180 ºC until golden brown, resulting in fritters with a crispier crust.
How to tell if the center of the muffin is baked through?
Stick a toothpick in the center of a fritter; if it comes out clean and without raw dough attached, the baking sheet can be removed.
How to prevent the fritters from becoming dry after baking?
Do not exceed the indicated oven time and ensure the chicken sauté retains moisture with the butter before mixing into the dough.
