6 cups of unbleached flour
5 eggs scrambled
1/2 teaspoon of salt
1 tblespoon of olive oil or vegetable oil
3/4 cup of water plus
2 fresh chicken breasts or enough tenders to equivalent.
1/4 cup of mozzarella
1 and a half cups of mashed potatoes on the thick side.
1/4 cup of diced , sauteed onions
1/4 cup of red hot.
Saute chicken and cut up in very tiny pieces almost shredded. When they are just about done add onions and cook till the onions are just heated. I do mine in 1 tblespoon of olive oil and a teaspoon of butter. Take off the stove and add to mashed potatoes, and hot sauce and mozzarella.
Take mixture and make 2 inch round balls out
of this mixture. Set aside. Take a large pot of water, I would suggest a soup pot. Add 1 teaspoon of vegetable oil to this and bring to a boil.
Now take a large bowl and make your dough. Using the flour, your oil and your salt. Scramble the eggs in a separate bowl and then add to the flour ingredients and as you are mixing this all together with your hands or a mixer with a dough hook, add water almost all of it. Mix until the dough is soft and pliable. You may always add a little flour or extra water if you need.
Now take the dough and divide it into 4 pieces. Roll out one piece at a time. You will want it thin but not like paper. I would say 1/8 of an inch thick. Cut out circles on a floured surface and fill the circles with your potato balls. Start in the center and fold over and stretch. Pinch all ends to form a half a moon. Remember they must be completely closed or your mixture will boil out. Add one dozen at a time to the pot and stir with a slotted spoon. When they start floating take them out and put in a strainer, in a large bowl of icewater. Then when they are cool you can transfer them to a pan and lightly oil the tops. You may sautee with onions now, or fry.
Serve with blue cheese or sour cream on the side.
Not a NESTLÉ®-tested recipe.