Chicken dumplings with Apricot Confit with Mint


  • 500 g ground chicken
  • 1 egg
  • 1 bunch of chopped cilantro
  • 1 bunch of chopped mint
  • 2 tablespoons freshly grated ginger
  • 1 shallot
  • 2 tablespoons breadcrumbs


  • Fry the shallot in a pan.
  • Deglaze the melted shallot with 15cl of white wine. Keep over moderate heat until the wine is evaporated.
  • Put all the ingredients in a plate, include a ½ jar of chutney and mix everything.
  • Make small dumplings and put them on an oven tray.
  • Bake for 20 min. in a pre-heated oven at 180 °C.
  • Serve with the Apricot Confit with Mint.