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Meat, Maghreb and Middle East

Gondi with bread

Gondi are big Persian dumplings made of ground chicken and chickpea flour, scented with cardamom, simmered in a golden turmeric broth. This recipe serves 4, takes 60 minutes, has a medium difficulty level, and costs €2.90 per serving. The key is keeping the mixture cold and lowering the dumplings into the broth without stirring.

Tonight, big Persian dumplings of chicken and chickpea flour, scented with cardamom, simmering in a golden broth.

Gondi with bread
Total time
1 h
Difficulty
Medium
Cost per person
€2.90
Calories per person
670 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Gondi are soft, fragrant dumplings born from the combination of ground chicken and chickpea flour, which gives the mixture a dense yet tender bite. Cardamom and turmeric warm up the broth with a mild, rounded flavor, never spicy, and fresh parsley adds a bright finish. It's a comforting dish, the kind that sticks to your ribs on a cold evening.

This dinner works just as well for a simple weeknight as for a slower Sunday when you have more time to spend in the kitchen. Kids tend to love dipping bread into the broth, and guests enjoy discovering a dish from another part of the world. Mon Chou walks you through each step so your dumplings hold together instead of falling apart in the broth.

The ingredients

4 people

Butcher

  • Ground chicken breast or chicken tenders 600 g

Pantry

  • Chickpea flour 100 g
  • Ground cardamomoften in the pantry 1 tsp
  • Turmericoften in the pantry 1 tsp
  • Canned chickpeasoften in the pantry 200 g
  • Chicken brothoften in the pantry 1.5 l
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onions 2
  • Flat leaf parsley 1 bunch

Bakery

  • Bread 1

Allergens Gluten, Celery

The step by step recipe

  1. Grate one onion and blend it with the chicken, chickpea flour, cardamom, salt and pepper until you get a smooth paste.

    The chicken should be very cold, the mixture holds together better that way.

  2. Sauté the other sliced onion in the oil with the turmeric, add the broth and bring to a gentle simmer. 8 min

    The broth should barely simmer, never boil hard.

  3. Shape big dumplings with wet hands and gently lower them into the broth.

    Drop them in one by one without stirring, they set as they cook.

  4. Cover and cook over low heat, then add the drained chickpeas to warm them through. 30 min

    The dumplings are done when they float to the surface and feel firm to the touch.

  5. Sprinkle with chopped parsley and serve in bowls with bread.

    Add a squeeze of lemon and some dried mint if you have it.

Our tips to get it right

  • Pulse the chicken mixture just until smooth, over mixing makes the dumplings rubbery once cooked.
  • If the mixture feels too soft to shape, add another spoonful of chickpea flour to firm it up.
  • Taste the broth before adding the dumplings, that's the best moment to adjust the salt.

The variations

  • Swap the chicken for ground turkey, the texture stays tender and the flavor barely changes.
  • For a vegetarian version, replace the chicken with mashed chickpeas and a bit more chickpea flour to bind the mixture.
  • For a quicker meal, shape smaller dumplings, they cook in 15 minutes instead of 30.

What to serve it with

  • Fresh or warmed flatbread
  • Lemon wedges to squeeze
  • Plain yogurt on the side

Storage

Gondi keep for 2 to 3 days in the fridge in a sealed container, broth included. They freeze well, dumplings and broth together, for up to 2 months. Reheat gently over low heat so the dumplings don't fall apart.

Questions about this dish

Can I use a different flour instead of chickpea flour?

Chickpea flour gives gondi their signature dense texture. You can use fine breadcrumbs instead, but the flavor and the way the dumplings hold together will be different.

Can I make gondi ahead of time?

Yes, you can shape the dumplings the day before and keep them covered in the fridge. Cook the broth and drop the dumplings in only when you're ready to serve.

My dumplings are falling apart in the broth, what went wrong?

This usually happens when the mixture got too warm or was overmixed. Keep the chicken cold before working it, and avoid stirring the broth once the dumplings are in.

Do kids actually like this dish?

Yes, the soft texture of the dumplings and the mild broth generally go over well with kids. Many of them especially enjoy dipping bread into the broth.

How long does it take to make gondi, big Persian chicken dumplings in broth, with bread?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in gondi, big Persian chicken dumplings in broth, with bread?

About 670 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does gondi, big Persian chicken dumplings in broth, with bread cost?

About €2.90 per serving, or €11.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, celery. Always check the labels of the products you buy.

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