Whole wheat dumplings stuffed with chicken and vegetables

Make the dough with the whole wheat flour, a spoonful of oil and a spoonful of salt, making a mountain and leaving a hole in the center, add water in the center and knead until you have a consistent dough. Let it rest while you make the filling.

We grill the breast and once it is done, we shred it into small pieces, chop the onion, garlic and peppers very small.

With 2 tablespoons of oil, let the vegetables brown and add the chicken and the fried tomato, season to taste with salt and pepper.

While the filling is being sautéed (about 10 minutes over low heat), we make small balls of dough and knead them well until we have small thin circles.

Once the sofrito is ready, fill the dumplings in the center, fold in half and seal the dumplings around the edges with a fork.

Coat the dumplings with egg on top, put them on baking paper and bake for 20 minutes at 180º.