Chicken Half Moons

01Method

1. 1

   Lightly oil a large skillet and cook the chicken over medium heat until cooked through; set aside.

2. 2

   Using a food processor, blend the onion to a puree, then add the cheese and blend again. Add the cooked chicken and process until everything is fully combined.

3. 3

   In a large bowl, place the flour and hollow out a well in the center. Crack the eggs into the well and stir to incorporate, then pour in the water and mix until a smooth, elastic dough forms — adjusting with small additions of flour or water as needed to avoid stickiness.

4. 4

   In a small bowl, whisk together the remaining egg and the tablespoon of water to make an egg wash. On a floured surface, roll the dough out to about 1/4 inch thick or nearly paper-thin. Cut into 2-inch rounds, brush with the egg wash, and place a small spoonful of filling in the center of each round. Fold each circle in half and press the edges together firmly, crimping to seal into a half-moon shape.

5. 5

   Bring a large pot of generously salted water to a rolling boil. Drop in the half moons and cook for 2 to 3 minutes, until just tender; drain and serve immediately.