Broiled Golden Chicken Dumplings Food

CHICKEN AND DUMPLINGS LOW CARB

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Spread melted butter into a 9 X 13 casserole dish. Remove any skin and bone from cooked chicken and shred. Spread evenly in casserole dish with the butter. Sprinkle with salt, pepper and any other seasonings that you like.
• 3. In a small mixing bowl, add baking mix and water. Mix together with your hands or a fork until you can form a soft dough. Using your hands, roll dough into a ball and pinch off teaspoon-sized pieces and space evenly over the chicken, leaving a couple of inches between your pieces.
• 4. Whisk together chicken stock, cream of chicken soup, hot sauce and pepper. You may omit hot sauce and pepper, if you like.
• 5. Pour stock mixture over the chicken and dumplings. Using a spoon, press the dumplings down into the soup, making sure that all dumplings are coated. Place in preheated oven and bake for 35 minutes or until golden brown.
• 6. Here's the nutritional information for this dish.

BROILED GOLDEN CHICKEN DUMPLINGS

Steps:

• make tare sauce: add all ingredients to a saucepan, bring to boil, cover and simmer for 30 minutes, cool to room temperature for the dumplings: chop chicken to a paste in a processor, or by hand.
• transfer to a bowl and add salt& pepper, squeezing the mixture with your hands.
• add scallions, ginger, egg white, sesame oil, and mix grease a broiler pan, and your hands.
• form into 12 balls, making a depression with your thumbs.
• add oil to a skillet and cook the dumplings 1-2 minutes to brown the outsides.
• remove and drain on a paper towel heat broiler to high.
• thread 2 dumplings on each skewer, broil about 2-4 minutes, turning once.
• put a few spoonfuls of tare sauce into a small dish dip the dumplings into the tare sauce and return to broiler for 2 minutes, until dry.
• repeat one more time.
• serve with sauce on the side.

KOREAN FRIED CHICKEN DUMPLINGS

Steps:

• Combine rice wine, sesame oil, ginger paste, salt, and pepper together in a glass or ceramic bowl; add chicken and toss to coat. Cover and let marinate in the refrigerator for at least 30 minutes.
• Pour potato starch onto a plate. Line a baking sheet with foil and place a rack on top.
• Heat enough oil in a frying pan over medium heat to cover the chicken pieces.
• Remove chicken from marinade and toss in potato starch to coat. Add chicken to the hot oil and fry until no longer pink in the centers, about 5 minutes.
• Place a small amount of fried chicken inside each wrapper. Brush all edges with beaten egg and fold to seal. Set aside.
• Heat more oil in a frying pan over medium heat. Pan-fry dumplings, working in batches as needed, until golden, 3 to 5 minutes. Transfer dumplings to the baking sheet rack as you work to drain excess oil.
• Whisk together honey, gochujang, lime juice, sesame oil, garlic paste, and soy sauce for sauce in a bowl. Serve with dumplings.

CAST-IRON CHICKEN AND DUMPLINGS

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• For the chicken and vegetable base: Heat a 12-inch cast-iron skillet over direct heat. Melt the butter. Add the carrots, onions and thyme. Season with salt and pepper and cook until the vegetables begin to soften, 3 to 5 minutes. Stir in the flour, coating the vegetables, and continue to cook for another minute. Whisk in the chicken stock, smoothing out any flour lumps. Simmer until the mixture begins to thicken, 10 to 15 minutes.
• Meanwhile, make the dumplings: Melt the butter with the jalapeno if using and lime juice in a sauce pot over indirect heat, then let cool.
• Whisk together the flour, baking powder, celery seeds, salt and lime zest in a large bowl. Mix in the cheese.
• Slowly pour the melted butter mixture into the cold cream in a small bowl and mix together using a fork. (The butter will bead up as you mix.) Pour the butter-cream mixture into the flour mixture and bring together into a soft dough. Set aside.
• Finish the chicken and vegetable base: Add the chicken, peas and parsley to the skillet with the vegetables. Move the skillet over indirect heat and scoop the biscuit mixture on top, covering the surface of the pan. Cover the grill and cook until the biscuits are golden brown and cooked through, about 20 minutes.
• (Alternatively, you can make the sauce and melt the butter mixture on a stovetop, then bake the biscuits in a 375 degrees F oven for 15 to 20 minutes.)