Chicken And Dumplings With Potato Dumplings Food

CHICKEN SOUP WITH POTATO DUMPLINGS

Steps:

• In a large saucepan, saute onion in oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the broth, chicken, celery, carrots and sage. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender., In a small bowl, combine the dumpling ingredients. Drop heaping tablespoonfuls of batter onto simmering soup. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).

CHICKEN AND DUMPLINGS, WITH POTATO DUMPLINGS

Steps:

• Place all ingredients except the celery, cream and dumplings into a large pot, bring to just a boil and reduce heat to a very slow simmer. A bigger chicken will require a little more water.
• Cover and simmer very slow for 1 1/2 to 2 hours, until chicken is falling apart and a rich broth is produced.
• Carefully remove chicken to a platter and allow to cool enough to separate the meat from the bone, cartilage and skin. Be sure to remove all chicken parts from the broth.
• Optional-I like to place the bones back into the broth and simmer slowly, covered for another hour then remove or strain broth through a colander, this is optional but will richen the broth.
• After making sure all bones and chicken parts are removed from pot, tear chicken meat into course pieces and place back into pot.
• Add celery and simmer until the celery is almost done, about 15 or 20 minutes. Add cream and stir.
• Make the dumplings, mix dry ingredients, shred potato to 3/4 cup softly packed, then squeeze out as much liquid as you can, add to dry ingredients and mix well with a fork. (I like fairly dense dumplings, for fluffier dumplings add 1 teaspoon more baking powder.).
• Add the milk and butter, mix until just blended, sometimes because of the potato I have to add a tablespoon or so of more flour, you want biscuit dough consistency.
• Drop by spoonful into the soup, remember they will swell a bit, about double.
• Cover and simmer for 10 minutes, check the dumplings, you may need additional time for the potato to cook (just 4 or 5 minutes), taste a dumpling, there should be no crunchy raw potato.
• If the pot becomes overcrowded with dumplings, stop and place dough covered in the refrigerator, after serving you can replenish the soup with dumplings for seconds or leftovers.
• Add ins - 1 cup of diced carrots may be added in right before the celery if wished. 1/2 cup of sweet peas may also be added right before the dumplings, then you have Deluxe Chicken and Dumplings.

ITALIAN CHICKEN AND DUMPLINGS

Steps:

• Place a large pot of water on to boil for gnocchi.
• Heat a pot with 1 tablespoon extra-virgin olive oil, a turn of the pan, over medium-high heat. Add chicken, season with salt and pepper, and lightly brown. Remove to a plate and add another tablespoon of olive oil and 2 tablespoons butter and heat. Add mushrooms, carrots, celery, and bay leaf, season with salt and pepper. Soften 5 minutes, sprinkle in flour and cook 2 minutes. Whisk in 2 1/2 cups stock, slide the chicken back into the pot and simmer to allow sauce to thicken.
• Place the remaining 1/2 cup stock in food processor with basil, parsley, garlic, pine nuts and cheese, salt and pepper. Turn processor on and pour in the remaining few tablespoons oil.
• Melt 2 tablespoons butter in a skillet over medium heat with the zest of 1 lemon.
• Salt cooking water and drop gnocchi in the water, cook until the gnocchi floats, drain and add to the lemon butter and season with salt and pepper, to taste. Toss the gnocchi 2 to 3 minutes in lemon butter until light golden at edges.
• Turn heat off chicken and stir in pesto sauce. Serve the chicken in shallow bowls and top with lemon butter dumplings.

CHICKEN AND DUMPLINGS

Steps:

• Dice tenders into bite size pieces and set aside. Wash hands.
• Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.
• Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.

NEW SOUTH CHICKEN AND DUMPLINGS

Steps:

• To prepare the dumplings, in a bowl, combine the flour, baking powder, parsley and 3/4 teaspoon of salt. In a small saucepan, bring the milk and butter to a simmer over low heat; season with black pepper. Add the milk mixture to the dry ingredients and stir to combine.
• In a second large saucepan, heat the oil over medium heat. Add the carrots, onions and sweet potatoes. Cook until the onions are translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the stock and bring to a boil over high heat. Reduce the heat to simmer. Add the chicken and thyme.
• Using a small ice cream scoop or tablespoon, drop the dough, about 1 tablespoon at a time, into the simmering stock. Cover and simmer until the dumplings and chicken are cooked through and the vegetables are tender, about 20 minutes. (The best way to see if the dumplings are cooked is to remove one from the pot and let it cool slightly. Using a chef's knife, halve the dumpling. If the center looks dry, it is cooked. If the dumpling looks gummy or wet, let them cook a bit longer.)
• Stir in the spinach; cover and continue cooking for an additional 30 to 45 seconds. Taste and adjust for seasoning with salt and pepper.
• Ladle into warmed bowls and serve immediately.

CHICKEN AND DUMPLINGS, OVEN BAKED

Steps:

• Preheat oven to 400 degrees.
• FILLING.
• Steam vegetables until just tender. Set aside.
• My favorite vegetable combinations are broccoli, cauliflower and carrots or potatoes, corn, and carrots.
• Melt butter in large frying pan over medium heat.
• Add onion and saute for approximately 8 minutes.
• Stir in flour and cook for an additional 2 minutes.
• Add broth and milk. Stir until sauce has thickened.
• Remove from heat and stir in parmesan cheese. It will become a nice creamy sauce!
• Stir in vegetables and shredded chicken.
• Pour filling into a 9 inch square casserole pan.
• DUMPLINGS:.
• Mix together dry ingredients.
• Cut in shortening with pastry knife until mixture resembles coarse cornmeal.
• Lightly mix in milk until forms a soft dough.
• Drop by tablespoons onto filling.
• Bake for 20 - 25 minutes.

CHICKEN STEW WITH DUMPLINGS

Steps:

• De-bone chicken and cut into chunks or shred. Set aside.
• Melt 2 tablespoons butter in a large Dutch oven over medium heat; cook and stir onion and celery until soft, about 10 minutes. Sprinkle in 2 tablespoons flour and whisk continuously to make a thick roux, about 2 minutes. Slowly pour in chicken broth, whisking to remove any lumps. Add 1 teaspoon salt, black pepper, basil, thyme, potatoes, and mixed vegetable. Cover and cook the stew over medium heat until vegetables are tender, 15 to 20 minutes. Stir in chicken meat and continue to simmer.
• Meanwhile, combine 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt in a large bowl; cut in 3 tablespoons butter until the mixture resembles coarse crumbs. Stir in milk and dill. Drop rounded tablespoonfuls of dough into the simmering stew. Cook, uncovered, for 10 minutes. Cover and cook until the dumplings are tender, 8 to 10 minutes more.

KLOTSKI (POTATO DUMPLINGS IN CHICKEN BROTH)

Steps:

• To make the soup: Add the chicken pieces, vegetables and bouquet garni to the pot. Pour in the cold water to cover the ingredients and bring to the boil. Then reduce the heat, add the peppercorns and cover partially. Simmer gently for 2 hours. Skim of any scum when the water first boils and skim occasionally again during simmering.
• Line a strainer with a double layer of dampened cheesecloth and set it inside a large bowl. Pour the contents of the pot into the strainer. Discard the solids. Season with salt.
• To make the klotski: Cook the potatoes in a pan of salted boiling water for 10-15 minutes, or until cooked through. Drain and mash the potatoes with butter. Add eggs, basil, salt, pepper and little of the flour. Quickly mix the ingredients into the potato, adding more flour as you go, until you have a smooth, firm dough. Divide the mixture into small dumplings. Cook the klotski in chicken broth, boiling for about 5 minutes, or until they rise to the surface.
• Taste the soup and adjust the seasoning. Ladle into warm bowls and serve with 3-4 potato klotski and sprinkled with parsley.

POTATO DUMPLINGS

Steps:

• Peel 10-12 medium potatoes (about 7 cups).
• In a large bowl, shred potatoes. I have a 7 cup food processor and it makes the job really quick. Otherwise, a hand grater is all you need.
• In a separate small bowl -- mix the eggs and salt and pepper.
• Pour the egg mixture over the shredded potatoes and using your hands, mix well.
• Gradually add in the flour, again using your hands. This is very heavy and gooey and is usually too much work for your mixer or it's blades.
• Fill a large pot 3/4 full with water and bring to a boil.
• Using a generous amount of flour on your hands, scoop a handful of the potato mixture into your hands and form into a ball. Place each dumpling on a cookie sheet for an easy transfer to the boiling water. (Recipe makes 10-12 baseball sized dumplings.).
• Once water reaches a rolling boil, gently add each dumpling and continue to boil until the dumplings float.
• Remove the dumplings from the water using a slotted spoon or strainer spoon and place in serving dish. Best served hot with gravy or sauerkraut.
• Dumplings also make one of the best leftover breakfast items ever! Chop into bite sized pieces and saute with butter and garlic salt to put a crowd pleasing twist on traditional hashbrowns!

CHICKEN AND DUMPLINGS (((EXCELLENT)))

Steps:

• In a stockpot, place the chicken covered with water.
• Heat to a boil and after 5 minutes of boiling, skim off any impurities from the top.
• Add the mirepoix and season with salt and pepper to taste.
• Cover and cook until fork tender, about 1 1/2 hours.
• Remove the chicken and strain the stock, reserving the liquid.
• Meanwhile, combine the 1 cup of flour, salt, baking powder and parsley in a bowl.
• Cut in the butter with a fork until the mixture resembles coarse meal.
• Add 3 1/3 oz. of milk and stir briefly with a fork.
• Add only enough of the remaining milk to make the dough hold together.
• Roll dough out to 1/4" thickness.
• Cut dough into 2" round balls.
• Heat the strained stock to a boil, and then reduce heat to a simmer.
• Drop in the dumplings and DO NOT STIR.
• When they rise to the top, cover and simmer for 10 minutes or until they are cooked inside.
• Keep warm.
• Combine the canola oil and 2/3 oz. of flour and heat together until light brown in color, which will resemble a blonde roux.
• Add a little hot stock to the roux to loosen it, and then add the roux to the simmering stock.
• Heat to a boil, and then reduce heat to a simmer for about 10 minutes or until the starch is fully cooked and the mixture is smooth.
• Strain the sauce through a fine strainer and keep warm.
• Meanwhile, cut the chicken into quarters and partially debone.
• To serve, place a portion of chicken on a preheated dinner plate and arrange the dumplings around the chicken, and then cover with sauce.

SLOW COOKER CHICKEN & DUMPLINGS WITH FROZEN DUMPLINGS RECIPE - (3.8/5)

Steps:

• Place carrots and celery in the bottom of your slow cooker. Layer the chicken breasts on top. Salt and pepper to taste and dot with the butter. In a large bowl, mix the soups, stock and oregano. Pour this mixture over the chicken in the slow cooker. Cover and cook on high for 3 to 5 hours, or until the chicken is done. Remove the chicken and shred. Prepare the dumplings per the directions on the package, reserve some of the water. Add the cooked dumplings to the slow cooker, add some of the dumpling water, if needed. Add the shredded chicken and cook for 1 to 2 hours on low. Serve Hot. OPTION: Cook in large stock pot. You can simmer the soup for a shorter time. Be careful not to burn, scorch or let the soup dry out.

CHICKEN AND DUMPLINGS (ROLLED DUMPLINGS)

Steps:

• Add chicken, water, and salt to a 6 quart Dutch oven or stock pot , bring to a boil, then lower heat to medium-high and cook until chicken is well done. (about 40 minutes).
• Remove chicken from pot, and let cool a few minutes. Remove skin and any excess fat and discard. Remove bones from breasts and chop meat into bite size pieces. Return chicken back to pot. Add pepper and more water if needed. Return to a boil.
• While chicken is cooking, make dumplings.
• Mix flour and salt in a large mixing bowl. Add eggs and 1/4 cup evaporated milk and mix dumpling ingredients just enough to form a stiff dough. Add more flour if necessary.
• If using more than 3 eggs you will need to increase the flour and salt accordingly. Otherwise dough will be too wet to work with.
• Pour out onto a floured surface. Knead dough 1 or 2 times, being careful not to overwork the dough. The dough becomes tough very quickly, so handle as little as possible. Dust dough and rolling pin with flour. Roll dough to about 1/8 inch thickness.
• Cut into strips about 3/4 inch by 3 inches with a floured knife. Let rest until ready to add to boiling chicken. Add dumplings to boiling broth a few pieces at a time, so that dumplings don't stick to each other. Add remaining evaporated milk to pot.
• Cook 15 minutes. If broth is too runny, dissolve 3 Tbsp flour into 1/4 cup hot water until there are no lumps. Add to dumplings and cook another 5 minutes. Serve.

BACON CHICKEN AND DUMPLINGS

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside; reserve bacon drippings in skillet.
• Add potatoes, onion and chicken to bacon drippings and cook for 15 minutes, stirring occasionally. Pour in chicken broth; season with poultry seasoning, salt and pepper. Stir in corn, and simmer all together for 15 minutes.
• Pour in half-and-half and bring to a boil; add crumbled bacon. In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick). Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered. (Note: Do not stir while simmering, or dumplings will break apart). Serve hot.

IRISH CHICKEN AND DUMPLINGS

Steps:

• In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.
• Add potatoes and carrots; cover and cook another 30 minutes.
• Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
• Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

CHICKEN AND DUMPLINGS

Steps:

• Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken.
• Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.
• Remove chicken and let stand until cool enough to handle.
• Remove skin from chicken and tear meat away from bones.
• Return meat to soup; discard skin and bones.
• Add more salt and pepper to taste, if desired.
• Return soup to a simmer.
• In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
• Drop by tablespoonfuls into simmering soup.
• Cover and simmer for 15 to 20 minutes.
• Serve immediately.
• Yield: 4 to 6 servings.
• *SOUTHERN STYLE DUMPLINGS (heavier and chewier) 2 cups flour, 1 cup chicken broth, 2 tsp baking powder, 2 beaten eggs. Combine flour, broth, baking powder and eggs; mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.