Chicken Dumpling Strips Food

THE BEST CHICKEN & DUMPLINGS

Steps:

• In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

CRISPY CHICKEN STRIPS

Steps:

• Submerge the chicken strips in the buttermilk for 15 to 20 minutes (or longer if you'd like).
• In another bowl, combine the flour and seasoning salt (or other seasonings if you prefer). Mix this together well. Next, gradually drizzle 1/4 to 1/2 cup of the buttermilk into the flour mixture and stir lightly with a fork as you add it to achieve clumps.
• Heat about 1 inch vegetable oil in a large skillet over medium-low to medium heat.
• Remove a few of the buttermilk-soaked chicken strips and place them in the flour mixture, turning them over to coat thoroughly. Place them on a plate. Continue coating the chicken strips until they are all ready to cook.
• When the oil is sufficiently heated, begin cooking the strips a few at a time. Cook them for about a minute and a half or so on each side. When golden and crispy and the chicken is done, remove them to a paper-towel-lined plate. Do not allow them to burn.
• Serve with your favorite dipping sauce. Yum!

CHICKEN AND ROLLED DUMPLINGS

Steps:

• Special equipment: 7-quart pressure cooker
• Whisk the flour, baking powder, and 1 teaspoon of the salt together in a medium mixing bowl. Rub the shortening into the flour mixture using your fingertips until it resembles coarse crumbs. Add the milk, 1-ounce at a time, just until you have a rough ball of workable dough. Knead the dough 3 to 4 times, until it is mostly smooth, but do not overwork.
• Divide the dough into 2 equal pieces. Roll out each piece of dough, using a floured rolling pin, to a sheet about 1/16-inch thick, on floured piece of waxed paper or parchment paper.
• Cover the dough, still on the waxed paper or parchment, with a tea towel, and dry for at least 8 hours. This can be done the night before or early in the morning.
• Two to three hours before the dumplings are ready to cook, put the hen, water, and the remaining tablespoon of salt in a 7-quart pressure cooker. Do not fill above the cooker's "maximum fill" line, or 2/3 full. Cover and lock the lid. Bring to pressure over high heat, approximately 20 minutes. Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 45 minutes.
• Release the pressure using the cooker's release device (read the manual!) or cool the cooker by running cold water over the lid for 5 minutes. Open carefully. Remove the hen from the broth and set aside to cool. The meat should be tender and falling away from the bone. Once the hen is cool enough to handle, pull the meat from the bones in small pieces, cover and set aside. Discard the skin and bones.
• Set a cheesecloth-lined colander in a large container and pour in the broth, discarding the solids. Taste and season the broth with additional salt, if needed. Return the broth to the pressure cooker, cover and bring to a boil over high heat. Reduce the heat to medium to maintain a gentle boil.
• Cut the dough into 1/2-inch wide strips, break into 1 1/2-inch long pieces, and drop into the boiling broth. When all the dough has been used, gently push all of the dumplings down into the broth with a slotted spoon. Do not stir the dumplings. Cook the dumplings until they are cooked through, but not falling apart, about 10 minutes. Turn off the heat and add the meat. Serve in bowls with freshly ground black pepper.

CHICKEN AND DUMPLINGS

Steps:

• In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting lid), heat butter over medium. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes.
• Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
• Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside.
• Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.

CHICKEN DUMPLING STRIPS

Steps:

• In a bowl, combine flour,s alt and poultry seasoning; cut in shortening until crumbly. Combine egg and milk; stir into flour mixture just until combined. On a heavily floured surface, roll dough to 1/4-in. thickness. Cut into 1-in. strips; cut strips into 2-in. lengths. In a large saucepan, bring broth to a boil. Add chicken. Reduce heat; drop dumplings onto simmering broth. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

STRIP DUMPLINGS

Steps:

• Mix all but the broth
• Form a ball and roll out on floured surface.
• Cut the dough into the size strips you want.
• Reform a ball and roll out again until all the dough is used.
• Put into boiling chicken broth.
• 20 minute cook time.

CHICKEN AND TORTILLA DUMPLINGS

Steps:

• In a very large kettle, or roaster, place chicken breasts, water, celery, and onion. Bring to a boil, then reduce heat and cook for about 30 minutes or until chicken is tender. Remove and set aside to cool.
• Reserve broth in roaster(you should have about 9 cups of broth>).
• Add chicken bouillon and taste to make sure it is tasty.
• Add more bouillon if needed and more water if you do not have 9 cups of broth.
• When chicken is cool enough, cut into bite-size pieces and set aside.
• Add chicken soup to broth and bring to a boil.
• Cut tortillas into 2x1 inch strips. Add strips, one at a time, to briskly boiling broth mixture and stir constantly.
• When all strips have been added, spoon in chicken, reduce heat to low and simmer 5-10 minutes, stirring well but gently, to prevent dumplings from sticking.
• When done, kettle of chicken and dumplings will be very thick.
• Pour into very large serving bowl, and serve hot.