BEST CHICKEN AND DUMPLINGS RECIPE
Chicken and dumplings are a wonderful traditional family meal. Light and fluffy biscuits topping a creamy and flavorful chicken soup makes for a comforting meal that everyone will love.
Provided by Becky Hardin
Categories Main Course
Time 50m
Number Of Ingredients 18
Steps:
- In a large, heavy-bottomed pot or dutch oven melt 6 tbsp butter over medium high heat.
- Add the onion and carrots and cook for 5 minutes. Add garlic and peas and cook for 1 minute more.
- Add 3 tbsp of flour to the pot and stir to combine. Add evaporated milk and chicken stock. Stir to combine.
- Bring the pot to a boil and add the chicken and thyme. Season with salt and pepper. Add 1 tbsp lemon juice. Let the soup simmer for about 10 minutes, uncovered, while you make the dumplings.
- In a large bowl, whisk together the flour, baking powder, salt and thyme. Pour the milk and butter into the center of your bowl. Stir in the milk and butter until a soft dough forms.
- Once your dough is formed, use a large cookie scoop or spoon to create balls of dough. Roll the dough gently into 9 - 10 balls.
- Place the balls of dough onto the surface of the pot, taking care to place them around the pot and not overlapping if possible.
- Press the dough balls down into the pot so that they are covered by the liquid.
- Add the lid to your pot and reduce the heat to a simmer. Simmer for 15 minutes, until the dough is cooked through. Test a dough ball to see if it's cooked through before removing the pot from the heat. If it's not cooked through, keep simmering the pot for 3 - 4 more minutes.
Nutrition Facts : Calories 999 kcal, Carbohydrate 91 g, Protein 51 g, Fat 48 g, SaturatedFat 26 g, Cholesterol 191 mg, Sodium 1915 mg, Fiber 7 g, Sugar 22 g, ServingSize 1 serving
CHICKEN AND DUMPLINGS
This easy recipe for Chicken and Dumplings is the ideal comfort food. A hearty recipe that uses roasted chicken, fluffy buttermilk and chive dumplings that's both simple to make and shockingly easy to lose yourself in for a moment or two.
Provided by Joanna Cismaru
Categories Main Course Soup
Time 45m
Number Of Ingredients 17
Steps:
- In a large Dutch oven add the olive oil and heat over medium-high heat. Add the chopped onion, carrot and celery to the pot and cook for about 5 to 7 minutes until the onion sweats and becomes translucent. Add thyme to the pot and the 4 cups of chicken broth.
- In a small bowl whisk the flour with a ladle of the broth from the pot then pour back into the pot and whisk making sure there are no lumps. Stir in the frozen peas and the shredded chicken. Season with salt and pepper and cook for 5 minutes.
- While the broth is cooking, prepare the dumplings. In a bowl whisk together all the dumpling ingredients, making sure not to overmix, if you overmix the dumplings will turn out too dense.
- Drop dumpling batter using a spoon into the thick broth. Make sure you don't take too much batter at once because the dumplings will double in size while they cook, so make them as big or small as you wish.
- Cover the pot and simmer for about 15 to 20 minutes or until the dumplings are cooked. Make sure you don't peek while the dumplings are cooking, because they need to steam in order for them to cook and be nice and fluffy, lifting the lid will release the steam. After about 15 minutes use a toothpick to test if the dumplings are cooked through.
Nutrition Facts : Calories 303 kcal, Carbohydrate 30 g, Protein 19 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 64 mg, Sodium 361 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
THE BEST CHICKEN & DUMPLINGS
Homemade chicken and dumplings from scratch harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. It's one of those types of soup you'll want to eat again and again. -Erika Monroe-Williams, Scottsdale, Arizona
Provided by Taste of Home
Time 1h35m
Yield 8 servings (3 quarts).
Number Of Ingredients 25
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.
Nutrition Facts : Calories 470 calories, Fat 24g fat (8g saturated fat), Cholesterol 104mg cholesterol, Sodium 892mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein.
MEAT-FILLED DUMPLINGS (PELMENI)
I discovered these dumplings during a short stay in Siberia. These savory little nuggets are what frozen food is all about! Needless to say, in the winter months, refrigeration is not needed. Huge bags are filled with foods and simply stored outside during the interminable winter months. The pelmeni are simply taken out of the bag, popped into a beef or chicken broth or they can be fried in butter. I prefer the boiling method as stated in this recipe. Pelmeni is usually eaten with the inevitable sour cream and maybe with a sprinkle of dill.
Provided by Witch Doctor
Categories Savory Pies
Time 3h30m
Yield 100 pelmeni
Number Of Ingredients 12
Steps:
- Using a food processor, blend the flour with the salt. With the motor still running, add the egg through the feed tube, then pour in the water in a slow, steady stream, until the dough forms a ball around the blade.
- Transfer the dough to a floured surface and knead until smooth, about 2 minutes. Cover with a cotton cloth and let stand for 30 minutes.
- Combine all the filling ingredients in a large bowl, stirring until they are thoroughly mixed.
- Divide the dough in half and shape into two balls. Keep one covered with the cloth while working with the other.
- On the floured surface with a floured rolling pin, roll out the dough to a very thin sheet, about 1/16th inch thick, making sure it doesn't tear. With a round cookie cutter, cut out circles about 2 inches in diameter. Gather the scraps together into a ball and set aside, covered.
- In a small saucepan, bring 2 cups of salted water to a boil over high heat.
- Set a bowl of the beaten egg white near you.
- Place a scant teaspoon of the filling toward the bottom of one circle. Fold the empty half of the dough over the filling to form a semi-circle. Brush the edges with the egg white and press the edges firmly together with the tines of a fork to seal.
- Boil the one dumpling for 10 minutes to taste the filling for seasoning.
- Fill and shape the remaining rounds, arranging the dumplings as they are made on a lightly floured baking sheet, about 1 inch apart.
- The pelmeni are usually frozen at this point. Cover the baking sheet with aluminum foil or plastic wrap and place in the freezer until they are completely frozen. When frozen, transfer the pelmeni to a plastic bag.
- To cook the pelmeni, bring 6 quarts of salted water to a boil in a large pot. Drop in half the pelmeni and cook, stirring occasionally with a wooden spoon to prevent sticking, until they rise to the surface and are cooked through, about 8 minutes. With a slotted spoon, carefully remove the pelmeni to a colander and drain well. Transfer to a deep serving bowl and toss with the butter.
- Cook the remaining pelmeni the same way.
Nutrition Facts : Calories 32.8, Fat 1.5, SaturatedFat 0.7, Cholesterol 7, Sodium 28.3, Carbohydrate 3.1, Fiber 0.1, Sugar 0.1, Protein 1.5
CHICKEN ASIAN DUMPLINGS (TWO WAYS)
Asian Chicken Dumplings (Two Ways). Step by step tutorial for pan fried and steamed dumplings. They both take less than 30 minutes to make!
Provided by Kelley Simmons
Categories Appetizer
Time 30m
Number Of Ingredients 13
Steps:
- Add ground chicken, cabbage, green onion, fish sauce, pepper, garlic, soy sauce and ginger to a food processor until ground.
- Divide the mixture among the wrappers. Typically takes about 16-20 wrappers depending on how much filling you put in each. I like to do about 1/2 tablespoon each.
- Brush all four edges of the wrapper with water. (This helps it stick together.)
- Use a dumpling maker to press the edges together or fold the wrapper and pleat the edges with your hands.
Nutrition Facts : Calories 175.66 kcal, Carbohydrate 18.69 g, Protein 13.52 g, Fat 5.08 g, SaturatedFat 1.39 g, Cholesterol 51.46 mg, Sodium 459.13 mg, Fiber 0.76 g, Sugar 0.43 g, ServingSize 1 serving
CHINESE CHICKEN DUMPLINGS
Dumplings are becoming so popular and they're not that hard to make (once you know how!). Our version is packed with authentic flavours and they're perfect served with our sweet chilli dipping sauce.
Provided by Kraft Heinz
Categories Meal Occasions
Yield Makes 25
Number Of Ingredients 15
Steps:
- To make the Dumpling Filling: In a bowl, mix all the ingredients together.
- To make the dumplings: Wet the edge of a dumpling wrapper. Place a teaspoonful of the filling in the middle of the wrapper. Fold the wrapper in half to form a semi-circle. Pinch the sides of the wrapper to seal the mixture. Crimp the seal with your fingers to form pleats, or use a fork. Stand the dumpling, seam side up, on a tray lined with baking paper. Repeat with the remaining filling and wrappers, keeping the dumplings separate on the tray to avoid them sticking together.
- Line a bamboo or metal steamer with baking paper. Steam the dumplings over boiling water for 10-12 minutes or until they are tender and filling is cooked. Remove from the steamer and stand for 1-2 minutes before serving them with the dipping sauce.
- To make the dumplings crispy. Heat a little oil in a non-stick frying pan. Place the steamed dumplings seam side up into the pan and cook over a medium heat until the bases are golden and crispy.
- To make the Sweet Chilli Dipping Sauce: Whisk the ingredients together.
Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHICKEN-FILLED DUMPLINGS
Comfort food alert!! I have had this recipe for over 30 years (from Pillsbury Family Cookbook 1971). Great way to use up extra cooked chicken (or try it with turkey, too).
Provided by KeyWee
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a soup pot, combine soups, water,& 2 Tbs of the chopped onion.
- Heat, stirring occasionally, until bubbly.
- Combine chicken, celery, remaining 2 Tbs of onion, parsley& pepper in a medium bowl.
- Separate biscuit dough into 10 biscuits.
- Roll out into 4" circles.
- Place 1/4 cup of the chicken mixture on each dough circle and wrap dough around mixture to form dumpling.
- Firmly press edges to seal.
- Place dumplings, sealed edge down, into hot soup mixture.
- Spoon soup over dumplings, cover& cook over medium heat 20 minutes.
- Serve hot with soup mixture as sauce.
Nutrition Facts : Calories 270.9, Fat 12.8, SaturatedFat 3.3, Cholesterol 6.1, Sodium 1188, Carbohydrate 33.6, Fiber 1.2, Sugar 5.6, Protein 5.8
GRANDMA'S CHICKEN 'N' DUMPLING SOUP
I've enjoyed making this rich homemade chicken dumpling soup recipe for over 40 years. Every time I serve this type of soup, I remember my southern grandma, who was very special to me and was known as an outstanding cook. -Paulette Balda, Prophetstown, Illinois
Provided by Taste of Home
Time 3h5m
Yield 12 servings (3 quarts).
Number Of Ingredients 24
Steps:
- Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to stockpot. , Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat. , Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf., For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired.
Nutrition Facts : Calories 333 calories, Fat 14g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 1447mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein.
STUFFED DUMPLINGS
Most of the ingredients come from a can, so this is a quick fix when you just don't feel like slaving over the stove.
Provided by Laura36
Categories Chicken
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Combine soups, broth, green peppers, and 2 Tbsp onion in a large pan.
- Heat until bubbling hot (Med to med low heat).
- Combine canned chicken, parsley, celery, 2Tbsp onion and a dash of black pepper.
- mix together well.
- Separate the rolls- pat it out slightly to allow for filling.
- Put approx 1/4 cup filling on each (depending on size of roll/biscuit).
- Wrap dough around the filling and seal the edges.
- Put dumplings edge down into bubbling gravy.
- Spoon soup over the dumplings.
- Cover/Cook over medium heat approx 20 minutes or until dumplings are done.
Nutrition Facts : Calories 484.5, Fat 20.6, SaturatedFat 5.7, Cholesterol 99.6, Sodium 1711.1, Carbohydrate 43.2, Fiber 3.3, Sugar 5.4, Protein 30.1
GRANDMA'S CHICKEN AND DROP DUMPLINGS
Indulge in a warm bowl of grandma's chicken and dumplings. This dish has a creamy, flavorful chicken soup base filled with drop dumplings with a soft biscuit texture.
Provided by Erin Browne
Time 35m
Number Of Ingredients 14
Steps:
- In a metal soup pot over medium heat, melt 1 TBS of butter and add the onions and cook until translucent and fragrant.
- the remaining butter and stir until melted. Sprinkle on the flour and stir until a paste forms.
- the milk and let the mixture heat for a minute or two, and then whisk to remove any lumps. Continue cooking until mixture has begun to thicken.
- the chicken broth, cooked chicken, and salt and pepper. Allow to cook on a low simmer for about 10 minutes, taste, and adjust seasonings as needed until nice and flavorful.
- While the soup base is simmering, mix together the dry ingredients for the dumplings - flour, baking soda, and salt -in a mixing bowl.
- a fork and knife or a pastry blender to cut in the chunks of butter, then slowly add buttermilk and mix until combined. The dough should be fairly sticky but not overly wet.
- With floured hands, form dough into small balls and place them on wax paper. You should have about 28 dumplings. Alternatively, you can skip this step and drop mounded tablespoons of dough directly into the boiling soup in step 8.
- the soup base to a low boil and, working quickly, drop the dumplings in by hand, one at a time. Do not stir or bump the dumplings at this point, as they may fall with too much handling.
- for 5-7 minutes or until dumplings are puffy on the outside and have reached a biscuit-like texture on the inside (I like to peek at the inside of one to make sure).
- from heat and serve.
EASY CHICKEN AND DUMPLINGS
Your family will love these Easy Chicken and Dumplings
Provided by The Southern Lady
Categories Main Course
Number Of Ingredients 7
Steps:
- Chicken Instructions
- Place the chicken/broth ingredients in a soup pot and bring to a boil. Cover
ASIAN CHICKEN DUMPLINGS
To celebrate my two daughters' heritage, we occasionally make Chinese food, especially around traditional holidays like the Lunar New Year. I took a classic pork dumpling recipe and modified it using ground chicken so we can have them anytime, not just during the holidays. -Joy Olcott, Millersville, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 2.50 dozen.
Number Of Ingredients 11
Steps:
- Place the first 7 ingredients in a food processor; cover and process until finely chopped. Add water; cover and process until blended., Place 1 tablespoon chicken mixture in the center of 1 wrapper. (Keep remaining wrappers covered with a damp paper towel to prevent them from drying out.) Moisten edges with water. Fold wrapper over filling to form a semicircle; press edges firmly to seal, pleating the front side to form 3 to 5 folds. , Holding sealed edges, stand each dumpling on an even surface; press to flatten bottom. Repeat with remaining wrappers and filling; cover dumplings with plastic wrap., Line a steamer basket with 4 cabbage leaves. Arrange dumplings in batches 1 in. apart over cabbage; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-12 minutes or until a thermometer reads 165°. Discard cabbage. Repeat. Serve with soy sauce.
Nutrition Facts : Calories 45 calories, Fat 1g fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 109mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
CHICKEN & DUMPLINGS LIKE GRANDMA'S (CROCK-POT)
Kid approved chicken & dumplings made in the crockpot, with easy ingredients to throw into the crockpot in the morning before work. My son says this is as good as his Grandma's, so it must be pretty good! Note: Prep time does not include cooking the chicken...use already prepared chicken.
Provided by breezermom
Categories One Dish Meal
Time 5h10m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients except biscuits in the Crockpot.
- Cut biscuits into quarters and gently stir into mixture.
- Cover; cook on low for 4 to 6 hours.
CHICKEN DUMPLING SOUP
Steps:
- In a small amount of cooking oil sweat the onion, carrots and celery. Add chicken, broth, green beans, barley, celery salt, parsley and bay leaves. Simmer until the barley is tender, about 30 minutes.
- Bring the milk and butter to a boil, add salt and nutmeg. Remove from heat and immediately add flour stirring until dough leaves the sides of the pan. Incorporate the eggs, 1 at a time, forming a sticky dough.
- Season the soup, to taste, with salt and pepper. Add spoon sized balls of dumpling dough and simmer until dumplings rise.
More about "chicken filled dumplings food"
CHINESE CHICKEN DUMPLINGS (CRISPY AND JUICY ... - RASA ...
From rasamalaysia.com
Reviews 155Calories 158 per servingCategory Chinese Recipes
- If you are making homemade dumpling wrapper, combine the all-purpose flour, water and knead until the dough isn’t sticky and the surface becomes smooth. Cover it with a damp cloth and rest for 30 minutes.
- Roll out the dough on a floured surface into a long cylinder. Cut the cylinders in half, and then cut each cylinder into 12 small pieces. Dust the rolling pin and roll each piece of the dough into a dumpling wrapper about 4 inches in diameter. Set aside for the filling. You may use store-bought dumpling wrapper and skip this step.
- To assemble the dumplings, place a piece of the wrapper on your palm and spoon 1 teaspoon of the filling onto the center of the wrapper. Do not overfill. Dip your index finger into a small boil of water and moisten the outer edges of the wrapper. Fold the dumpling to form a half-moon shape. Press and seal tightly in the middle. Arrange the wrapped dumplings on a plate lined with parchment paper to avoid the dumpling from sticking to the bottom of the plate. Repeat previous steps until the filling is used up.
DUMPLINGS WITH CHICKEN FILLING RECIPE | EAT SMARTER USA
From eatsmarter.com
Cuisine ItalianTotal Time 2 hrs 10 minsCategory Lunch, Dinner, Main CourseCalories 529 per serving
CHICKEN SOUP AND DUMPLINGS RECIPE - LOVEFOOD.COM
From lovefood.com
CHICKEN GYOZA RECIPE (DUMPLINGS) VIDEO - VALENTINA'S CORNER
From valentinascorner.com
5/5 (6)Calories 14 per servingCategory Main Course, Side Dish
- Layout gyoza wrappers. Add a teaspoon of filling in the center of each wrapper. Dip finger in water and run it around the edge of the gyoza wrapper. Fold the wrapper over and seal securely.
- Heat 1 tbsp oil in a large skillet. Once the oil is hot. Add gyozas. Cook for about 2 minutes. Flip gyozas and add 1/3 cup water and close skillet with a lid (add 1 tsp oil mixed with water if you like the taste of sesame oil). Cook for 2-3 minutes. Repeat with remaining batches.
- In a skillet, combine and heat all ingredients for the gyoza sauce. Bring to a low boil then remove from heat. Serve warm or cold.
CHICKEN SOUP AND FILLED DUMPLINGS RECIPE | MYRECIPES
From myrecipes.com
Servings 2
- Combine chicken, onion, celery, carrot, parsley sprigs, bay leaf, salt, pepper, and water in a large Dutch oven; bring to a boil. Reduce heat; cover and simmer 1 hour.
- Remove chicken; set aside. Strain broth through several layers of damp cheesecloth. Reserve vegetables for other uses. Skim fat from broth. Return broth to Dutch oven.
- Remove chicken from bones; chop meat, reserving 2 tablespoons chopped chicken for use in Filled Dumplings. Add chopped chicken to broth.
- Bring broth to a boil. Reduce heat; add Filled Dumplings to broth. Cover and simmer 10 minutes.
CHICKEN AND DUMPLINGS - HEARTY CHICKEN STEW WITH DUMPLINGS
From domesticdreamboat.com
5/5 (2)Total Time 2 hrsCategory EntreeCalories 515 per serving
- Dry chicken thighs with paper towel. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a large dutch oven over medium high heat. Add half of the chicken thighs, skin side down. Cook until skin is well browned and crisp, about 5 minutes. Flip thighs and cook until well browned. Transfer thighs to a large plate and repeat with remaining thighs. Discard all except for 1 teaspoon of the fat from the dutch oven.
- Whisk together all purpose and whole wheat flours, sugar, salt and baking soda in a large bowl. Stir buttermilk and butter together in a medium bowl so that the butter forms clumps. Whisk in the egg white. Stir buttermilk mixture into the flour mixture with a rubber spatula until the batter pulls away from the sides of the bowl.
CHICKEN DUMPLINGS RECIPE - GOOD FOOD
From goodfood.com.au
Servings 40Total Time 45 minsCategory Starter/Entree
- To make the poaching broth, place the stock in a large saucepan and bring to the boil. Boil for 15 minutes or until reduced by a third. Add the dried shiitake mushroom, mandarin peel, spring onions, star anise, ginger and cassia, reduce the heat and simmer for 10 minutes to allow the flavours to infuse. Set aside to cool for 10 minutes. Strain the broth into a clean saucepan and place over medium heat. Stir in the light soy sauce and bring to a simmer.
- Meanwhile, place the chicken, ginger, hoisin sauce, garlic chives, dark soy sauce and black vinegar in a bowl and mix with your hands to combine. Lay out a few gow gee wrappers on a clean, dry work surface. Place a heaped teaspoon of the chicken mixture in the centre of each wrapper. Combine the cornflour with 2 tablespoons water in a small bowl and use your index finger to spread some around the edge of a wrapper. Holding the wrapper in your hand, fold it over to form a half-moon shape. Pleat and press the edges to enclose the filling, forming a dumpling. Repeat with the remaining wrappers and filling.
- Add the dumplings to the simmering broth in batches, cooking them for 3–4 minutes or until just cooked through. Remove with a slotted spoon and serve immediately with soy sauce.
BUFFALO CHICKEN DUMPLINGS - MISSION FOOD ADVENTURE
From mission-food.com
Cuisine American, AsianTotal Time 55 minsCategory Appetizer, SnackCalories 41 per serving
- To make the filling: first mince the chicken by pulsing it in a food processor until it’s fine with small chunks but not a puree. Transfer the minced chicken to a mixing bowl. Add the remaining filling ingredients to the mixing bowl. Stir in one direction for about 2 minutes or until all ingredients are uniform and liquids are completely absorbed by the meat. Refrigerate the filling until needed.
- To make the dough: place a large mixing bowl over a damp paper towel on your work surface, to keep in place while mixing. Add the flour and make a well. Use a wooden spoon to mix the flour while you add the water in a steady stream. Mix together until you have a lot of lumpy bits, then knead the hot dough in the bowl until the dough comes together. Add water by the teaspoon if the dough does not come together.
- Continue kneading the dough on a lightly floured surface (only flour if necessary, and do so sparingly) for a couple more minutes until the dough is smooth and elastic (my mixing bowl was very large so I finished kneading directly in the bowl and it was just fine). The dough should bounce back when pressed with your finger, but leave a light impression of your finger. Place dough in a zip-top bag, seal tightly, pressing out excess air, and set aside at room temperature for 15 minutes up to 2 hours. The dough will steam up the bag and soften. After resting, the dough can be used right away, or refrigerated overnight and returned to room temperature before using.
- To assemble the dumplings, remove the dough from the bag, turning the bag inside out if the dough is sticky. Put the dough on a lightly floured surface and cut it in half. Put half back in the bag, squeezing out the air and sealing it closed to prevent drying.
CHICKEN DUMPLINGS (SUPER JUICY) - TIFFY COOKS
From tiffycooks.com
Total Time 1 hr
- Cut the chicken thigh into small strips, and using a knife, start chopping and mincing the chicken. Using the side of the blade, press the chicken down to mash it. Keep repeating these steps until the chicken is thoroughly minced. ** I recommend using two knives to speed up the process. This will take around 7-8 minutes until the chicken is thoroughly minced. **
- Add chopped cabbage to a large bowl and add in 2 tbsp of salt. Massage the cabbage for 2-3 minutes and set it aside for 10 minutes. After 10 minutes, squeeze out all the excess water and set the cabbage aside.
- In another mixing bowl, add cabbage, minced chicken, grated garlic, chopped green onion, white pepper, sesame oil, chicken powder or dashi powder, and soy sauce. Mix in one direction till everything is combined. ** Take 1 tsp of the filling, and microwave for 15-30 minutes. Taste test to see if you need any more seasoning **
- Take one piece of wrapper and add in 1 tbsp of the filling in the middle. Add water to the edges. Fold the wrapper in half, and using the palm of your hand, squeeze the wrapping together on each side while pushing the filling down, forming a ball. Make sure that all the edges are tightly sealed.
WHAT TO SERVE WITH CHICKEN AND DUMPLINGS – 15 BEST SIDE ...
From eatdelights.com
5/5 (2)Published 2021-09-10Total Time 20 mins
- Sautéed Collard Greens. This Southern staple is an excellent way to get some nutritional greens into your diet while still feeling like you’re indulging in a hearty meal.
- Mashed Potatoes. This classic dish is perfect for satisfying any craving you might have when it comes to comfort food. They’re essentially potatoes whipped up with milk or dairy substitute, butter, salt, and pepper.
- Buttered Carrots. These are a classic side dish as well, and they go with just about any main course. If you want them even more delicious, add some herbs like thyme or rosemary after they’ve been boiled in water until tender.
- Fried Onion Rings. Who doesn’t love fried onion rings? They’re crunchy on the outside but soft on the inside, with that sweet flavor coming through perfectly alongside anything else you’re serving.
- Roasted Asparagus. Pick up ahead of asparagus at the grocery store and roast it in your oven. It’s so easy, and you can make them with just salt or pepper to taste if you don’t want anything else on there.
- Cornbread Stuffing Balls. If you’re looking for something different than traditional bread stuffing and cranberry sauce, try these cornbread balls instead.
- Baked beans. If you’re not into traditional Southern-style baked beans, try different variations with ingredients like molasses, maple syrup, or bacon to give them more flavor.
- Rice Pilaf. Any side dish that’s made from the rice will be an excellent accompaniment because there’s plenty of carbs to go around as well as protein if you cook some meat or beans in with the rice.
- Red Cabbage Coleslaw. This is a classic favorite for serving alongside chicken and dumplings because it provides all of the crunches that you need without overloading on carbs like mashed potatoes might do.
- Cheddar Scalloped Potatoes. Potatoes are a staple side dish for Thanksgiving or Christmas dinner, but they’re also perfect for serving alongside chicken and dumplings.
CHICKEN ZUCCHINI DUMPLINGS - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (9)Total Time 1 hr 45 minsCategory Appetizers And SnacksCalories 343 per serving
- Take the shredded zucchini, put it in a clean kitchen towel, and squeeze out as much water as you can. Add it to a large mixing bowl and set aside.
- In a wok over medium low heat, add 2 tablespoons vegetable oil and the minced ginger. Allow the ginger to fry in the oil until fragrant, 2 minutes. Add to the bowl of zucchini.
- To the bowl, add 3 tablespoons vegetable oil, 1 pound ground chicken, ½ teaspoon white pepper, 1 teaspoon sugar, 2 teaspoons sesame oil, 3 tablespoons soy sauce, and 2 tablespoons Shaoxing wine. Mix well, stirring vigorously in one direction for about 5 minutes, until it resembles a paste.
- Wrap the dumplings and place on a parchment lined baking sheet, so that the dumplings are not touching each other. You can fry them right away, or cover the dumplings with plastic wrap and freeze them on the tray. Once frozen solid, you can transfer them to freezer bags and store for up to 3 months.
JUICY STEAMED CHICKEN DUMPLINGS - THE FLAVOR BENDER
From theflavorbender.com
Category Dinner, Dumplings, LunchCalories 43 per servingTotal Time 3 hrs 30 mins
- Cut the chicken thighs roughly into pieces and place them in a food processor. Pulse a few times in the food processor, until you've got ground chicken that resembles sausage meat. You can also pass the meat through a meat grinder, if you own one. Skip this step if you're using already ground chicken.
- Place a little of the filling in the middle of one dumpling wrapper. This amount depends on the size of your dumpling wrapper. With my homemade dumpling wrappers, I add about a generous tablespoon of filling per dumpling.
- The simple fold and seal method simply involves sealing the edges, making sure there is very little to no air inside the dumpling.
CHICKEN AND DUMPLINGS - THE JOY-FILLED KITCHEN
From thejoyfilledkitchen.com
5/5 (2)Category Main CourseServings 6Estimated Reading Time 4 mins
- In a large pot (like a dutch oven), melt the butter over medium-high heat. Add onions, carrots, and celery. Cook for 5 minutes, or until vegetables begin to soften.
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From ketofocus.com
4.9/5 (12)Servings 6Cuisine AmericanCategory Dinner
- In a large stockpot, melt butter over medium heat. Add leek, celery, onion and carrots and cook until softened.
- Add chicken, zucchini, and chicken broth. Bring to a boil. Once boiling, turn heat to low and simmer. Season with salt and pepper.
- While the chicken soup is cooking, start making the dumplings. In a small bowl, mix together almond flour, protein powder, baking powder, xanthan gum, salt and onion powder.
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5/5 (32)Category Appetizers-StartersCuisine AsianTotal Time 30 mins
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