PERSIAN CHICKPEA AND CHICKEN DUMPLINGS
Provided by Joan Nathan
Categories dinner, soups and stews, appetizer
Time 1h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Using a food processor with a steel blade, pulse onions until finely chopped. Transfer to a bowl and set aside. Pulse chicken until it has the consistency of ground meat.
- Combine onions and chickpea flour in a bowl and mix well with hands. Add chicken, oil, salt, pepper, turmeric, cardamom and cumin. Mix well, adding a bit of water if needed, to make a dough about the consistency of meatballs. Refrigerate until well-chilled, about 3 hours.
- Dip hands in cold water and divide mixture into 16 portions. Shape into balls about 2 inches in diameter. Bring soup to boil. Gently add dumplings one at a time and simmer, covered, for 40 minutes. Meanwhile, in a small bowl, toss together basil, parsley, mint and cilantro.
- Ladle soup and dumplings into serving bowls, and sprinkle with mixed herbs.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 8 grams, Carbohydrate 39 grams, Fat 12 grams, Fiber 4 grams, Protein 25 grams, SaturatedFat 3 grams, Sodium 1018 milligrams, Sugar 13 grams, TransFat 0 grams
CHICKEN AND DUMPLINGS
Provided by Emeril Lagasse
Categories main-dish
Time 2h35m
Yield 6 to 8 servings
Number Of Ingredients 31
Steps:
- Cut chicken backs, necks and wings into 1-inch pieces.
- For the broth: in a large pot, combine the chicken, onions, water, bay leaves and salt. Bring to a boil. Reduce heat to low and simmer, partially covered, until the chicken is tender, about 45 minutes. Remove the chicken pieces and set aside. Discard the chicken backs, necks, and wings. When the chicken pieces have cooled, remove the meat from the bones in chunks and set aside. Discard the skin and bones. Strain the broth and discard the vegetables.
- Prepare the dumplings: In a medium bowl, mix the flour, baking powder, and salt together. In a small saucepan over low heat, bring the butter and milk to a simmer. Stir the butter and milk mixture into the dry ingredients with a fork and stir until the mixture just comes together. On a lightly floured surface, roll the dough out to a 1/8-inch thickness. Cut into long strips 1-inch wide. Transfer to a large plate or baking sheet and cover with plastic wrap. Refrigerate until ready to use.
- In the cleaned Dutch oven, melt the butter over medium heat. Whisk in the flour and cook until golden-brown, 3 to 4 minutes. While whisking, add the wine, the reserved chicken broth, Essence, and thyme. Cook until thickened, about 5 minutes, then add the celery, carrots, and onion. Cook until the vegetables are tender-crisp, about 15 minutes. Add the reserved chicken meat, heavy cream, and peas. Season with salt (if necessary), and add black pepper, to taste.
- Place the dumplings on top of the chicken mixture and gently stir into the hot liquid. Cover and simmer until the dumplings are cooked through, about 10 minutes. Gently stir in the parsley. Serve in large soup bowls.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
GONDI (PERSIAN "MATZO BALLS" WITH CHICKPEAS AND CHICKEN)
These light, cardamom-scented dumplings look like matzo balls, but instead of matzo meal, they're made from ground chicken or turkey and chickpea flour.
Provided by Louisa Shafia
Categories Chicken Poultry Passover Legume Chickpea Chill Simmer Advance Prep Required
Yield makes 30 matzo balls, and serves 6 to 8
Number Of Ingredients 19
Steps:
- To make the matzo balls, puree the onions in a food processor. Transfer to a large bowl, and whisk in the egg, garlic, cardamom, turmeric, oil, 2 teaspoons salt, and several grinds of pepper. Mix in the chickpea flour and chicken to form a thick paste. Cover and store the dough in the refrigerator for at least 4 hours, or up to 24 hours, to firm up.
- Wet your hands with cold water and break off walnut-size pieces of the dough. Roll them into smooth balls, to make a total of 30 balls.
- In a large stockpot, bring the 12 cups stock and 2 teaspoons sea salt to a rapid boil. Carefully drop the dumplings into the stock. Turn down the heat to low, cover, and simmer for 50 minutes without opening the pot. When ready, the gondi will be firm in the center. Remove them with a slotted spoon. The cooking stock can be strained and used for the soup broth, or reserved for another use.
- In a second stockpot, combine the 8 cups stock, carrot, and chickpeas and bring to a boil. Pierce the limes several times with a fork and add them to the stock along with their soaking water. Lower the heat and simmer, covered, for 15 minutes. Add the herbs and season to taste with salt and pepper. Stir in the lemon juice just before serving. Divide the gondi among soup bowls, ladle the broth over the top, and serve.
CHICKPEA AND CORIANDER DUMPLINGS (GARBANZO AND CILANTRO)
Dumplings are a traditional English food; especially when made with suet. I prefer to use vegetable suet as it is lighter than traditional suet and of course vegetarian. Dumplings are really tasty and very easy to make. Depending on where you live, you might have to hunt around for vegetable suet, but it's a useful store cupboard ingredient (as well as dumplings you can use it in pastries, puddings and pies - vegetable suet has a long, long shelf life too, even when opened) and I'm sure you'll want to make these dumplings again! Add them to soups, stews or casseroles (see cooking notes at the end of the recipe). You only need 1/2 can of chickpeas, but if you haven't got a use for the rest of the can, just make double the quantity and freeze half the dumpling dough.
Provided by Mrs B
Categories Beans
Time 25m
Yield 8 dumplings, 4 serving(s)
Number Of Ingredients 6
Steps:
- Roughly chop the chickpeas (I do this by hand because you want chopped chickpeas, not hummus :-) it takes no time at all with a mezzaluna).
- Mix the flour, vegetable suet, chickpeas, coriander and seasoning together.
- Add water and mix to form a soft dough; divide and shape the dumpling dough into 8 balls (it helps if you have slightly floury hands when shaping the dumplings).
- Place dumplings on the top of a part cooked soup, stew or casserole and return dish to the stove top or oven to finish cooking (see below).
- COOKING NOTES: for stove-top meals, place dumplings onto food 20 minutes before its finished cooking time, cover with a well fitting lid for remaining cooking time; for oven meals the dumplings will be happy sitting on food being cooked at 350F/180C for up to an hour, alternatively place dumplings onto food 30 minutes before finished cooking time, cover for 25 minutes, remove cover for last 5 minutes of cooking.
CHICKEN AND DUMPLINGS
My mom made a similar recipe for this comforting dish, and I still remember the wonderful aroma of chicken and dumplings cooking throughout the house. She didn't make it often, but when she did, what a treat. I especially loved the light, tender dumplings, which is still my most favorite part of this dish. (In a pinch, Bisquick dumplings are also very good). For those of you, like my good friend Cindy, who like a more Southern style of dumpling (heavier, chewier), the recipe is at the bottom. This recipe is from Steph's Country Kitchen Goodness. This is my favorite website for recipes.
Provided by Dawn Vezina
Categories Stew
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 15
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.
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