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.
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-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
CHICKEN AND ROLLED DUMPLINGS
Provided by Alton Brown
Categories main-dish
Time 11h55m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
THE BEST CHICKEN AND DUMPLINGS
This is pure comfort food at its finest. Tender chunks of chicken and vegetables come together in a creamy, richly-flavored sauce with pillowy dumplings baked right on top. It's hearty but not too heavy and comes together from scratch in about an hour.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the chicken: Heat the oil in a large Dutch oven or heavy-bottomed pot with a lid over medium-high heat until shimmering. Add the carrots, celery, onion, 1/2 teaspoon salt and about 10 grinds black pepper and cook, stirring occasionally, until the vegetables just begin to soften but don't take on any color, 4 to 5 minutes.
- Stir in the garlic and thyme and cook until fragrant, about 1 minute. Add the wine and simmer until completely evaporated, 4 to 5 minutes. Stir in the butter until completely melted. Sprinkle the flour over the vegetables and stir until it is completely incorporated and a sandy paste forms. Pour in the milk and stir until the flour has been smoothly incorporated into the liquid.
- Add the chicken and the chicken stock to the pot and stir to combine. Bring the mixture to a boil then lower the heat to medium-low and simmer until the chicken is cooked through, 15 to 20 minutes. Stir in the parsley and peas and remove from the heat.
- For the dumplings: Whisk together the flour, baking powder, garlic salt, 1/2 teaspoon salt and about 10 grinds black pepper in a medium bowl. Stir in the melted butter until just combined, then add the milk and stir until a ball of dough forms.
- Use a small ice cream scoop or measuring cup to scoop 10 balls of dough into the pot (about 2 tablespoons each). Cover the pot and simmer over medium-low until the dumplings have puffed up and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Divide among bowls and sprinkle with more parsley.
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
OLD-FASHIONED CHICKEN AND DUMPLINGS
This is an old family recipe developed by my grandmother, whose arthritic hands would not allow her to roll noodles. Each generation has made small changes to suit their families. A simple and wholesome chicken and dumpling soup.
Provided by Lana Walker
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 3h20m
Yield 6
Number Of Ingredients 5
Steps:
- Fill a large pot with water, and add whole chicken. Bring to a boil, and then reduce heat. Simmer until tender, about 1 to 2 hours.
- Remove chicken from broth, and set aside to cool. Reserve broth. When cool enough to handle, remove meat from bones; cut into bite size pieces. Discard skin and bones.
- In a medium bowl, stir together flour and salt. Break one egg into flour, and stir with fork till stiff. Continue adding eggs one at a time until all are incorporated. The dough should be very stiff.
- Bring broth to a boil. Add bouillon cubes; stir until cubes have dissolved.
- Using a fork and knife, pick up dough on fork. Hold over boiling broth, and cut off small pieces into broth until all the dough has been used. Stir, cover, and simmer for 20 minutes.
- Add chicken meat, and stir. Serve hot.
Nutrition Facts : Calories 693.7 calories, Carbohydrate 32.8 g, Cholesterol 294.7 mg, Fat 38.1 g, Fiber 1.1 g, Protein 51.2 g, SaturatedFat 10.9 g, Sodium 1362 mg, Sugar 0.4 g
More about "chicken filled dumplings recipes"
CHINESE CHICKEN DUMPLINGS (CRISPY AND JUICY) - RASA …
From rasamalaysia.com
Reviews 166Calories 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-FILLED BISCUIT DUMPLINGS - RECIPE | COOKS.COM
From cooks.com
CHICKEN DUMPLINGS RECIPE | GOOD FOOD
From goodfood.com.au
COMFORTING CHICKEN AND DUMPLINGS - HOUSE OF YUMM
From houseofyumm.com
CHICKEN AND DUMPLINGS – THE JOY-FILLED KITCHEN
From thejoyfilledkitchen.com
CHICKEN DUMPLINGS (SUPER JUICY) - TIFFY COOKS
From tiffycooks.com
CHINESE CHICKEN DUMPLINGS | FOOD IN A MINUTE
From foodinaminute.co.nz
FILLED DUMPLINGS RECIPE | MYRECIPES
From myrecipes.com
THE BEST CHICKEN AND DUMPLINGS - MOM'S DINNER
From momsdinner.net
EASY CHICKEN AND DUMPLINGS (+ VIDEO) - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
HOMEMADE CHICKEN AND DUMPLINGS - BROWN EYED BAKER
From browneyedbaker.com
ASIAN DUMPLINGS WITH CHICKEN (2 WAYS!) - CHEF SAVVY
From chefsavvy.com
CHICKEN DUMPLINGS WITH SHIITAKE MUSHROOMS - THE WOKS OF LIFE
From thewoksoflife.com
CHICKEN AND DUMPLINGS - KING ARTHUR BAKING
From kingarthurbaking.com
STEAMED CHICKEN DUMPLINGS - RECIPES ARE SIMPLE
From recipesaresimple.com
WHAT TO SERVE WITH CHICKEN AND DUMPLINGS – 15 BEST SIDE DISHES
From eatdelights.com
BEST CHICKEN AND DUMPLINGS RECIPE - EASY CHICKEN RECIPES
From easychickenrecipes.com
CHICKEN SOUP DUMPLINGS RECIPE - MAGNOLIA
From magnolia.com
CHINESE CHICKEN DUMPLINGS | WEELICIOUS
From weelicious.com
OLD FASHIONED CHICKEN AND DUMPLINGS - SPEND WITH PENNIES
From spendwithpennies.com
42 TASTY SIDE DISHES TO EAT WITH DUMPLINGS FOR …
From kitchensubstitute.com
CHICKEN ZUCCHINI DUMPLINGS - THE WOKS OF LIFE
From thewoksoflife.com
EASY CHICKEN AND DUMPLINGS RECIPE (+VIDEO!) - BUTTER BE READY
From butterbeready.com
CHICKEN AND DUMPLINGS RECIPE | THE RECIPE CRITIC
From therecipecritic.com
THE FOODIE PHYSICIAN
From thefoodiephysician.com
CHICKEN & FLUFFY DUMPLINGS WITH GRAVY - MY COUNTRY TABLE
From mycountrytable.com
CHICKEN SOUP AND FILLED DUMPLINGS RECIPE | MYRECIPES
From myrecipes.com
CHINESE STEAMED DUMPLINGS ( HEALTHY CHOICE WITH CHICKEN FILLING )
From recipesaresimple.com
GRANDMA'S CHICKEN AND DUMPLINGS - BROWNIE BITES BLOG
From browniebites.net
THE BEST CHICKEN AND DUMPLINGS – WITH HOMEMADE DROP …
From makeyourmeals.com
CHICKEN-FILLED DUMPLINGS
CHINESE DUMPLINGS 饺子- HOW TO MAKE IT FROM SCRATCH
From tasteasianfood.com
CHICKEN AND DUMPLINGS RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
WHAT TO SERVE WITH CHICKEN AND DUMPLINGS: 12 ... - INSANELY GOOD …
From insanelygoodrecipes.com
10 BEST CHICKEN FILLING RECIPES | YUMMLY
From yummly.com
CHICKEN AND DUMPLING RECIPES | ALLRECIPES
From allrecipes.com
CHICKEN STUFFED DUMPLING - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
10 BEST MEAT STUFFED DUMPLINGS RECIPES | YUMMLY
From yummly.com
CHICKEN PELMENI {HOMEMADE RUSSIAN DUMPLINGS} - LET THE BAKING …
From letthebakingbegin.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #poultry #easy #chicken #dietary #meat
You'll also love