How to Make Chicken Dumplings from Scratch ???????????? CiCi Li - Asian Home Cooking Recipes
Today let's learn to make Chicken Dumplings! In this episode, I'll share with you how to make an amazing dumpling filling, how to wrap dumplings, and how to boil dumplings correctly. Let's get started!
Chicken Dumplings Recipe:
Dumpling Wrappers Recipe:
包雞肉餡餃子的方法,中文影片:
Serve: 36 dumplings
Prep time: 1 hour and 20 minutes
Cook time: 10 minutes
Dumpling filling:
1 pound ground chicken
4 fresh shiitake mushrooms, minced
2 tablespoons soy sauce
1 tablespoon dark soy sauce
2 tablespoons oyster sauce
1/4 teaspoon five-spice powder
1/4 teaspoon white pepper
1 1/2 tablespoons cornstarch
1/2 cup water
6 tablespoons extra light olive oil
2 tablespoons sesame oil
2 stalks scallions, minced
4 tablespoons cilantro stems, minced
1/5 flat cabbage, minced
Dipping sauce:
3 cloves garlic, minced
3 tablespoons soy sauce
3 tablespoons Chinkiang vinegar
2 teaspoons sesame oil
Wrappers:
36 dumpling wrappers
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Chicken and Dumplings | Cooking With Brenda Gantt 2022
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How To Make Chicken & Dumplings | Quick & Easy Recipe
It's comfort food season - and Chicken & Dumplings is a shining star in the category. Today, I'm showing you guys a quick and easy version that you can make in less than an hour. Let's #makeithappen
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3/4 cup all purpose flour
3 tbsps butter
1 rotisserie chicken
1 onion
2-3 celery stalks
2-3 carrots
4-6 cups chicken broth
1/2 cup heavy cream
diced parsley
1 tsp better than bouillon chicken base
salt, pepper, garlic, onion powder, red pepper flakes
italian seasoning
1/2 cup dry white wine
thyme and 1 bay leaf
Dumplings:
1 1/3 cup all purpose flour
2 tsps baking powder
salt to taste
2/3 cup milk
2 tbsps melted butter
2-3 tbsps diced parsley
Old Fashioned Chicken and Dumplings
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Old Fashioned Chicken and Dumplings
4 (about 7 oz) boneless chicken breasts
2 teaspoons salt
½ stick butter, softened
1 quart heavy cream
1 teaspoon black pepper
2 cups flour
3 teaspoons baking powder
3 tablespoons oil
¾ cup buttermilk
2 tablespoons cornstarch
1 cup cold water
In a pot add enough water to generously cover the chicken breasts. Add the salt. Bring to a boil bring to a boil and cook until chicken is tender, about 25 minutes.
Remove chicken and allow to cool enough to handle. Cut into bite-sized pieces.
Return the chicken to the pot along with 6 cups of the chicken stock. Add the butter and the cream to the broth. Cook over medium heat cook, stirring occasionally, for a couple minutes. Stir in the chicken. Cook over for about 20 minutes, stirring occasionally.
Meanwhile, in a mixing bowl add the flour and baking powder, stir well Add the oil and buttermilk and begin stirring until it forms a soft dough (like the consistency of pie dough). Knead over about 4 - 5 times. Pinch off into balls (any size you prefer) and drop into the broth.
Let the dumplings cook for about 5 minutes, stirring occasionally
Dissolve the cornstarch in the cold water and stir into the broth. Continue stirring the soup until it thickens slightly, about 3-5 minutes. Season, to taste. Serve warm.
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Chicken and dumplings (biscuity, Southern-style)
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***RECIPE, SERVES 4-6***
1.5 lb (700g) boneless skinless chicken thighs
1 bottle (750mL) white wine (could replace with water or stock
1 carton (32 oz, 946mL) chicken stock
8 oz (227g) white mushrooms
2 bunches green onions
1 lb (454g) carrots
3-4 garlic cloves
12 oz (340g) green beans
6 egg yolks
3/4 cup (177mL) cream
1 lemon
flour
oil
salt
pepper
dry herbs
For the dumplings
2 cups (230g) cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon garlic powder
2 tablespoons melted butter
milk or water
fresh sage, rosemary, thyme, parsley or any combination thereof
Cut each thigh into 4-6 pieces. Season heavily with salt, pepper and dry herbs, then toss the pieces with enough flour to coat. Cut the mushrooms in half or quarters (remember they'll shrink in half when cooking), thin-slice the onions and reserve the green slices for garnish at the end, peel and thick-slice the carrots, smash and peel the garlic cloves.
Heat a film of oil in a large pot, then lay in the chicken piece by piece to keep them from sticking to each other. Keep your heat high enough to brown the chicken but don't let anything burn — low and slow is fine. When the bottoms of the pieces are brown, you should be able to scrape them off the pan with a wooden spoon and flip them.
When the chicken pieces are brown on all sides, push the chicken over to one side and drop in the mushrooms. Stir the mushrooms around and let them brown a moment. Stir in the sliced onion whites and let them cook for a moment. Deglaze with the entire bottle of wine. Stir in the carton of stock, garlic, carrots and a pinch or two of salt. Cover and simmer for about 45 minutes until the carrots are almost soft.
While you're waiting, slice the green beans into small piece. Separate out the egg yolks (eat the whites for breakfast tomorrow) and beat them smooth with the cream.
When the carrots feel almost done, stir in the green beans — they'll need about 30 minutes total.
Now is when you want to mix up the dumpling batter. Finely chop a big pile of fresh herbs and zest the lemon. Throw all that in with the cake flour, baking powder, salt and garlic powder. Stir in the melted butter until it seems to disappear. Stir in just enough milk or water (no more than a cup, 237mL) to get you a shaggy, sloppy dough — if you over-mix, the dumplings will be tough. Form the dough into rough, small balls.
When the green beans are 15 minutes away, drop the dumplings in the soup, make sure the heat is high enough that the broth is bubbling, cover and let the dumplings steam at least 10 minutes before you check on them. When they double in size and look cooked, they're cooked — don't overcook them or they'll get dense.
Kill the heat and wait for bubbling to stop, then stir in the liaison (yolk and cream mixture). Turn the heat back on to a bare simmer and cook for a couple minutes until you see the yolks cook and slightly thicken the broth — be careful not to overcook or the eggs will go gritty. Taste the soup for seasoning and add any needed salt, a little lemon juice to taste, and the reserved onion greens.
Chicken and Dumplings // Easier than you think ❤️ Step by Step
This delicious CHICKEN and DUMPLINGS is the ultimate comfort food, it’s savory chicken in a delicious broth very much between a soup and a stew. It is topped with light and fluffy dumplings that will help thicken the broth into a rich gravy. There are many ways of making CHICKEN AND DUMPLINGS, and there are many shortcuts , but making it homemade from scratch will make it your own masterpiece and it will be full of flavor. This recipe is customizable, you can add or subtract any ingredient you like and make it just right for you and your family. I hope you give it a try.❤️
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INGREDIENTS ___________________
1 1/2 lbs. cooked Chicken
1/2 medium/ large chopped onion
2 C. cubed carrots
2 celery ribs (slices)
2 large garlic cloves (minced)
4 Tbsp butter (for roux)
7 Tbsp All purpose flour
6 C. Chicken broth (low sodium)
1 1/2 C. Frozen peas
2 Bay Leaves
1/2 tsp dries thyme leaves
1/2 tsp crushed Rosemary
Pepper as needed
Salt as needed
1 1/2 Tbsp BETTER THAN BOUILLON Chicken base
3 Tbsp butter (to saute vegetables)
DUMPLING DOUGH____________
1 C. All purpose flour
1/2 tsp rubbed Sage
1/2 tsp salt
1 3/4 tsp Baking powder
Pepper as needed (optional )
1/2 C. Plus 1 Tbsp whole milk
I BOILED MY CHICKEN WITH 1 CELERY RIB, 1/4 SMALL ONION, 1/4 tsp SALT AND COVERED CHICKEN WITH WATER (maintain covered) . I USED 6 CUPS BROTH. I BOILED IT FOR 50 MINUTES (make sure you check chicken and make sure your your chicken is cooked very well).
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.