Beijing Chicken And Dumplings Recipes
BEIJING CHICKEN AND DUMPLINGS
Ah, the comforting feeling of a big pot of chicken and dumplings on the stove! Enjoy an Asian twist with a lighter sweet and sour style broth and dim sum dumplings. Easy to make and flavorful! I have updated this recipe to reflect changes graciously suggested by expert RSC#9 contest reviewers.
Provided by FLKeysJen
Categories Chicken
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- In a large soup pot, combine all ingredients in "add first" category.
- Add enough water to cover chicken and heat on high burner setting until boiling; reduce heat, cover and simmer for one hour (leaving it on longer, up to an additional hour, is fine.).
- Remove chicken pieces from pot and strain broth to remove fat.
- Strip chicken off the bones; discard skin and bones and return chicken meat to soup pot along with "add last" ingredients.
- Cook uncovered over medium heat 5-7 minutes (or until pot stickers are cooked) and serve hot.
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.
BEIJING CHICKEN
Make and share this Beijing Chicken recipe from Food.com.
Provided by ElaineAnn
Categories Chicken
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Rinse chicken pieces and pat dry with paper towels. Place in large, plastic bag.
- Combine teriyaki sauce, sherry, ginger, fennel, orange peel and honey; pour over chicken. Press air out of bag. Tie or seal top securely.
- Refrigerate 8 hours or overnight, turning bag occasionally.
- Reserving marinade, remove chicken and place on rack of broiler pan.
- Heat reserved marinade to boiling, let boil 5 minutes so it will be safe for basting.
- Broil 5 to 7 inches from heat source, about 40 minutes or until chicken is tender, turning pieces over and basting occasionally with reserved marinade.
Nutrition Facts : Calories 391.2, Fat 25.7, SaturatedFat 7.3, Cholesterol 127.7, Sodium 809.8, Carbohydrate 3.7, Fiber 0.1, Sugar 2.8, Protein 32.8
IRISH CHICKEN AND DUMPLINGS
This is our family's very favorite comfort food.
Provided by CLAIRELLEN
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Yield 6
Number Of Ingredients 13
Steps:
- In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.
- Add potatoes and carrots; cover and cook another 30 minutes.
- Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
- Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.
Nutrition Facts : Calories 595.2 calories, Carbohydrate 94.4 g, Cholesterol 58.1 mg, Fat 9.2 g, Fiber 7.8 g, Protein 33.9 g, SaturatedFat 2.7 g, Sodium 2401.8 mg, Sugar 13.8 g
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