CHICKEN AND BLACK PEPPER DUMPLINGS
These round dumplings are not your traditional chicken and dumplings, and you'll love the peppery difference.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Heat 1 1/2 cups milk, the peas, carrots, chicken and soup to boiling in 3-quart saucepan.
- Stir Bisquick mix, 1/3 cup milk and the pepper until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture.
- Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. Sprinkle with parsley.
Nutrition Facts : Calories 325, Carbohydrate 35 g, Cholesterol 40 mg, Fiber 3 g, Protein 18 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1070 mg
CHICKEN AND DROPPED DUMPLINGS
Steps:
- Special equipment: 7-quart pressure cooker
- Put the hen and 3 teaspoons of the salt in a 7-quart pressure cooker. Add water just to cover the hen. 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 shallow, wide, 6-quart pot and strain the broth, discarding the solids. Taste and season the broth with additional salt, if needed.
- Put 1/2 cup of the broth, the butter, and remaining 1/2 teaspoon of salt in a 2-quart saucier, set over high heat, and bring to a boil. As soon as it boils, add all of the flour at once and stir with a wooden spoon until the mixture starts to come together, approximately 1 minute. Decrease the heat to low and continue stirring until the mixture forms a ball and is no longer sticky, approximately 3 minutes. Transfer the mixture to a medium bowl and mix, on low speed, for 5 minutes with an electric hand mixer. Beat until cool and there is no more steam rising. Continue to mix on low, and add the eggs, 1 at a time, making sure each is completely incorporated before adding another. You may need to stop occasionally and scrape down the sides of the bowl. Before adding the last egg, check the mixture for consistency: It should tear slightly as it falls from the beater, creating a "V" shape. Transfer the dough to a 1-gallon resealable plastic bag. Cut off 1 corner of the bag to make a quarter-sized opening.
- Bring the broth to a slight simmer over medium heat. Pipe 1-inch of the mixture and cut with kitchen shears directly over the broth. Repeat with the remaining batter. Cook, covered, until the dumplings are cooked through, about 8 to 10 minutes. Turn off the heat, add the meat and wait for 2 to 3 minutes before serving. Serve in bowls with freshly ground black pepper.
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.
CHICKEN AND DUMPLINGS
This is my favorite dish of all time, and one of the first I learned to make as a kid. My mother is the master of this dish and she taught me; her mother taught her, her mother's mother taught her, and that's how it works.
Provided by Sean Brock
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Bring the stock to a simmer in a large stock pot over high heat. Add the chicken, keeping the stock at a gentle simmer. Cover and cook for one hour or until the meat is falling from the bone. Remove the chicken from the pot, keeping the stock at a simmer. Remove the skin and meat (in big chunks) from the chicken. Discard the skin and the bones. Reserve the meat and set aside.
- In a large mixing bowl, combine the flour and the buttermilk and season with black pepper. If the dough looks dry, add a few tablespoons of hot broth and a few additional tablespoons of buttermilk. Fold the dough lightly (it will look wet). Season the broth with salt and pepper as needed. Wet a spoon in the simmering broth, then scoop a heaping tablespoon of dumpling mixture and gently drop it into the broth over the largest simmering bubbles. Working quickly, repeat with the rest of the batter. Reduce to a low simmer, cover and cook for 10-15 minutes.
- As the dumplings cook, baste as needed with broth. It's important that the dumplings don't overlap or sit on top of each other. Carefully push some of the dumplings to the side and add the chicken. Cover and simmer for another minute to heat through.
- Check that the dumplings are cooked through by using a cake tester. Place dumplings, chicken and broth in a bowl. Finish with black pepper.
BLACK PEPPER CHICKEN STIR-FRY
I just love this chicken stir-fry recipe, and the aroma is out of this world! The dish is slightly sweet and very peppery, so you may want to serve it over white or brown rice to tame the heat. -Barbie Miller, Oakdale, Minnesota
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first seven ingredients. Place cornstarch in a large bowl. Add chicken in batches; tossing to coat. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Remove and keep warm., Stir-fry onion in remaining oil until tender. Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan; heat through. Top with cilantro and green onions.
Nutrition Facts : Calories 324 calories, Fat 18g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 832mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 23g protein.
MOMMA'S BEST CHICKEN AND DUMPLINGS
There's a lot of love in those dumplings! This is comfort food at its best and so worth the time and effort. I love the ohhs, awws, and OMGs, smiles, and sighs of total satisfaction that come with this bowl of heaven.
Provided by MA McBridges
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 2h33m
Yield 8
Number Of Ingredients 16
Steps:
- Melt butter in a stock pot over medium-high heat. Add celery, carrot, onion, garlic, bay leaves, thyme, salt, pepper, and poultry seasoning; cook and stir until flavors combine, about 5 minutes. Push vegetable mixture to the sides and add chicken; cook until browned, 3 to 5 minutes per side.
- Pour enough water over the chicken to cover by 3 inches; bring to a boil. Stir, scraping the browned bits off of the bottom of the pot. Reduce heat; simmer until chicken is tender, about 1 hour. Transfer chicken and carrots to a serving plate with a large slotted spoon; let cool.
- Ladle 1/4 cup cooking liquid into a bowl; cool slightly, about 5 minutes. Mix in 2 tablespoons flour. Stir back into the pot.
- Place 2 cups flour in a large bowl; cut in shortening with 2 knives until mixture forms pea-sized bits. Mix in chilled chicken broth until dough is combined.
- Turn dough out onto a floured work surface. Knead 5 to 6 times; pat down to 1-inch thickness. Sprinkle lightly with flour; roll out to about 1/8-inch thickness. Cut dough into squares with a sharp knife.
- Drop squares, in batches, into simmering cooking liquid, moving squares to the side with each addition. Partially cover pot; simmer until dumplings are firm, about 12 minutes. Separate any dumplings that stick together. Remove from heat; keep covered.
- Bone chicken; cut into bite-sized pieces and return to the pot. Chop carrot; return to the pot. Cool chicken and dumplings, about 30 minutes, before serving.
Nutrition Facts : Calories 405.4 calories, Carbohydrate 28.4 g, Cholesterol 83 mg, Fat 19.3 g, Fiber 1.7 g, Protein 27.9 g, SaturatedFat 7.2 g, Sodium 718.1 mg, Sugar 1.2 g
CHICKEN & BLACK PEPPER DUMPLINGS
Make and share this Chicken & Black Pepper Dumplings recipe from Food.com.
Provided by Neta7853
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1-1/2 cups milk, peas, carrots, chicken and soup to boiling in 3-quart saucepan.
- Stir Bisquick mix, 1/3 cup milk and black pepper until soft dough forms.
- Drop dough by 8 spoonfuls onto chicken mixture.
- Cook uncovered over low heat 10 minutes.
- Cover and cook 10 minutes longer.
- Sprinkle with parsley.
Nutrition Facts : Calories 332.8, Fat 14.7, SaturatedFat 5.4, Cholesterol 42.9, Sodium 474.1, Carbohydrate 34.4, Fiber 3.8, Sugar 7.4, Protein 15.7
CHICKEN AND BLACK PEPPER DUMPLINGS
Here I am being obsessive about black pepper... again! :D This a quick, easy, delicious recipe that includes black pepper dumplings! Yay! My family likes this a lot. Hope you enjoy as well!
Provided by Patty Ward @homecook373100
Categories Soups
Number Of Ingredients 9
Steps:
- Heat 1-1/2 cups milk, the peas, carrots, chicken and soup to boiling in 3-quart saucepan. Lower heat a little and soup should return to just a bubble.
- Stir bisquick mix, 1/3 cup milk and the pepper until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture.
- Cook covered over low heat 10 minutes. Cover and cook 10 minutes longer. Sprinkle with parsley.
- Notation: To keep Bisquick mix fresh longer, refrigerate after opening. For tender dumplings, don't overmix the dough. Mix just until moistened.
- I sometimes add a can of whole potatoes to the pot when hubby is extra hungry. I serve this with a nice salad and artisan bread.
CHICKEN AND DUMPLINGS
Make and share this Chicken and Dumplings recipe from Food.com.
Provided by soulmatesforever
Categories Stew
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Bring a pot of water to boil with 1/2 teaspoon of salt and boil chicken until cooked (around 30 minutes depending).
- Drain, rinse and chop into cubes or good sized chunks.
- Set aside.
- In a large pot, stir together the cream of chicken soup, water, boullion and milk.
- Bring to a simmer over medium heat.
- Heat the oil in a pan and add the garlic, onion, celery and carrots.
- Sautee until carrots are almost done and onion is soft.
- Transfer the chicken mixture and vegetables to the soup pot, and mix well.
- Reduce heat to low, and simmer for 30 minutes.
- Season with celery seed and black pepper to taste.
- To Make Dumplings: In a medium bowl, stir together the flour, baking powder and salt.
- In a seperate bowl, mix together 1/2 cup of milk and 2 tablespoons of oil.
- Pour the liquid into the flour mixture, stirring just until moistened.
- Drop tablespoonfuls of the dumpling mixture into simmering chicken stew (after it has simmered for 1/2 hour).
- Cover pot tightly, and bring to a boil.
- Simmer for another 12 to 15 minutes.
- (I find they come out nice and fluffy if you keep the lid on:-).
- Serve hot.
Nutrition Facts : Calories 379.1, Fat 15.4, SaturatedFat 3.4, Cholesterol 65.5, Sodium 1222.9, Carbohydrate 34.3, Fiber 2.6, Sugar 3.1, Protein 25.2
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