Chicken Filled Dumplings Recipes

THE BEST CHICKEN & DUMPLINGS

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.

CHICKEN-FILLED DUMPLINGS

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.

BUFFALO CHICKEN DUMPLINGS

Steps:

• Heat 2 tablespoons of the oil in a skillet over medium heat until hot. Add the onions and reduce the heat to medium. Sprinkle with 1/2 teaspoon salt and a large pinch of pepper. Cook, stirring, until the onions are soft and beginning to brown, about 3 minutes. Add the celery and cook, stirring occasionally, until the celery is just beginning to soften, about 2 minutes. Transfer the mixture to a large bowl to cool to room temperature, about 5 minutes.
• Lightly beat one of the eggs in a small bowl and add it to the bowl with the onion-celery mixture. Add the chicken, hot sauce, scallions and 3/4 teaspoon salt and stir until evenly combined.
• Lightly beat the remaining egg with 1 tablespoon water in a small bowl. Working with 1 dumpling wrapper at a time on a clean surface (cover the remaining wrappers with a damp paper towel so they don't dry out), add 1 rounded teaspoon of the filling to the center of the wrapper. Brush the edge of the wrapper with the egg wash. Fold the dumpling into a half-moon shape and press the edges to seal. (Alternatively, you can seal the edge tightly by forming pleats.) Transfer the dumpling to a baking sheet and cover with a damp paper towel to keep from drying out while you finish assembling the remaining dumplings.
• Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Working in 3 batches and being careful not to crowd the skillet, add a third of the dumplings in a single layer. Sear each side until crisp and brown, about 30 seconds per side. Reduce the heat to low, add 2 tablespoons water to the skillet and cover with a lid to steam. Cook until the dumplings are soft and cooked through and the water is completely evaporated, 3 to 5 minutes. Transfer to a serving platter and repeat with the remaining dumplings, adding additional oil and water to the skillet for each batch.
• Serve with celery and carrot sticks and blue cheese dressing for dipping.

STUFFED DUMPLINGS

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.

COZY CHICKEN AND DUMPLINGS RECIPE BY TASTY

Steps:

• In a 6-quart Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on both sides. Remove from the pot and set aside.
• Add carrot and onion and cook until just tender, about 3 minutes.
• Add the garlic and stir for another minute, until fragrant.
• Reduce the heat to medium-low and add the butter and flour, stirring constantly for 3 minutes to prevent lumps from forming.
• Add the chicken and any accumulated juices back to the pot and stir to coat in the roux.
• Add the chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, add the frozen peas, cover, and cook for 15 minutes.
• Make the dumplings: In a large bowl, combine the flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough.
• Using a large spoon or ice cream scoop, form the dough into small round balls about 1 inch (2 ½ cm) in diameter (the dough should yield 14-16 dumplings).
• Place the dough balls in the simmering soup (making sure they don't touch), add the parsley, and cover. Let the soup simmer for 15 minutes, or until the dumplings are cooked through.
• Ladle into bowls, giving 1-2 dumplings per serving.
• Enjoy!

ASIAN CHICKEN DUMPLINGS

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.

OLD-FASHIONED CHICKEN AND DUMPLINGS

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.