SHORTCUT FRIED CHICKEN AND DUMPLINGS
Leftover fried chicken thankfully finds its way into this creamy skillet dinner, and the biscuit-like dumplings bake up into a flaky, golden crust. It's like chicken and dumplings meets pot pie.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- Pulse together the flour, baking powder, sugar and 1 tablespoon salt in a food processor. Add the butter and pulse until pea-sized pieces. Add the buttermilk and pulse a couple of times until the dough just comes together but is not fully incorporated. Transfer to a bowl, cover and refrigerate while you make the skillet sauce.
- Whisk the chicken broth and mashed potatoes together in a large cast iron skillet and bring to a simmer over medium-high heat. Stir in the fried chicken and peas and carrots and top evenly with heaping tablespoons of dough.
- Transfer to the oven and bake until golden brown and bubbly, 40 to 45 minutes. Let rest for 10 minutes before serving.
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.
KOREAN FRIED CHICKEN DUMPLINGS
Korean fried chicken fills wonton wrappers in this pan-fried dumpling recipe that's great as an appetizer or main dish.
Provided by Cooking in the Comments
Categories Dumplings
Time 1h40m
Yield 8
Number Of Ingredients 16
Steps:
- Combine rice wine, sesame oil, ginger paste, salt, and pepper together in a glass or ceramic bowl; add chicken and toss to coat. Cover and let marinate in the refrigerator for at least 30 minutes.
- Pour potato starch onto a plate. Line a baking sheet with foil and place a rack on top.
- Heat enough oil in a frying pan over medium heat to cover the chicken pieces.
- Remove chicken from marinade and toss in potato starch to coat. Add chicken to the hot oil and fry until no longer pink in the centers, about 5 minutes.
- Place a small amount of fried chicken inside each wrapper. Brush all edges with beaten egg and fold to seal. Set aside.
- Heat more oil in a frying pan over medium heat. Pan-fry dumplings, working in batches as needed, until golden, 3 to 5 minutes. Transfer dumplings to the baking sheet rack as you work to drain excess oil.
- Whisk together honey, gochujang, lime juice, sesame oil, garlic paste, and soy sauce for sauce in a bowl. Serve with dumplings.
Nutrition Facts : Calories 393.3 calories, Carbohydrate 53.9 g, Cholesterol 57.5 mg, Fat 10.9 g, Fiber 1.3 g, Protein 17.7 g, SaturatedFat 1.8 g, Sodium 731.6 mg, Sugar 4.8 g
FRIED CHICKEN DUMPLINGS
Nice snack for guest as finger food, goes great in front of the television too. If you are a health freak, instead of frying the dumplings, simmer them with some chicken soup. Great recipe to do with children, they have heaps of fun making the dumplings.
Provided by KitchenManiac
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place the minced chicken, ginger, garlic, water chestnut, corn flour and sweet chilli sauce in a bowl and stir till it is combined.
- Lay a wonton wrapper on a flat surface and brush a little water around the edge of the wrapper.
- Place 2 teaspoons of the chicken mixture in the middle of the wrapper.
- Bring the corners together and pinch the edges together to seal.
- Repeat with the remaining mixture and wonton wrappers.
- Heat a pan of hot oil, and deep fry them till they are golden brown.
- NOTE: Do not put too many dumplings in when deep frying, don't want to bring the heat down too much.
PAN-FRIED CHICKEN AND CABBAGE DUMPLINGS
These pan-fried dumplings are among the best selling items at Nom Wah Tea Parlor in New York City.
Provided by Wilson Tang
Categories Appetizer snack Chicken Chive Green Onion/Scallion Cabbage Ginger Peanut Free Dairy Free
Yield Makes 20 dumplings and 2 cups sauce
Number Of Ingredients 18
Steps:
- To make the dumplings:
- In a large bowl, mix together the chicken, cabbage, ginger, and scallions until the mixture resembles a fine paste. Add the salt, sugar, chicken powder, white pepper, cornstarch, and toasted sesame oil and continue to stir for 3 to 5 minutes, until well incorporated.
- Dampen a towel under which to keep the rest of the dumpling wrappers while you work.
- Prepare a parchment-lined baking sheet on which to store the already prepared dumplings.
- Place 1½ teaspoons of filling in the center of each dumpling wrapper. Fold the dumpling into a half-moon shape. Hold the dumpling, seam-side up, between your thumb and index finger. Use the index finger and thumb of your other hand to pinch a section of the dumpling edge and pull it toward the web of the holding hand to make a small pleat. Repeat around the edge of the dumpling until you have between 6 and 8 pleats.
- DO AHEAD: After shaping, dumplings can be kept in the refrigerator for up to four days or frozen for up to three months.
- Set up a steamer: Fill a wok with enough water to come up to the lower rim of a steamer but not so much the waterline is above the food bed. (If you do want to DIY it, just use a plate in a pot. Fill a pot with ½ an inch of water. Then make a sort of tripod out of tinfoil by forming three golf ball- sized balls and placing them in the bottom of the pot, making sure their tops rest above the water- line. Rest the plate on the tinfoil, cover, and steam.) Bring water to a boil. Working in batches, add the dumplings, making sure to leave 1½ inches of space between each (they expand as they cook), and steam for 12 to 13 minutes. Let rest for a minute or so to tighten slightly. If you need more water- water tends to evaporate-add boiling, not cold, water so as not to stop the steaming.
- Heat the neutral oil in a large nonstick pan over medium-high heat. Working in batches, add the dumplings, pleat to the side, and pan-fry until golden brown, approximately 1 minute per side.
- To make the dipping sauce:
- Place all ingredients in a small bowl. Whisk together until well mixed and the sugar dissolved.
- DO AHEAD: Dumpling Dipping Sauce can be kept covered in the refrigerator for up to three days.
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