Julias Simple Chicken Dumplings Recipes

CHICKEN AND DUMPLINGS

Steps:

• For the chicken: Preheat oven to 375 degrees F. Remove the neck and giblets from the cavity of the chicken and discard. Rinse the chicken under cold water, inside and out. Pat dry thoroughly with paper towels. Season the body and cavity of the chicken generously with salt and pepper.
• In a small bowl, mash together the butter, lemon juice, and chopped herbs. Rub the herbed butter all over the chicken, as well as under the skin. Put the lemon halves, onion, garlic, and whole herbs inside the chicken cavity, for added flavor. Tie the legs together with kitchen twine. Place the chicken, breast side up, in a roasting pan fitted with a rack. Roast for 1 hour until the meat is no longer pink. When cool enough to handle, shred the meat, discarding the skin and set aside. Reserve the bones for chicken stock.
• For the stock: Coat a large stockpot with olive oil and place over medium heat. Add the vegetables and saute for 3 minutes. Add the reserved chicken bones, water, and herbs; simmer for 1 hour. Strain the stock to remove the solids and set aside.
• For the dumplings: sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold. Mix just until the dough comes together, the batter should be thick and cake-like.
• For the sauce: In a Dutch oven, melt butter and heat oil over medium heat. Add carrot, celery, garlic, and bay leaves. Saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.
• Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.
• Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Season with freshly cracked black pepper and garnish with chopped parsley before serving.

SUPER EASY CHICKEN AND DUMPLINGS

Steps:

• Stir the cream of chicken soup, chicken broth, and shredded chicken meat together in a large saucepan over medium-high heat until it begins to simmer. Cut each biscuit into quarters, and gently stir into the simmering soup. Reduce heat to medium-low, cover, and simmer until the biscuits are no longer doughy in the center, 10 to 15 minutes.

SIMPLE CHICKEN AND DUMPLINGS

Steps:

• In a 5-qt. Dutch oven or kettle, combine the broth, celery, carrots, bay leaf and 1 teaspoon parsley; bring to a boil. , For dumplings, in a large bowl, combine the biscuit mix, thyme and nutmeg; stir in milk and remaining parsley just until moistened. Drop by tablespoonfuls onto boiling broth. Cook, uncovered, for 10 minutes; cover and cook 10 minutes longer. , With a slotted spoon, remove dumplings to a serving dish; keep warm. Bring broth to a boil; reduce heat. Add chicken; heat through. Discard bay leaf. Spoon over dumplings.

JULIA'S KOREAN-FRIED CHICKEN

Steps:

• Preheat the oven to 200 degrees F (95 degrees C). Set a rack on a foil-lined baking sheet.
• Pour oil into a 10-inch cast iron skillet. Clip a candy thermometer to the side of the skillet. Heat over medium-high heat until oil reaches 375 degrees F (190 degrees C), about 10 minutes.
• Meanwhile, toss chicken, ginger, and salt together in a large bowl until evenly coated. Spread 1/2 cup potato starch in a shallow dish; dredge chicken to coat completely and evenly. Add remaining 1/2 cup potato starch as needed. Shake off excess and transfer to a plate.
• Add chicken to the skillet carefully, working in batches; fry until lightly golden, 2 to 3 minutes. Turn chicken over and fry until an instant-read thermometer inserted into the thickest part registers 175 degrees F (80 degrees C), 2 to 3 minutes more. Transfer to the rack on the prepared baking sheet. Reheat oil between batches to 375 degrees F (190 degrees C).
• Return chicken to the skillet in batches and fry again, about 2 minutes per side.
• Stir gochujang, oyster sauce, mirin, ketchup, fish sauce, and garlic together in a large bowl. Add cooked chicken and toss to coat. Sprinkle with white and black sesame seeds.

JULIA'S SIMPLE CHICKEN & DUMPLINGS

Steps:

• Place all listed ingredients into stock pot and add just enough water to cover chicken.
• Simmer for approximately 40 minutes or until chicken parts easily from bone.
• Reduce heat to low.
• Remove chicken from pot and allow to cool.
• Separate meat from bones, divide into bite-sized pieces, and set aside.
• Discard bones.
• In a medium bowl, combine flour, water, salt and pepper for dumplings and mix well.
• Dough should be well-defined, barely sticky, and easy to handle by hand: If it is too sticky, add more flour, or if it is crumbling, add more water.
• Turn dough out onto a lightly floured surface and roll with a rolling pin to 1/8" thickness.
• Return chicken stock to a simmer and add chicken.
• With a sharp knife, cut dumpling dough into stips approximately 1" x 3".
• Add strips to simmering stock, stirring as you add them to keep them from sticking to each other or to the pot.
• Continue to re-roll the dough as needed, cutting dumpling strips and adding them to the stock until all dough is used.
• When stock turns an opaque yellowish-white color and thickens, add milk and stir.
• Add salt and pepper to taste.
• Excess may be frozen in a tupperware container or a doubled ziplock-type container for up to a month.
• Feel free to add up to 2 cups of water for more stock or to even up to double the amount of dumplings to accomodate your needs or tastes.

MELISSA'S EASY CHICKEN AND DUMPLINGS

Steps:

• Put chicken and celery in a large pot and cover with water. Bring to a boil. Cook chicken thoroughly.
• Once chicken is done remove chicken from pot and let cool on a plate. Set aside. Do not throw away broth--it will be used later.
• Add cream of chicken soup, chicken broth, salt and pepper to pot; stir. Cook on medium-high heat.
• Slice chicken breasts like you would a turkey (thinly). It will come apart once it's added back to the pot. Add back to pot. Bring to boil.
• With a rolling pin, roll out each biscuit and cut into fourths. (For smaller dumplings, cut them smaller). I like mine medium size, so fourths work for me. Once you're done, it's time to add them to the pot.
• Just drop them in one at a time, make sure to stir often. They tend to stick if they aren't stirred. They will swell after they are first added, but they will go back down to normal size after a few minutes. Let them boil for 10 minutes, then simmer on medium-low for about 15 minutes; cover. Continue to stir often. Dumplings are done when the center of the dumpling is slightly darker than the outside.