Strip Dumplings Recipes

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CHICKEN DUMPLING STRIPS



Chicken Dumpling Strips image

I've shared this recipe with many people, and all agree-it never fails. The light, tender dumplings are cut into strips like wide noodles.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 8

1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
1/4 cup shortening
1 egg, beaten
1/4 cup milk
3 cups chicken broth
1 cup cubed cooked chicken

Steps:

  • In a bowl, combine flour,s alt and poultry seasoning; cut in shortening until crumbly. Combine egg and milk; stir into flour mixture just until combined. On a heavily floured surface, roll dough to 1/4-in. thickness. Cut into 1-in. strips; cut strips into 2-in. lengths. In a large saucepan, bring broth to a boil. Add chicken. Reduce heat; drop dumplings onto simmering broth. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

Nutrition Facts :

STRIP DUMPLINGS



Strip Dumplings image

An old friend of mine served me the best chicken and dumplings. I got this recipe from her about 25 years ago.

Provided by opera_vanderzee

Categories     Stew

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 cups all-purpose flour
1/4 teaspoon salt
1/4 cup shortening
6 -9 tablespoons of very cold water
3 1/2 quarts broth

Steps:

  • Mix all but the broth
  • Form a ball and roll out on floured surface.
  • Cut the dough into the size strips you want.
  • Reform a ball and roll out again until all the dough is used.
  • Put into boiling chicken broth.
  • 20 minute cook time.

Nutrition Facts : Calories 407.3, Fat 15.9, SaturatedFat 4.5, Cholesterol 2.8, Sodium 4902, Carbohydrate 54.3, Fiber 1.7, Sugar 4.8, Protein 10.9

DUMPLINGS WITH A CRISPY SKIRT



Dumplings with a Crispy Skirt image

Dumplings with a crispy skirt are essentially pan-fried dumplings with a thin and crisp outer layer (the "skirt") for an added texture. They're popular at izakayas throughout Japan, where they're called hanetsuki gyoza ("gyoza with wings") and at Chinese dumpling shops, where they're sometimes called binghua jianjiao ("ice-flower fried dumplings"). In this recipe, we developed a foolproof method for the skirt. Typically, it's made from a slurry of just flour and water but if the ratio is off, it can result in a thick skirt that is gummy. We added cornstarch and vinegar to the slurry to help prevent gluten from forming, resulting in a super thin and crisp skirt. The inspiration for the filling is the classic pork, napa cabbage and mushrooms found in frozen dumplings that always seem to be on sale at Asian markets. Feel free to fill the dumplings with your favorite combination of ingredients or swap in your favorite store-brought frozen dumplings. Many dumpling recipes direct you to mix the pork filling in one direction only. This helps develop the myosin, a type of protein, in the meat which makes the filling tender and hold together better when wrapping. We recommend Chinese black vinegar as a dipping sauce to provide acidity but you can make a soy vinegar dipping sauce instead (see Crispy Stuffed Lotus Root with Pork recipe) or simply drizzle the dumplings with soy sauce and sesame oil.

Provided by Food Network Kitchen

Time 4h15m

Yield about 32 dumplings

Number Of Ingredients 15

6 medium dried shiitake mushrooms (each about 1 inch in diameter)
2 cups shredded napa cabbage (about 1/4 small head)
Kosher salt
1 pound fatty ground pork (see Cook's Note)
2 tablespoons light soy sauce
1 tablespoon Shaoxing wine
2 teaspoons toasted sesame oil
1 teaspoon sugar
1/2 teaspoon ground white pepper
5 tablespoons neutral oil (such as canola or vegetable)
One 16-ounce package gyoza wrappers
3 teaspoons cornstarch
1 1/2 teaspoons all-purpose flour
3/4 teaspoon white vinegar
Chinese black vinegar, for dipping, optional

Steps:

  • Soak the mushrooms in a medium bowl with 3 cups cool water. Stir to moisten the entire surface of the mushrooms. Set aside at room temperature for at least 3 hours and up to 4 hours.
  • When the mushrooms are nearly rehydrated, toss the cabbage with 1 tablespoon salt in a medium bowl and let sit until liquid pools at the bottom, about 15 minutes. Squeeze out as much water as possible from the cabbage in between two hands and transfer the cabbage to a large bowl. Add the pork, 1/2 cup of the mushroom soaking water, soy sauce, Shaoxing wine, sesame oil, sugar, white pepper and 1 teaspoon salt. Mix only in one direction using chopsticks until the pork-and-cabbage mixture starts to become sticky. Stir in 3 tablespoons of the neutral oil until evenly mixed.
  • Remove and discard the stems from the mushrooms. Finely chop the mushrooms and add to the pork filling. Stir until combined.
  • Set up a dumpling wrapping station with the following: a small bowl of cold water for sealing, the pork-and-cabbage filling, gyoza wrappers kept in the package and a large plate or baking sheet lined with plastic wrap to prevent the dumplings from sticking.
  • Place one gyoza wrapper in your palm, add 1 tablespoon of the filling to the center, then lightly dab the perimeter of the wrapper with cold water (I use my index finger). Fold into a half-moon shape and seal the midpoint, leaving the sides open. Make 2 pleats starting from the left side of the half-moon folding towards the midpoint then firmly press the pleated side to seal. Repeat the pleating on the right side. Firmly press to seal the dumpling and thin out the edge of the wrapper slightly. Place the finished dumplings on the prepared plate. Repeat with the remaining wrappers and filling (see Cook's Note).
  • Whisk together 1/2 cup cold water, 1 teaspoon of the cornstarch, 1/2 teaspoon of the flour and 1/4 teaspoon of the white vinegar in a small bowl until the slurry is smooth and free of lumps.
  • Heat the remaining 2 tablespoons neutral oil in a large nonstick skillet (about 11-inch) over medium-high heat until shimmering. Arrange 10 dumplings in a concentric circle or flower pattern (place the pointy end of each dumpling in the center of the skillet with the pleated side of the next dumpling facing the flat side of the previous one). Fry until the bottoms are golden brown, about 2 minutes. Stir the slurry before pouring into the skillet, cover with a lid, and cook over medium heat until most of the liquid has evaporated, about 5 minutes. Uncover and cook over medium heat, moving the skillet as needed for even browning, until the skirt looks dry, crisp and golden brown. Remove from the heat, place a large dinner plate over the skillet and carefully invert the dumplings onto the plate with the skirt-side up. Serve immediately with Chinese black vinegar, for dipping.
  • Repeat making the slurry and frying the remaining dumplings or freeze the dumplings on the plastic wrap-lined plate until frozen, then transfer the frozen dumplings to a freezer bag and freeze for up to 3 months.

CHICKEN AND ROLLED DUMPLINGS



Chicken and Rolled Dumplings image

Provided by Alton Brown

Categories     main-dish

Time 11h55m

Yield 4 to 6 servings

Number Of Ingredients 8

8 ounces all-purpose flour, approximately 2 cups, plus extra for rolling
2 teaspoons aluminum free baking powder
4 teaspoons kosher salt, divided
1/3 cup vegetable shortening, at room temperature
1/2 cup skim milk, chilled
5 to 5 1/2 pound stewing hen, giblets removed
7 to 9 cups water
Freshly ground black pepper

Steps:

  • Special equipment: 7-quart pressure cooker
  • Whisk the flour, baking powder, and 1 teaspoon of the salt together in a medium mixing bowl. Rub the shortening into the flour mixture using your fingertips until it resembles coarse crumbs. Add the milk, 1-ounce at a time, just until you have a rough ball of workable dough. Knead the dough 3 to 4 times, until it is mostly smooth, but do not overwork.
  • Divide the dough into 2 equal pieces. Roll out each piece of dough, using a floured rolling pin, to a sheet about 1/16-inch thick, on floured piece of waxed paper or parchment paper.
  • Cover the dough, still on the waxed paper or parchment, with a tea towel, and dry for at least 8 hours. This can be done the night before or early in the morning.
  • Two to three hours before the dumplings are ready to cook, put the hen, water, and the remaining tablespoon of salt in a 7-quart pressure cooker. 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 large container and pour in the broth, discarding the solids. Taste and season the broth with additional salt, if needed. Return the broth to the pressure cooker, cover and bring to a boil over high heat. Reduce the heat to medium to maintain a gentle boil.
  • Cut the dough into 1/2-inch wide strips, break into 1 1/2-inch long pieces, and drop into the boiling broth. When all the dough has been used, gently push all of the dumplings down into the broth with a slotted spoon. Do not stir the dumplings. Cook the dumplings until they are cooked through, but not falling apart, about 10 minutes. Turn off the heat and add the meat. Serve in bowls with freshly ground black pepper.

GRANDMA'S DUMPLINGS FROM SCRATCH: 100+ YEAR OLD RECIPE



Grandma's Dumplings from Scratch: 100+ Year Old Recipe image

Grandma would always make these for us when we were under the weather. She would cook a chicken in a pot with water, carrots, onions, and celery until it was done. Then she would pull all the chicken meat of the bone, and put it back into the broth (she would taste it after the meat was added and then add salt, pepper, and a little parsley). I always sat on the counter and watched her throw everything in a pan without measuring, and they were AMAZING. Finally, I asked her to write it down for me, and I'm glad I did. Posting on here so I never lose this recipe! She always rolled them out thin and used a knife to cut them into pieces. They were never the same shape, but that's how we knew when Grandma made them :) NOTE: Grandma learned how to make these from her mother, so this is the OLD school recipe for dumplings. I am writing it like she gave it to me. Scant teaspoon means a little under the measurement: not quite to the top but not 1/4 less.

Provided by CookingBlues

Categories     Stew

Time 20m

Yield 1 big pot, 6-8 serving(s)

Number Of Ingredients 7

2 cups flour
1 teaspoon baking powder, scant
1 tablespoon Crisco
1 teaspoon Crisco
1 pinch salt
1 pinch pepper
3/4 cup water

Steps:

  • Mix the first 6 ingredients together until combined. Slowly add the water until you form a dough. You may have to add more or less water to form the ball.
  • Roll out the dumpling dough on a floured surface thin and cut into bite size pieces.
  • Drop them one at a time into simmering chicken/broth. She would always drop a few then wait a bit, then drop a few more. She said this kept them from sticking together in the end. After they are all added, give a gentle stir (once or twice around the pot, then leave it alone).
  • Let the dumplings simmer in the chicken/broth mixture until they float to the top (about 15 minutes or so). I have let them simmer a longer, and that's fine. She would taste the broth one last time after the dumplings were done for seasoning before we got to eat them!

Nutrition Facts : Calories 177.2, Fat 3.2, SaturatedFat 0.9, Sodium 87.8, Carbohydrate 32, Fiber 1.1, Sugar 0.1, Protein 4.3

ROLLED DUMPLINGS



Rolled Dumplings image

This is a great addition to any broth, vegetable or noodle soup.

Provided by Jessica

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Yield 7

Number Of Ingredients 6

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
⅓ cup shortening
½ cup milk
2 (14.5 ounce) cans chicken broth

Steps:

  • Combine flour, baking powder and salt. Cut in shortening and add milk to make a stiff dough.
  • Roll out to about 1/8 inch thickness and cut into 1 inch squares, 1 to 1 1/2 inch strips or diamonds. Sprinkle lightly with flour and drop into boiling chicken stock. Cover tightly and boil gently for 8 to 10 minutes.

Nutrition Facts : Calories 225.7 calories, Carbohydrate 28.4 g, Cholesterol 1.4 mg, Fat 10.5 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 2.7 g, Sodium 479.4 mg, Sugar 0.9 g

PIONEER CUT DUMPLINGS FROM THE 1800'S



Pioneer Cut Dumplings from the 1800's image

Pioneers didn't have much, but what they did have they made the best of. This is a cross between dumplings and noodles, uses only 4 ingredients and is a great comfort food. We have never modified it from the original recipe which has been passed in our family I think forever.

Provided by BARB MAXWELL

Categories     Main Dish Recipes     Dumpling Recipes

Time 35m

Yield 8

Number Of Ingredients 4

3 cups all-purpose flour
1 ½ teaspoons salt
1 egg
1 cup milk

Steps:

  • In a medium bowl, stir together the flour and salt. Add the milk and egg, and mix until it forms a dough. Knead on a lightly floured surface until smooth. Roll out to your desired thickness for dumplings or you can roll thinner for noodles. Cut into strips, squares, or any shape you like. Let dry while you prepare broth or soup.
  • Drop dumplings into boiling broth, and cook until tender. Time will depend on the thickness of the dumplings and how dry they were.

Nutrition Facts : Calories 194.8 calories, Carbohydrate 37.2 g, Cholesterol 25.7 mg, Fat 1.7 g, Fiber 1.3 g, Protein 6.6 g, SaturatedFat 0.6 g, Sodium 458.2 mg, Sugar 1.6 g

DUMPLINGS



Dumplings image

My mother was one of the best cooks I ever knew. When she made stews we mostly found dumplings in them. We never ate things from packages or microwaves and you sure could taste what food was. That's the only way I cook today - I don't use any electronic gadgets to cook with except an electric stove.

Provided by Carol

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 20m

Yield 6

Number Of Ingredients 6

1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon white sugar
½ teaspoon salt
1 tablespoon margarine
½ cup milk

Steps:

  • Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.
  • Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.
  • To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.

Nutrition Facts : Calories 105.3 calories, Carbohydrate 18 g, Cholesterol 1.6 mg, Fat 2.4 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 0.6 g, Sodium 385.8 mg, Sugar 1.7 g

STEAK STRIPS WITH DUMPLINGS



Steak Strips with Dumplings image

Take in a parade on the Fourth or spend a day by the lake and come home to this slow-cooked specialty all ready to eat! The recipe's from John Smalldridge of Princeton, Idaho.

Provided by Taste of Home

Categories     Dinner

Time 5h25m

Yield 2 servings.

Number Of Ingredients 14

3/4 pound beef top round steak, cut into 1/2-inch strips
1/4 teaspoon pepper
2 teaspoons canola oil
2/3 cup condensed cream of chicken soup, undiluted
1/2 cup beef broth
4 large fresh mushrooms, sliced
1/4 cup each chopped onion, green pepper and celery
DUMPLINGS:
1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons beaten egg
3 tablespoons 2% milk
1/2 teaspoon dried parsley flakes

Steps:

  • Sprinkle steak with pepper. In a small skillet, brown steak in oil over medium-high heat. Transfer to a 1-1/2-qt. slow cooker. Combine the soup, broth and vegetables; pour over steak. Cover and cook on low for 4-5 hours., For dumplings, in a small bowl, combine the flour, baking powder and salt. Stir in egg and milk just until blended. Drop by tablespoonfuls onto meat mixture. Sprinkle with parsley., Cover and cook on high until a toothpick inserted in a dumpling comes out clean (do not lift the cover while cooking), about 1 hour.

Nutrition Facts : Calories 506 calories, Fat 17g fat (4g saturated fat), Cholesterol 168mg cholesterol, Sodium 1372mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 49g protein.

FLAT DUMPLINGS



Flat Dumplings image

Make and share this Flat Dumplings recipe from Food.com.

Provided by Bestbrat Ebersole

Categories     Healthy

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 tablespoon shortening
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1/2 cup milk

Steps:

  • Mix together 1st four ingredients.
  • Then mix eggs with milk and add to mixture to form dough.
  • Roll out on floured surface about a 1/8 inch thick and cut into desired strips.
  • Boil in a broth of your choice for 10 minutes with lid off, then finish for 10 minutes with lid on.
  • Eat and Enjoy!

OLD FASHIONED ROLLED DUMPLINGS



Old Fashioned Rolled Dumplings image

Old fashioned rolled dumplings good with chicken or stews. My grandma always made them with fruit compote or tomatoes.

Provided by boldlyreal

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup shortening
1/2 cup milk
5 cups broth or 5 cups juice

Steps:

  • Combine flour, baking powder and salt. Cut in shortening and add milk to make a stiff dough.
  • Roll out to about 1/8 inch thickness and cut into 1 inch squares, 1 to 1 1/2 inch strips or diamonds. Sprinkle lightly with flour and drop into boiling broth or juice. Cover tightly and boil gently for 8 to 10 minutes.

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