CHICKEN AND HERB DUMPLINGS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 3 tablespoons butter in a large Dutch oven or wide pot over medium-high heat. Add the carrots, celery, parsnip, bay leaf, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add 3 tablespoons flour; stir until toasted, about 1 minute. Gradually pour in the chicken broth, stirring. Bring to a boil, then reduce the heat and simmer until slightly thickened and the vegetables are tender, 10 to 12 minutes. Season with salt and pepper.
- Meanwhile, whisk the remaining 1 1/2 cups flour with the baking powder and 3/4 teaspoon salt in a medium bowl. Cut the remaining 4 tablespoons butter into small cubes and rub into the flour mixture with your fingers until pea-size pieces form. Stir in the buttermilk and chopped herbs with a fork until combined. Divide the dough into twelve 1 1/2-inch balls.
- Stir the chicken into the pot. Arrange the dough balls on top. Cover and cook over medium-low heat until the dumplings are firm to the touch and cooked through, 12 to 15 minutes. Top with more dill and chives.
CHICKEN WITH HERB DUMPLINGS
Savory, soul-satisfying, slow-simmering chicken and dumplings, made quick and easy with cream of chicken soup and all-purpose baking mix.
Provided by Caryl
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Heat shortening in a large skillet over medium-high heat. In a medium bowl, stir together 1 cup baking mix, salt, paprika, and pepper. Coat chicken with mixture, and fry in shortening, turning until browned. Remove chicken to paper towels, and drain fat.
- Wipe out skillet, and return to stove. Stir soup and milk together in skillet. Place chicken in pan, and heat to boiling. Reduce heat to low; cover skillet, and simmer 45 minutes, turning chicken from time to time.
- Meanwhile, in a medium bowl, combine 2 cups baking mix, milk, parsley, and poultry seasoning, stirring together until a soft dough forms. Once the chicken has cooked 45 minutes, drop the dumpling mixture by tablespoonfuls into the simmering gravy. Cook uncovered for 10 minutes; cover, and cook 10 minutes more, until dumplings expand.
Nutrition Facts : Calories 525 calories, Carbohydrate 38.5 g, Cholesterol 77.2 mg, Fat 28.2 g, Fiber 0.9 g, Protein 28.4 g, SaturatedFat 8.4 g, Sodium 1736.1 mg, Sugar 6.5 g
HERBED DUMPLINGS
Savory dumplings for beef or chicken stew.
Provided by Ronna
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- In a bowl, mix the flour, salt, baking soda, baking powder, thyme, parsley, and oregano. Cut in butter until the mixture resembles coarse crumbs. Gradually add milk, using just enough to form a thick batter.
- Drop by rounded tablespoons into your simmering soup or stew, cover, and allow to cook 15 minutes.
Nutrition Facts : Calories 182.1 calories, Carbohydrate 25.9 g, Cholesterol 17.7 mg, Fat 6.7 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 4.1 g, Sodium 771.8 mg, Sugar 1.5 g
CHICKEN & HERB ROLLED DUMPLINGS
My inspiration to make this recipe came from Connie Brannen here at Just A Pinch. She makes her dumplings just the way mama always made hers. I made this recipe using SELF RISING flour along with lots of garlic, shredded carrots, onions, & celery soup since I was out of celery & a few herbs to add flavor and color to the...
Provided by Rose Mary Mogan
Categories Chicken Soups
Time 2h15m
Number Of Ingredients 18
Steps:
- 1. This dish starts out with lots of flavor by using lots of chicken, garlic, onions & celery soup, because I was out of fresh celery.
- 2. Begin by seasoning the chicken pieces with the steak seasoning and granulated garlic. If chicken is frozen just add pieces to a large pot, cover with water and add in the spices. Place pot over medium high heat, cover with lid and bring to boil, then lower heat and allow to simmer.
- 3. Mince the cloves of garlic, and chop the onions and shred carrots & add to the pot as well. Then over a medium high heat, continue to cook the chicken parts until tender. About an hour to 1 and a half hour.
- 4. When chicken is fully cooked remove to a large platter and allow to cool.
- 5. When cool enough to handle remove & discard the outer skin bones and cartlidge, set chicken aside till needed.
- 6. Prepare the dumplings by combining the flour with the herbs and spices. Then add in the eggs and olive oil, and stir with a spoon or spatula. Then add in the chicken stock and stir until dough comes together.
- 7. Liberally dust the counter surface with extra flour. Divide dough into 2 pieces, then roll each half on counter into a long rectangle shape.
- 8. Then using a pastry cutter or knife cut dough into long strips, then cut into opposite directions creating one and a half to two inch pieces.
- 9. Alternate the dumpling pieces onto a platter and repeat until all the dough has been cut. In the mean time cover the chicken stock with a lid and bring to a rolling boil. Then drop dumplings into hot stock and stir occasionally to prevent dumplings from sticking. Repeat until all the dumplings has been added. Then add in the boneless pieces of chicken.
- 10. Cover the pot with lid and return to boil and cook for 15 to 20 minutes, dumplings will rise to the top of pot. add a few pats of butter if desired, adjust seasoning after tasting if desired, then serve while still hot.
CHICKEN AND ROLLED DUMPLINGS
Provided by Alton Brown
Categories main-dish
Time 11h55m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
CHICKEN CASSEROLE WITH HERBY DUMPLINGS
Bypass the suet and make lighter dumplings for this family-friendly one-pot stew
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Toss the chicken pieces with the flour and some salt and pepper, to coat them - it's easy to do this in a plastic food bag.
- Heat the oil in a casserole with a lid. Brown the chicken pieces well on all sides - you'll need to do this in batches. Remove all the pieces to a plate, and tip the onions, carrot, lardons, bay and thyme into the pan. Cook gently for 10 mins until the onion is softened.
- Return the chicken pieces, with any juices that have collected on the plate. Then pour in the red wine, 250ml water and tomato paste and crumble in the stock cube. Add a splash more of water if you need, until the chicken is almost covered. Bring to the boil, then cover with a lid and bake in the oven for 20 mins. Remove the lid and bake for another 10 mins while you make the dumplings.
- Rub the butter into the flour with your fingertips until it feels like fine breadcrumbs. Stir in the herbs with ½ tsp salt and some pepper. Drizzle over 150ml water, and stir in quickly with a cutlery knife to form a light dough. Use floured hands to shape into ping pong sized balls.
- Place the dumplings on top of the stew and bake for 20 mins more until the dumplings are cooked through.
Nutrition Facts : Calories 744 calories, Fat 38.3 grams fat, SaturatedFat 17.3 grams saturated fat, Carbohydrate 43.9 grams carbohydrates, Sugar 6.6 grams sugar, Fiber 4.3 grams fiber, Protein 34.9 grams protein, Sodium 3 milligram of sodium
CHICKEN AND ROLLED DUMPLINGS
Make and share this Chicken and Rolled Dumplings recipe from Food.com.
Provided by Red_Apple_Guy
Categories Stew
Time 1h15m
Yield 14 cups, 14 serving(s)
Number Of Ingredients 9
Steps:
- Directions:.
- Boil stock ingredients for 45 minutes to an hour until chicken is 170F internal temperature and remove to cool.
- Strain stock and de-fat or refrigerate for use later.
- Remove chicken from bone and cut into bite-sized pieces.
- For the dumplings, cut the shortening or butter into the flour using a fork or pastry cutter until it's well distributed and in small pieces.
- Add milk and mix with a fork until well mixed.
- Turn out onto a floured board and knead a few times (skip this step if just making biscuits). Roll out to about 1/8 inch thick on a floured board and cut into stips about 1.5 inches wide and anh length you like. If the dough resists rolling by springing back, wait 5 minutes and roll again.
- To make the dish, return the stock to a boil and add chicken and then the dumplings one at a time. Season with salt and pepper to taste and thicken if necessary with a slurry of flour and milk or water to desired thickness. Carrots and celery can be added as well as green peas if desired.
Nutrition Facts : Calories 322.9, Fat 19.7, SaturatedFat 5.4, Cholesterol 72.9, Sodium 309.8, Carbohydrate 15, Fiber 0.9, Sugar 0.9, Protein 20.1
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