Skillet Chocolate Dumplings Recipes

SKILLET CHICKEN AND DUMPLINGS

Steps:

• Combine the cornmeal, paprika and 1/2 teaspoon salt in a medium bowl. Cut each biscuit dough round into quarters. Toss to coat with the cornmeal mixture. Set aside.
• Melt the butter in a large skillet with a lid over medium-high heat. Add the onions and cook uncovered, stirring often, until slightly softened, about 5 minutes. Sprinkle with the flour and stir to coat the onions. Slowly stir in the chicken broth 1 cup at a time. Add 2 teaspoons salt and 1/2 teaspoon pepper and bring to a boil. Reduce the heat to a strong simmer and stir in the chicken, celery and carrot.
• Put the biscuit pieces on top of the chicken mixture, cover with the lid and cook until the biscuit dough is cooked through, light and fluffy, about 25 minutes. Sprinkle with the parsley before serving.

DUMPLINGS WITH A CRISPY SKIRT

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.

CHOCOLATE DUMPLINGS

Steps:

• In a large skillet over medium high heat, combine the sauce ingredients and mix together well.
• Heat until the sauce comes to a boil being sure to stir constantly.
• Remove from heat and set aside momentairly.
• In a large bowl, stir dumpling ingredients together to blens.
• Beat for 1 minute.
• Return skillet to the stove top and cover.
• Heat over low heat until sauce gently boils.
• Then drop the dumplings by Tablespoons over the sauce.
• Cover the skillet and gently simmer for around 20 minutes.
• Only check once, just making sure sauce is not simmering to hard.
• Serve warm with ice cream.

SKILLET CHICKEN AND DUMPLINGS

Steps:

• In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 5 minutes, turning once, until chicken begins to brown.
• Stir in soup and frozen vegetables. Heat to boiling, stirring frequently.
• In small bowl, stir all dumpling ingredients until soft dough forms. Drop by 4 spoonfuls onto boiling chicken mixture. Reduce heat. Cook uncovered 10 minutes. Cover and cook 10 minutes.

CHOCOLATE DUMPLINGS

Steps:

• Sauce: Mix sauce in a large skillet and heat until it comes to a boil and thickens slightly. Remove from heat. Dumplings: Stir dumpling batter in bowl and beat 1 minute. Return sauce skillet to stove and bring to a simmer. Drop dumplings by tablespoons into sauce. Cover and simmer gently about 20 minutes. Peek just once to make sure sauce is simmering. Serve hot with whipped cream.