Maindish - Food network recipes chicken dumplings

Author: Brandon Puertas  

Get Fried Chicken Dumpling Recipe from Food Network Get Chicken Soup with Dumplings Recipe from Food Network Keep pierogi in your freezer for quick family dinners: You can add them to soup or use in place of ravioli. Comforting chicken and dumplings come together at lightning speed thanks to the Instant Pot®, in this perfect addition to your weeknight dinner arsenal.

Instant Pot Chicken and Dumplings

Comforting chicken and dumplings come together at lightning speed thanks to the Instant Pot®, in this perfect addition to your weeknight dinner arsenal.
Provided by: Food Network Kitchen
Total time: 40 minutes
Cook time: 30 minutes
Yields: 4 servings
Number of ingredients: 15
Ingredients:
  • 4 tablespoons unsalted butter
  • 1 tablespoon baking powder
  • 1 3/4 cups plus 2 tablespoons all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 1 cup whole milk, at room temperature
  • 1 small onion, chopped
  • 2 medium celery stalks, chopped
  • 2 medium carrots, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 2 cups chicken stock
  • 1/2 cup dry white wine
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 cup frozen peas
  • 1/4 cup chopped fresh flat-leaf parsley
How to cook:
  1. Melt 2 tablespoons butter in a small skillet on the stovetop or in the microwave.
  2. Mix together the baking powder, 1 3/4 cups flour and a pinch of salt in a medium bowl. Stir in the milk and melted butter until well combined. Set the dough aside.
  3. Set a 6-quart Instant Pot® to saute (see Cook's Note). Add the remaining 2 tablespoons butter and melt, stirring constantly so it doesn't burn, about 1 minute. Add the onion, celery, carrots and a pinch of salt and cook, stirring occasionally, until translucent and softened, 3 to 4 minutes. Add the garlic and cook until softened, 2 to 3 minutes. Stir in the thyme and remaining 2 tablespoons flour until well combined, about 1 minute. Pour in the chicken stock and wine and stir. Add the chicken, peas, 1 1/2 teaspoons salt and a few grinds of black pepper and turn the pot off.
  4. Carefully drop the dough in 2-tablespoon-sized mounds into the pot, spacing evenly (you should have about 9 dumplings). Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 3 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Spoon the dumplings and soup into bowls and sprinkle with the parsley.
Notes: Chicken and Dumpling Soup Recipe | Molly Yeh, For the soup stock: Combine the chicken, peppercorns, bay leaves, garlic, thyme, carrot chunks, celery chunks, quartered onion, parsnip chunks, 3 sprigs dill

Fried Chicken Dumpling

Get Fried Chicken Dumpling Recipe from Food Network
Provided by: Food Network
Total time: 30 minutes
Cook time: 30 minutes
Yields: 16 servings
Number of ingredients: 11
Ingredients:
  • 1 pound ground chicken
  • 3 tablespoons minced garlic
  • 3 tablespoons sesame oil
  • 2 1/2 tablespoons light soy sauce
  • 1 tablespoon minced ginger
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon ground white pepper
  • 1 large scallion, chopped
  • 1 tablespoon cornstarch
  • Wonton wrappers, for making dumplings
  • Oil, for frying
How to cook:
  1. Mix together chicken, garlic, sesame oil, soy sauce, ginger, wine, white pepper and scallions. Stir cornstarch into 1 cup water in a small bowl, then add to the mixture and mix well. Fill wonton wrappers with 1 ounce filling each. Moisten edges with water to seal shut.
  2. Bring oil to 375 degrees F, then fry the dumplings in batches until golden brown.
Notes: Fried Chicken Dumpling Recipe, Mix together chicken, garlic, sesame oil, soy sauce, ginger, wine, white pepper and scallions. Stir cornstarch into 1 cup water in a small bowl, then add to the

Chicken Soup with Dumplings

Get Chicken Soup with Dumplings Recipe from Food Network
Provided by: Food Network Kitchen
Total time: 30 minutes
Cook time: 30 minutes
Yields: 4 servings
Number of ingredients: 12
Ingredients:
  • 1 tablespoon vegetable oil
  • 2 tablespoons chopped ginger
  • 2 cloves garlic, sliced
  • 2 scallions, sliced, plus more for topping
  • 2 celery stalks, sliced
  • 4 cups low-sodium chicken broth
  • 8 frozen dumplings or 16 frozen mini wontons
  • 2 heads baby bok choy, trimmed and leaves chopped
  • 1 cup shredded rotisserie chicken
  • 1 teaspoon soy sauce
  • Kosher salt
  • Sesame oil, for drizzling
How to cook:
  1. Heat the vegetable oil in a large saucepan oil over medium-high. Add the ginger, garlic, scallions and celery and cook, stirring, until softened, about 3 minutes. Add the chicken broth and 2 cups water, bring to a simmer and cook until the vegetables are tender, about 5 minutes.
  2. Add the frozen dumplings or wontons, bok choy, chicken and soy sauce and simmer until warmed through, 3 to 5 minutes; season with salt. Divide the soup among 4 bowls, then drizzle with sesame oil and top with scallions.
Notes: Skillet Chicken and Dumplings Recipe, 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

Slow-Cooker Chicken and Dumplings

Keep pierogi in your freezer for quick family dinners: You can add them to soup or use in place of ravioli.
Provided by: Food Network Kitchen
Total time: 440 minutes
Cook time: 20 minutes
Yields: 4 servings
Number of ingredients: 12
Ingredients:
  • 3 carrots, sliced
  • 3 stalks celery, sliced
  • 1 1/2 pounds skinless, boneless chicken thighs (5 or 6)
  • 2 cloves garlic, chopped
  • Pinch of red pepper flakes
  • Kosher salt and freshly ground pepper
  • 2 1/2 cups low-sodium chicken broth
  • 3 tablespoons all-purpose flour
  • 20 frozen cheese-filled mini pierogi (from one 12-ounce package)
  • 2/3 cup frozen peas
  • 2/3 cup heavy cream
  • 1/4 cup roughly chopped fresh dill
Nutrition:
  • Calories: 550 calories
  • Fat: 26 grams
  • Saturated Fat: 12 grams
  • Cholesterol: 209 milligrams
  • Sodium: 841 milligrams
  • Carbohydrate: 35 grams
  • Fiber: 4 grams
  • Protein: 44 grams
  • Sugar: 6 grams
How to cook:
  1. Put the carrots and celery in a 6- to 8-quart slow cooker. Top with the chicken; sprinkle with the garlic, red pepper flakes, ½ teaspoon salt and a few grinds of pepper. Whisk the broth with the flour in a medium bowl until smooth; pour over the chicken. Cover and cook on low, 7 hours.
  2. About 20 minutes before serving, bring a medium pot of salted water to a boil. Add the pierogi and cook as the label directs. Drain.
  3. Uncover the slow cooker and stir, breaking up the chicken. Add the pierogi, peas and heavy cream and stir. Let stand, uncovered, 10 minutes. Stir in the dill; season with salt and pepper.
Notes: Old-Fashioned Chicken "n" Dumplings Recipe, Add the milk and egg and mix well with a fork. Bring the reserved chicken broth to a simmer. Drop the dough into the broth by the spoonful and simmer, covered,
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