Chicken And Dumplings Recipe

chicken and dumplings recipe, looking for these recipes? check this for 6 best chicken and dumplings recipe: Chicken and shiitake dumplings,Chicken and leek casserole with tarragon dumplings,Express wonton noodle soup,Chinese-style long and short soup

Chicken and shiitake dumplings

Image credit: Ben Dearnley – taste.com.au

Ingredients

Chicken and shiitake dumplings

  • 3 dried shiitake mushrooms (see note)
  • 3 spring onions, white part only, finely chopped
  • 1 garlic clove, crushed
  • 2 teaspoons grated ginger
  • 2 tablespoons finely chopped coriander
  • 1/2 teaspoon Chinese five-spice
  • 2 teaspoons soy sauce
  • 1 teaspoon honey
  • 25 round wonton wrappers (see note)

Prawn & scallop dumplings

  • 400g large green prawns, peeled, de-veined, roughly chopped
  • 200g scallops, roe removed, roughly chopped
  • 2 spring onions, finely chopped
  • 2 teaspoons grated ginger
  • 25 round wonton wrappers (see note)

Method

  • Step 1
    Chicken & shiitake: Soak mushrooms in boiling water for 10 minutes or until soft. Drain, then finely chop. Combine all filling ingredients in a bowl and season with 1/2 teaspoon of sea salt. Cover with plastic wrap and refrigerate for 30 minutes.
  • Step 2
    Prawn & scallop: Combine all filling ingredients in a bowl and season with 1/2 teaspoon sea salt.
  • Step 3
    Place the wonton wrappers on a clean surface and cover with a damp cloth so they do not dry out. Working with a few at a time, place a teaspoon of the filling in the centre of each wrapper.
  • Step 4
    Using a pastry brush, brush the edges of each wrapper with a little water.
  • Step 5
    Fold each wrapper in half, enclosing the filling to form a semicircle. Pinch the edges of each wrapper together to form a frill. Alternatively, bring in 3 sides of each wrapper to join at the centre, to form a triangle-shaped dumpling.
  • Step 6
    Line a steamer (bamboo or metal) with baking paper. Half fill a wok or steamer base with water (the steamer holding the dumplings shouldn’t touch the water) and bring to the boil. Cooking in batches, place 6-8 dumplings in the steamer, place over boiling water and cover with a lid. Steam for 8 minutes or until cooked through. Serve with the dipping sauce (see related recipe).

Chicken and leek casserole with tarragon dumplings

Image credit: John Paul Urizar – taste.com.au

Ingredients

  • 1 tablespoon vegetable oil
  • 800g chicken thigh fillets, coarsely chopped
  • 50g butter
  • 200g button mushrooms, halved
  • 2 large leeks, pale section only, thickly sliced, washed, dried
  • 2 garlic cloves, crushed
  • 2 tablespoons plain flour
  • 500ml (2 cups) Massel chicken style liquid stock
  • 60ml (1/4 cup) fresh lemon juice
  • 60ml (1/4 cup) thin cream
  • Salt & freshly ground black pepper
  • 1 x quantity tarragon & mustard dumplings variation (see notes)

Method

  • Step 1
    Preheat oven to 160°C. Heat 1 teaspoon of the oil in a large frying pan over medium-high heat. Add one-quarter of the chicken and cook, stirring occasionally, for 3 minutes or until brown. Transfer to a bowl. Repeat, in 3 batches, with the remaining oil and chicken, reheating oil between batches.
  • Step 2
    Melt half the butter in the same pan over medium-high heat until foaming. Add the mushrooms and cook, stirring, for 5 minutes or until brown. Transfer to a bowl. Melt remaining butter in pan and add leek and garlic. Cook, stirring, for 5 minutes or until leek softens. Add the flour and cook, stirring, for 1 minute or until mixture bubbles and thickens. Add chicken, mushrooms and chicken stock and bring to boil. Remove from heat and stir in lemon juice and cream. Taste and season with salt and pepper.
  • Step 3
    Transfer mixture to a 2.5L (10-cup) capacity ovenproof dish and cover with a tight-fitting lid. Bake in preheated oven for 1 hour or until the chicken is tender. Remove from oven.
  • Step 4
    Increase oven to 200°C. Make the dumplings according to the recipe (see related recipe; cutting method), up to the end of step 3.
  • Step 5
    Arrange the dumplings over the chicken casserole. Bake in preheated oven for 15 minutes or until a skewer inserted in the centre of a dumpling comes out clean and dumplings are golden brown. Serve immediately.

Express wonton noodle soup

Image credit: Jeremy Simons – taste.com.au

Ingredients

  • 5 garlic cloves, peeled
  • 5 garlic cloves, peeled 4cm piece ginger, peeled, coarsely chopped
  • 1 teaspoon whole black peppercorns
  • 2 tablespoons vegetable oil
  • 700g (4) boneless chicken thigh fillets
  • 2L (8 cups) Massel chicken style liquid stock
  • 2 whole star anise
  • 80ml (1/3 cup) soy sauce
  • 12 frozen wontons or dumplings
  • 400g cooked Chinese-style egg noodles (such as shelf-ready thin hokkien noodles or cooked fresh thin Chinese egg noodles)
  • 4 baby pak choy, quartered lengthways
  • Thinly sliced long fresh red chilli, to serve

Method

  • Step 1
    Use a mortar and pestle or a small blender to combine the garlic, ginger and peppercorns into a rough paste.
  • Step 2
    Heat the vegetable oil in a large saucepan over medium-high heat. Season the chicken with salt and cook 2-3 minutes each side or until just starting to colour. Add the garlic mixture and cook, stirring, for about a minute or until aromatic. Add the stock, star-anise and soy sauce. Bring to a gentle simmer then reduce heat to low and cook for 10 minutes or until chicken is cooked through.
  • Step 3
    Meanwhile, fill another saucepan with water. Place over high heat. Once boiling, add wontons or dumplings. Cook for 3-4 minutes or until just cooked through. Drain.
  • Step 4
    Divide the noodles and pak choy among serving bowls and top with the wontons or dumplings.
  • Step 5
    Use tongs to transfer the cooked chicken from the soup to a chopping board. Slice the chicken and divide among bowls. Strain the soup and discard the solids. Season with salt or soy sauce, to taste. Ladle the hot soup into the bowls. Sprinkle with sliced red chilli to serve.

Chinese-style long and short soup

Image credit: Ben Dearnley – taste.com.au

Ingredients

  • 2 tsp sesame oil
  • 500g frozen prawn dumplings or pork dumplings
  • 4 cups (1L) reduced-salt chicken stock
  • 2 tbs reduced-salt soy sauce
  • 1 tbs brown sugar
  • 5cm-piece ginger, peeled, cut into matchsticks
  • 2 garlic cloves, crushed
  • 2 cinnamon sticks or quills
  • 2 whole star anise
  • 2 strips orange rind
  • 1 Coles RSPCA Approved Australian Chicken Breast Fillet
  • 90g soba noodles
  • 1 bunch baby buk choy, quartered lengthways
  • 1 tbs chilli oil or sambal oelek (optional)
  • 2 spring onions, thinly sliced diagonally

Method

  • Step 1
    Heat half the sesame oil in a large saucepan over high heat. Add the dumplings and cook for 2 mins or until golden underneath. Transfer to a plate.
  • Step 2
    Add stock, soy sauce, sugar, ginger, garlic, cinnamon, star anise, orange rind and 2 cups (500ml) water to pan. Bring to the boil. Reduce heat to low. Add the chicken. Cook for 15 mins or until cooked through. Transfer the chicken to a plate. Thinly slice the chicken.
  • Step 3
    Return dumplings to pan with soba noodles. Cook for 5 mins or until tender. Stir in buk choy. Divide among serving bowls. Drizzle with remaining sesame oil. Top with chicken, chilli oil or sambal oelek, if using, and spring onion.

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