Number Of Ingredients 12 Steps:
In a large saucepan, melt 3 tablespoons butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add 1/4 cup flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and green beans and season with salt and pepper. Make dumplings: Whisk together 1 cup flour, baking powder, 1 teaspoon coarse salt, and 2 tablespoons parsley. Cut in 2 tablespoons butter. Stir in milk. Drop heaping spoonfuls batter on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve topped with additional chopped parsley.
Time 1h30m Yield 4 servings Number Of Ingredients 24 Steps:
Take the skin from the chicken and put in a pan with 1/4 cup of water and render. Put the chicken in a pot and cover with 6 cups of water. Bring to a boil and cook for 30 minutes. Pull the chicken from the broth and let cool. When the skin has been rendered, strain and cool until the fat has solidified. Bring the broth that is left from cooking the chicken to a light boil and add the milk, oleo, pepper and salt. Whisk in the sifted flour until the broth has thickened. Dice the chicken and add to the white sauce and let simmer. Mix the baking powder, flour, chicken fat, milk and salt in a bowl and mix. Put out onto a floured surface and knead until completely blended. Roll out thin (1/2-inch) and cut into 1 to 2 inch squares. Add to the white sauce and chicken, do not stir until the dough is set (cooked), cover and let cook for 20 minutes before stirring. Check seasoning and serve. Combine flour, cornmeal, salt and pepper in a bowl. Drain the pickles. Heat the canola oil on medium high heat. Dip the pickles in buttermilk and coat with the flour/cornmeal mixture. Drop into the hot oil and fry until golden brown. Transfer to paper napkins to drain. Season with salt and serve. Yield: 2 to 4 servings as a side.
Yield Makes 24 Number Of Ingredients 18 Steps:
Make the filling: In a large bowl, combine chicken, water chestnuts, bamboo shoots, scallions, cornstarch, white peppercorn oil, oyster sauce, ginger, Shao Hsing, sugar, soy sauce, sesame oil, salt, pepper, and egg white. Stir to mix thoroughly. Transfer to a shallow dish, and refrigerate, uncovered, for 4 hours, or covered, overnight. Make the dumplings: Lightly oil a bamboo steamer basket, or line the bottom with a round metal steamer insert; set aside. Work with one wrapper at a time, and cover unused wrappers with a damp cloth. Place 1 1/2 tablespoons filling in center of each wrapper. Hold filling in place with the blade of a butter knife. Holding the dumpling in the other hand, gradually turn the knife and dumpling slowly in a clockwise direction so that the dumpling forms a basket shape. Remove knife, and pat filling with point of knife to smooth. Squeeze the dumpling slightly to adhere dough to filling, this will ensure that the dumpling and filling will remain intact during the steaming process. Tap the dumpling bottom lightly on work surface to flatten. Place into prepared steamer basket. Repeat with remaining filling and wrappers. Bring 3 inches of water to a boil in a wok. Place steamer basket over water. Cover, and steam until dumplings are cooked through, about 6 minutes. Turn off heat. Remove the steamer from the wok, and transfer to a platter. Serve dumplings directly from steamer with mustard dipping sauce on the side.
Time 1h25m Yield 6-8 serving(s) Number Of Ingredients 10 Steps:
Place all listed ingredients into stock pot and add just enough water to cover chicken. Simmer for approximately 40 minutes or until chicken parts easily from bone. Reduce heat to low. Remove chicken from pot and allow to cool. Separate meat from bones, divide into bite-sized pieces, and set aside. Discard bones. In a medium bowl, combine flour, water, salt and pepper for dumplings and mix well. Dough should be well-defined, barely sticky, and easy to handle by hand: If it is too sticky, add more flour, or if it is crumbling, add more water. Turn dough out onto a lightly floured surface and roll with a rolling pin to 1/8" thickness. Return chicken stock to a simmer and add chicken. With a sharp knife, cut dumpling dough into stips approximately 1" x 3". Add strips to simmering stock, stirring as you add them to keep them from sticking to each other or to the pot. Continue to re-roll the dough as needed, cutting dumpling strips and adding them to the stock until all dough is used. When stock turns an opaque yellowish-white color and thickens, add milk and stir. Add salt and pepper to taste. Excess may be frozen in a tupperware container or a doubled ziplock-type container for up to a month. Feel free to add up to 2 cups of water for more stock or to even up to double the amount of dumplings to accomodate your needs or tastes.
Time 1h Yield 5 Number Of Ingredients 7 Steps:
Boil chicken in a large pot until completely cooked through and no longer pink inside, about 15 to 25 minutes. While chicken is cooking, wash and peel carrots and potatoes and cut into bite size pieces. When chicken is cooked, remove from water and place carrots and potatoes in water to boil. Stir in cream of chicken soup and cream of mushroom soup and simmer all together. Let chicken cool, then cut into cubes. When potatoes become soft/tender, add pasta and cubed chicken to pot. When pasta is tender (after 8 to 10 minutes), add biscuits/dumplings by pulling dough into chunks and dropping into the pot (Note: Each biscuit should equal 3 dumplings). Simmer all together for 10 to 15 minutes, or until biscuits are cooked and fluffy inside.
Time 1h Yield 5 Number Of Ingredients 7 Steps:
Boil chicken in a large pot until completely cooked through and no longer pink inside, about 15 to 25 minutes. While chicken is cooking, wash and peel carrots and potatoes and cut into bite size pieces. When chicken is cooked, remove from water and place carrots and potatoes in water to boil. Stir in cream of chicken soup and cream of mushroom soup and simmer all together. Let chicken cool, then cut into cubes. When potatoes become soft/tender, add pasta and cubed chicken to pot. When pasta is tender (after 8 to 10 minutes), add biscuits/dumplings by pulling dough into chunks and dropping into the pot (Note: Each biscuit should equal 3 dumplings). Simmer all together for 10 to 15 minutes, or until biscuits are cooked and fluffy inside.
More about “marias chicken and dumplings recipes”
Time 35m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Put chicken and celery in a large pot and cover with water. Bring to a boil. Cook chicken thoroughly. Once chicken is done remove chicken from pot and let cool on a plate. Set aside. Do not throw away broth–it will be used later. Add cream of chicken soup, chicken broth, salt and pepper to pot; stir. Cook on medium-high heat. Slice chicken breasts like you would a turkey (thinly). It will come apart once it’s added back to the pot. Add back to pot. Bring to boil. With a rolling pin, roll out each biscuit and cut into fourths. (For smaller dumplings, cut them smaller). I like mine medium size, so fourths work for me. Once you’re done, it’s time to add them to the pot. Just drop them in one at a time, make sure to stir often. They tend to stick if they aren’t stirred. They will swell after they are first added, but they will go back down to normal size after a few minutes. Let them boil for 10 minutes, then simmer on medium-low for about 15 minutes; cover. Continue to stir often. Dumplings are done when the center of the dumpling is slightly darker than the outside.
