Chicken and Dumplings – Immaculate Bites

Soothing chicken and dumplings

Made from scratch, this mouthwatering one-pot meal is pure food that comforts the soul. Tender chicken, fluffy dumplings, flavorful brothAnd you can eat it every day without getting tired of it! I make it most in the winter, but it’s ideal any time of the year.

Well, poor people have the best imagination.Between great depression, our grandmothers and great-grandmothers had to make do with what they had. By simmering just the right amount of tough chicken, garden vegetables, flour, and some herbs and spices, whole happy clan family. And so the chicken and dumplings were born.

recipe ingredients

1. all purpose flour – Basic ingredients for gyoza. However, if you want gluten-free dumplings, you can replace this ingredient with an equal amount of gluten-free all-purpose flour mix containing xanthan gum.
2. fermentation – Baking soda and powder can make fluffy dumplings like biscuits due to their swelling power.
3. butter – The best flavor and texture comes from butter for the ultimate melt-in-your-mouth experience.
4. chicken – I usually use a skinless and boneless breast for this recipe, but a whole chicken or just the legs and thighs is worth drooling over. Just remove the bones and skip baking.
5. spices – Garlic, onions, celery, thyme, cayenne and nutmeg add flavor.
6. vegetable – Carrots and peas add nutrition and substance to healthy chicken soups and stews.

How to make chicken and gyoza

chinese dumpling

• dry ingredients – Beat flour, baking powder, baking soda, sugar and salt in a mixing bowl. (photo1)
• butter – Quickly cut butter into flour mixture with a pastry blender or by hand until mixture resembles coarse crumbs. This may take about 3-5 minutes. (Photo 2)
• finish – Make a well in the center of the mixture, add the buttermilk and stir until a gritty ball forms. Do not overmix. Add chopped parsley and mix gently. Let the chicken rest in the refrigerator while you are making it. I’ve tried the soft ones, but after a few tries, I think the dumplings here complement the rich, creamy stew well. Hmm. 😉

chicken

• chicken tataki ・Heat the sesame oil in a frying pan, add the chicken and fry for 3-5 minutes. Browning the chicken first before adding the chicken broth ensures a much better and savory base. (Photo 3)
• Season – Add minced garlic and stir for about 1 minute. Then add chopped onions, celery, thyme and bay leaves. Cook until the onions are softened, about 4 minutes. (Photo 4)
• Roux – Add butter and gently add flour while stirring. Cook for 1 minute. (Photo 5)
• add liquid and vegetables – Pour in about ½ cup of chicken stock or broth and stir to avoid lumps. Add the remaining chicken broth little by little as you don’t want lumps. Bring to a slow boil, then reduce heat to medium and simmer gently for 12-15 minutes to thicken. Season with vegetables, cayenne pepper (optional), nutmeg, and salt and pepper to taste. (Photo 6-8)
• foam gyoza – Remove gyoza batter from refrigerator and add about 3 tablespoons at a time to pan (or divide into 8-10 portions). The gyoza will double in size when baked, so space them out. (Photos 9-10)
• bake – Place skillet in oven and bake at 177°C for 18-20 minutes or until dough is browned. After about 15 minutes, we recommend using a toothpick to test if the dumplings are done.
• serve – Remove from the oven and put a portion of dumplings and stew on each plate. while it’s hot.

recipe variations

1. pot pie – The broth in this super easy recipe can be thickened by adding a little more flour or by reducing the broth by half. make a nice pot pie.
2. stove version – This chicken and dumpling recipe offers a lot of goodness in a hot pot. It’s a warm, hearty chicken stew with veggies and indulgent dumplings for all the carb junkies like me.

tips and tricks

1. Make the gyoza dough first so it can be chilled in the fridge while the stew is being made. It really improves the biscuit-like texture so the ball of flour glued to the roof of the mouth doesn’t stick.
2. These dumplings resemble biscuits, so don’t over mix the dough. This will result in hard gyoza dumplings.
3. Stick a toothpick or fork into the gyoza to check for doneness, and when clean, the gyoza is ready.

advance instructions

After making the stew and gyoza first, three days in the refrigerator Also freeze them for 2 monthsMake a gyoza-sized stew, let it cool to near room temperature, and store it in an airtight container or freezer bag.

make dumpling doughspoon it onto the sheet, then flash freeze that. Once the dumplings are firm, store them in a freezer bag until you’re ready to make the chicken and dumplings.

How to eat and store

This deliciousness is best served freshly baked in a large bowl. Cool occasionally to avoid burning your tongue.

Store leftovers in an airtight container and refrigerate. up to 4 daysor up to 3 months in the freezerMy family doesn’t usually leave leftovers, but just in case, it’s nice to know.

Frequently Asked Questions

Combination of chicken and gyoza

This one-pot meal is delicious on its own. But if you want a more filling meal, try one of the following aspects.

1. easy skillet cornbread
2. green beans and bacon
3. sautéed brussels sprouts
4. turnip leaf

See more hearty comfort food recipes

1. Southern Baked Mac and Cheese
2. homemade biscuits
3. biscuits and gravy casserole
4. fried chicken wings

Conclusion

Ultimate comfort foods include chicken and dumplings. Was this dish one of your favorites when you were a kid? Tell us in the comments how old you were when you first ate this dish. ❤️

see how to make

This blog post was originally published in January 2018 and has been updated with additional tips.