chicken dumplings

Chicken dumplings uses fresh and dried shiitake mushrooms to give them a deep, meaty flavor. Chicken dumplings totally stand up to the usual pork dumplings!

Chicken Dumplings with Shiitake Mushrooms

all-purpose flour ((430 grams))

water

vegetable oil ((plus 3 tablespoons))

onion ((finely chopped))

shiitake mushrooms ((115 grams, chopped))

mushrooms

chicken ((450 grams))

sesame oil

soy sauce

sugar

Shaoxing wine ((or dry cooking sherry))

Put the flour in a large mixing bowl. Gradually add the water to the flour and knead into a dough. This process should take about 10 minutes. Cover with a damp cloth and let the dough rest for an hour.

In a large pan, heat 2 tablespoons oil over medium heat. Add the onion and cook until translucent. Then add the chopped fresh and reconstituted mushrooms. Cook for 8-10 minutes, and transfer to a bowl, along with the ground chicken, sesame oil, soy sauce, sugar, wine, and 3 tablespoons oil.

Use a pair of chopsticks to stir the filling together in one direction for about 5 minutes, until the mixture resembles a paste. Divide the dough into 48 equal pieces. Roll out each piece into a rough circle about 3 1/2 inches in diameter, and add about 2 tablespoons of filling. Pleat the dumplings and ensure they are tightly sealed. Continue until all the dumplings are assembled.

At this point, you can place the dumplings on a parchment-lined tray (spaced apart, so they aren't touching each other), and freeze solid. Then you can transfer to zip-top bags and store in the freezer.

To cook the dumplings, whether fresh or frozen, add a tablespoon of oil to a non-stick or cast iron skillet over medium high heat. Add the dumplings to the pan, and allow to fry. When the bottoms of the dumplings are lightly golden brown, add enough water to come about 1/4 inch up the pan, and cover. When the water has steamed off, uncover, and allow the dumplings to continue frying until golden brown. Serve with chili oil or our favorite dipping sauce!

If you'd rather not fry the dumplings, you can also toss them into boiling water, stir gently so they don't stick to the bottom of the pot, and cook until they float to the surface.

Chicken Dumplings - Chinese dumplings with ground chicken and vegetables. Homemade dumplings are healthy and great as a light meal for apppetizer. 

Chicken Dumplings Recipe

pack dumpling wrappers, round-shaped or homemade dumpling wrappers

Chinese black vinegar

chili oil, (optional)

all-purpose flour

water water

extra all-purpose flour

oz ground chicken thighs

oz Napa cabbage, finely sliced

ginger

scallion

white pepper

salt

If you are making homemade dumpling wrapper, combine...

If you are making homemade dumpling wrapper, combine the all-purpose flour, water and knead until the dough isn’t sticky and the surface becomes smooth. Cover it with a damp cloth and rest for 30 minutes.

Roll out the dough on a floured surface...

Roll out the dough on a floured surface into a long cylinder. Cut the cylinders in half, and then cut each cylinder into 12 small pieces. Dust the rolling pin and roll each piece of the dough into a dumpling wrapper about 4 inches in diameter. Set aside for the filling. You may use store-bought dumpling wrapper and skip this step.

Prepare the filling by combining all the ingredients...

Prepare the filling by combining all the ingredients together. Use a spoon to mix well.

To assemble the dumplings, place a piece of...

To assemble the dumplings, place a piece of the wrapper on your palm and spoon 1 teaspoon of the filling onto the center of the wrapper. Do not overfill. Dip your index finger into a small boil of water and moisten the outer edges of the wrapper. Fold the dumpling to form a half-moon shape. Press and seal tightly in the middle. Arrange the wrapped dumplings on a plate lined with parchment paper to avoid the dumpling from sticking to the bottom of the plate. Repeat previous steps until the filling is used up.

Heat up a pot of water and bring...

Heat up a pot of water and bring it to boil. Drop the dumplings gently into the water, boil for a few minutes until the dumplings float to the top. Use a strainer to scoop them out and transfer to a plate. Repeat the same until all dumplings are boiled.

Heat up a skillet with some oil. Arrange...

Heat up a skillet with some oil. Arrange about 8 dumplings on the skillet and pan-fry the dumplings until the bottom turns light brown, about 2 to 3 minutes. Turn it over and pan-fry the other sides of the dumplings. Add more oil and repeat the same process above until all dumplings are turn golden brown and become crispy. Serve the dumplings warm with the dipping sauce.

https://mediavine-res.cloudinary.com/video/upload/uklyeqfbm3rb38lzocyy.mp4

Chicken dumplings with ground chicken and vegetables filling. Homemade dumplings are healthy and easy to make and perfect as a light meal or appetizer.

Chicken Dumplings

Follow these easy, step-by-step, photo illustrated instructions for making Chicken Pastry from scratch. There's just something about a big bowl of Chicken Pastry that soothes the soul, anytime of the year. Whether you know it as Chicken Pastry, or as Chicken Dumplings, I think you'll find it's much easier to make from scratch than you might have thought. We've also got a printable recipe to make it even easier.

Chicken Pastry Recipe, made from scratch.

Whole Chicken, 4-5lb average

Self-Rising Flour

Chicken base

Black Pepper

Water

Remove neck, gizzards and any other parts that might be inside the bird.

Rinse the bird, inside and outside, under cool running water.

Place cut chicken in a large stock pot, cover with about 6 inches of water.

Place on Medium-High heat and let come to a boil.

Boil chicken about 45-55 minutes or until done.

Remove chicken from water, place pieces in a pan to cool. Do not discard the water in the pot.

Turn the heat off under the pot while the chicken is cooling.

Allow chicken to cool enough to handle and remove chicken from bones.

Skim as much fat as possible that has surfaced in the stock pot. Discard the fat.

Remove ¾ cup of broth from the pot and set aside. You&#8217;ll need it to make the dough.

Place the bones back in the pot and add water to cover about 2 inches.

Let simmer on Medium-Low heat while you make the pastry dough.

In a medium bowl, add flour and one teaspoon of salt. Sift together.

Make a well in the middle of the flour and add the ¾ cup of the chicken broth.

Mix together until you have a slightly moist dough ball.

Generously flour your table, countertop or large cutting board.

Using a rolling pin, roll the dough out to about ¼ inch thick.

Use a pizza cutter or sharp knife and cut the dough into strips about 1 inch wide.

Cut each strip into sections about 2 inches long.

Let the dough pieces rest for about 30 minutes to dry out some.

Remove the chicken bones from the stock pot.

If needed, add enough water to equal about one gallon of liquid in the pot.

Add chicken base or granules as needed to create a good tasting broth.

Bring the chicken stock to a low boil and drop pieces of dough, one by one, into the stock.

Try not to drop dough pieces on top of each other and DO NOT STIR.

Add the shredded pieces of chicken to the pot.

Test the pastry before adding any additional salt. Add salt if needed and stir gently.

Simmer for about 15 minutes until dough pieces are fully cooked and tender.

Mumma used to make pastry with speckled butterbeans.  Yum.  But I still love chicken and pastry.

This is the same recipe my mother uses, except she gets those Annie's(?) frozen pastry strips. I would prefer the home-made version in this recipe. I can tell you straight up that unless you have had THIS Chicken and Pastry, you have not had the authentic dish. It's one of the traditional Southern comfort foods that definitely does not need all of those herbs messing it up. This is the real deal, and it is anything but bland. Try it, you'll like it!

We have always called this chicken and dumplings. Southern born and raised and have never ever heard of using cornmeal in this at all as opposed to flour. I have never successfully made it but I am hoping this is close to my best friends grandmothers recipe.

I'm from the area too! Guess us "Wilson"-ers are a pastry loving group.

This is an awesome recipe. Just looking at the picture, I knew it was the real thing. I was born and raised in Little Washington and my grandmother taught me how to make this when I was a teen.I haven't made it in many years and was checking recipes to make sure I remembered. This was spot on. I now live in Charlotte NC and people here actually use broken up lasagna noodles. I could never do such a thing! To each his/her own, though. I'm so glad to see so many North Carolinians in these replies. It warms my heart and takes me back to a simpler time.

Hello mr. Steve! Thank you so much for your wonderful chicken &amp; pastry recipe. I am from Eastern North Carolina and this is just like my grandma made it. However, I've never made it homemade until Thanksgiving 2018 after finding your recipe. Mainly because we now live in Eastern Tennessee and Ann's pastry, which I've always used, isn't available in any of the stores around here anymore. So when I found your recipe I jumped right in and made it. It turned out perfectly at Thanksgiving! But I just attempted to make it again and it was nothing like the first time or like I grew up on. I was hoping you could help me figure out what I did wrong. The first time I made it I believe I used some self-rising flour that I had and this time I purchased White Lily unbleached self rising flour. Even after I rolled out the dough thin the pastry was really thick and it all just floated to the top. My family did eat it but it definitely wasn't what they were used to. If I had to guess the flour I uset previously was probably Pillsbury; because that's what I tend to buy. Was the difference because the White Lily I purchased today was unbleached? I have Googled the difference between unbleached and bleached flour and it just doesn't seem like to me that that would make the difference. When I was kneading the dough in the bowl the ball formed great, just like it did last time. I am open to any suggestions of what you think I did wrong to try to fix this. Thank you so much!;

I think I'm gonna make this Friday with corn bread.

Perfect. That butter in your pic is essential per my Mama&amp;Nana. 1-2 sticks added to broth just before pastry added. Born in Cary, live in Dunn,NC now. Have thoroughly enjoyed reading the comments from my eastern NC sisters &amp;brothers. Nana was born 1901 on Hatteras. I imagine butter got added to her recipe years later as a luxury. Also have had large dried limas, ham &amp; pastry. Cook limas/ham as you probably would normally. Add pastry at the end. I wouldn't use the butter in this case. Just as comforting as chicken pastry. Thanks, am joining your site &amp; looking forward to more recipes. Happy new year 2020!

I made this dish tonight and it was amazing! I added lightly sautéed carrots, onions, and celery to chicken legs and backs which made a very flavorful stock. The final result was quite similar to the “chicken and pastry” my great-grandmother often made many, many years ago. Thanks for a great recipe!

This is the absolute BEST chicken pastry. I've been referencing this recipe for years! A little time intensive but all goods are worth the wait :) I like to double the reserved ckicken broth &amp; pastry ingredients. Make sure the broth has cooled down and use fresh flour!

I am embarrassed to say that I made this recipe twice today. The first time I made it using regular flour (that is what your ingredient list said to use and why so many people ask you about what kind of flour to use - maybe consider editing the ingredient list to say "self-rising flour"!) and when I read through the comments and saw that you meant for us to use self-rising flour, I tossed all the doughy pastry and started over again.  The recipe is very good.  I think I should have rolled the pastry thinner, though, as it was a very heavy meal.

These Easy No-Fail Flat Dumplings are soft and tender and they have a secret ingredient that makes them perfect every time.  You'll be making a double or triple batch of these yummy dumplings!  

Easy No-Fail Flat Dumplings

chicken thighs

chicken bouillon cubes

pepper

flour,

chicken

sour cream

cornstarch

milk

Add the chicken to a large pot of water.  Add the bouillon cubes, salt &amp; pepper and bring to a boil over high heat.  Reduce heat to medium, cover with a lid, and cook under chicken is tender, at least one hour.  Turn off heat under the pot and transfer chicken to a bowl.  Once chicken has cooled, remove skin and bones and tear chicken into bite size pieces and set aside.

Chicken

In a large bowl, mix together the flour, salt, and pepper.  Add the chicken broth and sour cream.  Mix just enough to combine.  The mixture will be slightly wet.

Transfer dough to a heavily floured work surface.  Sprinkle additional flour on top of the dough.  Lightly knead dough, adding additional flour as needed, until dough is no longer sticky.  Divide dough in half and roll one half at a time.  Roll dough out to a thickness of about 1/8 inch in thickness.  When dumplings cook, they will double in thickness.

Using a pastry or pizza cutter, cut dough into long vertical strips, about 1 inch wide.  Cut the dough horizontally, cutting pieces about 1 1/2 inches or as desired.  Dip 2-3 pieces at a time in flour and transfer to a large plate.

Bring pot of broth back to a boil over medium heat.

Drop a few floured dumplings into the broth at one time, making sure they are not sticking together as you drop them.

Reduce heat to medium-low and cover the pot with a lid.  Allow dumplings to cook for about fifteen to twenty minutes until they are tender and done. If you roll them thicker than 1/8-inch, they might take up to 25 minutes.  Check by forking one. Note: They might start out thin but the longer they are in the broth after they are cooked, the thicker they will become as they soak up the broth.  Transfer dumplings to a bowl and repeat steps 2 through 6 with the second half of dough.

Once all dumplings have been cooked and transferred to a bowl, make the white sauce.

Whisk the cornstarch into the cup of milk.  Add the milk to the hot broth and stir constantly over medium heat until the mixture thickens.  This takes about 2 to 3 minutes.  Remove the pot from the heat and taste the broth.  Add additional salt and pepper to taste, then transfer the dumplings and the chicken back to the pot.

Refrigerate any leftovers.  Once dumplings are reheated, if there&#8217;s not much sauce, add a little bit of milk or chicken broth.

Dumplings

Made these dumplings .had to use about a cup and quarter chicken broth.it calls for half a cup but it was really dry. And I also added baking powder a tablespoon. They really came out delicious.

made these esy flat dumplins for my chicken  dumplings,,as usual I gotta add  pepper garlic powder,,parsley flakes and some Webrs kickin chicken seasoning..turned out quite well...perfect chew....

I fixed this tonight and it was wonderful! I thought the way you laid out the recipe with ingredients of each part was really smart. I loved your tips too. The white sauce really made it taste so good.  The recipe was so easy to follow. I love a soft,  limp, thin dumpling and to get that I had to cook the dumplings a longer  time. I think I was probably cooking it on a lower setting although it was on a low boil. I think I should have rolled it out even thinner than I did?. The dumplings at one time was starting to foam out the top so I placed a wooden spoon across the top to stop that and lowered the temp.  This was so easy, but I have some improvement on making them thinner! They tasted so great I ate three bowls of them!’! I’m a work in progress, but I’m so excited I actually made dumplings!!!!!

Thanks for sharing this recipe. It was my first time making this kind of dumpling and it was really easy to follow your instructions. I was very happy with the results! 

   

Have you ever made them ahead? If so, how long can they be refrigerated or frozen?

All this time I thought making the dumplings from scratch would be allot of work and time. Dumplings is one of my go to comfort foods and this just took them up a notch. And I'll be making allot. I made a big batch of my chicken dumplings using these dumplings and shared with some neighbors. Got all around raves and begging for me. 2 Thumps Up!

Have been wanting a delicious recipe for flat dumplings.  This recipe has delicious flavor and I SO loved the detail and hints.  Here’s my question, after the 15 minutes, are they supposed to be “white” in color?  And, what is the cause of a slightly chewy texture?  The flavor is good, tender but, I didn’t thing it should be on the chewy side.  Maybe I didn’t roll out thin enough?,  Or, maybe noodles need to be cooked longer than the 15 minutes.     Definitely want to try again!!

When I lived in the South, I could buy ready made frozen dumplings and just drop them in the broth. Now I live in Nevada and couldn’t find them.  This recipe is perfect and so easy.  I had to get a head start so I made the dumplings the day before. Put them between layers of waxed paper and froze them. So easy to handle the next day. Thanks for a great recipe. 

Oh my, this recipe was sooooo delicious! I have ibs, so I substituted a few things. Lactose free milk  and lactose free sour cream. I'll have to play more with gluten free flour though. Everything came out so good! My family loved it! Definitely making this many times in the future. I will use more chicken, 6 thighs wasn't enough for us, but that's ok. I about melted, with my first bite! Thank you for this recipe!

Great recipe.  Easy and delicious!  Best ever dumplings.  
Only problem I had was I wound up with twice as much (thickened) broth as I needed – just scooped out meat, dumplings, and veggies with a spider spoon until better ratio.   Maybe you could measure the water amount and include that (vs “a large pot of water”).
However…
The extra broth tastes like the best ever cream of chicken soup.  And I could even freeze and make more chicken n dumplings later!

I learned this recipe as a very young woman.(17- 20 years old ) It’s almost exactly the same. I made it last about 9 years ago and something went wrong . I never made them again! Your recipe has a couple of different things not much. This recipe is truly an old fashioned recipe the best chicken and dumplings ever! Do you have a YouTube Channel that you are cooking on? I would love to watch. When I learned this recipe I was taught in making a circle around the dry ingredients the flour and such in a bowl Take your hand and go around the bowl until there is a center hole in the middle. Then take the broth from where you boil the chicken and other ingredients and pour it into the center a little at a time and then take the larger amounts of flour around the bowl and go around pushing it into the broth  to make the dumplings. Take it out the bowl when mixed lightly trying not to mix very much just enough and then putting it on the counter with flour on it. Roll it out add flour to each piece so it doesn’t stick after each cut and setting aside on flour counter top or pan sheet with parchment paper. 
This is truly a wonderful recipe you have! It is the closest recipe to my recipe from a 5 generation grandmother that I received 30 years ago! So one - two  more generations that’s 6-7 (I think 6 ) generations of chicken and dumplings recipe! 
Her other recipe she would have me make her was a cobbler recipe! Any type of fruit you want. She mostly asked me to make her peach cobbler. She said 1 stick of butter, I cup of sugar, I cup of flour, 1 cup milk, if using can peaches with syrup don’t add any more sugar than the cup, if using can peach’s or fresh peaches add sugar. You melt the stick of butter in the oven in a casserole dish, after melted add peaches  or whatever fruit, in a bowl add your flour and sugar mix then add milk mix and then pour it on top of peaches in the casserole dish. Put in oven and bake until the top is lightly browned! Such a easy old fashioned recipe! I hope you enjoy 

I just made these. They are soooo good. We love dense vs light and fluffy dumplings. I usually use refridgerated biscuits and roll them out in flour for my dumplings. They are food but have so many added oils and ingredients. These were a perfect replacement and super easy to make. Thank you!

I made this last night and it was great!  

Still, I couldnt quite get over the feeling that "something" was missing.  Something to tie it all together. Then it came to me--sour cream!  I didn't have any on hand at the time. I added about a third cup  to the leftovers, and once well mixed, it was even better!!!

Oops!  I commented on the wrong recipe!  How embarrassing.   However, that said,  I did make dumplings the day prior, and they were EXCELLENT!

I never grew up eating Chicken and Dumplings (I missed out)!  In the past I’ve had to toss it down the drain, made one that my husband said was oK, but this recipe took him back to his childhood, an absolute keeper !  Thank you so much!!!

Would you advise using these for just homemade chicken soup ?I've used these for the creamy chicken and dumplings and they are fabulous. I think I'll try them in just soup. I will let you know what happens unless I hear back from you soon with an answer. Thank you !

If I could give it 10 stars, I would! My mother-in-law praised me for my dumplings. There is a bit more work to this than I expected, but so worth it. This will be my go-to recipe from now on for dumplings. It was delicious! 
Thank you so very much!
Carolyne C, Memphis, TN

Can I use flour instead of cornstarch?? I never have cornstarch on hand when I need it. Thank you!! Happy holidays!!

I only made the dumplings to go with a chicken pot pie type of filling … didn’t want to use pie crust or heavy doughy dumplings.  I made these flat dumplings and cooked them in plain chicken broth for the recommended time.  These were easy to make, albeit a little time consuming — but worth it!  Taste and texture are amazing!  Thank you.

We live in Pennsylvania and this is the best tasting recipe I can remember and we grew up in the South!!! Thanks, it felt like we were home.

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Top 4 chicken dumplings recipes from across the web

The most viewed chicken dumplings recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Dumplings with Shiitake Mus...

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The most viewed chicken dumplings recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine