dumplings from scratch

It's easier than you think to make the ultimate comfort food from scratch. &nbsp;These Dutch Oven Chicken and Dumplings are quick, easy and just the right amount of creaminess to be insanely delicious!

Dutch Oven Chicken and Dumplings

olive oil

chicken breasts ((thighs are fine too))

carrots

celery

poultry seasoning ((or herb and garlic seasoning))

chicken broth

heavy cream

flour

baking powder

milk

parsley

salt

Cut chicken into tiny bite sized pieces

Heat olive oil in dutch oven, add chicken, and cook for 5-7 minutes while stirring occasionally until browned on both sides

Add carrots and celery and cook for 3-4 additional minutes

Add seasoning and broth and simmer covered for 15-20 minutes until veggies are tender

Add cream and return to a simmer

Mix together remaining ingredients for dough stirring until just combined

Drop by spoonfuls into simmering broth and cook for 5-7 minutes until dumplings are fully cooked

Making your own dumplings is easier than you might think, and these are so full of flavor.&nbsp;

Chinese pork and cabbage dumplings

oz cabbage (140 grams, napa

scallions (spring onions)

lb pork pork mince)

soy sauce

tsp sesame oil

tsp rice wine (or sherry)

tsp ginger (minced/finely grated)

tsp salt

dumpling wrappers

Finely shred the cabbage then place it in a pan with boiling water and cook a couple of minutes to blanch it/soften. Drain the cabbage and let it cool a couple minutes.

Meanwhile cut the scallions in half lengthwise and finely slice them then add them to the pork along with the remaining ingredients (except the wrappers and sauce ingredients) - soy sauce, sesame oil, rice wine, ginger, cilantro and salt. Mix everything so it's well combined - this is often easiest by hand.

Squeeze out the cabbage either by hand or by putting it in a cloth to remove as much liquid as possible then roughly chop it a little more and add to the pork. Mix it well.

Working with a few at a time, put a spoonful of the pork mixture on one half of a dumpling wrapper so there is a gap around the edge but it otherwise fills fairly well. Dampen the edge of the wrapper then fold it in half to join in the middle around the filling. Using your thumbs and forefingers, pinch/fold on one side a few times to make pleats along the dumpling edge as you seal the edge from the middle to the tip. Then repeat on the other side (video may help with seeing how to fold). As you are folding, try to make sure you don&#39;t trap too much air inside the dumpling. Also, make sure the edge is well sealed.

Traditional method - heat 1-2 tbsp oil in a skillet/frying pan over a medium heat and place some dumplings in there fairly close together. Cook for around 2-3 minutes until browned on the bottom. Add around 1/4 to 1/3 cup boiling water to the pan so that water comes around 1/3 of the way up the dumplings then cover with a lid. Allow the water to steam the dumplings so they go translucent and the water evaporates. Remove lid and, if you like, brown the bases again slightly so they crisp.

To steam then fry - place a few dumplings in a bamboo steamer (if you like, lined with paper or a cabbage leaf to help prevent sticking), fairly close but with gaps between them. Cover and place over a pot or wok with boiling water. Steam the dumplings for around 3-4 minutes until going translucent. Meanwhile heat 1-2tbsp of oil in a skillet/frying pan then fry for a couple minutes until brown on one side.

Serve with soy sauce with a little sriracha added, to taste, or your choice of dipping sauce.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1643763384/fkacezywe5gsu0xnhtlm.mp4

Pork and cabbage dumplings are a traditional dish, especially eaten for the Lunar New Year, but these dumplings are so delicious you'll want to have them more often!

Pork and cabbage dumplings

This old-fashioned Chicken and Dumplings recipe makes a perfectly creamy chicken soup filled with feather-light fluffy dumplings (made 100% from scratch). This version is based on my Mom's "chicken and dumplin's" we grew up eating, but with a few tasty upgrades (which she enthusiastically approved of). So, if you're looking for an easy and delicious chicken and dumplings recipe, this is it. And don't let the "100% from scratch" part make you nervous because dumplings are seriously easy to make and are also the natural thickener for this soup. 

Mom's Ultimate Southern Chicken and Dumplings

chicken wings chicken

chicken back (spine and neck) cut from a whole chicken

drumstick joint tips (cut off from the ends of the legs)

vegetable peels (including celery tips, onions

chicken (1.5 to 2kg)

chicken broth, or enough to

extra virgin olive oil (14 grams)

onion (7 ounces), diced (200 grams)

carrot (3 3/4 ounces), diced (100 grams)

rib of celery, diced (50 grams)

sage

fresh parsley, finely chopped to taste

bay leaf (optional but recommended)

salt and black pepper

all-purpose flour

baking powder (15 grams)

kosher salt,

unsalted butter, melted (45 grams)

black pepper,

nutmeg

Make the homemade chicken broth (*skip this step if using water or store-bought chicken broth instead). Add all of the ingredients for the homemade chicken broth to a pressure cooker, cover, bring to high pressure, and cook for 30 minutes. Alternatively, add all ingredients to a large stock pot, bring to a boil, cover, reduce heat to a simmer and cook for 45 minutes to 1 hour, until the chicken is cooked through. Strain the broth through a fine-mesh sieve and when cool enough to handle, discard the vegetables, and chicken skin and debone it, and set aside in a small bowl while you make the rest of the dish. Using a large spoon. skim off the desired amount of fat from the broth.

Make the chicken soup base. Over medium-high heat, drizzle 1 to 2 teaspoons of olive oil into a large soup pot, add the onions, carrots, celery, and salt to taste, and cook for 5 to 7 minutes, or until tender and onions are translucent. Add the whole chicken and pour enough broth (or water, if using) over it to cover the chicken completely. Add salt and black pepper to taste. Bring to a boil, reduce the heat, cover with a lid, and cook for 35 minutes, or just until the chicken is cooked through and tender. Remove the chicken to a plate to cool slightly. Adjust seasonings as needed and turn off the heat while you debone the chicken. 

Debone the chicken. When the chicken is cool enough to handle, remove the skin and debone it. Shred or chop the chicken into bite-sized pieces and add it back to the chicken soup base and allow it to gently simmer while you make the dumplings. Adjust seasonings one last time if needed. 

Make the dumplings. Add the flour, baking powder, salt, black pepper, and nutmeg (if using) to a bowl and whisk well to combine and set aside. Melt the butter in a small sauce pot, add the milk, and heat over low until nice and hot, but not boiling. Add the chives, stir to combine, and turn off the heat. Add the warm milk mixture to the flour mixture and using a fork, stir everything together just until well combined. Do not mix too much or too vigorously or the dumplings will be dense and tough.

Cook the dumplings. Using a portioning scoop, add the dumpling dough directly to the gently simmering soup (alternatively, add a golf-ball-sized portion of dumpling batter onto a soup spoon, then push the dumpling into the soup using a second spoon. Repeat with the remaining dough until the top is covered with dumplings. Add the bay leaf and any chicken leftover from making the chicken broth to the broth, cover with a lid and steam the dumplings on a low simmer for about 10 to 15 minutes, or until cooked through and doubled in size. Remove the bay leaf and serve piping hot. Enjoy!

https://www.youtube.com/watch?v=4eWgBh7tHT4

This old-fashioned Chicken and Dumplings recipe makes a perfectly creamy chicken soup filled with feather-light fluffy dumplings and is so easy to make!

This is my version which is based on my Mom's "chicken and dumplin's" we grew up eating but with a few tasty upgrades (which she enthusiastically approved of) including a quick and easy homemade chicken stock for even more delicious chicken’y flavor in every bite. But if you're super short on time, you can always substitute water or store-bought chicken broth. 

If you're looking for an easy and delicious chicken and dumplings recipe, you've found it. And don't let the "100% from scratch" part make you nervous because dumplings are seriously easy to make (no boxed mixes required) and are also the natural thickener for this soup. 

If it’s still too warm where you are to even begin thinking about soups and stews, save the recipe for later on. 

As always, you can find the recipe step-by-step instructions and photos over at the blog.

❤️ Get this and other tasty Fall recipes here👇or link in bio. 
https://bitingatthebits.com/easy-homemade-chicken-and-dumplings-recipe/


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Mom's Ultimate Chicken & Dumplings (100% From Scratch)

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Dutch Oven Chicken and Dumplings

Chinese pork and cabbage dumplings

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The most viewed dumplings from scratch recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine