How to Make Dumplings with Chicken
Dumpling is a food originating from China. The food is made from a sheet of flour with spices and meat are wrapped by a sheet of wheat flour. You can choose a variety of contents for this dumpling, one of them using a chicken. Dumpling can be eaten mixed with a sauce or eaten with chopsticks in a state of Smoked. Can be eaten with a large family.
Ingredients:
- Chicken:
- 1 (2 1/2-pound) chicken, cut into 8 pieces
- 3 ribs celery, chopped
- 1 large onion, chopped
- 2 bay leaves
- 2 chicken bouillon cubes
- 1 teaspoon house seasoning, recipe follows
- 1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup
- 2 cups all-purpose flour
- 1 teaspoon of salt
- Ice water
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
How to Make:
- Dumplings:
- To begin the chicken: Place the chicken, celery, onion, bay leaf, broth, and house seasoning in a large pot.
- Add 4 liters of water and in the water and bring to a boil over medium heat.
- Simmer chicken thighs until tender and juices run clear, about 40 minutes.
- Remove chicken from pan and, when it is cool enough to handle, remove the skin and separate the meat from the bones.
- Return the chicken to the pot. Keep warm over low heat.
- Mix the flour with salt and mounds together in a bowl. Starting in the center of the mound, drizzle a small amount of ice water over the flour.
- Using your fingers, and move from the center to the sides of the bowl, gradually incorporate approximately 3/4 cup of ice water. Knead the dough and shape it into a ball.
- Dust a good amount of flour into a clean work surface. Roll out the dough (it will be firm), working from the center to 1/8-inch thick. Let the dough relax for a few minutes.
- Add the cream of celery soup to the pan with the chicken and simmer over medium-low heat.
- Cut the dough into 1-inch pieces. Drag and drop parts of the two parts into the boiling soup. Repeat. Do not stir the chicken after the dumplings have been added.
- Gently move the pot in a circular motion so that the cake be submerged and cook evenly.
- Cook until dumplings float and are no longer pale, 3 to 4 minutes.
- To serve, spoon chicken, sauce and dumplings in a warm bowl.
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