Does anyone have a really good chicken and dumplings recipe ?

I need a chicken and dumplings recipe that is easy but tasty. And also


how to keep the dumplings from turning into mesh when I drop them in.


I have not had very good luck making them before. My husband loves


cracker barrels chicken and dumplings so I would really love to surprise


him.Does anyone have a really good chicken and dumplings recipe ?
This is one of my favorite


go to sites for good recipes !!








Great to bookmark too !!Does anyone have a really good chicken and dumplings recipe ?
Steamed Chicken %26amp; Mushroom Dumplings with Dipping Sauce.


Ingredients


Filling:


300g Tegel Lean %26amp; Lite Premium Mince


2 cups very finely chopped cabbage


4 shitake or brown mushrooms, finely chopped


1 spring onion, finely chopped


1 tsp finely grated fresh ginger


2 tsp sesame oil


1 tbsp Chinese cooking wine or dry sherry


1 tbsp soy sauce


1 1/2 tsp cornflour


1/4 tsp salt


Freshly ground black pepper





Approximately 40 small circular dumpling wrappers*


1 egg, beaten


2 tbsp oil





Dipping Sauce:


1/4 cup sweet chilli sauce


2 tbsp soy sauce


1 tbsp lemon juice





Method


Combine the chicken mince, cabbage, mushrooms, spring onion, ginger, sesame oil, cooking wine or sherry, soy sauce, cornflour, salt and pepper in a bowl. Mix well.





Place a heaped teaspoon of the filling in the middle of a wrapper. Fold into a semi circle, brush the edges with beaten egg then form pleats to seal the wrapper together. Place seam side up on a tray lined with baking paper. Continue with the remaining wrappers and filling.





Heat the oil in a large non stick frying pan over medium heat. Add about 1/2 the dumplings and cook for 1 minute or until the bases are lightly browned. Carefully add 1/2 cup water and cover with a lid. Reduce the heat to medium low and steam for 4 to 5 minutes or until the dumplings are cooked. Uncover, increase the heat to medium high and continue to cook for another minute or until the bases are crispy and golden brown. Repeat with remaining dumplings.





To prepare the dipping sauce, combine all ingredients.





*Dumpling wrappers are available from Asian food stores in the chiller.






Ingredients:


1 stewing chicken (about 5 pounds), cut up


4 celery ribs, chopped


1 medium onion, chopped


4 medium carrots, coarsely chopped


1 tablespoon chicken bouillon granules


DUMPLINGS:


3 cups all-purpose flour


1 teaspoon salt, optional


1/2 teaspoon baking powder


Minced fresh parsley, optional


Directions:


Place chicken, celery and onion in a Dutch oven. Cover with water; bring to a boil. Reduce heat; cover and simmer until chicken is tender. Remove chicken and keep warm. Skim fat from the pan juices; add water to measure 3 qts. Set aside 1-1/2 cups for dumplings; cool. Return remaining broth to the Dutch oven; add carrots and bouillon.


For dumplings, combine flour, salt if desired and baking powder. Add enough reserved broth to form a stiff dough. Divide dough into thirds; cover and let rest for 10-15 minutes.


Meanwhile, bring broth to a simmer. Roll each portion of dough to 1/8-in. thickness; cut into 2-in. squares. Drop one at a time into simmering broth. Cover and cook for 5-7 minutes, stirring occasionally. Serve immediately with the chicken. Sprinkle with parsley if desired. Yield: 8 servings.

chin blackheads