Asian Chicken N Dumplings Five Spice Chicken Noodle And Shiitake Dumplings Recipes

Steps:

• Rinse chicken with cold water; pat dry. Combine 2 cups baking mix, paprika, and next 6 ingredients in a large zip-top freezer bag. Add chicken thighs, 1 at a time; seal bag, and shake to coat.
• Heat 1 tablespoon oil in a 6-quart Dutch oven over medium heat. Add half of chicken, and cook 5 minutes on each side or until golden brown; remove chicken. Repeat procedure with remaining oil and chicken.
• Add 1/2 cup chicken broth to drippings in pan, stirring to loosen browned bits from bottom.
• Return chicken to pan; stir in remaining broth and 2 seasoning packets. Bring to a boil; cover, reduce heat, and simmer 25 minutes.
• Combine milk and remaining 2 cups baking mix in a medium bowl, stirring just until moistened. Drop dough by tablespoonfuls onto simmering chicken mixture; cook, uncovered, 10 minutes. Cover, and cook 10 more minutes. Serve immediately.

Steps:

• Bring to a boil in a large kettle 6 qts water, add salt and spices.
• When the water is boiling add chicken, celery, onion, garlic and vinegar and Worcestershire.
• Cover and cook at least 1 hour.
• Remove chicken and set aside to cool.
• Remove broth from heat.
• Cooke noodles in a pot of boiling, lightly salted water. Cook according to package instructions. Drain and set aside.
• When the chicken is cool, clean off skin and bones and shred meat.
• Salt and pepper meat and set it aside.
• When broth is cool, skim off fat and discard.
• In a dutch oven or deep skillet, heat butter.
• Add flour and stir, adding small amounts of chicken broth to thicken.
• Add soup and 1 cup of chicken broth. Make your dumplings now.
• Add noodles, chicken and vegies.
• Cover and lower heat to simmer approximately 20-25 minutes.
• Add dumplings to the top of the dish and cover.
• Simmer for approximately 10 minutes.
• If you don't have enough broth to cook dumplings add more broth.
• Put the remaining broth into freezer containers and freeze for use later.

Steps:

• Place the first 7 ingredients in a food processor; cover and process until finely chopped. Add water; cover and process until blended., Place 1 tablespoon chicken mixture in the center of 1 wrapper. (Keep remaining wrappers covered with a damp paper towel to prevent them from drying out.) Moisten edges with water. Fold wrapper over filling to form a semicircle; press edges firmly to seal, pleating the front side to form 3 to 5 folds. , Holding sealed edges, stand each dumpling on an even surface; press to flatten bottom. Repeat with remaining wrappers and filling; cover dumplings with plastic wrap., Line a steamer basket with 4 cabbage leaves. Arrange dumplings in batches 1 in. apart over cabbage; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-12 minutes or until a thermometer reads 165°. Discard cabbage. Repeat. Serve with soy sauce.