Spicy Chicken Steamed Dumplings Recipes

Steps:

• Place chicken thighs in a medium saucepan and add just enough water to cover completely. Bring to a simmer and cook for 20 minutes, or until cooked through. Remove chicken and allow to cool slightly, reserving cooking liquid.
• Combine soy sauce, ginger, pepper flakes, and green onion in a small jar, shake well and set aside.
• Cut chicken into chunks and place in bowl of food processor. Add mushrooms, onion, hoisin, mustard, and sriracha. Process until ground and well combined.
• Beat egg with the 1 tsp water. Working in small batches, place 1 tbsp of meat mixture on center of each wonton wrapper. Brush two edges with egg wash and fold up sides, corner to corner, to seal well around filling. Fold top corner over and secure with a little more egg wash if desired.
• Bring reserved cooking liquid to simmer in a pan with a steamer basket. Spray basket with cooking spray and place dumplings in basket.
• Cover with lid and steam 8-10 minutes.
• If you would rather cook these like potstickers with a crispy bottom, spray a shallow pan with cooking spray and set over medium heat. Set dumplings directly in pan and pour hot cooking liquid around dumplings to about 1/2 inch deep. Cover and cook 5-6 minutes or until bottoms are brown and crispy. Don't move them around during cooking or they will stick and tear.
• Serve with sauce.

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:

• For the chicken: In a large pot, cover the chicken with water and add 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil and let simmer until cooked through, about 40 minutes. Let cool, then remove the chicken meat from the bones. Add the shredded chicken back to the broth and reserve.
• For the dumplings: Add the flour, baking powder and 1 teaspoon salt to a mixing bowl and mix well. Add the milk and egg and mix well with a fork. Bring the reserved chicken broth to a simmer. Drop the dough into the broth by the spoonful and simmer, covered, for 10 to 15 minutes. Add some roux and cook until the broth has thickened. Season with salt and pepper. Serve the chicken "n" dumplings covered with gravy.

Steps:

• Mix ingredients for dipping sauce and set aside.
• Lightly oil a large bowl.
• Put the flour and salt in another large bowl, piled up.
• Make a dent in the top of the pile, and crack the egg into it.
• Mix the egg into the flour.
• Add enough water to the mixture to make a thick dough.
• The consistency should be like bread dough.
• In any case, don't add too much water--it shouldn't be like batter at all!
• Turn the dough out onto the flour-dusted counter, and form into a ball.
• (It helps to flour your hands first).
• Place the dough into the oiled bowl and cover with plastic wrap (cellofane).
• Let stand 1 hour.
• Meanwhile mix all ingredients for filling and place in the fridge.
• Next, remove dough and place on flour-dusted counter (or work surface).
• Knead a bit and flatten until very thin (but not see-through or falling apart).
• Using a large, round cookie-cutter (or bottom of coffee can or top of glass) cut three-inch rounds.
• Don't place them on top of each other, as they could stick together!
• Knead the leftover pieces together again and cut more rounds until there's no dough left.
• Spoon a bit of the filling into the center of each round and fold in half (to make a semi-circle shape).
• Seal edges with a bit of water, and use tongs of a fork to decorate the edge.
• To prepare, either steam the dumplings (if you have a steamer) for 15 mins, or boil for 10 mins.
• If you boil, add some oil to the water and don't overcrowd the pan--make them in batches.
• If you like, you can fry the dumplings in a skillet or wok to brown them before serving.
• Handle gently!