Kidney Friendly Chicken And Dumplings Recipes

DUMPLINGS DIVINE: EASY LOW SODIUM, DUMPLINGS FOR KIDNEY DIET

Steps:

• Filling: In a medium bowl, mix shredded cabbage, pork, low-sodium soy sauce, and ginger. Set aside in fridge.
• Dough: In a separate bowl, gradually add water to the flour. Mix and knee until dough in uniform and smooth.
• Form 1-inch balls from the dough. Flatten dough to create 3 1/2 - 4 inch diameter circles.
• Place about 1 tablespoon of filling in to the center of the circle.
• Prepare a cup of water. Dip your finger in to the water and draw a circle on the outer part of the wrap, to help the wrapper stick to each other.
• Bring opposite ends of the circle together. Pinch to hold in place. Create pleats on either side to seal the dumpling. Place completely dumpling on the side, and make more!
• Bring water to boil, transfer dumplings one by one in to the pot. Cook for 10-15mins and until meat is cooked completely through. Serve with dipping sauce!

KIDNEY FRIENDLY CHICKEN AND DUMPLINGS

Steps:

• Put the water on boil. Add your chicken cook until done add you chicken mix in the water mix well add a little turmeric for color. i add just a little of bisqwit to thick it up a little not much then cut up the biscuits in little pieces then add chicken
• cooking time about 2hrs i think

SAVORY CHICKEN AND DUMPLINGS # 2 - CASSIES

Steps:

• 1. In a large stock pot; cover chicken with water to half way full. (I used my 12 quart stock pot.) So, with the addition of the chicken, the water came to the half way mark. Add the thyme, sage, bay leaves and vegetables, butter and bring to a full boil. Reduce heat to medium high, and simmer till chicken is cooked; about 1 hour 15 minutes.
• 2. Remove chicken and bay leaves from the broth; set aside to cool. Meanwhile, add more water to the broth if needed to maintain 6 quarts worth of liquid. Now; add the bouillon paste, stirring to dissolve.Taste and add more seasonings if needed. Keep broth hot on low and begin to make your dumplings.
• 3. Dumplings: I used my food processor. If using a processor, add the flour, baking powder, salt...pulse a few times. now add the butter; pulse 5 - 6 times, then add the milk...pulse till forms a ball.
• 4. No processor method: In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.
• 5. Heavily flour a work surface. ( I cut dough into fourths.) Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2 x 2 . It's okay for them not to be exact. Some will be bigger, some smaller...
• 6. Use a floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.
• 7. To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they are not doughy tasting.
• 8. While dumplings are cooking; de-bone the chicken. Chop or I used my fingers to pull the chicken apart, into bite sizes chunks, or whatever you prefer.
• 9. Add the cooked chicken to the pot and you're ready to serve. The chicken and dumplings thicken up as they cool...to reheat, just add a little water. I served mine with corn bread and pinto beans.

HOMEMADE CHICKEN AND DUMPLINGS (OR TURKEY)

Steps:

• Peel and slice potatoes. Soak in a lage pot of water for 3-4 hours to remove some of the potassium, or boil potatoes for 5 minutes, drain water, then add fresh water and cook until tender.Place chicken or turkey pieces in Dutch oven with 6 cups water. Add celery, salt, pepper and herb seasoning. Bring to boil. Reduce heat and simmer, covered for 60 minutes or until tender. Remove meat from bones and set aside.
• Add leached or double-boiled potatoes and onion to broth. Bring broth to a boil and cook until potatoes are tender, approximately 15 minutes. Remove vegetables with slotted spoon and set aside.
• In a large bowl, mix flour and butter together with a fork. Add egg and 2 tablespoons water; mix with fork until ingredients are moistened.
• Roll out dough 1/3" thick. With a sharp knife, cut dough into strips.
• Add noodle strips to broth and cook for 15 minutes (If using prepackaged dumpling noodles, simply add them to the broth at this time.)
• Add vegetables and meat to the broth and simmer for 5 minutes.
• Sprinkle with fresh parsley and serve.