Spicy Chicken And Dumplings Recipes

SPICY CHICKEN STEAMED DUMPLINGS

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.

SPICY MANDOO (KOREAN DUMPLING)

Steps:

• Bring a large pot of lightly salted water to a boil. Cook noodles at a boil until softened yet firm to the bite, about 3 minutes. Drain and run under cold water for 1 minute. Transfer noodles to a flat work surface; cut into small pieces.
• Combine noodles, pork, onion, napa cabbage, soy sauce, chile-garlic sauce, sesame oil, garlic, salt, and pepper in a bowl. Stir filling together with a spoon or mash by hand.
• Place 3/4 tablespoon filling in the center of each wrapper. Wet your fingers and run them along the edges of the wrapper. Fold over the filling; press ends together using a fork. Flip and repeat on the other side to strengthen the seal. Repeat filling and shaping with the remaining filling and wrappers.
• Heat 1 tablespoon oil in a skillet over medium heat. Add mandoo; cook until lightly browned and crispy, 4 to 5 minutes. Add about 1/2 inch water. Cook, covered, until liquid is absorbed, about 5 minutes.

QUICK-AND-SPICY CHICKEN 'N' DUMPLINGS

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.

SPICY CHICKEN AND DUMPLINGS

Steps:

• Slice the chicken and potatoes into 2 inch chunks. Combine the chicken, potatoes, cream of chicken, chicken broth, and both seasonings in a large pan. Judge by the size of your pan how much more water need be added. Set stove top burner to medium and let it cook for about 30 minutes. Check on softness of potatoes. Once the potatoes are close to soft or are soft turn the heat up to high. In a bowl combine the bisquick and milk. Stir to doughy ball forms. When the soup pan is boiling spoon small eat spoon sizes of the Dumplings into the pot. Cook for 10 to 15 minutes. Continuosly stirring and dunking the dumplings under the broth. Dumplings when done will have a fluffy, doughy outer edge but the center will look like a cooked biscuit. Turn off heat and let set for 5 to 10 minutes for the soup to thicken. Then serve.

SESAME CHICKEN DUMPLINGS IN SPICY BROTH WITH GARLIC CRISPS

Steps:

• 1. In a medium bowl, combine the raw chicken, bok choy, 1 tablespoon ginger, garlic, 2 tablespoons soy sauce, and a pinch of black pepper. 2. To assemble, spoon 1 tablespoon of filling onto each wrapper. Brush water around the edges of the wrapper. Fold the edges of the wrapper up and around the filling and pinch in the center to seal. Repeat with the remaining wrappers. Place the sesame seeds in a shallow bowl. Brush the bottoms of the dumplings with water and then dredge them in the sesame seeds.3. Heat 2 tablespoons of oil in a medium pot. When the oil shimmers, add the shallots and cook until fragrant and caramelized, about 4 minutes. Add 1 tablespoon ginger and cook another minute. Add the broth, 1/4 cup soy sauce, and the rice vinegar. Season to taste with pepper. Bring to a simmer over medium heat. Keep warm.4. Heat a few tablespoons of oil in a large skillet set over medium heat. When the oil shimmers, add the dumplings and cook until the bottoms are golden brown, about 2-3 minutes. Carefully pour 1/4 cup of water into the skillet, it will splatter, so stand back. Immediately cover with a tight-fitting lid. Turn heat to medium-low and let the dumplings steam for 5-6 minutes. Remove the dumplings from the skillet to a plate. 5. In the same skillet, add the remaining 2 tablespoons oil, the Panko, thinly sliced garlic, 1 tablespoon sesame seeds, and a large pinch of red pepper flakes. Cook until lightly toasted, 3 minutes. Watch closely. Spoon the crumbs out of the skillet onto a plate. 6. Arrange the dumplings in shallow bowls. Ladle the steaming broth over top. Top with garlic crisps, green onions, and chili oil. Enjoy!