Best 6 Chicken Dumpling Strips Recipes

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Chicken dumpling strips are a delicious and comforting dish that are perfect for a quick and easy meal. Whether you are looking for a simple weeknight dinner or a fun party appetizer, these strips are sure to be a hit. Made with a combination of chicken, dumplings, and flavorful seasonings, these strips are a delightful treat that can be enjoyed by people of all ages. So if you are looking for a delicious and easy-to-make recipe, give chicken dumpling strips a try!

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST CHICKEN & DUMPLINGS



The Best Chicken & Dumplings image

Homemade chicken and dumplings from scratch harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. It's one of those types of soup you'll want to eat again and again. -Erika Monroe-Williams, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h35m

Yield 8 servings (3 quarts).

Number Of Ingredients 25

3/4 cup all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 broiler/fryer chicken (about 3 pounds), cut up
2 tablespoons canola oil
1 large onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
3 garlic cloves, minced
6 cups chicken stock
1/2 cup white wine or apple cider
2 teaspoons sugar
2 bay leaves
5 whole peppercorns
DUMPLINGS:
1-1/3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
2/3 cup 2% milk
1 tablespoon butter, melted
SOUP:
1/2 cup heavy whipping cream
2 teaspoons minced fresh parsley
2 teaspoons minced fresh thyme
Additional salt and pepper to taste

Steps:

  • In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

Nutrition Facts : Calories 470 calories, Fat 24g fat (8g saturated fat), Cholesterol 104mg cholesterol, Sodium 892mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein.

CHICKEN AND ROLLED DUMPLINGS



Chicken and Rolled Dumplings image

Provided by Alton Brown

Categories     main-dish

Time 11h55m

Yield 4 to 6 servings

Number Of Ingredients 8

8 ounces all-purpose flour, approximately 2 cups, plus extra for rolling
2 teaspoons aluminum free baking powder
4 teaspoons kosher salt, divided
1/3 cup vegetable shortening, at room temperature
1/2 cup skim milk, chilled
5 to 5 1/2 pound stewing hen, giblets removed
7 to 9 cups water
Freshly ground black pepper

Steps:

  • Special equipment: 7-quart pressure cooker
  • Whisk the flour, baking powder, and 1 teaspoon of the salt together in a medium mixing bowl. Rub the shortening into the flour mixture using your fingertips until it resembles coarse crumbs. Add the milk, 1-ounce at a time, just until you have a rough ball of workable dough. Knead the dough 3 to 4 times, until it is mostly smooth, but do not overwork.
  • Divide the dough into 2 equal pieces. Roll out each piece of dough, using a floured rolling pin, to a sheet about 1/16-inch thick, on floured piece of waxed paper or parchment paper.
  • Cover the dough, still on the waxed paper or parchment, with a tea towel, and dry for at least 8 hours. This can be done the night before or early in the morning.
  • Two to three hours before the dumplings are ready to cook, put the hen, water, and the remaining tablespoon of salt in a 7-quart pressure cooker. Do not fill above the cooker's "maximum fill" line, or 2/3 full. Cover and lock the lid. Bring to pressure over high heat, approximately 20 minutes. Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 45 minutes.
  • Release the pressure using the cooker's release device (read the manual!) or cool the cooker by running cold water over the lid for 5 minutes. Open carefully. Remove the hen from the broth and set aside to cool. The meat should be tender and falling away from the bone. Once the hen is cool enough to handle, pull the meat from the bones in small pieces, cover and set aside. Discard the skin and bones.
  • Set a cheesecloth-lined colander in a large container and pour in the broth, discarding the solids. Taste and season the broth with additional salt, if needed. Return the broth to the pressure cooker, cover and bring to a boil over high heat. Reduce the heat to medium to maintain a gentle boil.
  • Cut the dough into 1/2-inch wide strips, break into 1 1/2-inch long pieces, and drop into the boiling broth. When all the dough has been used, gently push all of the dumplings down into the broth with a slotted spoon. Do not stir the dumplings. Cook the dumplings until they are cooked through, but not falling apart, about 10 minutes. Turn off the heat and add the meat. Serve in bowls with freshly ground black pepper.

CHICKEN AND DUMPLINGS



Chicken and Dumplings image

This comfort-food recipe combines chicken thighs, plump dumplings, and plenty of vegetables for a meal that's warm and filling. Everything is ready in about an hour, so try them for a weekend meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h

Number Of Ingredients 12

3 tablespoons butter
1 medium onion, cut into 1-inch pieces
5 medium carrots, cut crosswise into 1 1/2-inch pieces
1/2 teaspoon dried thyme
1 cup (spooned and leveled) all-purpose flour
1 can (14.5 ounces) reduced-sodium chicken broth
Coarse salt and freshly ground pepper
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
2 tablespoons chopped fresh dill, or 3/4 teaspoon dried dill weed
1 3/4 teaspoons baking powder
1/2 cup plus 2 tablespoons milk
1 package (10 ounces) frozen peas

Steps:

  • In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting lid), heat butter over medium. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes.
  • Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
  • Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside.
  • Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.

STRIP DUMPLINGS



Strip Dumplings image

An old friend of mine served me the best chicken and dumplings. I got this recipe from her about 25 years ago.

Provided by opera_vanderzee

Categories     Stew

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 cups all-purpose flour
1/4 teaspoon salt
1/4 cup shortening
6 -9 tablespoons of very cold water
3 1/2 quarts broth

Steps:

  • Mix all but the broth
  • Form a ball and roll out on floured surface.
  • Cut the dough into the size strips you want.
  • Reform a ball and roll out again until all the dough is used.
  • Put into boiling chicken broth.
  • 20 minute cook time.

Nutrition Facts : Calories 407.3, Fat 15.9, SaturatedFat 4.5, Cholesterol 2.8, Sodium 4902, Carbohydrate 54.3, Fiber 1.7, Sugar 4.8, Protein 10.9

CHICKEN DUMPLING STRIPS



Chicken Dumpling Strips image

I've shared this recipe with many people, and all agree-it never fails. The light, tender dumplings are cut into strips like wide noodles.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 8

1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
1/4 cup shortening
1 egg, beaten
1/4 cup milk
3 cups chicken broth
1 cup cubed cooked chicken

Steps:

  • In a bowl, combine flour,s alt and poultry seasoning; cut in shortening until crumbly. Combine egg and milk; stir into flour mixture just until combined. On a heavily floured surface, roll dough to 1/4-in. thickness. Cut into 1-in. strips; cut strips into 2-in. lengths. In a large saucepan, bring broth to a boil. Add chicken. Reduce heat; drop dumplings onto simmering broth. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

Nutrition Facts :

CHICKEN AND TORTILLA DUMPLINGS



Chicken and Tortilla Dumplings image

a great one-dish dinner , the dumplings are wonderful. Instead of biscuit dough for the dumplings, I use tortilla strips.Just takes a little time adding the tortilla strips.

Provided by weekend cooker

Categories     Chicken Breast

Time 1h

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 7

6 large boneless skinless chicken breasts
10 cups water
2 celery ribs, chopped
1 onion, chopped
2 tablespoons chicken bouillon
1 (10 ounce) can cream of chicken soup, undiluted
10 (8 inch) flour tortillas

Steps:

  • In a very large kettle, or roaster, place chicken breasts, water, celery, and onion. Bring to a boil, then reduce heat and cook for about 30 minutes or until chicken is tender. Remove and set aside to cool.
  • Reserve broth in roaster(you should have about 9 cups of broth>).
  • Add chicken bouillon and taste to make sure it is tasty.
  • Add more bouillon if needed and more water if you do not have 9 cups of broth.
  • When chicken is cool enough, cut into bite-size pieces and set aside.
  • Add chicken soup to broth and bring to a boil.
  • Cut tortillas into 2x1 inch strips. Add strips, one at a time, to briskly boiling broth mixture and stir constantly.
  • When all strips have been added, spoon in chicken, reduce heat to low and simmer 5-10 minutes, stirring well but gently, to prevent dumplings from sticking.
  • When done, kettle of chicken and dumplings will be very thick.
  • Pour into very large serving bowl, and serve hot.

Nutrition Facts : Calories 473.1, Fat 11.5, SaturatedFat 2.9, Cholesterol 72.2, Sodium 1029.8, Carbohydrate 53.6, Fiber 3.4, Sugar 3.1, Protein 36.4

Tips:

  • For a crispy coating, use a combination of flour, cornstarch, and bread crumbs. The flour provides structure, the cornstarch adds crispness, and the bread crumbs provide a golden brown color.
  • To make the dumplings light and fluffy, be sure to use self-rising flour. If you don't have self-rising flour, you can make your own by adding 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt to 1 cup of all-purpose flour.
  • Don't overcrowd the pan when cooking the dumplings. This will prevent them from cooking evenly.
  • To make the sauce, use a combination of chicken broth, soy sauce, and cornstarch. The chicken broth provides flavor, the soy sauce adds a savory note, and the cornstarch thickens the sauce.
  • Serve the chicken dumpling strips immediately with your favorite dipping sauce.

Conclusion:

Chicken dumpling strips are a delicious and easy-to-make appetizer or snack. They're perfect for parties or potlucks, and they're also a great way to use up leftover chicken. With a crispy coating, light and fluffy dumplings, and a flavorful sauce, chicken dumpling strips are sure to be a hit with everyone who tries them.

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