Best Finger Dumplings Recipes

SPICY MEXICAN CHILI WITH CHICKEN FINGER DUMPLINGS

Steps:

• Using your hands or the back of a paring knife, scrape off half of the breading from the chicken fingers. Discard the excess breading. Put the chicken fingers into a mixing bowl with the milk and use your hands to break up the chicken into smaller pieces.
• Place 1 can of the pinto beans along with its liquid into the bowl of a food processor. Blend until completely smooth. Transfer to a bowl and reserve. Do not wash the food processor; you will be using it again to make the chicken dumplings.
• Heat the oil in a Dutch oven over medium heat. Add the chili powder and cook until fragrant, about 2 minutes, stirring constantly. Stir in the salsa and cook for 2 minutes. Add the chicken broth and blended pinto beans. Stir to combine. Bring to a boil, and then reduce to a simmer. Simmer until slightly thickened, about 10 minutes.
• Meanwhile, make the chicken finger dumplings. Add the chicken fingers and egg to the used food processor bowl. Blend until it resembles a chunky puree (similar to tuna fish). Transfer the puree to a mixing bowl and stir in the cornstarch.
• Add the remaining can of beans with their liquid to the stew. Then drop rounded teaspoons of the dumpling batter into the stew, making about 24 dumplings. Cover with a lid and cook until the dumplings are cooked through, 5 to 7 minutes.
• To serve, divide the stew among 6 bowls. Top with a dollop of sour cream and a sprinkle of cilantro leaves.

FINGER DUMPLINGS

Steps:

• Boil about 8 cups of water in a large pot. Let this boil while preparing the dough.
• Beat 2 eggs and salt together. Mix in about 1 cup of milk into the eggs/salt mixture and mix. Then add in mashed potatoes. Mix until somewhat smooth.
• Add the egg/salt/milk mixture into the 2 cups of flour in a large mixing bowl. If too dry, then add more milk so that the dough is dry enough to be very close to being sticky but not sticky.
• Roll into one large loaf. Cut in half. Roll the two sections into smaller and longer loafs. Cut both of these in half as well. You are left with 4 smaller loafs.
• Roll each of the smaller loafs into long strands about a 1/2 inch in thickness. They will get very long, about 2 to 3 feet in length each. When they are full rolled into long strands, cut them into 2 inch pieces using a dough knife or knife.
• Put 1/4 cup of butter into a large saucepan and heat on medium to medium-high heat but don't let the butter brown much.
• Drop the 2 inch pieces of rolled dough into the boiling water. When they float, take a slotted spoon and place the floating pieces into the heated saucepan with butter. Continue to add more 2 inch pieces and remove them as they start to float and add into the saucepan.
• In the saucepan, let the dumplings brown slightly and sprinkle the breadcrumbs into the sauce pan while occasionally flipping the dumplings, butter and breadcrumbs.
• Once browned, remove and continue the process until all the 2 inch pieces are cooked. Add more butter when the saucepan dries out if needed.