Best Spicy Chicken And Dumplings Recipes

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PAN-FRIED CHICKEN DUMPLINGS WITH SWEET AND SPICY DIPPING SAUCE



Pan-Fried Chicken Dumplings with Sweet and Spicy Dipping Sauce image

Provided by Sandra Lee

Time 40m

Yield 6 servings

Number Of Ingredients 8

1/2 cup ponzu (available in the Asian section of most markets)
1 teaspoon hot sauce
1/2 teaspoon stir-fry seasoning mix
1/2 pound ground chicken
1 scallion, chopped
1 tablespoon stir-fry seasoning mix
1 (12-ounce) package round wonton wrappers
2 tablespoons vegetable oil

Steps:

  • For the dipping sauce: In a small bowl, stir together the ponzu, hot sauce and stir-fry seasoning.
  • For the wontons: In a bowl, add the chicken, scallions and stir-fry seasoning. Mix with a spoon until well combined.
  • Put a wonton wrapper onto your work surface. (Keep the wonton wrappers covered with a damp towel so they don't dry out.) Place 1 heaping teaspoon chicken mixture in the center of the wrapper. Coat the edges of the wrapper with a little water using your finger or a brush. Fold the circle to form a half moon, pressing out any air bubbles Set aside, covered with a damp towel, while you make the rest.
  • When you are ready to cook, place a large, nonstick skillet fitted with a lid over medium-high heat and add the vegetable oil. When the oil is hot, place the wontons in a single layer in the pan; they should be close together but not touching. Depending on the size of the skillet, you may need to cook the dumplings off in 2 or 3 batches. Cook, uncovered, until the bottoms are browned, about 4 minutes. Lower the heat to medium-low, carefully pour in 2 tablespoons water and immediately cover the pan with a lid. Cook until the wontons are tender, about 5 minutes. Remove from the pan and serve hot with the dipping sauce.

QUICK-AND-SPICY CHICKEN 'N' DUMPLINGS



Quick-and-Spicy Chicken 'n' Dumplings image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 13

8 skinned and boned chicken thighs
4 cups all-purpose baking mix, divided
1 teaspoon paprika
1 teaspoon ground red pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon poultry seasoning
1/4 teaspoon freshly ground black pepper
Dash salt
2 tablespoons vegetable oil, divided
3 (14.5-ounce) cans chicken broth, divided
1/4 (1.41-ounce) box coriander and annatto seasoning (2 packets)
2/3 cup milk

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.

PAN-FRIED CHICKEN DUMPLINGS WITH SWEET AND SPICY DIPPING SAUCE



Pan-Fried Chicken Dumplings with Sweet and Spicy Dipping Sauce image

Number Of Ingredients 0

Steps:

  • For the dipping sauce: In a small bowl, stir together the ponzu, hot sauce and stir-fry seasoning.For the wontons: In a bowl, add the chicken, scallions and stir-fry seasoning. Mix with a spoon until well combined.Put a wonton wrapper onto your work surface. (Keep the wonton wrappers covered with a damp towel so they don't dry out.) Place 1 heaping teaspoon chicken mixture in the center of the wrapper. Coat the edges of the wrapper with a little water using your finger or a brush. Fold the circle to form a half moon, pressing out any air bubbles Set aside, covered with a damp towel, while you make the rest.When you are ready to cook, place a large, nonstick skillet fitted with a lid over medium-high heat and add the vegetable oil. When the oil is hot, place the wontons in a single layer in the pan; they should be close together but not touching. Depending on the size of the skillet, you may need to cook the dumplings off in 2 or 3 batches. Cook, uncovered, until the bottoms are browned, about 4 minutes. Lower the heat to medium-low, carefully pour in 2 tablespoons water and immediately cover the pan with a lid. Cook until the wontons are tender, about 5 minutes. Remove from the pan and serve hot with the dipping sauce.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 245

SPICY CHICKEN AND DUMPLINGS



Spicy Chicken and Dumplings image

Make and share this Spicy Chicken and Dumplings recipe from Food.com.

Provided by moonfyreart

Categories     Stew

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

6 boneless skinless chicken breasts
5 -10 potatoes
1 (16 ounce) can cream of chicken soup
32 ounces chicken broth
3 cups water (depending on pan size)
1 tablespoon mccormick's szechwan seasoning (adjust to desired heat)
1 tablespoon weber's kick'n chicken seasoning (adjust to desired heat)
2 1/2 cups Bisquick
2/3 cup milk

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.

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