Chicken and Dumplings

This recipe starts off as though making chicken stock with the addition of both the chicken parts and flour-based dumplings. I have omitted the onion part, but you could always put it back in. This is the second time I've made this recipe; though probably the first time I've taken a photo of the dish. I used 1 lb of chicken thighs (skin-on and bone-in) and 1 lb of chicken drumsticks.

TheFoodeningBlog - Chicken & Dumplings

Ingredients

1 tbsp olive oil
2 lbs chicken parts
sea salt
fresh ground black pepper

2 stalks organic celery stalks, diced
4 organic carrots, sliced
1-2 small onions, diced (optional)
2 tbsp fresh thyme leaves or 2 tsp dried thyme
2 garlic cloves, minced
2 bay leaves

1/2 c all purpose flour + 2 c stock (from the pot)

10 cups filtered water

Dumpling Ingredients

2 c all purpose flour
1 tbsp baking powder
1/2 tsp baking soda
6 tbsp unsalted butter, melted
3/4 c buttermilk
2 tbsp fresh flat-leaf parsley, chopped
1/4 tsp sea salt
1/4 tsp fresh ground black pepper

Directions

In a large pot or Dutch oven, heat olive oil and fry chicken parts in batches on medium-high heat, 5-6 minutes on each side. Remove chicken to a plate and reserve pot.

Add to the: celery, carrots, thyme, cloves, bay leaves. Cook over medium heat for 6 minutes until softened. Add chicken, bay leaves, and 10 cups of water.

Simmer for 25 minutes. Discard bay leaves and transfer chicken to a plate. Shred chicken and return to the pot.

Whisk 1/2 c all purpose flour with 2 cups of cooking liquid (stock), pour into pot and simmer for an additional 10 minutes.

To make the dumplings:

In a large bowl, whisk together 2 cups of flour, baking powder, baking soda, 1/4 tsp sea salt and 1/4 tsp fresh ground black pepper. Stir in butter, buttermilk and parsley. Form into small balls or divide into 8 large spoonfuls.

Reduce pot to low and drop in the dumplings. Simmer covered for 15 minutes.

Serve hot.

Dumplings for Chicken Fricasse

This ingredient ratio was adapted from the Pacific Northwest the Beautiful cookbook and was used in a chicken fricassee recipe of the same book. When the stew is done, eat the dumplings first. Imagine hot and steamy bread-based dumplings drenched in a hearty chicken stew and that's what it tastes like. The dumplings are not as good through multiple reheatings and become rather dense. They are pretty much as good as they're going to get when made fresh the first day. There usually isn't as much stew liquid leftover to accommodate more dumplings.

Chicken Fricassee (imagine fried then braised chicken,
served up in its own broth)

Ingredients

2 c unbleached all-purpose flour
1 tbsp fresh sage, minced
2 sprigs of fresh thyme, leaves, coarsely chopped
1 tbsp baking powder
1/2 tsp kosher salt
1 tsp sugar
1/2 tsp celery seed
1/2 c buttermilk
1/2 c half n half

additional water, optional if the batter is too dry

Directions

1. In a large bowl, whisk all the dry ingredients together. Add milks and stir gently to combine.

2. Drop by rounded tablespoons into simmering broth. Cook for 15-20 min, until puffy and dumplings float to the top.

The finished dumplings after cooking in the broth.
I removed them from the pot so that they could
be evenly distributed in bowls.

Shanghai Styled Soup Dumplings

My dad, who is originally from the Shanghai region, tells me that dumplings, noodles, and all sorts of bread-oriented foods tend to be more Northern in cuisine since wheat and meat are more readily available. You'll likewise find a plethora of vegetarian dishes the farther south you go within China. While these dumplings are very labor intensive and you'll have the satisfaction that you didn't pay a small ransom to eat at Bellevue's Din Tai Fung restaurant, even though they have a visitor's window that lets you see their prep cooks rolling, filling, and making the very same dumplings.

Think of the last bread recipe you've done then multiply the time you spent waiting for that lazy dough to rise up by two and you get the approximate time it takes for all these ingredients to come together. Good thing gelatin that comes in small neat packages or else we'd be scraping down a length of pig skin for its gelatinous properties.

This recipe ratio comes from Brian Yarvin's A World of Dumplings book. The secret to having soup in a dumpling is to add a small amount of jelled soup to the dumpling before it gets steamed. The heat melts the soup that gently bathes the dumpling in a rich meaty broth, enhancing the elements of the dumpling; or at least that's the idea.

Dumpling making is a group affair, and doing this recipe with others is pleasantly more enjoyable. I should also mention that for this batch, I only made the dough and had the patience to pleat one dumpling. Oh, and I wrote the post and took the pics. :)

Zongzi

Also known as: zòng zi, sticky rice dumplings, Chinese tamales, or simply as rice dumplings. They are known in Japan as chimaki; in Indonesia, as bakcang or bacang; and as machang among Chinese Filipinos. Laotians, Thais, and Cambodians use lotus leaves to wrap their rice dumplings variants.

These aren't exactly dumplings, but they are either boiled or steamed for the final preparation. I found that boiling fared better than steaming did. For my first batch, I steamed (for an hour) and cooked (for an hour) because the rice wasn't cooked after an hour of steaming. And, while I have only experienced making in a group setting, there is a reason why few people actually make these on their own for personal consumption. This is a multi-prep process that takes hours and a lot of patience. I couldn't quite get the dumpling to conform to the traditional triangular bundle shape, so these look a lot like they were wrapped by someone who has no knowledge of how corn tamales are wrapped. The rice used is called glutinous rice, though it's also packaged as sweet white rice.

The history of these dumplings has evolved over the centuries and evoke a positive or neutral connotation, depending on which story you're told. They are typically eaten as a festival food for the Dragon Boat Festival that is usually held on the fifth day of the fifth lunar month and it looks like Portland's dragon boat races are in September. Reference recipes included: Saveur, Asian Dumpling Tips, and various sites with video instruction on how to wrap these darn things. It'll take a lot more practice to fold these the right way.

Day before

soak bamboo leaves in a sink basin or large tub of warm water
soak glutinous rice in water

Ingredients

1 lb boneless country pork rib, cut into 1/2" x 1" slices
1/2 c. dried shitake mushrooms, rehydrated and cut in to thin strips
3-5 cloves garlic, peeled and crushed
2 star anise
1/2 tsp Chinese five-spice powder
1 tsp organic granulated sugar
1/2 c. low-sodium soy sauce
1/3 c. shaoxing rice wine
2 1/2 c. uncooked glutinous rice
2 stalks green onion, sliced into 1" pieces
small roasted chestnuts, shelled and rehydrated if using dried
sea salt and freshly ground black pepper
vegetable oil for frying
bamboo leaves, rehydrated and pliable (need at least two per bundle)
kitchen string for tying dumpling bundles

Directions

1. In a medium bowl, wash rice under cold water until the water runs clear. Stir 1/2 c. cold water into the rice and put the bowl in the fridge. Let this sit for 8 hours or overnight.

2. In a small bowl, soak shitake mushrooms in warm water to rehydrate. Slice mushrooms into thin strips and set aside.

3. In a small lidded pot, if using dried chestnuts, add chestnuts to put and cover with water. Bring the pot up to a boil for 10 minutes then turn off the heat. Let the chestnuts soak for an hour.

4. In a separate bowl, combine pork, soy sauce, rice wine, mushrooms, garlic, sugar, star anise, salt, pepper, and five-spice powder. Mix pork in so that the marinade is combined. Cover bowl and refrigerate for 8 hours or overnight.

5. In a frying pan large enough to accommodate all the pork and mushrooms, add about 2 tbsp cooking oil and the green onion. Stir until the onion has turned a vibrant green color and the oil is fragrant with the onion. Remove onion from pan and set aside in a small bowl.

Next, add the pork and stir fry briefly. Add the remainder of the ingredients (minus the star anise) to the pan and let it simmer for about an hour. Depending on how comfortable you are with transporting a food like this between places. I opted to cook the pork before packaging it into the dumpling. Some recipes for zongzi don't require cooking the meat before, and others do. When the pork is tender and cooked, drain off marinade and separate the pork from the mushrooms.

You could also fry the mushrooms and the pork separately; but alas, I was lazy and fried it all together.

Wrapping

I don't have any insight for wrapping techniques, so I'll refer you to the aforementioned reference links. What I do know, is that the spine side of the bamboo leaf faces down and you put a layer of rice, then your more substantive ingredients (some pork, some mushrooms, few slices of green onion, and a small chestnut), then another layer of rice, and close it up so that the rice doesn't escape in the cooking process.

Cooking

Pack dumplings (as many as you want to eat; 1-2 dumplings per person is an adequate serving size) into a large heavy pot and add enough water so that there is 1/2" above the dumplings. Cover pot and bring to a boil. Simmer zongzi over low-medium heat for 1-2 hours. Check the pot to make sure that there is enough water. Drain and serve.

Storage

The boiled zongzi can be soaked in water and stored in the refrigerator for a few days. Freeze uncooked zongzi in a freezer bag; keeps for several months.

Bamboo leaves soaking in the sink

Completed, but uncooked zongzi

Inside a cooked zongzi

Potstickers, Gyoza, Wontons, oh my!

Depending on which culture your eating perspective is from, these meat and vegetable filled dumplings can be fried, boiled, or steamed. Wikipedia would have you believe that the names have different meanings, and they do, but the differences are so insignificant that it really doesn't matter what you call them. On the contrary, gyoza skins are much thicker than wonton wrappers and can hold up to frying a lot better.

The base mix of my family's recipe is ground pork, chopped spinach, and minced chives. Ground pork can be substituted with ground chicken or ground turkey but the latter is leaner than pork. Water or broth has to be added to the mix so that the meat doesn't taste as dry; and ground beef is never used, at least not in any of the restaurants I've been to. My garden's chives aren't all that robust so I didn't cut them for this recipe.

Ingredients:

1 lb ground pork
1 lb chopped spinach, drained
1/4 c. minced water chestnuts
2 tbsp soy sauce
1 1/2 tsp sesame oil
1 tbsp fresh ginger, minced
2 cloves garlic, minced
5 small shitake mushrooms, rehydrated and minced

a small bowl of water

Directions

1. Mix all the ingredients together in a bowl.

I used round gyoza wrappers for this batch. I like the taste/texture of the thicker wrapper (compared to wonton wrappers). If you work quickly, the wrappers won't dry out.

2. In the palm of your hand place one wrapper. Place 1 tsp of the mix into the center of the wrapper.

3. Wet half the edge of the wrapper so that when the wrapper is folded in half, the water helps to seal the edges. Starting from the far right (or left) of the folded over wrapper, crimp the edges by pushing in the wrapper to form valley folds (like origami, only with gyoza wrappers).

Every crimping/sealing style is different and varies from shop to shop. All that matters is that the edges are sealed so that when the dumpling cooks, its juices do not spill out.

4. Set aside on a plate or tray and complete the rest of the wrappers.

All lined up and ready for cooking

To cook by boiling:

Bring a pot (with a lid) to boil. Add the raw dumplings and boil until all the dumplings float. It is possible to overcook the dumplings (the dough starts to disintegrate). Take them out after the pot returns to a full boil.

To cook by frying:

In a skillet or frying pan (with a lid), heat 1-2 tbsp vegetable oil until hot. Turn heat down to medium and add the dumplings in a single layer. After 2-3 minutes, check the dumplings and see if the bottoms are lightly browned. If so, turn every dumpling to an un-browned side.

Add about 1/4 c. of water to the pan and quickly cover with a lid. The hot steam will cook the dumpling. When the frying sounds less fierce (e.g., the water has mostly steamed off), remove dumplings when the water has mostly boiled off.

Remove dumplings from pan and serve. About 8-10 dumplings is a typical serving size.

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Tofu Dango

It's hard to not try a new recipe when you see the food item raved about on an anime series. Part of this recipe is about curiosity and seeing how there are so few ingredients for it, the dumplings practically begged to be made. Depending on the sauce used on the dango, it can be sweet or savory. It's pretty easy to make.

Dango (dumplings) coated with black sesame,
vanilla sauce, and a savory sauce

Prep/cooking time: 20 minutes
Cuisine: Japanese
Food type: appetizer or dessert

Tofu Dango

Ingredients

6 oz tofu (roughly half a box of Silken tofu, firm)
2/3 c. glutinous rice flour

Directions

1. Mix ingredients together in a bowl. If it is too dry, add a little bit of water. If it's too wet/sticky, add a little bit more rice flour.

2. Form into a log and separate it into equal portions. Half, then quarters, then smaller pieces from the quarters.

3. With the smaller pieces roll each into a ball. You may coat each with a some rice flour to keep it from sticking to your hands.

4. Bring a pot of water to boil and add the dumplings. Boil for 2-3 minutes or until the dumplings are floating on the water.

5. Use a slotted spoon or strainer to take the dumplings out. Immerse in a cold water bath to stop the dumplings from cooking.

6. Spear three dumplings onto a bamboo skewer. Set on a plate.

At this stage, I don't advise eating them. They're really, really bland.

Dango Sauce Variations

(savory)

1 tbsp mirin
1 tbsp soy sauce
1 tbsp brown sugar

Bring to a boil and let cool in a small bowl. Spoon over dango.

(simple vanilla sauce, not vegan)

1/4 c. sugar
1/4 c. butter
1 tsp vanilla
1 1/2 tsp flour
1/4 c. milk

Bring ingredients to a boil. Let cool and serve over dango.

(sweet, black sesame)

1/4 c. black sesame seeds
1/4 c. brown sugar

Grind seeds until powdery in a suribachi or food prep. Coat the dango and serve.


View more pics.