2 Simple Tips for Making Perfect Chicken and Dumplings (2024)

FAQs

How to make dumplings taste better? ›

A teaspoon of sugar adds an extremely subtle hint of sweetness. It also helps the dumplings retain their moisture through the cooking process and slows gluten development, which ensures tender dumplings. A pinch of salt seasons the dumplings and enhances the flavors of the other ingredients.

The steam that builds up by covering the pot is what cooks the dumplings. Don't boil or stir the dumplings. Vigorous boiling and stirring will cause the dumplings to fall apart.

Use Cornstarch to Thicken Chicken and Dumplings

To give that a little thicker texture we're going to add 1 cup of cool water to 2 tablespoons of cornstarch and stir it up well. Make sure the soup is brought back to a good boil and go ahead and stir in the cornstarch mixture.

Hand-mincing meat and adding more pork belly results in the juiciest dumplings. Traditionally, some Chinese cuisine uses hand minced meat for their dishes. For example, lots of dim sum items like siu mai, pork buns, beef meatball, and more use hand minced meat to control the texture and fat content of the dish!

It's best to have your lid ready: Immediately add about 3 tablespoons of water to the pan, just enough to cover the base of the dumplings, then cover and cook for 3–4 minutes, or until the water has evaporated.

Don't Overwork the Dumpling Dough

Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour. The dough might look a little lumpy, but that's okay! Overworking the dough is one of the easiest ways to end up with tough dumplings.

Cold water is best for boiled dumplings because it causes the flour's proteins to form the gluten that makes dough chewy and able to withstand vigorously boiling water.

Often they burst during cooking because they have too much filling for the amount of dough. Some doughs are too dry, so the dumplings won't stay sealed. Others can be too wet and sticky and end up tearing. If the filling isn't cohesive enough, it will tumble out when you bite into it.

Carefully place the dumplings into the boiling water and boil for 20-25 minutes until they start to float. (You can boil in two batches depending on the size of your pan.) Use a slotted spoon to remove them from the water and place them on a plate. Serve hot with your preferred stew or veggies.

How to tell when chicken and dumplings are done? ›

Set a timer for 15 minutes, don't lift the lid during this time, the dumplings need to steam. Open the lid and insert a toothpick into the middle of a dumpling to check for doneness. If it comes out clean, it's ready. If not, cover and simmer for a few more minutes.

The cornstarch will absorb excess water, which will then convert to steam, allowing the bottoms to form that crisp crust.

Add a teaspoon of vegetable oil to stop the dumplings sticking together. Carefully drop frozen dumplings into the boiling water. Cook for 8-10 minutes until the dumplings are tender and rise to the surface.

Instead of a tea towel, try plastic wrap to cover the finished dumplings. Always keep unused dough in the plastic bag. A one-by-one approach to making dumplings slows things down just a bit between each one. That slowdown adds up and likely lead to the drying out.

Don't Overwork the Dumpling Dough

Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour. The dough might look a little lumpy, but that's okay! Overworking the dough is one of the easiest ways to end up with tough dumplings.

Fry, steam, fry

The actual cooking procedure of pan-fried dumplings is fry, steam then fry again. Heat up a little oil over a high heat then add the dumplings. Check the bottom part of a dumpling. If it turns light brown, pour in cold water (enough to cover ⅓ of the dumplings).