Wednesday, August 30, 2017

Rosh Hashanah Baked Chicken Dumplings (uses the boiled chicken from soup)


Baked Chicken Dumpling
What to do with boiled chicken from your R'H chicken soup 

This is one answer to the dilemma of what to do with the boiled chicken left from the soup we're all making for Rosh Hashanah. Other than me, and only on the night that it's cooked, no one in our family likes to eat boiled chicken. So to me, this is like the perennial problem of what to do with left-over turkey from Thanksgiving. 

I make these before the holidays and serve them immediately, although you could make them, freeze and use like kreplach. 

This is not so much a recipe as it is a guide. The filling is generally 2c meat to 1c vegetable. 

Equipment:
cutting board, knife
cookie sheet
parchment paper 
pastry brush , small bowl 
large mixing bowl

Recipe proportion:
  • 1 package (50 pieces) dumping wrappers (square or round)
  • 2 cups finely chopped chicken mixed with 1 c finely chopped vegetable filling.
  • Vegetable filling: 1 small onion, 1-2 cloves garlic, 1 can water chestnuts, 1/2 inch piece fresh ginger, about 1/4 tsp ground black pepper, 2-3 Tbsp tamari or soy sauce, 2-3 Tbsp sesame oil. If you like you can also add celery, parsley, dill, etc. 
  • Egg, lightly beaten
  • Sesame seeds to sprinkle on top of dumplings 


Mix well in a bowl and add 1-2 Tbsp cornstarch, flour or tapioca starch.



Line a cookie sheet with parchment paper, lightly spray with oil. Preheat oven to 350 degrees. 

Brush egg onto one side of the wrapper. Add 1 scant Tbsp filling in center of the wrapper on the side washed with the egg.  Fold over and seal edges. Place on cookie sheet. 

After you fill the cookie sheet, lightly brush with egg, sprinkle with sesame seeds. 

Bake 10-12 minutes until the dumpling begins to lightly brown. 
  


Yield: 40- 50 dumplings

Other Rosh Hashana favorites on Bread and Babka:
Apple Cake
Tishpishti: Sephardic Semolina Honey Cake