Dumplings Gluten Free Recipes

GLUTEN-FREE CHICKEN AND DUMPLINGS

Gluten-Free Chicken and Dumplings image

You CAN enjoy chicken and dumplings on a gluten-free diet thanks to Bisquick™ Gluten Free pancake & baking mix.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

2 1/2 cups Progresso™ chicken broth
1 1/2 cups cut-up cooked chicken
1 cup frozen mixed vegetables
1 teaspoon gluten-free seasoned salt
1/4 teaspoon pepper
1 cup milk
3 tablespoons cornstarch
3/4 cup Bisquick™ Gluten Free pancake & baking mix
1/3 cup milk
2 tablespoons butter, melted
1 egg
1 tablespoon chopped fresh parsley

Steps:

In 3-quart saucepan, heat chicken broth, chicken, vegetables, salt, and pepper to boiling. In small bowl, mix 1 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling.
In small bowl, stir dumpling ingredients with fork until blended. Gently drop dough by 8 rounded spoonfuls onto boiling chicken mixture.
Cook uncovered over low heat 10 minutes. Cover and cook 15 minutes longer.

Nutrition Facts : Calories 360, Carbohydrate 38 g, Cholesterol 115 mg, Fat 1, Fiber 2 g, Protein 22 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1400 mg, Sugar 7 g, TransFat 1/2 g

DUMPLINGS (GLUTEN-FREE)

Dumplings (Gluten-Free) image

I've been meaning to try chicken and dumplings sometime but have been unable to find a good gluten-free recipe. It looks like this one might do the trick, but I haven't tried it yet. Posting here so I don't forget about it, found this recipe on a forum. We shall see.... The servings is a guess

Provided by Andrew Mollmann

Categories < 4 Hours

Time 1h10m

Yield 30 dumplings, 6 serving(s)

Number Of Ingredients 14

Ingredients

5/8 cup rice flour (1/2 cup plus 2 tbsp)
1/2 cup coconut flour
7/8 cup sorghum flour (3/4 cup plus 2 Tbsp)
2 teaspoons baking powder
2 teaspoons salt
1 1/2 teaspoons baking soda
2 teaspoons xanthan gum
1/2 cup butter (melted)
1 1/4 cups buttermilk
1 1/4 cups water
1 egg, beaten
1 tablespoon ground black pepper
1 tablespoon poppy seed
2 teaspoons dried sage

Steps:

Mix up the dumplings in the meantime in the following order: all dry ingredients in to your work bowl (this is easier with a mixer), stir to combine and work in some air.
Add melted butter, stir. Next add milk, water, egg (previously beaten, please). Stir until dough comes together.
Add pepper and sage and poppy seeds (or whatever seasonings float your boat).
Once the pot of chicken bits and water has come to a boil, drop by rounded teaspoons (one from your kitchen drawer is fine) into the boiling liquid, making sure to keep newly dropped dumplings separated from older ones to prevent sticking and fusion. This gets a bit tricky as the pot gets full.
When the pot fills, walk away for 15 minutes and come back and drop dumplings again until you run out of room (I had to do this three times). Simmer for 45 minutes or until the dumplings are done all the way through. The stock should be opaque now instead of clear.

Nutrition Facts : Calories 240.6, Fat 17.6, SaturatedFat 10.4, Cholesterol 78, Sodium 1386.8, Carbohydrate 17.3, Fiber 0.9, Sugar 2.8, Protein 4.3

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