Seriously. Yes, you can eat dumplings too.

You probably thought that just because the doctor said no more dairy, wheat and eggs that you would never enjoy chicken and dumplings again.

I am happy to say you thought wrong.

Shall we begin?

You will need for the broth and soup portion of the recipe:

  • One whole roasting chicken
  • 2 boxes chicken broth, such as Pacific brand

First, take the whole roasting chicken and put ‘er in the slow cooker. Sprinkle chicken with a variety of spices.

I used:

  • Basil, Mrs. Dash, garlic, one bay leaf, poultry seasoning, dill weed, cumin, and turmeric.
  • Pour three cups water over the chicken so that most of the spices mingle with the liquid.

Turn on low for 6 hours or for 3 hours on high and walk away.

When you return, this is what will greet you:

When chicken is thoroughly cooked, if you are ready to make your dumplings, turn off the slow cooker and keep the lid on it. Otherwise, keep it on warm until you are about a 1/2 hour away from prepping the dumplings, at which point you can turn it off with the lid still on.

To make your dumpling dough, you will need:

  • 3 C gluten free flour
  • 1 Tb baking powder
  • 3/4 tsp salt
  • 1/3 cup Earth Balance
  • 1/4 cup non dairy milk (I used Silk original unsweetened almond)
  • Water
  • Additional GF flour

In a large bowl, combine flour, baking powder and salt. Next cut in the Earth Balance. Add non dairy milk and mix with a mixer. At this point, you will need to add water a bit at a time until your dough resembles the texture of biscuit dough – not too sticky and not too dry. Just *slightly* sticky.

And now it will be ready to roll out to 1/4″ thickness. Be sure to use cornstarch or additional gluten free flour on your rolling surface. Sprinkle more GF flour on your rolling pin and the top of the dough as you go. Just be sure not to work the dough too much.

Next, using a pizza cutter, slice your dough into 1/2″ to 1″ strips lengthwise:

Then across the width, keeping the squares to 1/2″ to 1″ measurements.

Transfer the cut dumplings to a plate. Flour in between the layers. The flour will not only prevent the dumplings from sticking to each other, it will also help thicken the broth.

Next, strain the broth from your chicken into a five quart stock pot. I like to put a colander over the stock pot to catch the chicken and any loose herbs such as bay leaves as I pour the broth into the pot.

Set chicken aside.

Some people like to skim the fat off the chicken broth at this point. I most assuredly do not.

But if that is your thing, go ahead and do that step now.

Next, pour the two boxes of Pacific chicken broth into the stock pot.

Bring broth to a boil.

When broth is at a rolling boil, turn heat down to medium to keep it simmering.

Add the dumplings a few at a time. You don’t want them to stick together. When you get almost to the bottom of the plate, dump the rest in along with any additional flour from the plate.

When the dumplings are all safely nestled in the pot, cover it with a lid and turn down to low. Be sure your broth is still simmering. Keep the pot tightly covered for six minutes.

Meanwhile, strip that chicken of its meat. All of it. Get every little delectable bit off its bones.

Now uncover the pot and let the dumplings simmer for another six minutes.

When the six minutes are up, dump in the chicken and give it all a good stir. Let it all simmer for about another minute.

Turn off the heat and let everything mingle together for about five minutes before serving. Season individual servings with salt and pepper to taste.

The dumplings won’t be exactly as Momma used to make them, but they’ll be pert near close to the real deal.

Once again, here’s the run down if you want to copy and paste the recipe without the pics:

  • One stewing chicken, seasoned and covered in 3 cups water, cooked in a slow cooker.
  • 2 boxes Pacific broth

For the dumplings:

  • 3 cups gluten free flour
  • 1 Tb baking powder
  • 3/4 tsp salt
  • 1/3 cup Earth Balance spread
  • 1/4 cup non dairy milk
  • Water
  • Additional GF flour

In a large bowl, combine flour, baking powder and salt. Next cut in the Earth Balance. Add non dairy milk and mix with a mixer. At this point, you will need to add water a bit at a time until your dough resembles the texture of biscuit dough – not too sticky and not too dry. Just *slightly* sticky.

And now it will be ready to roll out to 1/4″ thickness. Be sure to use cornstarch or additional gluten free flour on your rolling surface. Sprinkle more GF flour on your rolling pin and the top of the dough as you go. Just be sure not to work the dough too much.

Next, using a pizza cutter, slice your dough into 1/2″ to 1″ strips. First lengthwise, then across the width.

Transfer the cut dumplings to a plate. Flour in between the layers. The flour will not only prevent the dumplings from sticking to each other, it will also help thicken the broth.

Next, strain the broth from your chicken into a five quart stock pot. I like to put a colander over the stock pot to catch the chicken and any loose herbs such as bay leaves as I pour the broth into the pot.

Set chicken aside.

Pour the two boxes of chicken broth into the stock pot.

Bring broth to a boil.

When broth is at a rolling boil, turn heat down to medium to keep it simmering.

Add the dumplings a few at a time. You don’t want them to stick together. When you get almost to the bottom of the plate, dump the rest in along with any additional flour from the plate.

When the dumplings are all safely nestled in the pot, cover it with a lid and turn down to low. Be sure your broth is still simmering. Keep the pot tightly covered for six minutes.

Meanwhile, strip that chicken of its meat. All of it. Get every little delectable bit off its bones.

Now uncover the pot and let the dumplings simmer for another six minutes.

When the six minutes are up, dump in the chicken and give it all a good stir. Let it all simmer for about another minute.

Turn off the heat and let everything mingle together for about five minutes before serving. Season individual servings with salt and pepper to taste.

 

Happy Evenings of Warm, Comforting Foods!

Chicken and Dumplings recipe copywritten by Jaime Rohm, The Freak Food Gourmet 2012

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