Best Dumplings Gluten Free Recipes

GLUTEN-FREE CHICKEN AND DUMPLINGS

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.

GLUTEN-FREE POTATO KNEIDLACH / NON-GEBROKTS SOUP DUMPLINGS

Steps:

• Cut potatoes into large chunks and boil in water until soft. Drain and allow to cool. Once cool, mash with oil, eggs, salt, pepper and dill.
• Stir in potato starch until thoroughly combined, and refrigerate the mixture for 1 hour.
• Bring soup or a pot of lightly salted water to a boil. Use your hands to gently form rough ball shapes from one tablespoon of batter at a time, and submerge dumplings in the soup or water - If you prefer, you may use a soup spoon or ice cream scoop to move free-form spoonfuls of batter into the pot. Boil for approximately 5-6 minutes - The dumplings will float up to the surface quickly but will need several additional minutes to cook all the way through.
• Serve in soup, or as a side dish with butter or margarine and fried onions.

VEGAN GLUTEN-FREE DUMPLINGS

Steps:

• Combine 1 tablespoon sesame oil, tamari, hot water, and chia seeds in a small bowl. Allow to bloom for 15 minutes.
• Combine bloomed chia seed mixture with mushrooms, carrots, shallot, leeks, ginger, Chinese five-spice powder, and pepper in a bowl. Fold filling ingredients together thoroughly.
• Fill a large, shallow container with cold water. Soak rice paper, 1 at a time, until pliable, about 10 seconds. Lay softened rice paper on a plate, rough side up. Scoop a heaping tablespoon of filling near an edge of the rice paper. Fold left and right edges in toward the center, then fold top and bottom edges in to create a large dumpling. Repeat with remaining rice paper and filling.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Brush remaining sesame oil onto the insert to keep dumplings from sticking. Bring water to a boil. Add dumplings, cover, and steam until tender, about 3 minutes.

GRILLED CHICKEN SOUP WITH DUMPLINGS (GLUTEN, DAIRY FREE)

Steps:

• Salt and pepper chicken, and grill.
• Combine broth, veggies and chicken in a pot. this can be done before hand.
• About 20 minutes before you're ready to eat, bring soup to a boil.
• While waiting it to boil, prepare dumplings: whisk together egg and herbs/spices. mix xanthan gum and flour, then add; adding water to create a dough consistency.
• Using a spoon, scoop small balls of dough, and place in boiling water. boil for about 8 minutes (all dumplings should be at the top of the pot.
• *note: i used a pot that was a little small, so I scooped out the veggies/chicken and did the dumplings in the broth, then added them back in once the dumplings were created.

STEAMED GLUTEN FREE PORK DUMPLINGS

Steps:

• Combine Pamela's Gluten-Free Bread Mix, yeast packet, oil and water (reserve a couple of tablespoons of mix for dusting dough later). Mix well to form dough. Let rise 60 minutes. On plastic wrap sprinkle reserved mix and roll out dough to ¼-inch thick. Cut dough into 4-inch x 4-inch squares. Mix pork with corn starch, soy sauce, green onions and red pepper. Place 1 to 2 tablespoons in the center of each square and fold dough over the top of the meat mixture. Place into lightly oiled steamer and steam 20 minutes. Cook in batches until all dumplings are ready to serve. Serve with soy sauce or your favorite dipping sauce.

GLUTEN-FREE PUMPKIN DUMPLINGS WITH RADICCHIO

Steps:

• Bring a large pot of salted water to a boil. In a large bowl, combine the pumpkin puree, eggs, flour and 1 teaspoon salt to make the dough.
• In a large saucepan, heat the olive oil over medium heat. Add the onion and red pepper flakes and cook until softened, about five minutes; remove from the heat and set aside.
• When the water comes to a boil, use a teaspoon to scoop up the dough and form a dumpling, then carefully slide the dumpling off the spoon and into the boiling water. Continue forming dumplings until half the dough is used. Cook until the dumplings float, then simmer for about two minutes; remove with a slotted spoon and add to the saucepan with the onion. Repeat with the remaining dumpling dough.
• Return the saucepan with the onion to medium-high heat. Toss in three-quarters of the radicchio and stir gently until just wilted, about two minutes; season with 1/2 teaspoon salt or to taste. To serve, divide the dumplings and sauce among four bowls and top with the remaining radicchio and parsley.

WICKLEWOOD'S HERB DUMPLINGS (GLUTEN FREE)

Steps:

• In a bowl mix the flours, lard, yogurt, herbs, baking powder and seasoning.
• Add enough water to bind together.
• Shape the mixture into dumpling mixture into 7-8 balls, and gently drop simmering stew or casserole.
• Cover and cook until they rise to the surface, approximately 15 minutes.
• Remove cover and allow to brown. (Optional).

DUMPLINGS (GLUTEN-FREE)

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.

GLUTEN FREE CHICKEN AND DUMPLINGS

Steps:

• In a pot or cast-iron Dutch oven, add the oil and cook the onions, carrots, and mushrooms for 5 minutes until the onions are softened.
• Add the cooked chicken and seasonings.
• Prepare the biscuit dough. Again, you will be using my gluten free biscuit dough recipe.
• There are two ways to shape the dumplings. You can just take spoonfuls of dough and drop it into the chicken mixture, or flatten the biscuit dough on wax paper and cut it into squares.
• Pour the broth into the chicken mixture. Cover and bring to a boil for 5 minutes.
• HINT: Want to make this gluten free chicken and dumplings extra creamy? Add 1/4 cup of heavy cream. I didn't do this but often do when I don't need it to be dairy-free.
• Drop the dumplings into the chicken mixture. Cover, reduce the heat to medium-low, and allow the dumplings to cook for 15-20 minutes. DO NOT remove the lid. The steam is what helps to cook your dumplings.