Gluten Free Chicken and Dumplings Recipe (2024)

FAQs

What are gluten-free dumplings made of? ›

A lot of GF dumpling wrapper recipes call for chickpea flour, but we find that tapioca starch is more versatile for other recipes (as a thickening agent, binder, dredge, and more), and we imagine that in gluten-free households, the 1:1 gluten-free-flour substitute is more versatile as well.

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.

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.

To thicken chicken and dumplings soup (or any soup for that matter), add about 2 to 3 tablespoons of flour to a mixing bowl. Stir in enough cold water to form a thin paste with no lumps when whisked together. Stir in the mixture to the soup to thicken it up slightly.

BALVITEN Gluten-Free Universal Mix for Bread, 500 g, Certified, for Baking Cakes, Dumplings, Pancakes.

Overworking the mixture, thus having heavy dumplings is a common mistake people make. Dumplings need very gentle handling, so mix only until the ingredients are just combined, and if your recipe involves rolling them out with extra flour, avoid using too much.

How can I thicken stove top chicken and dumplings? You can thicken this dish by adding more flour, or even cornstarch. Create a slurry with either of these ingredients and milk or water, then stir into your broth base until you get your desired consistency.

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.

Cover and simmer until dumplings are cooked through, about 15 minutes. Once you have covered the pan, do not uncover and peek while the dumplings are cooking! In order for the dumplings to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam.

You want a gentle boil that won't disturb your dumplings as they steam. Make sure you cover them! This allows for as much steam as possible so that your dumplings can definitely get cooked.

How to tell when chicken and dumplings are done? ›

Here's how you can tell whether your chicken and dumpling soup is done and ready to eat. If the biscuit pieces feel gooey or mushy, they are not thoroughly cooked—give them more time to simmer in the rapidly boiling liquid until perfectly pillowy and fluffy.

You can thicken it by mixing a teaspoon or 2 of flour, or cornstarch with cold water, and then stirring in some liquid from the stew, then adding the slurry to the stew and heating it through until it thickens to the consistency you want. Why are my chicken and dumplings hard?

Potato Starch

This gluten-free substitute is the closest replacement for cornflour as it's got a neutral flavour and impressive thickening qualities. It becomes a gel at a lower temperature than cornstarch, so can thicken liquids faster when exposed to heat - so be careful to avoid overheating your recipe.

Dumplings (especially Chinese ones) are usually wrapped in a wheat dough. If you are gluten-free, be cautious; the dough used for making crystal shrimp dumplings (har gow) contains wheat starch in addition to tapioca flour. The batter used to make rice noodle rolls (cheong fun) sometimes contain wheat starch too.

Rice is gluten free, as are products derived from rice. Check if rice noodles are available instead of wheat noodles, and if spring rolls can be made using rice paper. Plain tofu is naturally gluten free - check with the restaurant or takeway if it has been marinaded or contains flavouring first.

Dumplings are most commonly formed from flour or meal bound with egg and then simmered in water or gravy stock until they take on a light cakey texture. Many recipes call for herbs, onions, grated cheese, or chopped meat to be rolled into the dough before cooking.