Gluten Free Chicken and Dumplings Recipe (2024)

FAQs

Are chicken and dumplings gluten free? ›

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

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.

You can make a slurry out of flour and cold water, add to the chicken mixture and cook until thickened (you need to cook this to cook the raw taste out of the flour).

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.

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.

If you don't have broth on hand and want a little more flavor than just plain water, try subbing in 1 cup of water plus 1 tablespoon of butter for every cup of chicken broth in your recipe.

So that they cook perfectly, the dumplings need to steam, so cover the pot with its lid. Keep the pot at a gentle simmer when cooking the dumplings. An aggressive simmer or boiling will break them apart. Keep the heat low and cover the pot so that they steam.

When you add potato flakes, the stew for chicken and dumplings thickens instantly. Since they're used to create instant mashed potatoes, pouring the broth and potato flakes at the same time immediately creates the creamy texture needed for chicken and dumplings.

Insert a toothpick or skewer into the center of a dumpling, if it comes out clean or with a few dry crumbs, the dumplings are done. If the toothpick has wet crumbs, then cover and cook an additional 2 minutes and try again.

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.

Should I cook dumplings covered or uncovered? ›

It's best to have your lid ready: Immediately add about 3 tablespoons of water to the pan, just enough to cover the base of the dumplings, then cover and cook for 3–4 minutes, or until the water has evaporated. Lift the lid and allow the dumpling to cook for another 30 seconds, to allow the bottoms to get extra crispy.

A pinch of salt seasons the dumplings and enhances the flavors of the other ingredients. Cold butter or margarine is cut into the flour mixture to bind the dry ingredients together. It also keeps the dumplings light and tender. Whole milk helps create a smooth, moist dough.

Bring the broth to a boil, reduce the heat to a simmer and drop in the dumplings a few at a time, giving them a good stir to prevent sticking together. When all the dumplings have been added, cover the pot and simmer for 20 minutes, stirring occasionally so the dumplings don't stick together.

Traditional Chinese wonton wrappers are made from wheat flour, eggs and water, and can be used to wrap around any number of fillings to be cooked in soups or fried. That's obviously a no-go for anyone eating gluten free.

Some chicken broth is gluten free and some is not. There are also filler ingredients that can have gluten in them, but not be labelled as gluten. Brands are sneaky in this way and have developed clever ingredients that sound harmless but are not great for your gut health.

Make the Dumplings: In a medium bowl, whisk together the flour, baking powder, and salt. Add the melted butter and milk and stir with a rubber spatula until the dough just comes together. Stir the chicken, peas, and parsley into the pot.

To avoid gluten, choose simply prepared dishes, such as steamed vegetables, poultry, meat, seafood, or tofu.