These Gluten Free Dumplings are tender, chewy, and hold together beautifully, perfect for chicken soup, vegetable broth, or pan-searing for a crispy bottom. The dough is fully tested, easy to handle, and naturally gluten-free with no pork and no alcohol.

Ingredients

For the Dumpling Dough

1 ½ cups gluten-free all-purpose flour (with xanthan gum)

1 teaspoon baking powder

½ teaspoon salt

2 tablespoons butter, cold and cubed

1 large egg

½ cup milk (more as needed)

For Cooking (Soup-Style)

6 cups chicken broth or vegetable broth

1 cup cooked chicken (optional)

½ cup chopped parsley or green onions (optional)

Instructions (Soup-Style Dumplings)

Whisk gluten-free flour, baking powder, and salt.

Cut in the cold butter using fingers or a fork until coarse crumbs form.

Whisk egg and milk together, then pour into the flour mixture.

Mix until a soft dough forms. If dry, add 1 tablespoon more milk at a time.

Bring broth to a gentle simmer.

Drop small spoonfuls of dough into the simmering broth.

Cover and simmer for 12–15 minutes without lifting the lid, dumplings need steam to cook properly.

Add cooked chicken or herbs if desired. Serve warm.

Instructions (Pan-Seared Dumplings)

Roll the dough into small balls or flat discs.

Heat a bit of oil in a nonstick skillet.

Add dumplings and cook 2–3 minutes until golden on the bottom.

Add ¼ cup water, cover, and steam 5–6 minutes until soft and fully cooked.

Tips

Don’t overmix, gluten-free dough becomes sticky when overworked.

Keep the lid closed while cooking; steam is key to soft dumplings.

If dough is too sticky, dust your hands with gluten-free flour.

For fluffy dumplings, don’t flatten the dough too much.

Details

Prep Time: 10 mins

Cook Time: 12–15 mins

Total Time: 25 mins

Serves: 4

Calories: ~180 per serving

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