Description
Tender and chewy gluten-free dumplings perfect for soups or pan-searing.
Ingredients
Scale
- 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)
- 6 cups chicken broth or vegetable broth
- 1 cup cooked chicken (optional)
- ½ cup chopped parsley or green onions (optional)
Instructions
- 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.
- Add cooked chicken or herbs if desired. Serve warm.
- For 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 for 2–3 minutes until golden on the bottom.
- Add ¼ cup water, cover, and steam for 5–6 minutes until soft and fully cooked.
Notes
Don’t overmix, keep the lid closed while cooking, and dust your hands with gluten-free flour if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling, Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg