Dumplings Gluten Free Recipes

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.

Steps:

• Place berries, water, sugar and lemon juice in 4-quart saucepan on stove.
• Bring to gentle boil while preparing dough.
• In mixing bowl, cream sugar and butter.
• Beat in the egg.
• Stir in buttermilk alternately with sifted dry ingredients.
• Do not overbeat- this will be a fairly stiff dough.
• Drop dough by 8 small spoonfuls onto the boiling fruit sauce.
• Cover, turn down to simmer, and cook without removing lid for 20 minutes.
• Serve hot in small bowls with fruit sauce spooned over the dumplings.
• Top with cream, whipped cream, or ice cream.

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.