gluten free chicken dumplings recipe
The Best gluten free chicken dumplings recipe
Oh, you’re asking about gluten-free chicken dumplings? Well, let me tell you, this recipe is one of those rare finds that feels like a hug for your taste buds and your health. I’ve been making it for years, and it’s always a hit—whether it’s a lazy Sunday dinner or a special occasion where we want something comforting but still light on the carbs. The thing I love most about these dumplings is how they’re so versatile. You can make them with just a few simple ingredients, and yet they turn out fluffy and tender, almost like they’re handmade, even when you’re not. My kids swear by them too—especially when they’re sneaking bites because they’re so good. And honestly, they’re a great way to sneak in some extra protein and nutrients without anyone even noticing the gluten-free part. Plus, they’re easy to customize. One day it’s with just chicken and veggies, the next it’s loaded with mushrooms and herbs, and it still comes out perfect. For me, it’s a no-fuss meal that’s just as satisfying as anything with gluten, but better for those of us who need to watch our intake. And the best part? They reheat beautifully, so you can make a big batch and have leftovers that taste just as good the next day. It’s that kind of recipe that makes cooking feel like a joy, not a chore.
Gluten-Free Chicken Dumplings
A comforting, gluten-free dish featuring tender chicken in a savory tomato-based sauce, served with fluffy egg dumplings made from almond flour and egg. This recipe is a must-try for any occasion.
🥘Ingredients
- 1.5 lbs boneless chicken breast or thigh, diced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- 2 cups almond flour (fine grind)
- 1 cup gluten-free all-purpose flour blend
- 1 large egg
- ½ cup water (adjust as needed)
- 1 tsp baking powder
- ½ tsp salt
- 1.5 cups gluten-free tomato sauce
- 1 cup chicken broth
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp honey or maple syrup
- 1 tsp smoked paprika
- ½ tsp red pepper flakes (optional)
👨🍳Directions
-
1 Preheat oven to 375°F (190°C).
-
2 In a skillet, heat olive oil over medium heat. Add diced chicken and cook until no longer pink (~6-7 mins). Season with garlic powder, thyme, salt, and pepper. Set aside.
-
3 In a food processor, combine almond flour, gluten-free flour, egg, baking powder, and salt. Pulse until a dough forms. Gradually add water, kneading until smooth (~2 mins). Cover and rest for 10 mins.
-
4 In a saucepan, combine tomato sauce, chicken broth, soy sauce, honey, smoked paprika, and red pepper flakes. Simmer for 10 mins until slightly thickened. Stir in cooked chicken.
-
5 Roll the dumpling dough into 1-inch balls. Place ½ inch apart on a lined baking sheet. Bake for 15 mins. Alternatively, steam for 8-10 mins.
-
6 Pour sauce into a baking dish or deep pan. Arrange dumplings on top. Bake uncovered for 15-20 mins until dumplings float and sauce thickens.
-
7 Serve warm with extra sauce if desired.
🔧Equipment
- Mixing bowls
- Food processor or large mixing bowl
- Skillet or deep pan
- Oven-safe baking dish or steamer basket
- Slotted spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Gluten-Free Chicken Dumplings Works
This gluten-free chicken dumplings recipe is a lifesaver when you need a comforting, crowd-pleasing dish without the fuss. Whether it’s a busy weeknight or a holiday spread, these dumplings keep everyone happy with their tender meat and fluffy texture—no one misses the gluten, and the flavors stay just as hearty as the original. It’s the kind of meal that feels special but is easy to make, so you can focus on enjoying the company instead.
❓ Frequently Asked Questions About Gluten-Free Chicken Dumplings
What is the best way to ensure the gluten-free chicken dumplings stay fluffy and light?
To achieve fluffy, light gluten-free chicken dumplings, use a mix of gluten-free all-purpose flour blend (like Bob’s Red Mill 1:1 or King Arthur Measure for Measure) and a small amount of cornstarch or tapioca starch (about 1-2 tbsp) for extra lift. Avoid overmixing the dough—handle it gently in the bowl. For extra fluffiness, let the dumplings rest in the broth for 10-15 minutes before serving.
—
Can I substitute regular flour for gluten-free flour in this recipe?
No, regular all-purpose flour won’t work well because it contains gluten, which gives the dumplings structure. Gluten-free flours (like rice flour, chickpea flour, or a blend) lack the same binding and elasticity. Always use a certified gluten-free flour blend designed for dumplings to avoid a dense or gummy texture.
—
How do I prevent the dumplings from sticking together when boiling?
To prevent sticking, ensure the broth is well-seasoned and simmering before adding the dumplings. Drop them in one at a time (or in small batches) to avoid overcrowding. If they clump, gently separate them with a slotted spoon or spoon them out of the broth before serving. Adding a pinch of cornstarch or arrowroot powder to the broth can also help create a smoother surface.
—
What are some common mistakes to avoid when making gluten-free chicken dumplings?
Common mistakes include: – Overcooking (they should float to the surface, not sink). Remove them as soon as they rise. – Using too much liquid in the dough, making them soggy. – Skipping the broth simmer—it helps the dumplings absorb flavor and stay tender. – Not seasoning the broth well, which can make the dumplings taste bland.
—
Can I make these dumplings ahead of time and freeze them?
Yes! You can prepare the dumpling dough ahead and freeze it in an airtight container for up to 3 months. When ready to cook, thaw in the fridge overnight, then boil them fresh (they’ll rise better when hot). Alternatively, freeze cooked dumplings in broth in an ice cube tray, then transfer to a bag—boil them straight from frozen, adding 2-3 extra minutes to the cooking time.
