Chicken and Dumplings (dairy-free, gluten-free, egg-free)

Another thing we always did with leftovers was make a stew and then either serve it with dumplings or put it in a pie crust and make a meat pie with it.    And you could easily do it with a rotisserie chicken or turkey breast from the store.  And you can adjust the vegetables to your taste, i.e., add some cooked diced turnip, parsnips or some lima beans, etc.

In an 8-quart dutch oven mix:

  • 2 cups diced chicken
  • 1 cup cooked peas
  • 1 cup cooked green beans
  • 1/2 cup cooked diced onion
  • 1/2 cup cooked diced celery
  • 1/2 cup cooked diced carrots
  • 1 cup cooked diced sweet potato

Add stock until the pot is 2/3 full; this should take 3-4 cups and needs to cover the meat and vegetable mixture.  Mix up your dumplings in your food processor:

  • 1 1/2 cup brown rice flour
  • 1/2 cup tapioca flour
  • 3 teaspoons baking powder
  • 1 teaspoon xanthan gum
  • 1 teaspoon sea salt
  • 1/4 teaspoon black or white pepper

Pulse in:

  • 1/4 cup vegan margarine OR 1/4 cup avocado oil

Once there are pea sized crumbs, add in 3/4 to 1 cup of non-dairy milk depending on if you used the margarine or the oil (I use rice milk but soy would work as well; you want a milk that doesn’t have a strong aftertaste).  Pulse until well mixed and the batter is smooth.  If your like your dumplings more flavorful, you can add 1/2 teaspoon of an herb mixture OR 1/4 cup fresh parsley to the sifted dry ingredients.

Drop by tablespoons into your boiling stew.  Cook uncovered for 10 minutes and then cover and cook an additional 10 minutes or until dumplings look dry on top.  Makes about 12 smaller dumplings or 6 large dumplings (the larger ones will take longer to cook so I usually make them smaller for ease of cooking and my husband usually eats 2-3 of them.

Remove the dumplings into a dish and keep warm in the oven while you thicken the stock.  Mix 1/4 cup of brown rice flour into 1/2 cup of cold stock until its smooth without any lumps.  Add to the boiling stew, stirring constantly until the gravy thickens.  If its too thin, make another slurry of brown rice flour and cold stock (a tablespoon at a time) until it reaches the desired thickness.  Be sure the gravy boils before you add more flour slurry since it will thicken more as it boils.  And be sure to stir scraping the bottom of the pot so that the gravy doesn’t burn on the bottom (also reduce the heat; you don’t want to do this on a high heat).

Return the dumplings to the pot and serve.  Makes 6-8 servings.

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