1 files changed, 40 insertions, 0 deletions
diff --git a/recipes/chicken-dumplings.txt b/recipes/chicken-dumplings.txt
new file mode 100644
index 0000000..fc562eb
--- /dev/null
+++ b/recipes/chicken-dumplings.txt
@@ -0,0 +1,40 @@
+Ingredients
+
+1 Large Onion
+3 Celery Stalks
+1 Bay Leaf
+2 Large Carrots
+Garlic Powder or 4 Cloves Fresh Garlic
+Freshly Ground Sea Salt
+Freshly Ground Black Pepper
+4 Tbsp Butter
+1/4 cup Gluten-free All Purpose flour (I used Hodgson Mill brand)
+7-8 Cups Chicken Broth
+For Dumplings:
+4 Tbsp Unsalted Butter, melted
+1/2 tsp Salt (skip or reduce if you used salted butter)
+1/2 tsp Thyme
+1 tsp Xanthan Gum (reduce to 1/4 tsp if your GF flour blend already had Xanthan Gum)
+1 tsp Baking Powder
+1/2 cup Warm Milk (I used plain unsweetened almond milk)
+1 Cup Gluten Free Flour Blend (plus 1/2 cup for rolling) - I used Hodgson Mill All Purpose Baking Flour
+
+Instructions
+
+Using sharp knife or food processor, mince large onion, celery stalks, carrots, and garlic (if using fresh) into small pieces.
+Place 4 Tbsp of butter and minced vegetables in a large soup pot over medium-high heat. Sautee vegetables, stirring occasionally, for 2-3 minutes until butter is melted and onions are transluscent.
+Sprinkle sauteed vegetable mixture with 1/4 c GF flour and stir to lightly coat all vegetables with the flour, just a few seconds.
+Stir in 2 cups of chicken broth. Allow to simmer for 2-3 minutes, stiring occasionally.
+Add bay leaf, garlic powder (if not using fresh), a sprinkle of cayenne, Italian seasoning, freshly ground salt and pepper.
+Soup consistency should be very thick after simmering at medium-high heat. Add 5 more cups chicken broth, stiring to combine.
+Add shredded chicken to the soup and raise heat to high, stiring occasionally, to rethicken. This should only take a few minutes, stiring as the soup reaches boiling temp. Add additional cup of chicken broth if soup is thicker than you prefer.
+Reduce heat to medium, allowing soup to simmer while you prepare the strip dumplings.
+
+Dumplings:
+In medium bowl, whisk together GF flour, baking powder, xanthan gum (if needed), thyme, and salt.
+Add warm milk and melted butter, stiring a few times with spoon until soft dough develops.
+Dust work surface with half of the remaining GF flour (1/4 c), turn dough out onto floured surface, and dust the dough with a little GF flour.
+Using a lightly floured rolling pin, gently roll dough into a 1/4"-1/2" thick rectangle shape. Using a spatula if needed, fold the ends of the rectangle inward to make a smaller rectangle (making an envelope fold, with 3 layers of dough stacked on top of each other). Roll folded rectangle of dough into a 1/4" thin disc.
+Using a sharp knife or pizza cutter, cut dough into 1/2"x2" strip dumplings. Adding 1/3 of dumplings at a time, carefully add dumplings to the soup. Allow dumplings to simmer at medium-high heat and covered with a lid for 5 minutes after each addition. This process will steam the dumplings.
+Simmer for 5 more minutes and remove bay leaf before serving.
+Serves: 6 Adults