Gluten-Free Chicken Dumplings
Delight your taste buds with these irresistible Gluten-Free Chicken Dumplings, a healthier twist on a beloved classic! Filled with a flavorful mixture of ground chicken, green cabbage, carrots, and aromatic ginger and garlic, these dumplings pack a savory punch in every bite. Wrapped in homemade gluten-free dough made with all-purpose gluten-free flour and xanthan gum, these dumplings boast a tender-chewy texture that perfectly complements the juicy, seasoned filling. Lightly pan-fried to achieve that signature golden-brown crust and steamed to perfection, they strike the ideal balance of crispy and soft. Perfect as a crowd-pleasing appetizer or a satisfying main dish, these dumplings are not only gluten-free but also bursting with authentic flavor. Serve them hot with a side of gluten-free soy sauce or your favorite dipping sauce for an unforgettable, allergy-friendly dining experience!
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Recipe Information
Ingredients
- 1 pound Ground chicken
- 1 cup Green cabbage
- 1 medium, grated Carrot
- 2 stalks, chopped Green onion
- 2 cloves, minced Garlic
- 1 tablespoon, grated Ginger
- 2 tablespoons Gluten-free soy sauce
- 1 tablespoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 3 quarters cup Water
- 2 tablespoons Vegetable oil
Instructions
Finely chop the green cabbage and squeeze out excess moisture using a clean towel or cheesecloth. Place it in a large mixing bowl.
Add the grated carrot, chopped green onion, minced garlic, and grated ginger to the bowl with the cabbage.
Incorporate the ground chicken into the vegetable mixture, followed by the gluten-free soy sauce, sesame oil, salt, and black pepper.
Mix all ingredients thoroughly with your hands or a spoon until well combined. Set aside while you prepare the dumpling wrappers.
In a large bowl, combine the gluten-free all-purpose flour and xanthan gum. Stir together until fully mixed.
Gradually add the water to the flour mixture, stirring constantly until a firm dough forms. If it is too dry, add a little more water, a tablespoon at a time.
Divide the dough into small balls approximately 1½ inches in diameter. Roll each ball into a thin circle using a rolling pin.
Place a spoonful of the chicken mixture into the center of each wrapper. Fold the wrapper in half over the filling and press the edges together to seal, pleating as you go if desired.
In a large nonstick skillet, heat the vegetable oil over medium heat. Once hot, add the dumplings and cook until the bottoms are golden brown, about 2-3 minutes.
Add a splash of water to the skillet (about 1/4 cup), then cover immediately to steam the dumplings. Cook for an additional 5-7 minutes, ensuring the chicken filling is cooked through.
Remove the lid and continue to cook until the water evaporates and the bottoms are crisp again, about 2 more minutes.
Serve warm with more gluten-free soy sauce or your favorite dipping sauce.
Nutrition Facts
Calories |
1963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.8 g | 102% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 3417 mg | 149% | |
| Total Carbohydrate | 228.9 g | 83% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 5.6 g | ||
| Protein | 99.4 g | 199% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2974 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
