Gluten-Free Chicken Soup Dumplings
Delight in the ultimate comfort food with these Gluten-Free Chicken Soup Dumplings—a modern twist on the classic Shanghai delicacy that's perfect for those with dietary restrictions. These tender dumplings feature a homemade gluten-free dough, crafted from a blend of all-purpose gluten-free flour, tapioca starch, and xanthan gum, which wraps around a savory filling of minced chicken infused with fresh ginger, garlic, and green onions. The true star, however, is the gelatinized chicken stock tucked inside, which melts into a warm, flavorful broth during steaming for an indulgent surprise in every bite. Perfectly steamed in a bamboo steamer for an authentic touch, these dumplings are a rewarding cooking project and an irresistible appetizer or main dish. Whether you're gluten-sensitive or just love trying unique recipes, this will become a favorite! Serve them fresh with your favorite dipping sauce and savor the taste of traditional soup dumplings—minus the gluten.
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Recipe Information
Ingredients
- 500 grams Chicken thighs
- 10 grams Ginger
- 3 pieces Garlic cloves
- 4 stalks Green onions
- 2 tablespoons Gluten-free soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Sesame oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground white pepper
- 500 milliliters Chicken stock
- 10 grams Gelatin powder
- 400 grams Gluten-free all-purpose flour
- 50 grams Tapioca starch
- 1 teaspoon Xanthan gum
- 240 milliliters Water
Instructions
Prepare the gelatinous broth: Heat chicken stock in a medium saucepan over medium heat. Once it comes to a simmer, stir in gelatin until dissolved. Remove from heat and pour into a shallow dish. Refrigerate until it solidifies, about 1 hour.
Make the filling: Mince chicken thighs and transfer to a large bowl. Finely mince ginger, garlic, and green onions. Add them to the chicken along with gluten-free soy sauce, rice vinegar, sesame oil, salt, and ground white pepper. Mix until well combined.
Add chilled gelatin stock as small cubes to the chicken filling and mix gently to incorporate.
Prepare the dough: In a large bowl, combine gluten-free all-purpose flour, tapioca starch, and xanthan gum. Gradually add warm water while stirring to form a dough. Knead until smooth, adding extra flour if necessary to reduce stickiness.
Divide the dough into small balls, about 30 grams each. Roll each ball into a thin circle about 3 inches in diameter.
Place a tablespoon of filling in the center of each dough circle. Gently pleat the edges and seal the tops, encasing the filling completely.
Line a bamboo steamer with parchment paper or cabbage leaves. Arrange dumplings in a single layer, giving them space to expand.
Bring water to a boil in a pot that fits your steamer. Place the steamer over the boiling water and steam the dumplings for 15-20 minutes until fully cooked.
Serve hot, being careful with the hot broth inside each dumpling.
Nutrition Facts
Calories |
3045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.1 g | 101% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 4862 mg | 211% | |
| Total Carbohydrate | 411.7 g | 150% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 5.8 g | ||
| Protein | 170.7 g | 341% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 223 mg | 17% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1537 mg | 33% | |
*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.
