Paleo Chicken and Dumplings
INGREDIENTS
- 6-8 cups chicken broth
- 1 small onion, diced
- 3 stalks celery, diced
- carrot slices, optional
- peas, optional
- salt and pepper for broth (to taste)
- For dumplings:
- 3 eggs
- 2 C tapioca starch, plus extra to keep dough from sticking
- 1 C almond flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 1-2 Tbsp water or broth
INSTRUCTIONS
- Bring chicken stock to a boil. (Or cook a chicken and remove it from the water to leave only the stock behind.)
- A few minutes before broth is finished, start making dumplings. Whisk together tapioca starch, almond flour, baking powder, and ½ tsp salt. Make a dent in the dry mixture to add your eggs. Use a fork or biscuit cutter to combine. The mixture should start to form pieces that can be kneaded together. Add water or broth a half tablespoon at a time, if needed.
- Dust a rolling pin and a clean counter or other flat work surface with some tapioca starch. Knead dough until you can form it into a smooth ball. Use the rolling pin to roll out dough into a large square. It can be as thick or thin as you like. I like to make a combination of thick and thin dumplings.
- Using a plastic spatula, cut dough into squares. I prefer to make mine very large but a normal size is probably closer to 1×1 inch squares. Use the same spatula to loosen the dumplings off of the counter.
- When broth has finished simmering, taste the broth and add any salt or pepper, if needed. Add uncooked onion, carrots, peas, and celery. Boil for a few minutes until almost thoroughly cooked.
- Add dumplings and simmer/gently boil about 15-20 minutes or until dumplings are cooked all the way through. )I never think it takes this long.) It may take more or less time depending on how thick you made them.
- Serve. Yum!
https://eatsomethingdelicious.com/chicken-and-dumplings/