Sunday, March 27, 2011

WEMP Free Chicken and Dumplings

3 split chicken breasts (I usually add some pre-cooked rotisserie chicken meat too, since I like the flavor of a little added dark meat)
garlic salt
3 cups wheat-free flour mixture
2 teaspoons xanthum gum
1 1/2 tsp salt
2 Tbsp crisco (regular)
1 cup soy milk
1 Tablespoon lemon juice
5 Tablespoons dairy-free margarine, divided
salt and pepper to taste
1/2 cup dairy-free creamer

1. In large pot filled half-way with water, add chicken and about 1/4-1/2 tsp garlic salt and cook until chicken is fully cooked through.
2. Crumble chicken, removing skin and bone.
3. Strain liquid back into pot.
4. In bowl, combine soy milk and lemon juice. Let sit for about 5 minutes, to form into buttermilk.
4. Combine flour, salt, crisco, and buttermilk (soymilk and lemon juice combination) until it's kind of dry like pie dough. Add more buttermilk if needed.
5. Roll out REAL THIN! Coat top with flour to prevent sticking. Cut into diamond shapes about 2 inches in length (cut using a pizza cutter!).

6. Bring chicken and stock to very hot. Add about 24 dumplings at a time, with a little bit of dairy-free margarine and salt on top. Put lid on and cook 3 minutes. Repeat until all dumplings are in pot. Stir.
7. Add dairy-free creamer until it is whitish in color. Simmer on low for 1 minute.
8. Traditionally, this meal is served with pickled beets and red cabbage (both found in jars in the grocery store).

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