Chicken and Dumplings are an old-time comfort food. These dumplings can either be baked or steam with the chicken filling. My family loves them either way. When you steam the dumpling in the chicken filling you get soft pillows of dumplings. The baked dumplings will have more of a crispy crust.

Above is my favorite bowlful of Chicken and Dumplings. These dumpling were dropped by a heaping spoonful unto the simmering chicken filling. I turned the burner down as low as I could. Covered the kettle with a tight lid. I kept the kettle gently simmering on the stove for 20 minutes. They dumplings were just perfect! Before serving I sprinkled the dumpling with herbs. Times may vary with different stovetops.

This recipe works very well with leftover turkey from your Thanksgiving meal!!

This bowl of Chicken and Dumpling was bake uncovered in the oven. I sprinkled a bit of herbs over the dumplings before I baked them.

The dumpling dough is a very thick batter. I dropped a heaping tablespoon of batter for each dumpling. If your sourdough starter is thinner than mine you will need a bit more flour. I will add oat flour to thicken the batter if needed. Oat flour does not need to ferment so you can mix it in just before baking/steaming if needed.

The filling may seem thin to you but don’t thicken it anymore. It will thicken as the dumplings bake/steam.

Here is the casserole dish full of dumplings. It needs to bake for 25-30 minutes or until the dumplings are totally cooked through.

I need to put the lid on this kettle and allow it to simmer for 20-25 minutes. The dumplings will turn into soft pillows!

Chicken and Sourdough Dumplings THM E

• Sourdough Dumplings
• 3/4 cup white whole wheat flour
• 1/3 cup sourdough starter
• 1/2 cup double-fermented kefir
• 2 teaspoons olive oil
• 2 egg whites
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• pinch of salt
• 1/3-1/2 cup oat flour as needed to thicken the dumplings
• Filling:
• 4 cups fat-free chicken broth
• 2 cups cooked, diced, skinless, boneless, chicken breasts
• 3 cups (12 ounces) frozen mixed vegetables -corn, peas, carrots, and beans
• 1 bay leaf
• 1 teaspoon garlic salt
• 1/4 teaspoon black pepper
• 1/4 cup sprouted wheat flour
• 1/2 teaspoon xanthan gum
• 2/3 cup water or broth
• Dumplings: In a bowl combine flour, starter, and kefir together. Allow this mixture to ferment for 7 hours at room temperature. Chicken Filling: In a saucepan bring chicken broth, chicken, veggies, and spices to a boil. Combine sprouted flour, xanthum gum, and broth together. When the chicken mixture is boiling, slowing pour the flour slurry into the saucepan. Continue stirring as you are pouring the flour slurry in. Simmer for 4-5 minutes. Dumplings: As chicken filling is simmering, add the remaining ingredients to the dumplings. Stir in oil, egg whites, baking powder, baking soda, salt and oat flour as needed to make a stiff batter. Steamed Dumplings: Drop dumpling batter by heaping tablespoon into the simmering chicken. Turn the burner on low. Cover with a lid. Allow the saucepan to simmer for 20 minutes or until dumplings are completely cooked through. Sprinkle with herbs before serving. Serves 6. Baked Dumplings: Preheat oven to 350 degrees. Pour the cooked chicken filling into a shallow casserole dish. Drop the dumplings by heaping tablespoon full into the chicken filling. Sprinkle dumplings with herbs before baking. Place casserole dish in preheated oven. Bake for 25-30 minutes or until dumplings are cooked through. Serves 6.

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You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  Buy It Now. You can purchase a cookbook with the sourdough starter or without. We also have Sourdough Kits with all you need to start working with sourdough.   Buy It Now.

We have just received our newest printing of our cookbook. It has been revised and the sourdough chapters updated. It can be purchased using this link.  Buy It Now.