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 dumplings 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. Place casserole dish in preheated oven. Bake for 25-30 minutes or until dumplings are cooked through. Serves 6.