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Secrets to Perfect Gluten Free Dumplings

Perfect gluten-free dumplings are easy to make when you have a no-fail recipe consisting of the right ingredients and cooking techniques! | Secrets to Perfect Gluten Free Dumplings

Updated November 19, 2018.

Perfect gluten free dumplings are delicious and easy to make.  

Dumplings are perhaps the most universal comfort food found, in one form or another, in most every country.

Recipes are as diverse as are the cultures from which they originate.

They go way, way back in history to humble beginnings in poor households where cooks used cheap, starchy ingredients to stretch meager meals as far as possible in order to fill the stomachs of their hungry families.

Over time, these simple standbys became today’s “comfort food”.


What are Dumplings?

Dumplings are pieces of cooked batter or dough sometimes stuffed with a filling.

They can be steamed, fried, baked, roasted, boiled, deep fried, toasted or simmered.

Some of the more well-known dumplings are pot stickers, gnocchi, empanadas, wontons, gnocchi, pierogi, gyoza, kreplach, ravioli, matzah balls, tamales and spaetzle; there are many, many more.

In the United States, dumplings are made with a biscuit based dough, such as in American’s favorite comfort food, Chicken Fricassee, Chicken and Dumplings or desserts, such as peach cobbler.


Gluten Free Dumplings are Easy to Make . . . Right?

When I began my quest for the perfect gluten free dumpling, I thought it would be an easy “first try”.

I could not have been more wrong!

Most of my attempts resulted in a fragile dough that disintegrated when dropped onto chicken stew making very thick, starchy, lumpy gravy.

Yuck!

When I finally achieved the semblance of a lump of dough, the gluten free dumpling was a flavorless gummy mass that stuck to our teeth like muddy clay cloys to rubber boots--it piles up and will not let go.

We could not swallow it for fear of choking.

Then, there was the dreaded metallic aftertaste I couldn’t shake off.

I tried gluten-free flour after flour.

On and on and on the recipe testing went.

I thought I would never master the art of gluten free dumpling-making.

One day I woke up and I knew!

I knew what I had to do to make the perfect gluten free dumpling!

First, I had to toss out store-bought baking powder in order to get rid of the horrible metallic aftertaste and use Gluten-free Baking Powder instead.

Then, I added an egg to the dough.

This was a key change.

The egg imitates gluten in order to develop structure, part of the fluffy moist, but dry (not gummy) “crumb” I was looking for.

Egg also imitates gluten by acting as a binder to hold the dough together so it doesn't fly apart when dropped onto bubbling stew, soup or broth.

Even more important, the egg helped the dough to raise more, and added a depth of flavor and color otherwise missing from rice based flour blends.

In order to achieve a more tender flaky “crumb”, I added a little more butter.

Then, I adjusted for the liquid in the egg by reducing the measure of milk and corrected the salt measure to balance the sodium in the homemade baking powder.


The Result?

Perfect gluten free dumplings!

So, I did the ultimate test.

I served them to my unsuspecting dinner guests.

When compared side-by-side, my discerning guests couldn't tell which dumplings were gluten-free from those made with all purpose wheat flour.

I asked my guests which dumplings they liked best.

To my surprise, their choice was unanimous!

They preferred the gluten free dumplings over the wheat flour dumplings!

So, I asked them what it was about those dumplings they liked better.

All cited the texture, tender “crumb” and pleasing flavor.

Were they ever surprised to find out their dumpling of choice was gluten-free!





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Secrets to Perfect Gluten Free Dumplings


By

Secrets to Perfect Gluten Free Dumplings


Perfect gluten-free dumplings are easy to make when you have a no-fail recipe consisting of the right ingredients and cooking techniques!

Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 8 to 10 dumplings

Ingredients:
- 1 1/2 cups White Gluten Free Flour Blend
- 2 teaspoons Homemade Gluten-free Baking Powder
- 1/4 teaspoon salt
- 3 tablespoons cold butter (or shortening)
- 1 large egg
- 1/2 cup milk (or milk substitute)

Instructions:
1. In a medium mixing bowl, blend dry ingredients together.
2. Using a pastry cutter, cut in cold butter until mixture resembles cornmeal.
3. In a small bowl, beat the egg until frothy, and then whisk in the milk until blended.
4. Add the milk mixture to the dry ingredients, stirring just until dry ingredients are moistened.
5. Drop dumpling dough by tablespoonfuls onto simmering gravy, sauce, soup or stew.
6. Cook uncovered for 10 minutes.
7. Cover and cook for 15 minutes longer.
8. Serve hot.

Tags:
Gluten-free, Corn-free, Dairy-free, Nut-free, Soy-free, Sugar-free, Vegetarian




Variations

Basil Dumplings

  1. To dry ingredients add 2 tablespoons fresh snipped basil.
  2. Prepare and cook dough as directed in recipe.


Black Pepper Dumplings

  1. To dry ingredients add 1/2 teaspoon black pepper.
  2. Prepare and cook dough as directed in recipe.


Buttermilk Dumplings

  1. Substitute 1/2 cup buttermilk for milk.
  2. Prepare and cook dough as directed in recipe.


Celery Seed Dumplings

  1. To dry ingredients add 1 teaspoon dried celery seed.
  2. Prepare and cook dough as directed in recipe.


Cheddar Cheese Dumplings

  1. To dry ingredients add 1/2 teaspoon ground mustard.
  2. Stir in 1/2 cup grated sharp cheddar cheese.
  3. Prepare and cook dough as directed in recipe.


Chive Dumplings

  1. To dry ingredients add 3 tablespoons fresh snipped chives or 3 teaspoons dried chives.
  2. Prepare and cook dough as directed in recipe.


Chile Dumplings

  1. To dry ingredients add 1 teaspoon chile powder.
  2. Prepare and cook dough as directed in recipe.


Chiles Dumplings

  1. To dry ingredients add 1 tablespoon seeded minced chiles of your choice (ancho, chipotle, habanero, jalapeño, pablano).
  2. Prepare and cook dough as directed in recipe.


Cilantro Dumplings

  1. To dry ingredients add 3 tablespoons fresh snipped cilantro or 3 teaspoons dried cilantro.
  2. Prepare and cook dough as directed in recipe.


Cornmeal Dumplings

  1. To dry ingredients add 2/3 cup cornmeal.
  2. Prepare and cook dough as directed in recipe.


Dairy-free Dumplings

  1. Substitute 3 tablespoons cold shortening for butter.
  2. Substitute 1/2 cup of your favorite milk substitute for milk.
  3. Prepare and cook dough as directed in recipe.


Green Onion Dumplings

  1. To dry ingredients add ¼ cup chopped fresh scallions.
  2. Prepare and cook dough as directed in recipe.


Italian Dumplings

  1. To dry ingredients add 1 teaspoon Italian seasoning.
  2. Prepare and cook dough as directed in recipe.


Metric Measurements

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

  • 375 ml White Gluten Free Flour Blend
  • 10 ml Gluten-free Baking Powder
  • 1.25 ml salt
  • 45 ml cold butter (or shortening)
  • 1 large egg
  • 125 ml milk (or milk substitute)

Instructions

  1. In a medium mixing bowl, blend dry ingredients together.
  2. Using a pastry cutter, cut in cold butter until mixture resembles cornmeal.
  3. In a small bowl, beat the egg until frothy, and then whisk in the milk until blended.
  4. Add the milk mixture to the dry ingredients, stirring just until dry ingredients are moistened.
  5. Drop dumpling dough by tablespoonfuls onto simmering gravy, sauce, soup or stew.
  6. Cook uncovered for 10 minutes.
  7. Cover and cook for 15 minutes longer.
  8. Serve hot.


Onion Dumplings

  1. To dry ingredients add 1/4 cup diced onion.
  2. Prepare and cook dough as directed in recipe.


Oregano Dumplings

  1. To dry ingredients add 1 tablespoons fresh snipped oregano or 1/2 teaspoon dried oregano.
  2. Prepare and cook dough as directed in recipe.


Parsley Dumplings

  1. To dry ingredients add 2 tablespoons fresh snipped parsley or 2 teaspoons dried parsley.
  2. Prepare and cook dough as directed in recipe.


Rosemary Dumplings

  1. To dry ingredients add 1 tablespoons fresh snipped rosemary or 1/2 teaspoons dried rosemary.
  2. Prepare and cook dough as directed in recipe.


Sage Dumplings

  1. To dry ingredients add 2 teaspoons fresh snipped sage or 1/4 teaspoons dried herbs.
  2. Prepare and cook dough as directed in recipe.


Sour Cream Dumplings

  1. Substitute 1/2 cup sour cream for milk.
  2. Prepare and cook dough as directed in recipe.


Sour Cream & Chive Dumplings

  1. To dry ingredients add 3 tablespoons fresh snipped chives or 3 teaspoons dried chives.
  2. Substitute 1/2 cup sour cream for milk.
  3. Prepare and cook dough as directed in recipe.


Sour Cream & Green Onion Dumplings

  1. To dry ingredients add 1/4 cup chopped fresh scallions.
  2. Substitute 1/4 cup sour cream for milk.
  3. Prepare and cook dough as directed in recipe.


Sour Cream & Onion Dumplings

  1. To dry ingredients add 1/4 cup diced onions.
  2. Substitute 1/2 cup sour cream for milk.
  3. Prepare and cook dough as directed in recipe.


Spinach Dumplings

  1. To dry ingredients add 1/4 cup chopped fresh spinach leaves.
  2. Prepare and cook dough as directed in recipe.


Spinach & Cheese Dumplings

  1. To dry ingredients add 1/4 cup chopped fresh spinach leaves and 1/4 cup grated Parmesan cheese.
  2. Prepare and cook dough as directed in recipe.


Thyme Dumplings

  1. To dry ingredients add 1 tablespoons fresh snipped thyme or 1/2 teaspoons dried thyme.
  2. Prepare and cook dough as directed in recipe.


Whole Grain Dumplings

  1. Substitute Whole Grain Gluten Free Flour Blend for White Gluten Free Flour Blend.
  2. Prepare and cook dough as directed in recipe.



Questions & Answers

"Can you make the gluten free dough for dumplings the night before?"

Because of the immediate chemical reaction that happens when using single-acting or double-acting baking powder, you cannot make the gluten-free dough for dumplings in advance.

To learn more about how baking powder works in baked goods click here ==> Homemade Gluten-free Baking Powder--Corn-free & Aluminum Free 

What you can do in advance is stir together the dry ingredients and cut in the butter.

Then, you can put the dry mix in an air tight container and chill overnight in the refrigerator.

The next day, whip the egg, combine it with the milk, and then stir it into the dry mix you made the day before.


"Grateful of the post but dumplings need suet Morrisons do vegetable suet which is gf."  --CW 

In western USA where I live, suet is not a common ingredient used in cooking; it is used to feed wild birds.

Many folks here would substitute the butter measure with vegetable shortening, and a rare few would use lard.

Whatever the "fat" ingredient one chooses to use, this dumpling recipe will work and taste great!


What People are Saying!

eMail

Hi Cat,

I dropped by because I've had Celiac since I turned 62 and I'm now 75.  I was looking for a good recipe of G F Dumplings and I saw 1 on Pinterest & there you were.  I'm a big fan of Breads, wraps etc.....I don't have a sweet tooth so I'm always looking for savory dishes.  I tried your Dumpling recipe & it was great.   I make my own GF flour blends so I used mine and YES I made your Baking Powder.  

Thanks,

Irene





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