100% Gluten, Wheat, Soy and Nut-Free!

Paula’s Dumplings Mix

$12.95

“Chicken and dumplings is one of my families all time favorites and when we could no longer have them we were all very sad. Now we can enjoy them again and it is worth the extra work. I always make extra and freeze some for later. I lay them on a cookie sheet in the freezer and once they are frozen, I put them in a Ziplock and store until I want to make them again. One days trouble for two separate meals!”
– Paula Dempsey

Category:

Description

“Chicken and dumplings is one of my families all time favorites and when we could no longer have them we were all very sad. Now we can enjoy them again and it is worth the extra work. I always make extra and freeze some for later. I lay them on a cookie sheet in the freezer and once they are frozen, I put them in a Ziplock and store until I want to make them again. One days trouble for two separate meals!”
– Paula Dempsey

Package Ingredients: Tapioca Flour, White Rice Flour, Millet Flour
100% Gluten, Wheat, Soy & Nut-Free

Chicken:
1 Organic Whole Chicken (make sure you take out the package stuffed inside)
4-6 Stalks Celery Chopped
1 Medium Onion Chopped
3-6 Sliced Carrots
2 Bay Leaves
1 tsp Thyme Leaves
Salt and Pepper to Taste
½ Stick Butter

Dumplings:

3 Cups Dempsey Bakery Mix
1 tsp Xanthum Gum
1 tsp Salt
4 Eggs
2 TBL Olive Oil
3 to 5 TBL Warm Water
Package includes: 3 ½ cups of baking mix (1.2 cup is saved for sprinkling when rolling out dumplings)

Directions:
Chicken: In large pot sauté celery, onions and carrots with butter for a few minutes. Place whole chicken in pot and cover with water. Add other spices and cook over medium heat 6-8 hours. After cooking, take chicken out of pot very carefully and debone. I also take off the fat. Shred chicken (it should fall apart) and put it back in pot. If broth is too strong then take out and place in ice cube trays and freeze. You can use these for seasoning later. They make great bouillon cubes. I usually put in Ziplocks after they freeze, Then you can add a little more water and reason to taste. I am very flexible with broth and try different seasonings or more or less vegetables.

Dumplings:
Put dry ingredients in large mixing bowl, then put wet ingredients and mix by hand with fork or pastry cutter until wet and manageable. Separate into four balls and flatten slightly and let rest for 30 minutes. Roll into sheets, use additional flour to keep from sticking, approx. 1.4” to 1/8”. Cut into rectangles approx. 1” x 2”. Place rolled and cut dumplings on cookie sheet lined with wax paper or parchment and let dry for a few hours.
One hour before eating, bring broth to boil and drop dumplings into liquid and stir occasionally to keep from clumping together. Simmer until done to taste. (approximately 1 hour)
– Recipe by Paula Dempsey

Additional information

Weight 19.5 lbs
Dimensions 9 x 4 in