*Originally posted March 1, 2014
Whenever I see a recipe with the word “dumpling” in the title, it immediately sparks my interest, especially when that recipe is from a GF cookbook. I looked for gluten free cookbooks at my library on a whim knowing that they usually have long waiting lists, but I grabbed one called “The Gluten Free Cookbook” by Fiona Hunter. This is hands down one of the best GF cookbooks I’ve come across. I have about 50 recipes marked off, and this is the first one I made, in response to the respiratory infection that has derailed my marathon training. I’m just glad I only missed 10 days of running. I have not been that sick in YEARS.
During the Blizzard of ’13, not to be confused with the Blizzard of ’78, I said to my father that the blizzard is messing up my weekend plans to go car shopping. His response was “You think you have it hard? Try bring a squid. No, not a squid- a shrimp.” He then proceeded to tell me how he was watching this show on volcanoes, and shrimp eggs travel from the bottom of the ocean to the surface on bubbles generated from the volcano eruption. When they get to the surface, they are eaten by fish. I asked him what this had to do with car shopping, and his response was “Well, your life could be as bad as one of those shrimp!”
I like shrimp, but I don’t eat it very often because I have trouble getting past the fact that it is a bottom feeder. This makes zero sense as I will devour a lobster, oysters, and clams like they were my final meal. (Truth be told, they are all local to where I live, so may be that’s the difference.)
Makes 4 servings
- 2 large boneless, skinless chicken breasts
- 5 scallions, sliced
- 2 in piece of ginger, peeled and matchsticked
- 1-2 T tamari soy sauce
- 1 jalapeno, thinly sliced
- 6 oz shiitake mushrooms
- 5 oz cooked rice
For the dumplings:
- 12 oz shrimp, cooked and peeled
- 2 in piece of ginger, peeled and roughly chopped
- 1 red chile, seeded and chopped
- 2 t fish sauce
- 2 T cornstarch, plus more for rolling if needed
For the stock, pour 6 cups of water into a large pan and add chicken with S&P. Bring to a steady simmer and cook on medium-low hear, partially covered, for 15-20 minutes until chicken is cooked. Remove with a slotted spoon, and strain broth into a clean pan. Shred chicken and set aside once cool.
For the dumplings, put all the ingredients in a food processor and pulse until minced. Scoop small handfuls and roll into balls, using cornstarch as necessary. Plate and place in fridge to chill.
Heat stock over medium-low heat, add scallions, ginger, tamari, chile and mushrooms and cook for about 20 minutes. Adjust seasoning as needed.
Stir in rice and shredded chicken and simmer gently for 20 minutes. Add dumplings, cover, and cook for 5-8 minutes. Ladle into bowls and serve.