It used to be that recipes were handed down from mother to daughter (I’m not being sexist, cooking was generally considered a female task).
Sometimes a well-thumbed recipe book could last for generations and nourish families for decades.
Now we have the internet.
I love that the click of a mouse can get you to forums discussing the perfect roast chicken, instructional videos on forgotten skills like making butter or cheese and, best of all, ways to cook for every single dietary preference out there.
It was on a low carb forum that I stumbled across a recipe for coconut flour dumplings.
And it’s a winner.
Instead of the usual heavily-processed, nutrient-depleted white flour that’s used in dumplings, this is a very simple dough made from coconut flour, eggs and a pinch of baking powder.
They go nice and golden brown on top while resting on a bed of chicken stew, and soaking up all the delicious flavours of the chicken gravy.
Just the thing for making husbands, and bellies, and husband’s bellies very happy.
Chicken and Dumpling Casserole (serves 2-4)
*adapted from Meals Matter
- 2 chicken breasts, cut into chunks
- 1 tbsp butter
- 1 stalk celery, chopped
- 1/2 large, white onion, finely chopped
- 1 small sweet potato, peeled and diced
- 2 cloves garlic, minced
- 2 cups chicken (or beef) broth
- 1 tbsp corn starch
- 1 tsp rosemary
- 1 tsp thyme
- 1/2 tsp sage
- 4 large eggs
- 1/4 cup butter, melted then left to cool
- 1/4 tsp baking powder
- 1/4 tsp sea salt
- 1/3 cup coconut flour
- Heat the butter in a large saucepan. Throw in the garlic, onion and chicken chunks. Fry over a medium heat until the onions turn translucent and the chicken browns. Stir in the herbs.
- Pour in the chicken broth, add the sweet potato and celery. Bring to a boil then reduce and let simmer for ten minutes or until the potato is tender.
- While you are waiting, make the dumplings. Whisk together the butter, eggs and salt. Sieve the coconut flour and baking power together. Gradually add the flour mix to the eggs, stirring as you go to ensure a smooth batter.
- When all the flour is added, you should have a thick paste-like mix. Leave it aside for ten minutes while you deal with the casserole.
- Mix the corn starch with a little water then pour into the chicken sauce. Bring to a boil then stir while it thickens. Once it’s thick and glossy, remove from the heat. Pour into a small casserole dish. Spoon a tbsps worth of batter and ‘blob’ it on top of the casserole. Repeat until all the batter is used (it should make four large dumplings).
- Bake at 400 for 15-20mins until the dumplings turn golden. Serve.
Like this? You might also like:
This post also appeared at the Healthy Home Economist’s Monday Mania