Health Topical

Low-Carb Dumplings

Being from the South, I am craving low-carb chicken and dumplings. Does anyone have a recipe? I have been told that if I use Carbquik and place them in the hot broth, they will evaporate. If you have any ideas or have tried (successfully) to make these, please post. THANKS!

^_^:


Chicken & Dumplings

Ingredients:
  • 2 cans chicken broth
  • 1 cup water
  • 1/4 cup butter
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped carrot
  • 1/2 cup finely chopped celery
  • salt and pepper to taste
  • pinch of sage
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon minced garlic (optional)
  • 1 1/2 cups diced cooked chicken (or turkey) breast
  • 1 package of Keto French Bread Machine Mix
    (or Carbolite or Ketogenics Bread Mix)
  • 1 egg, beaten
  • 2 Tablespoons heavy cream
  • additional water
Add first 12 ingredients to large soup pot and allow to boil until onions, carrots and celery are semi-soft. Add diced chicken or turkey and boil an additional 10 minutes.

Meanwhile, in small bowl mix beaten egg with heavy cream and 1/4 cup of the additional water. In a large bowl, empty bread machine mix and add egg/cream mixture and stir. Continue adding water a little at a time until you have a stiff but moist dough.

Drop by 2-Tablespoon size "dumplings" into bubbling broth, keeping dough balls separate in the broth until each rises and "forms". Once all dough is into broth, cook an additional 5 minutes and serve in big bowls.

Serves 8. About 6 net grams of carbohydrate per serving.

^_^:
Thanks Kevin...I'm having trouble finding any Keto products on Netrition but I'm going to try some other brands that make low-carb bread mix. I'll let you know how it goes

^_^:
http://www.tovaindustries.com/carba...ecipe2.php?c=33

Carbquik Recipe: Dumplings
Ingredients:
2 cups Carbquik
2 egg yolks beaten
1/3 cup half & half
Pinch of salt
Chicken broth or stock as needed
Instructions:
Stir Carbquik egg yolks salt half and half till mixed, add just enough broth or stock to form a soft dough. Let rest 10 minutes. If dough seems to stiff, work a little more broth or stock into the dough before use.
Drop by spoonfuls into hot simmering broth or liquid, reduce heat. Cook uncovered 10 minutes, Cover and cook gently 10 additional minutes. Pay close attention to cook these gently, rapid cooking and these like most any dumpling will fall apart.
For added flavor, season the dough before cooking with salt and pepper, or sprinkle a little chili powder into the dough.
This should make about 10 dumplings
This recipe contributed by: Chef Gregory Pryor

^_^:
I finally got my Netrition order yesterday and I will be making these soon. I'll let you know how good it was....I already know it will be.


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