Preheat Oven to 425 degrees.
NOTE: Double the amount of Filling to 1 recipe of Dumplings
1/3 cup butter
1/3 cup chopped onion
1/3 cup rice flour + 2 tbls arrowroot mixed
½ tsp sea salt
¼ tsp pepper
1 ½ cups MSG free chicken broth
2/3 cups unsweetened almond or coconut milk
3 carrots sliced
1 head broccoli chopped
2-3 cups cooked chicken
1 tsp sage or poultry seasoning
In a medium saucepan, melt butter over medium heat. Add onion; cook 2 minutes or until tender. Stir in flour, salt and pepper and poultry seasoning until well blended. Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened. Add chicken and vegetables; remove from heat once vegetables are cooked as desired. Pour into 9x13 pan.
3 tbls butter
1 ¼ cup rice flour
¼ cup + 2 tbls arrowroot
2 tsp baking powder
¾ tsp sea salt
¾ cup almond or coconut milk
Mix flour, arrowroot, baking powder, and salt together. Cut butter into flour mixture until the mixtures resembles fine crumbs. Stir in milk. Drop dough by spoonfuls onto hot filling above (can also drop onto other dishes like stew, however, do not drop directly into liquid).
Place the chicken dumplings into a preheated 425 degree oven and bake for 20-30 minutes. Check after 20 minutes and watch closely thereafter.