Description
Fluffy steamed dumplings in a rich broth with tender chicken, carrots, and peas—ready in 40 minutes without pork or alcohol. This healthy hybrid method combines biscuit dough’s texture with a savory, low-sodium base, making it an easy, family-friendly main dish.
Ingredients
2 cups shredded rotisserie chicken
4 cups low-sodium broth
12 oz biscuit dough
1 cup peas
1 cup carrots
Herbs (optional)
Black pepper
Oyster sauce (optional)
Lima beans (optional substitution)
Parsnips (optional substitution)
Lemon juice (optional garnish)
Instructions
Shred rotisserie chicken and set aside
Peel and dice carrots into ¼-inch pieces
Combine broth, carrots, peas, herbs (if using), and black pepper in a pot
Bring to a simmer while preparing the dough
Portion biscuit dough into 12 equal pieces
Roll each piece into a ball and flatten into 2-inch disks (use a cookie cutter for consistency)
Add dumplings to the simmering broth
Stir gently to ensure they’re fully submerged
Partially cover and cook 12-15 minutes until done
Test first dumpling for doneness (160°F internal temperature)
Let dumplings rest 5 minutes and serve topped with parsley and lemon juice
Notes
Use turkey if avoiding chicken
Coconut milk broth deepens flavor
Puff pastry can replace biscuit dough for a richer texture
Lima beans offer a different mouthfeel
Parsnips enhance earthiness
Pre-chill extra dough balls for even cooking
Avoid overcrowding the pot
Warm broth before adding dough for optimal texture
Nutrition
- Serving Size: 1 serving (approx 3 dumplings)
- Calories: 250
- Sugar: 3g
- Sodium: 370mg
- Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg