
Gluten-Free Chicken Pelmeni Soup
A comforting Russian soup with gluten-free chicken dumplings (pelmeni) in a clear broth. Uses rice flour for the pelmeni dough.
Ingredients
- about 450 g Ground Chicken
- 1.5 cups Rice Flour
- 1 Egg
- 1/2 cup Water
- 1 medium Onion
- 1 medium Carrot
- 2 stalks Celery
- 8 cups Chicken Broth
- 2 tbsp Fresh Dill
- 1 tsp Salt
- 1/2 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Prepare the pelmeni dough: Combine rice flour, egg, and water. Knead until smooth. Let rest for 15 minutes.
- 2Mix ground chicken with salt and pepper.
- 3Roll out the dough and cut into small circles. Fill each circle with a small amount of chicken mixture and fold into pelmeni.
- 4In a large pot, sauté chopped onion, carrot, and celery until softened.
- 5Add chicken broth and bring to a boil.
- 6Gently add the pelmeni to the boiling broth. Cook until they float to the surface and are cooked through (about 5-7 minutes).
- 7Stir in fresh dill. Serve hot.
Substitutions
Wheat Flour →
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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