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Man, this Induction friendly dish tasted even better than it looks! This is truly one of my favorite comfort foods and it was just what I needed on this chilly, crisp day. Don’t know WHY I haven’t thought of using Revo Rolls for dumplings until just today! The spongy, eggy-ness of the rolls comes in quite handy when using them for dumplings! They did not fall apart after 30 minutes of simmering in the broth! You wouldn’t be so lucky with flax bread or my modified version of these, I don’t think. If you want to double or triple the recipe, this dish definitely freezes well.INGREDIENTS:
1 chicken breast (large, about 8 oz.)
2 c. low-sodium chicken broth (plus enough water to cover chicken well if needed)
3 drops yellow food coloring
3 large stalks celery, chopped coarsely
1 chicken bouillon cube
Dash black pepper
2 Improved Revolution Rolls: http://genaw.com/lowcarb/improved_revolution_rolls.html
¼-½ tsp. xanthan or guar gum to thicken
DIRECTIONS: Cut chicken breast in half for two servings. Place in stew pot. Cover with all remaining ingredients except Revo Rolls and xanthan gum. Bring to a boil, lower to a gentle simmer and cook for 30 minutes. Break or cut up rolls into quarter-sized “dumplings” and drop into broth. Continue to simmer for 15-20 more minutes. Do not disturb with spoon too much and the “dumplings” will not fall apart at all. Right before serving, dust xanthan gum over surface and gently stir, waiting between dustings to allow to thicken. When you get to the desired thickness for you, remove from heat and serve.
NUTRITIONAL INFO: Makes 2 servings, each contains:
350 calories
16.2 g fat
5.9 g carbs
3.5 g fiber
2.4 g NET CARBS
41.5 g protein
1500 mg sodium
47% RDA Vitamin B6, 20% B12, 26% C, 47% niacin, 52% selenium, 43% phosphorous
Buttoni's Low-Carb Recipes 
Making this tonight. Will report back.
I tweaked by adding tofu noodles and making
the broth a little richer. I used 6 grams of baby
carrots to the pot. The Rev.Rolls were good in
there but did not remind me of dumplings.
It was very original and will make it again
Well, I have to agree with you, Barb, the Revo Rolls aren’t exactly the same as my traditional flour dumplings either, but the closest thing low-carb I’ve come across. All the LC recipes for dumplings I’ve tried to date were either mini-bricks or disintegrated into the broth.
Yum! Yum! I have been craving comfort food for cold weather and all my usually foods were no longer in my diet. This hit the spot. I am not much of a cook so I appreciated the simple recipe. Thank you for doing this website.
Welcome, Sarah! Yes, cold weather get me to wanting either Chicken and Dumplings or Chili. It’s a toss-up with us. In fact, I just did my C & D the other night! These Revo Roll dumplings really do hold up to the broth simmering, and all my other LC dumpling attempts have either fallen apart in the broth, or been hard as a rock. This one does it for me. Glad you liked the recipe and do visit often. I have over 450 recipe uploaded now and add new ones all the time. 🙂
This may seem like a stupid question but I have never made the oopsi style rolls… do you cook them first for this recipe or put them in raw like normal dumplings?
Sandy, you bake the Oopsie rolls first and then cut them into the dumpling size you prefer. Here’s the recipe I’ve always used, the creator, Jamie Van Eaton’s original recipe: http://yourlighterside.com/2009/05/gluten-free-low-carb-buns-aka-oopsie-rolls/
Brilliant recipe. I will def, try this
I think it’s still worth a try with the cauliflower
dumplings providing we use Carbalose and not soy flour.
Hope you like this. I’m sure the cauliflower dumplings will probably do fine. But I usually have a batch of oopsies in the fridge at all times.