Page 122 - Recipebook

CHICKEN

DUMPLINGS

Servings: 3

IN A BOWL, STIR TOGETHER: 1/2 A CUP OF RICE
FLOUR, 1/4 CUP OF TAPIOCA FLOUR, 1/4 TSP

OF SEA SALT, AND 1/2 A CUP OF BOILING
WATER.
TAKE A SMALL HANDFUL OF THE BATTER AND
FLAT DOWN AS MUCH AS POSSIBLE ON A

PARCHMENT PAPER. ADD CHICKEN PIECES AND
SPINACH, AND THEN SIMPLY FOLD OVER.
WHEN FOLDING THE BATTER OVER, MAKE
SURE TO WET YOUR FINGERS (IN ORDER FOR IT

NOT TO STICK) AND PRESS BATTER DOWN
UNTIL COMPLETELY CLOSED & COVERED.
THEN SIMPLY GRILL LIGHTLY IN A PAN ON
MEDIUM HEAT WITH COCONUT OIL FOR ABOUT

3 MINS EACH SIDE 111

Metabolic Window: Inside