Dumplings, gluten-free dumplings
Even the name is evocative.
Tender little puffs on top of a steaming bowl of broth, who cares if the soup is chicken or vegan.
Dumplings for Soup
Author: Jean Layton
The key to making these is to have the soup boiling hot so when the dough is dropped in, it cooks quickly. Then make sure to cover the pot in order to steam them to the finish. Even a day later, these are tasty.
- 200 grams 1 ¼ cup minus 1 teaspoon whole grain flour mix
- 60 grams ½ cup minus 1 tablespoon white flour mix
- 10 grams 2 teaspoons golden flax seeds-ground to a fine powder
- 5 grams 1 teaspoon chia seeds- ground to a fine powder
- 2 grams ¼ teaspoon psyllium seeds
- 12 grams 2 teaspoons baking powder
- 6 grams 1 teaspoon baking soda
- ½ teaspoon salt
- ⅛ teaspoon vitamin C powder or lemon juice
- 3 tablespoons buttery shortening or butter
- 1 egg
- ⅔ cup unsweetened milk of your choice (rice, soy)
- Combine flours, seed powders, baking powder, baking soda, vitamin C powder and salt in medium bowl.
- Stir till one color.
- Add butter, using your fingers or a pastry blender to smear the butter into the flour till it resembles sand.
- Beat the egg and milk together
- Add the milk mixture to the flour mixture and stir well
- Using a scoop or two spoons, drop tablespoon sized blobs onto surface of boiling soup.
- Cover the pot,
- Reduce the heat to a simmer
- Cook for 9 minutes (no peeking) then check for doneness with a toothpick.
- When inserted into the center of a done dumpling, the toothpick comes out clean.