Thursday, January 20, 2011

Low Carb Dumpling Recipe


Finally the dumpling recipe is ready!

Sorry the pics aren't great. Have I mentioned my camera is like 5 years old, which is ancient tech these days and the flash is like a car dealer spot light? It whites out everything.

Any way the recipe is an adaptation of the Matzo ball recipe from the Elana's Pantry cookbook.

Things you can make with this recipe include:

Chicken and Dumplings
Chicken Paprikash
Matzo Ball soup

Some experimental ideas:

Mac 'n' cheese 'gnocchi' type dumplings
'Gnocchi' with meat sauce

The dumplings are also simple to make and a really great addition to my repertoire of low carb recipes.

Ingredients for 16 to 18 dumplings for 5-6 servings (approximately 3-4g carbs per dumpling)
  • 2 eggs
  • 1 tsp salt
  • 1.5 tsp black pepper
  • 1 tsp paprika
  • 1 cup almond flour

Instructions

1.Beat the eggs until fluffy.

2.Add the spices and almond flour.

3.Put dough in the freezer for 30 minutes or the fridge for an hour or two. You can get by with less chilling time, but forming the dumplings will be messier. If aesthetics are important to you, chill the dumplings.

NOTE: My dumplings were chilled in the fridge for maybe 15 minutes. I made them while also simultaneously giving a very tired toddler a bath. I did not have time for chilling. I'm not just talking about the dumplings either!

4.Bring a pot of water to a boil.

5.Form all your dumplings at the same time so they can go into the water about the same time.

6.Steam, with the lid on, for about 8 to 10 minutes. They will puff up and you'll see air pockets inside when cut, this means they are done.

17 comments:

  1. Replies
    1. They are both steamed and boiled bc the cover is on.

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  2. Isn't there any raising agent involved?

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  3. gonna try these for dinner tomorrow with chicken.

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    Replies
    1. Did they work out alright? Any suggestions on making them?

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  4. Do you cook them in batches or add them all at once to the boiling water

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  5. Fabulous! Thanks for sharing this recipe

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  6. Fabulous! Thanks for sharing this recipe

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  7. These didn't work for me. Like, at all. Very disappointed. :(

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  8. I added a 1/2 tsp. baking powder and used white pepper instead of black. They worked great!

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  9. can you boil these in chicken broth ?

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    Replies
    1. I would think so, maybe diluted broth then serve them in full strength broth for a dumpling soup.

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  10. This comment has been removed by the author.

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  11. I cooked and made as directed,,, there were NO dumplings in the soup they just melted into the soup.... sad I make real chicken and dumpling soup and it always come out perfect... this was sad

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  12. I just made these and was so impressed! Next time I will lower the salt and pepper, it was a little overwhelming. But as for the structure of them, they're perfect! I froze the dough for half an hour, formed the dumplings and then refroze for another half an hour as they seemed sticky. They turned into adorable little puffed dumplings. I didn't cook them with the sauce as I was worried it might dissolve them like some of the other comments said but I think they would hold up.

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