Peggy’s Original Dumplings


For those who miss dumplings and noodles, here ya go!  Only took me 4 years to develop these! This one’s for you Dano!  :)

When you can’t have flour, it’s really really hard to make dumplings that will hold together during cooking. I’ve used almond flour, coconut flour, flax meal and a variety of alternate flours.  You name it and I’ve probably tried that alternate flour to make a dumpling.  This is no easy low-carb feat.  I wanted a similar taste and similar mouth feel as the dumplings I made before my low-carbing days.  All attempts thus far have been mediocre, at best.

Somewhere on the net a year or so ago, on some forum (probably Low Carb Friends, but not sure), someone mentioned they made dumplings with glucomannan powder.  Not being at all familiar with this product, I ordered some from and began to experiment.  Its gel-like, fibrous qualities lend themselves to a dumpling, providing structure and texture.  It is also useful for thickening gravies, sauces and puddings.  I’ve even found a tad of this stuff enhances low-carb cake, cookie and bread baking results, both in volume and texture.  I’d love to give credit to my inspiration on this recipe, but I must admit I failed to write down the name of the person who’s ingenious idea this really was.  But I’m thankful they triggered off some experimentation that has paid off!

If you’re not familiar with glucomannan powder, it comes from the Konjac tuber, and is used to make shirataki noodles seen in Asian menus.   It can be used as a binding agent in some recipes.  It is virtually a zero carb food, in that the fiber content is so high, it virtually negates the few carbs it contains as fiber is indigestible and passes right out of the system with zero blood sugar impact.   Most importantly, glucomannan adds the structure and elasticity needed for dumplings and noodles.  So I began experimenting.

I’m getting more comfortable using this tricky ingredient and have finally come up with a “dumpling” that feels and almost tastes like my dumplings of old.  This will now be my go-to low-carb dumpling recipe.  As you can see in the pic above, they hold together nicely during very gentle simmering (unlike all previous attempts), and the gluc powder also slightly releases in to the broth to thicken it as well!  NICE!

These were the best low-carb chicken and dumplings I’ve had in 4 years!  My husband gave these dumplings two thumbs up today, and he’s pretty picky.  They don’t have much taste, but pick up the flavor of whatever broth you cook them in.  The carb count for these dumplings is simply amazing!  Guilt free dumplings at last!!  YAAAAAAY!

The recipe posted elsewhere on my site for chicken and dumplings is good, don’t get me wrong.  But you have to bake the rolls separately for that recipe.   With this dumpling recipe, I can stir the ingredients together, drop them into the broth, and the dumplings are simmering immediately!  Much easier!  And you regular readers know I’m really in to EASY cooking.

These made up smaller work nicely in  soups and I have made small, oblong shapes for marvelous gnocchi served in rich cream sauces.  Some more adventurous cooks at Low Carb Friends forums are even using pasta extruders and coming up with all kinds of noodle shapes for this dough!  But I don’t own an extruder and probably wouldn’t go to that much trouble for noodles.  Just being very honest.  I’m a lazy cook. :)

These dumplings are not suitable until the grains rung of the Atkins OWL ladder due to the oat fiber, but omitting it is just not an option for good results.   I’m very proud to have developed a dumpling recipe that many who have tried freely admit fills a dumpling/noodle void in their low-carb lifestyles.  :)

My Lobster Linguine recipe is the first time I tried rolling and cutting it into noodles and the final dish was quite good.

This recipe isn’t 100% gluten-free and thus does not appear in Jennifer Eloff’s wonderful Low Carbing Among Friends cookbooks.  You’ll find many tasty and easy to cook recipes in her cookbooks any hostess would be happy to serve to family or guests. Click here for a photo preview of some of those tasty dishes here:  LCAF Cookbook Facebook Page.  Order your 5-volume set TODAY! (also available individually) from Amazon or: here


3/4 tsp. baking powder

1½ T. glucomannan powder (Konjac powder)

1½ T. oat fiber (For gluten-free version, try substituting oat flour ground from 100% gluten-free oats.  Carbs will be slightly higher.)

1/8 tsp. salt

¼ c. +2 T. water

1 extra large or jumbo egg, beaten

If you prefer a firmer dumpling, either reduce the baking powder to 1/2 tsp or add 1/2 tsp. coconut flour to the dry ingredients.  I cooked one batch using coconut flour and it did have this effect.  But I prefer softer dumplings so I make mine as written above.

VARIATION:  Add 1-2 T. finely chopped parsley to the dry ingredients

DIRECTIONS:   Beat the egg in a small bowl with a fork.  Add the water and beat until well blended.  On a paper plate or in another bowl, mix the dry ingredients well.  Slowly sprinkle the dry ingredients into the wet, stirring with a fork or whisk.  Switching to a rubber spatula, stir and begin to fold the slowly thickening mixture over and over itself until it is a contiguous batter and eventually turns into a thick, almost dry dough.  I let mine sit by the stove 2-3 minutes.  Then, using a teaspoon, dip 3/4″-1″ dollops of the dough into your palm.  This step is important:  roll them gently in your palms into a ball shape.  I set the balls on my counter or a silicone sheet until all are made.  If you just drop them directly into the broth from the spoon without rolling, they tend to fall apart in the broth during cooking, invariably.  Or using your hands, roll the dough into ropes on plastic wrap and cut into short lengths for gnocchi, if that’s your pleasure.

Drop the dumplings/gnocchi into boiling broth or soup.  Cover with tight lid.  Reduce heat immediately to medium.  This is IMPORTANT, as you don’t want to “rough up” these delicate babies. From the time you cover the pot, set timer for exactly 10 minutes for dumplings (8 minutes for gnocchi).  I like to remove chicken, meat or large chunks of vegetables to a platter while the dumplings are simmering to allow ample room for the dumplings to rise and swell up. DO NOT LIFT THE LID or disturb the pot during cooking.  After 10 minutes  (8 minutes for gnocchi), lift the lid and VOILA!!  They’re done!  You may have to thicken the stock further depending on your personal preference, but the dumplings themselves usually take care of thickening.

NUTRITIONAL INFO:  Makes 12 medium-large 1½” dumplings (24 gnocchi), each contains:  (halve the numbers for each gnocchi)

7.17 calories

0.49 g  fat

1.38 g  carbs, 1.29 g  fiber, 0.1 g  NET CARBS  (hardly worth counting :) )

.61 g  protein

55 mg sodium

164 comments on “Peggy’s Original Dumplings

  1. I followed the instructions to T. They came out real mushy. I am at high altitude and I am assuming that is why. I will try these again and will add more oat flour to see if that helps.

    • Altitude may be a factor then. I’m sorry that happened. But did they stay in-tact in a round dumpling (but were round and mushy?) Or were they so mushy they were falling all apart and would not hold together at all. If they are inclined to fall apart, the broth may have roughed them up. Be sure it’s a very low simmer when dumplings are all dropped in and heat comes up again. I found a pinch of coconut flour firmed them up if “falling apart” is an issue at your altitude. Your plan to add oat flour may also work, but carbs will go up with more of that. Glucomannan is slightly slippery and some might call that mushy. They are not like a classic, light and fluffy flour dumpling really, but mimic a flour dumpling that has sat on the platter too long and “fallen” and gotten “packy” as it cools off.

  2. I have been wanting to try these for a while. I am a chicken and dumpling freak but have never been good at making dumplings and avoid it now due to the carbs.
    I would really like to make this vegan so will try an egg substitute next time but did not want to do this on my first go.
    These turned out just as described but i was so disappointed in the lack of flavour and texture LOL. I should have known better! It isnt because there was anything wrong with the recipe though. I did use the coconut powder so I may skip that next time as well. Things that are different are not the same ;)
    I will try this again and think I will acquire the taste for it, the low carbs are just so worth it! ( not to mention the high fiber)
    I did use meatless chicken and a vege broth, very tasty!
    Thank you for sharing this recipe!

  3. I followed the directions to the letter and the “dumplings” were awful. Inedible and really gross. Sorry but this recipe is a fail.

    • I’m sorry yours didn’t come out to your liking, Noelle. Did you make any substitutions? If so, they will not swell up or cook right at all. Also if the water is boiling too hard and “roughs them up”, they will fall all apart. Hundreds of folks have tried them and liked them so I’m not prepared to call this one a fail. It has been one of my most popular recipes with much positive feedback from satisfied low-carb fans. But perhaps you just don’t care for the texture of glucomannan. Many folks do not care for the texture and lack of taste. It’s certainly OK for you to not like a recipe. :) I’ve had several tell me their first attempt failed but the second attempt worked just fine for them. There’s not a lot invested in ingredients, so perhaps a second try might be worth trying some time if you really like dumplings.

  4. Is there a substitute for the konjac powder? it is almost $30 a bottle here so I can’t afford that especially for only a tablespoon or so……

    • No, absolutely no sub for this ingredient. It’s the magic that MAKES them. Order a 1# bag from It’s a bit cheaper (around $19) and the bag will last you for a year or more.

      • Thanks for the reply Peggy, I checked out netrition but I live in Canada and the with the difference in dollar/shipping/duty/taxes it will probably be more than the $30 here…..I have this problem quite often unfortunately….will look around some more though….thanks :).

  5. I made the gnocchi and it turned out well. It was a little denser than I prefer but I think it is because I used a large egg instead of extra large. I will try two large eggs next time. I fried it up in garlic butter after I boiled them then put in cream and parmesan for an alfredo sauce. It was wonderful, the gnocchi thickened the sauce a bit. It was super filling, I ended up skipping supper. Next time I make it, I am going to use chicken broth instead of water and will probably throw some garlic in the broth to add some flavour. I am thinking of getting a pasta press to make noodles. I will try setting it in a tube in the fridge and seeing if my spiralizer will work first. I am thinking that it may not be firm enough but we will see.

    • Glad you liked these, Val. They’re sure not perfection………..but the closest thing to noodles that I find palatable I’ve come up with. I really don’t think your spiralizer will work, even if you chill the dough. But I have a friend on the Low Carb Friends Forums, a GREAT cook BTW, who took my recipe and modified it slsightly to use in her Kitchenaid Pasta Extruder. Some chatting on that discussion used a smaller, cheaper pasta maker with success. Lots of great discussion and photos here if you’re really interested: Yes, glucomannan is pure fiber, so they are indeed very filling. I can’t eat very many either. But that’s not such a bad thing when one is dieting. Some people make snack puddings with “gluc” (as some call it) so they will be able to stifle a sweets craving and for very little calories/carbs. :)

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