Peggy’s Original Dumplings

dumplins

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 Netrition.com 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!

For you “experimenters”  under no circumstances, increase the oat fiber!!  I did once and they came out just awful, hard as a rock plus they did not absorb any flavor from the chicken broth because of the density.  Trust me, you DON’T want to go there!  This balance of ingredients it really pretty special and all attemps to “improve” them have been less impressive.

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.  But you’ll find many other tasty and easy to cook recipes in her cookbooks.  Any hostess would be happy to serve any of these recipes 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

INGREDIENTS:

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, but I’m not making any promises that will work.  It SHOULD, however.    Carbs will be only slightly higher.)

1/8 tsp. salt

¼ c. +2 T. water

1 extra large or jumbo egg, beaten

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.  Or using your hands, roll the dough into ropes on plastic wrap and cut into short lengths for gnocchi, if that’s your pleasure.

Have your soup/broth boiling.  Drop the round dumplings/gnocchi into broth and immediately turn fire medium-low so it will only gently simmer.  This is IMPORTANT, as you don’t want to “rough up” these delicate babies.  Cover with tight lid.  From the time you cover the pot, set timer for exactly 10 minutes for dumplings (8 minutes for smaller 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, as some of the glucomannan in then sloughs off into the broth, thickening it right up.

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, 0.61 g  protein, 55 mg sodium

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233 comments on “Peggy’s Original Dumplings

    • I seriously do not think those “grainy” subs will work for you, but you can try it. You could grind up some rolled oats as fine as you can get them and sub that in, but again, I can make no promises as to whether any of those subs will work. When it comes to breads, subbing in other ingredients is very risky. Might make the product a crumbly mess; might make it grainy, might make them “packy” and dense. So you’ll just have to experiment away and see how it goes. Try making a batch simmering them in plain water and taste test. That way you won’t mess up a batch of good chicken broth only to be disappointed. It’s not like you’re dealing with a lot of ingredients that will set you back much $$.

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  1. I just made this. It was delicious. I added some beef bouillon powder instead of salt and made beef and mushroom soup with dumplings. Thanks so much and remain blessed.

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    • You can try that, but not having ever done so, I cannot predict if it will work. But I THINK it will work. You’ll also need to recalculate the carbs, as they will go up quite a bit with that sub and you also lose the fiber deduction found in oat fiber.

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  2. My family likes smaller bite size dumplins. I grew up on and learned to make dumplins out of biscuits dredged in flour and pinched into the broth, I used to get 5 dumplins per biscuit. Would this still work if they were made smaller? And if the broth still needs thickening what would u use? And do u absolutely have to add the oat fiber? Im on the lchf woe. So I’m only supposed to have 20-22 grams of carbs per day. Last question, do u think a health food store would have the glucomannan or have u only found it where u found it online? Thank you so much.

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    • You can make them smaller. I have for soups. Enough of the glucomannan sloughs off the surface to thicken the broth. Seriously doubt you will need to thicken the broth further. But if you think it is needed, slow dustings of xanthan gum rather than more glucomannan would be my suggestion. I seriously doubt a health food store (or any regular store) would carry gluc powder, but you can call around and ask the HF stores in your area. Most will not even know what it is. Yes, you absolutely need ALL the listed ingredients for these to work. But oat fiber is 96% pure fiber: trace only of carbs, no calories, so you can have it on LCHF diet. But DO NOT confuse it with oat flour you may see in grocery stores. Oat FLOUR (high carb) is not the same thing as oat FIBER (almost zero carb). Therefore you will rarely see oat flour called for in a low-carb recipe.

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      • ah..okay..i was wondering how I could get 12 dumplings.I am excited to try..I love the parsley. I add parsley, onion powder to mine..We love dumplings. I was even considering getting off plan just for dumplings until I saw your recipe..what about adding lard or butter? on bisquick you know they have hydrogenated oil probably like crisco which is awful stuff..Thank you!!

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        • I have no idea earthly on the lard addition. You’d just have to try that and see what happens. Since you aren’t really using flour here, That sort of change is unpredictable at best.

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  3. Wow, I was just thinking of these dumplings and how good they were way back when you posted this recipe in Low Carb Friends. At that time, I rolled this dough thin and cut “noodles” out of it about 1/2″ wide and 4″ long. I cooked them in my chicken soup to make the flat “noodly” dumplings that I grew up with. This is an amazing recipe, and I’m glad to see people re-discovering it. Now off to make some for this cold, dreary December day!

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    • So nice to “see” you drop in, Diane. Sure hope the fires out your way wrer not close to you. It’s sure cold enough this week for a good pot of dumplings. I think I’ll make that for dinner with the chicken I am thawing. ENJOY, my friend!

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      • Thanks, Peggy. The fires were pretty devastating in the mountains where all my kids and grand kids live–children couldn’t even go out to recess, the air was so thick with smoke. It’s finally died down, thankfully, with the rain and cold. I have my chicken soup on right now, and all of the ingredients are laid out to make the dumplings. It’s been quite awhile, so I had to climb up on a stool and look in the back of my cabinet for the gluc powder, lol!

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        • Hope all is improving for your family and that they missed the loss of a home. I saw some videos on Youtube of people trying to escape as the flames were dancing across their truck hood. Hope you enjoyed your dumplings. 🙂

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      • Do you think it would be possible to roll this out thin enough to make fetuccini or spaghetti noodles? I’m desperately looking for a low carb version of Marie Callender’s Creamy Chicken and Shrimp in a Parmesan Alfredo Sauce. This is the closest I’ve been able to find. Any other suggestions?

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        • I HAVE rolled it out, but only one time, for this recipe: https://buttoni.wordpress.com/2014/08/10/lobster-linguine/. That said, you won’t be able to roll it very thin. It is extremely difficult to roll out and handle, you see. The dough is so moist, it wants to cling to the plastic wrap and tears apart when you try to pull the strips off the plastic wrap. But on the one occasion, it did work for me as I avoided rolling it very thin. Others have also rolled it. A few tell me they have successfully put it through a pasta making machine/Kitchenaid attachment. I highly recommend you let the dough set up a bit longer so it will “dry out” a bit before attempting to roll it out.

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    • Well ALL dumplings are slippery on the surface after cooking in the liquid, even those made with real flour. I don’t find these particularly slimy, outside or inside. When used as a thickener, the only time gluc gets slimy is if you use way too much. It cannot be added too fast before each dusting has time to thicken up, else you run the risk of that result. All that said, you really will have to make a batch and see if HE finds them slimy. Why don’t you mix up 1/2 batch of the dough, simmer the six in plain water and let him put one in his mouth and find out for himself. That’s what I did on my first trial.

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      • Thanks!!! I made them, but my “dough” was very sticky, had trouble shaping them into balls. tried anyway, they were very fragile & broke up in my soup. I saved the rest of my “dough” in the fridge, going to try again tonight. Is your dough very sticky?

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        • A little sticky, but not so much I can’t roll them into balls in my palms. But some of the sticky dough will be inclined to leave a sticky film on your palms. If they break up in your soup, your soup is boiling too hard. Jut lower to a gentle simmer before dropping them into the broth. Mine tend to hold together if simmered gently. Let the dough “set up” a few minutes before rolling and dropping in. The surface “bonding” may not have fully developed before you began to cook them.

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