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!

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 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, 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

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  (hardly worth counting🙂 )

.61 g  protein

55 mg sodium

206 comments on “Peggy’s Original Dumplings

  1. Am I missing something? I see 3 3/4 tbsps of dry ingredients besides the salt. And this with water and an egg makes 12- 1 1/2″ dumplings?


    • No, you’re not missing anything and the recipe is correct. 🙂 The glucomannan (there is no substitution for it) swells up and forms a nice little ball of dough. It makes 12 small balls (raw and they then double or more in the cooking process, ending in nice size dumplings, as you see in the photo.


    • It’s just what the name states…..fiber from the outer shell of the oat kernel. You probably won’t find it in regular grocery stores. A bag will last you for ages, probably a year, as it’s used in such small amounts in recipes. has 1# bags. I buy a 4# bag at Googling may rersult in other suppliers I’m not familiar with.


  2. Well, tonight I made these again (I’m pretty determined!!!). This time I used 2tsp baking powder and a heaping half tsp of baking powder, and added a goodly splash of apple cider vinegar. The texture is very similar to a juicy and tender chicken substitute. Still not dumplings, but at least they’re surprisingly yummy like this! I’m going to keep experimenting but I thought I’d let you know this discovery🙂

    Liked by 1 person

    • You know, the thought of a little vinegar came to mind yesterday. So it DID work! GREAT! At least you have a “sort of” dumpling you can cut/shape for gnocchi, soups and things like that. I’m glad you were persistent. Working at sea level can be a real bummer. Been there; done that. Best of luck with future trials on this recipe, Kami.🙂


  3. I made these tonight and mine didn’t poof up, either, but we really enjoyed them. It’s amazing how far lc’ing has come. Next time I will go with all the baking powder and not roll so tight. Thank you so much, Peggy


    • Definitely use the 3/4 tsp. baking powder. I always do myself. 🙂 Note, it does say roll “gently” in your palm, just enough to give them shape. Hang in there and give them a second try, as this recipe does work every time for me.🙂


  4. Are these supposed to poof up? I made these last night and they stayed in the small ball form, very dense. Not sure what I did wrong, but they didn’t look like the picture at all. Will try again but wanted to see if you had suggestions. Maybe I rolled them to hard? Note: I did use oat flour instead of oat fiber.
    Thanks for all your great recipes!


    • I caution people about substitutions in this recipe. The oat flour and oat fiber are very different. But it is the glucomannan powder that makes them poof up and swell. If you omitted or subbed that, or forgot to put it in, they wouldn’t rise at all. I don’t make the flat, square Italian-style rolled dumplings, but I suppose one might roll them too hard in doing that. Doubt you rolled them too hard in your hand if you did round balls. I’d try them again being sure to not do any subbing and don’t forget that glucomannan. I’ve made them a bazillion times and they’ve always doubled in size during cooking in the broth.🙂


      • I made these tonight, followed the recipe to the letter with no substitutions (I actually ordered the oat fiber and glucomannan specifically to try this recipe), and mine came out small and too dense to chew as well. They didn’t puff at all. They were super dense extremely gummy little balls. My baking powder is brand new, so I know it’s not that…


        • Mine have simply never done that and I’ve made them again and again. I’m so sorry your first experiment with this didn’t come out as you had hoped. My only thoughts: 1) This is most likely the cause of dense dumplings…..the suggested coconut flour for a firmer dumpling. Your brand may be the issue. They vary greatly. Leave it out next time and do NOT decrease the baking powder. In fact, you might increase it if you are at low altitude. I found I didn’t care for the batch I put coconut flour in, as they were too dense for my liking. 2) In the directions, When I say roll into balls lightly in your palm, I mean really gently, and just for a second to form a roundish ball and not rolled hard like one would roll cookie balls. 3) Don’t know where you are geographically, but altitude (or lack thereof) can always be a factor for some. I’m in Central Texas, so no altitude issues for me. But I had all kinds of issues with lots of stuff that used leavening agents when I lived on Galveston Island, at sea level. Increase the baking powder if you are at low altitude. I hope you’ll try them again, with my suggestions. Perhaps not at a meal, but just try a recipe in a pot of plain simmering water, so a family meal isn’t ruined. These really do cook up double in size, fluffy and quite nicely for me every time. Not dense at all, but I don’t use the coconut flour anymore.


        • I didn’t use any coconut flour, I used the recipe as-is… I’m in pdx at sea level, so it can’t be altitude. I guess I can try not rolling them much…


        • There’s you problem. Sea level is an issue as well. As I said in one post, it was for me sometimes when I lived in Galveston. Try using 1½ tsp. baking powder next time. Maybe you might roll half the batch and NOT ROLL half the batch to see if the rolling isn’t needed at sea level. If neither of those things help, I don’t know what else to suggest. I do think lack of altitude is at play here for you, because this recipe has never failed me and so many others that have tried it. 🙂


        • In addition to my above post (I didn’t use coconut flour), I didnt decrease the baking powder or anything. I made the recipe exactly as written above. I wanted big puffy soft dumplings, not firmer ones, so I made them as written.. I even tested my baking powder last night in some warm water, but it was fine. I can try rolling them less, but otherwise I’m stumped. I used NOW glucomannan and Nu Naturals oat fiber, pink sea salt, an egg, water, and fresh baking powder. I put them in chicken stock. I still have stock left, so I’ll try again tonight, but roll less.


        • Hrm… I did what you suggested, doubled the baking powder and rolled some less and some not at all. They’re definitely nowhere near as dense and gummy, but they really didn’t puff up at all either. They’re more like a gnocchi than a bug puffy dumpling. Not bad, but still not what I was hoping for.


        • Well, at least they weren’t as dense as your first two tries. We at least know what is the problem. I’m so sorry this recipe just doesn’t seem to be one you’ll be able to use where you are. I know you’re disappointed. Since it’s not a conventional “flour” recipe, going to websites that have tips on cooking at sea level probably wouldn’t help much. They usually just suggest more leavening. My mother used to make the best Italian rolls in San Antonio and hers rose up beautifully. But in many tries with her exact recipe, they would not rise up for me when I lived on Galveston Island. I finally just quit making yeast breads much there, as none of the recipes rose much for me. Moving inland might help………did for me. At least you gave it a go. As long as the baking powder isn’t tasted, you can even add more than I suggested to your last batch and see if they’ll rise any higher for you. When you get to the “too much BP” level, you’ll know, because they will taste of it. These are never going to be like Bisquick flour dumplings, but they should not be real dense either.


        • Thanks for all your help! I’ll keep playing around with it, see if I can get it to work… If I find any improvements, I’ll pass them on. I’m probably not the only one having problems with this. Take care!🙂


    • The balance of the ingredients for these is crucial. Took me 4 years to develop a dumpling that didn’t fall apart in the broth. Psyllium can have unpredictable results in moisture (swells and can get “rubbery” on you. That will have to be your experiment that may or may not work.


  5. Is it just me or is there no listing of ingredient for the flour product???? I see all the other measurements in teaspoons… where is the type of flour ingredient?


    • There IS no flour in these. Glucomannan swells in water as it is pure fiber. So it in essence becomes the “flour” much like some of the flourless chocolate cakes use cocoa as the “flour”. Trust me, these WILL work if you follow the directions carefully.


        • The ingredients are in Tablespoons (Because the T is a capital letter, it’s tablespoons. You use a small t for teaspoons). Just a heads up🙂


  6. I make dumplings like I always did and it never raises my blood sugar. You have to not eat mashed potatoes, rice, or other high carbs. If I have to adjust my cooking too much I avoid eating it.


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