Einkorn Dumplings

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Einkorn Dumplings

For those who are familiar with my incredible Dumplings made with glucomannan powder, they just got BETTER!  I added a mere 1 T. Einkorn flour (non-genetically modified wheat flour) and cannot believe the improvement!  If you Google Einkorn Flour, you’ll find a lot of information on this flour made from non-GMO wheat, often referred to as ancient wheat.  Even my husband, who isn’t very vocal about such things, said it was a great texture and flavor improvement over my straight glucomannan dumpling recipe.  Now granted, the carb count jumped from 0.1 g per dumpling to 0.52 g per dumpling with this modification. However the difference is worth the increase and these are still very low carb dumplings by anyone’s definition of “low-carb per serving”.  This new version has more “structure” and “body” and definitely has a bit of flour-y taste!  All goodness and desirable improvements in my opinion. 🙂

Yes, I have read Wheat Belly and Grain Brain and am eliminating modern wheat products from my diet.  But I don’t think we have to live in an all or nothing world.   I sure don’t want to.  I espouse reasoned moderation over food fanaticism.  I’m still going to continue to experiment and consume the older form of wheat, Einkorn wheat, in very small amounts.  My old recipes I introduce Einkorn wheat in, will acquire the word Einkorn at the beginning of their name, for easy spotting by me in the archives, and to facilitate reader searches using the search box.  If you’re wanting to explore recipes with Einkorn flour, you will just need to type “einkorn” into the search box to pull up just those recipes or simply click on the “Einkorn Experiments” link at the right side of the page. 🙂

I ate 4 of these dumplings (1/3 the batch) at dinner tonight in my chicken and dumplings and was quite satisfied.   So we could say this recipe should serve 3 adults.  But stats are provided below per dumpling to make it easier for you.  That means I got a mere 1 tsp. of Einkorn wheat flour in my digestive track.  Certainly not the 1/4 c. or so one would get in my Grandma’s dumplings, or in a whole slice of traditional flour-laden bakery bread, and most definitely also a lot less (and better flour,  I might add) than those low-carb tortillas low carbers are so quick to say proudly they eat regularly because they “only have 4 net carbs per tortilla”.

It goes without saying this recipe is not suitable until the last and final grains rung of Phase 2 Atkins OWL.  These are suitable for Keto if you eat wheat and can fit the carbs into your daily limits, but clearly would not be acceptable for Primal-Paleo.  FYI I buy my Einkorn flour from Jovial Foods on-line.

INGREDIENTS:

3/4 ts. baking powder

1½ T. glucomannan powder

1½ T. oat fiber (do not use oat flour or oat bran)

1/8 tsp. salt

1 T. Einkorn Flour

¼ c. + 2 T. tap water

1 extra large egg, or 1 large egg, or 2 small-medium eggs, beaten

DIRECTIONS:   Beat the egg in a small bowl with a fork.  Add the water and beat until both are blended well together.  On a paper plate or in another bowl, measure out the dry ingredients.  Stir 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 slightly into a ball shape in your palms.  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 for gnocchi, using your hands, roll the dough into ropes on plastic wrap or parchment and cut into short lengths for gnocchi, if that’s how you want to use this dough.

Drop the dumplings/gnocchi into gently simmering broth or soup and cover.  Reduce heat to medium-low.  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 (only 8 minutes for small 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 this 10 minutes.  After 10 minutes, lift the lid and VOILA!!  They’re done!  They rise up incredibly during cooking but fall a bit after the lid is lifted.  You may want to thicken the stock depending on your personal preference.  I put 1-2 T. of water into the bowl I mixed them in and scraped the bits off the sides of the bowl with my rubber spatula for a bit of thickener and stirred it right into the broth.  Waste not want not. Worked just fine. 🙂

NUTRITIONAL INFO:    UPDATED:  Math correction in the stats that actually lowers net carbs!  Yaaaaay!  This recipe makes twelve 1½”-2″ dumplings, each dumpling contains approximately ½ carb!

10.33 calories

.74 g  fat

1.62 g  carbs, 1.10 g  fiber, 0.52 g  NET CARBS

1.00 g. protein

66 mg sodium

9.9 mg potassium

34 thoughts on “Einkorn Dumplings

  1. Maryanne Darner

    I’ve been wondering if anyone knew how to use the glucomannan powder. I can buy the ready made noodles at oriental markets. They come packed in water and can’t be frozen. They turn into string if the are frozen. Do you have other recipes made with the powder? It would be handier to have available.

  2. Update on the Glucomannan in this recipe. This morning my husband and I both woke up with intestinal problems. I did an online search for side effects and it says that some people do experience this problem. I’ve used it sparingly as a thickener in the past but never by the tablespoon. Just thought others should know. I sure wish there was something else to replace it because this recipe was WONDERFUL!

    1. So sorry it doesn’t agree with you. I have heard of that happening in my reading on it, but nobody I have talked with on Low Carb Friends forums using it in recipes has had issues, so it must be a fairly rare reaction, but a nonetheless real one for you guys. Neither my husband nor I have ever had problems with it over my 2-3 years using it. I know of no other ingredient that has the “swelling” quality that you could sub into this recipe. Are you certain it was the glucomannan and not the Einkorn flour? If you have wheat issues, that might be the problem here for you and not the glucomannan. Just a thought.

  3. My husband was hungry for chicken and noodles tonight so I used your recipe. It passed his picky palate. 🙂 I made 2 balls out of the dough and then rolled them out thin on a dusted board and then used a pizza cutter to make strip noodles. I dropped them in the boiling broth and cooked for 10 minutes with the lid on. Perfect. Thank you so much for the recipe! I’m excited he was happy with them!

  4. Kris

    where do I get the Oat fiber, I can’t find it anywhere that doesn’t say Bran on it and you said 1½ T. oat fiber (do not use oat flour or oat bran) LOL I want these they look so darn good!!

  5. Paige

    I’m curious about your nutrition information – if I look at the info on Einkorn flour on the Jovial site, it says that there are 20 carbs in 1/4 cup, or 5 per tablespoon. How did that raise the net carbs for the recipe by more than 1 carb per dumpling?

    1. It shouldn’t have. Good on you for catching my mistake. I pulled up my Fitday load on these dumplings and I had inadvertently loaded up as serving of the flour (¼ c.) in stead on the .25 serving I should have entered. I just reran the numbers and these only have .52 net carbs each. I’ve corrected ths stats now. I’m REALLY excited about experimenting with Einkorn flour more often, as it doesn’t take much to make a nice flavor/texture impact. Thanks Paige. I’m starting to get worried my senior moments, like this one, are coming closer and closer together. LOL I really do appreciate when my readers catch my boo-boos. They’re always so embarrassing, but hey, I make as many as the next guy. Have a lovely Easter weekend, Paige. And thanks again!

  6. Edith Patchan

    I love your work & thoughts on Einkorn flour. I’ve never been a dumpling fan but I will continue to look forward to ‘einkorn’ recipes. Thanks Peggy!

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