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.
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!
.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”
Peggy….check out the Pennsylvania Dutch recipes with rivels….they are small little drop dumplings that go into soup. Can add them to chicken soups (usually chicken and corn….not so great for low carb), or hearty thicker beef soups. Can’t wait for cooler weather to try your dumpling recipe on this application as well.
I have used this dough recipe in smaller balls for soups before and quite liked it. If you’ll type in the word “dumplings” in the search box, it will bring up the different things I’ve done to date with this mixture.
I should have thought of that first…..I will do that! Thank you.
Oh my heavens……these made the BEST “Chicken and Slicks” today. Yesterday I rolled the full recipe of your dumplings into balls as you directed, and cooked half immediately. Put the rest in a Tupperware container and kept in the frig overnight to make today.
On a whim I rolled the cold balls into large 4 inch circles about 1/8 of an inch thick between two sheets of parchment paper. They rolled perfectly…no sticking at all. I cut them in half (since the were so big) and dropped them into a gently simmering pot of pulled chicken and cooked green beans. IT WORKED! They held up beautifully….no breakage whatsoever. Delicious. Tender but just firm enough.
I have high hopes that this method would work for steamed Chinese dumplings and maybe even ravioli. Not sure if it was the chilling or just allowing them to firm up overnight…..but I dare anybody to tell the difference between these and the slim dumplings called “slicks”. Cutting them into strips might work for hearty noodles as well. Parchment paper is a low carber best friend.
Again, thank you for an AMAZING recipe that is so versitile. It is a game changer in our house.
People either like this recipe or they hate it. 🙂 But those that do like it always say it’s a game changer for them, too. So glad I could make your low-carbing with NOODLES more enjoyable, Deborah. 🙂
Peggy, I have made soooo many things out of this dumpling recipe. Have now made orecchiette shaped pasta (used as Italian pasta, and even for noodles for Hungarian goulash) and last night finally did the Chinese Pork Filled Dumplings (simmered for 2 min in a covered skillet), Worked GREAT. Am going to try stuffed ravioli next. Lasagna might even work (maybe use as a no boil noodle….I bet it might cook & plump up enough from the moisture in the lasagna).
Thank you again.
So glad it is working out for so many different applications, Deborah. I use this all the time for any noodle dishes. 🙂
Peggy, just wanted to tell you how much I enjoyed your dumplings! They were outstanding! I have tried so many low carb dumpling and gnocchi recipes and none of them came close to the great texture of these.
I rolled them into balls as you instructed, then pressed them into a thick disc. Mine made 10. I made a stew out of leftover poached chicken, and some green beans. My broth just covered the chicken so when I laid the dumplings on top they touched the broth but were not submerged in it. Could not have asked for a better texture…..perfect balance of firm and tender. I loved them.
I plan to try them in a bunch of applications….but my favorite is old fashioned Pennsylvania Dutch Chicken and Dumplings….should be a perfect fit (would sub some celery salt for the salt in the recipe). Them maybe some hearty soups that smalled drop dumplings would enhance. And beef goulash…..would be PERFECT with that!
Wish there was a place on your site to give these 5 STARS….you nailed it! The 1 Tbs of Einkorn flour is sooooo worth it. Hats off to you!
I’m delighted to hear your reaction to these, Deborah. The recipe was a long time in the making. Thank you so much for your explicit feedback so other readers can see the results they can expect. Happy dumpling experimenting to you!
Peggy, wanted to share with you another gnocchi variation…WITH ricotta cheese. Soooo close to traditional gnocci!
I substituted 1/2 a cup of whole milk ricotta for the 6 Tbs water, upped the salt to 1/2 tsp and added 1/4 tsp of garlic powder.
I let the dough sit in the frig for 30 min, kneaded as you instructed, then rolled into 4 1/2-inch thick ropes, then cut and formed like any other gnocchi (pressed on fork tines with a finger dent in the back). Cooked in very gently simmering (salted) water for 3 min. They puffed up and floated to the top like any good gnocci. Had no breakage, nothing fell apart. Delicious with either spaghetti sauce or browned sage butter. I think you will love these….I certainly did.
That sounds fantastic, Deborah! I’ll have to try subbing the riccotta in. Thanks for taking the time to relay your success so other readers will see it!
Next I plan to try doing a pumkin gnocchi…sub pumpkin puree for the water…topped with basil pesto for fall. Will let you know how those turn out. Very hopeful!
Pumpkin Gnocchi topped with basil pestso sauce would be sooo good! You could even put the pesto mixture right in the dumplings for other interesting gnocchi creations. I’ve put seasonings inside these before with success.
Thank you so much for this recipe, I made gnocchi tonight and we ate them with boeuf stroganoff. After cooking them as directed I fried them up in some butter and to our surprise they almost tasted like our german Schupfnudeln. They are also a Kind of dumpling made of a potatoe dough that is formed into a half moon shaped thick “Nudel”. This dough is so great that I am thinking of making a meat filling for it and making a german dish called maultaschen, or italian style Ravioli …. Thanks again for all the Time and effort put in the dishes you let us partake in! Angela and Alex from Romrod, Germany
I’m so glad you liked your gnocchi made with this dumpling recipe! People seem to either love this recipe or just hate the texture. I find it is very good if the sauce or additives are stellar in flavor. Alone, this is pretty tasteless really. Your maultaschen sounds like an interesting application for this dough. I’ve also done an Italian dumpling version we really liked: https://buttoni.wordpress.com/2014/05/24/italian-dumplings/ . I’ve been wanting to try ravioli next and also Chinese dumplings with this dough. It will roll out between sheets of plastic wrap if done carefully, and not too thin. They tell me it can even be used in a pasta machine or noodle extruder if you have one of those. I haven’t tried either myself however. Only thing I’ve discovered this dough DOES NOT do well is pie crust that is cooked under dry oven heat. This dough absolutely REQUIRES moisture to swell and cook right. Still, so very many possibilities. Have fun experimenting with it Angela!
Have you tried frying dumplings like this?
I have seared them in an oiled skillet one time, Ralph, in little round, slightly flattened shapes and it worked OK. I have never deep fired them, however.