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!  🙂  I made a tasty batch last night for dinner!

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.

I like to remove chicken, meat or large chunks of vegetables to a platter before putting on the dumplings to cook.  This allows ample room for the dumplings to rise and swell up.Have your soup/broth boiling.  Drop the round dumplings/gnocchi into slowly simmering 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).   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

4 thoughts on “Peggy’s Original Dumplings

  1. Raeyn

    Hi Peggy, I was reading your response to a comment where the poster had issues with the dumplings disintegrating. You mentioned that not having any gluten structure made the dumplings more fragile (makes total sense).

    But your comment got my brain going and made me wonder, have you tried adding a little vital wheat gluten to the recipe to add a little more of the structure? Obviously wouldn’t work for people who are gluten intolerant but I was curious if you had already tried this and whether it worked or hurt the recipe. I know you’ve working on this recipe for years so I thought I’d reach out and ask before being “that person” who assumes their first trial and experiment on your recipe would immediately improve on what took you four years to develop. 😉 We’re not gluten intolerant and use it with oat fiber for low-carb baking which is why I was curious if you had tried it in the dumplings. Thanks so much for all of your work and for sharing! So, so appreciated!!! 😀

    1. Thanks so much for your kind words of support. Makes the blog worth the effort. I’m retired now, so not doing as much cooking as I once did.

      No, Raeyn, I’ve not tried VWG in this recipe yet. I have some and crtainly may do so one of these days. To be quite honest, am not terribly fond of the taste of it in things too much, the same way I’m not terribly fond of WQheat Starch 5000.

      Might help; might not. Give it a shot!
      It’s such a small recipe, it’s sure not a great investment in ingredients or time to try your theory out some time. Bear in mind, I’m not sure it will interact with glucomannan (in a positive way) like it does with other alternate flours. Gluc is such an oddball ingredient IMHO. Let me know how it works out for you if you beat me to it.

    1. I’m so sorry that happened. I hope your next trial will come out just fine. These cannot be handled like real dumpling preparation as there is not real gluten-based flour in them to help hole them together. I carefully explain in the directions 1) you must roll and shape them to sit a few minutes (this sit time helps bind them a bit) else they WILL FALL APART into the broth (so don’t be in a rush to add to the broth), 2) you must not disturb them, and MOST important 3) the broth must be at a gentle simmer as too harsh a boil and they will fall apart. Please don’t give up on this recipe. Think of the operation as setting little rolled balls of fragile spun glass down into into a violent hurricane of rolling broth. Try it again and you will see this recipe really does work if the dumplings are handled with great care. I’ve made them dozens upon dozens of times with success. But when I get careless or in a hurry (usually not seeing that the broth is barely simmering), I will get the results you are describing. I’ve had people tell me when they persisted after a first fail, adhering to those 3 key preparation issues, they have success and LOVE this recipe. So I do hope you’ll try them again.

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