Question by ttwaters: Looking for gluten-free potato dumpling recipe?
I am looking for a gluten free potato dumpling recipe. I plan on using sweet potatoes/yams and would also like to use egg beaters and no butter. Can anyone help with this highly restrictive recipe? Thanks! I am making Chicken and Dumplings and want a gluten free dumpling recipe with some nutritional value to it!
Best answer:
Answer by *UT Lover*
Prep time: 60 minutes
Ingredients:
1/4 c. butter, margarine, or olive oil
2 large onions
3 stalks of celery
3 cloves garlic
4 c. gluten-free chicken broth (available at most health food stores)
2 c. water
6 large potatoes, cut in 1/2 inch cubes
3 eggs
1/2 tsp. salt
1/4 tsp. of pepper (fresh ground pepper is preferred)
1 c. gluten-free flour mix
2 c. of milk
3 tsp. lemon juice
salt and pepper, to taste
dill (finely chopped) or shredded cheese (optional garnishes)
Utensils:
stove
knife
measuring cup
measuring spoons
Directions:
Soup
Heat oil or butter in a large soup kettle over low heat.
Chop onions, garlic, and celery. (For a smooth soup, create a mash by running these ingredients through a blender or food processor.)
Cook chopped or mashed mixture until onions are translucent or slightly caramelized.
Add the chicken broth and water.
Increase the heat to medium high and bring it to a boil.
Add the cubed potatoes to the boiling broth, and cook until tender (about 10 to 15 minutes).
Dumplings
Crack eggs into a bowl.
Add salt and pepper.
Slowly add the flour until you have a golden yellow, sticky dough. (If the dough comes out dry, add some water until it is sticky.)
Drop the dough by spoonfuls into the boiling broth, and they will expand and lighten in color. It only takes a few minutes for them to cook.
After the dumplings have cooked, reduce heat to low.
Add the milk.
Simmer for another 10 minutes, stirring occasionally.
Garnish with dill or cheese, if desired, and serve.
Give your answer to this question below!
2 medium russet potatoes, peeled
2 tablespoons vegetable oil
2 eggs, beaten
1/3 cup potato starch, plus
1 tablespoon potato starch
1/2 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon fresh dill, minced
Cut potatoes into large chunks and boil in water until soft. Drain and allow to cool. Once cool, mash with oil, eggs, salt, pepper and dill.
Stir in potato starch until thoroughly combined, and refrigerate the mixture for 1 hour.
Bring soup or a pot of lightly salted water to a boil. Use your hands to gently form rough ball shapes from one tablespoon of batter at a time, and submerge dumplings in the soup or water – If you prefer, you may use a soup spoon or ice cream scoop to move free-form spoonfuls of batter into the pot. Boil for approximately 5-6 minutes – The dumplings will float up to the surface quickly but will need several additional minutes to cook all the way through.
Serve in soup, or as a side dish with butter or margarine and fried onions.
Here you go a Potato Dumpling & Leek Soup! Completely Gluten Free!
8 small potatoes, peeled
1 or 2 leeks, cleaned and sliced thin
1 T butter
chicken stock
salt and pepper
one cup cream
Melt the butter in a saucepan, then cook the leeks. I may have added garlic and a little bit of onion, but thats up to you. Cook the leeks until they are soft but not brown.
Cut the potatoes in half, then in half again, then slice thinly. Dump potatoes into a pot with chicken stock (I used about 3 cups then added water later on) and add the leeks. Cook an hour or two, until the potatoes fall apart. Strain most of the solids into a food processor or blender, and puree until smooth. Add these back to the liquid and cook another 20 minutes. Turn heat to very low and add cream, taking care not to boil the soup.
Dumplings
These are like you ate before you stopped eating gluten at a Chinese restaurant. I periodically examine all the weird flour mixes at the Asian grocery store by my house to see if there is anything of interest that is gluten-free. One day I found this mix for dumplings called Ha Cao. I think it is Vietnamese, the instructions are terribly translated, but with a little bit of fooling around and adding more white rice flour I was able to make perfect, doughy dumplings just like I loved pre-gluten free life. I wasn’t able to find them on the internet right now, and later I will post a picture of the wrapper and look harder, but I hope they carry them at your Asian grocery store.
To make the dumpling wrappers, you mix the flour with an equal amount of water, heat it a little (until “half cooked”) and then add some oil, and it should magically turn into workable dough. That isn’t the case for me, so I add more rice flour by the tablespoon (today I added 6) one at a time, until I have a good consistency. Then, form a little ball, pinch it flat, fill, and pinch the ends closed. I line all the dumplings up on cookie sheets and freeze most of them (one 79 cent bag makes about 5 dozen dumplings) and then put them in bags for later, and cook some right away in a little bit of oil, uncovered until the bottoms turn brown and then I turn them, cover them, and wait a few minutes. They’re done when all the dough is transparent. Make a dipping sauce from soy sauce (wheat-free, of course), rice wine vinegar, ginger, scallions, chili oil, sesame oil, whatever else you feel like.
Wow. That sounds awesome!
Sadly I dont have a recipe persay but have resources that may have it:
Gluten Free Gourmet by Bette Hagman (she has other cookbooks too)
http://www.glutenfreegirl.blogspot.com
http://www.csaceliacs.org
http://www.celiac.com
(search recipes on those sites)
Yahoo Health Group “SillyYaks” have tons of recipes on file.