Dumplings turn a bowl of stew into something special. These dumplings work so great with gluten free flour! They turned out perfectly soft and have that warm biscuit flavor. If you've never tried dumplings before, this is your chance! They fill you up really quick and are everyone's favorite part of the meal.
Grandma's Dumplings
Serves 6
1 cup gluten free 1:1 flour (Bob's Red Mill 1:1 works great)
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
Mix and sift dry ingredients. Add beaten egg and enough water to make a soft dough. Roll on floured surface. Cut into squares and place on top of soup or stew. You can also just drop by spoonful on top of soup or stew. Cover tightly and boil for 20 minutes without removing lid.
I love dumplings because I grew up having them with chicken soup. I've tried a few times to make them gluten free and have failed with them just disintegrating into the soup. This recipe worked really well! The trick is to only add enough water to make it hold together and keep the dough thick. It also works best on top of a thicker soup or stew. I made mine in my slow cooker and scooped the dough with a muffin scooper. It made 8 large dumplings. You could make smaller ones so everyone gets several or try to roll the dough and make squares like the recipe says.
They turned out so perfect in 20 minutes covered with the lid. Just cook them right before serving. So tender and comforting!
Recipe Source: Recipe from my Grandma Carol Preece
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