Sunday, December 15, 2013
Abby and I spotted this recipe in a Russian and Polish cookbook. We were skeptical that it would be any good because it was just "too simple." The introduction to the recipe explained they call it "Grandfathers Soup" because it is simple and easy to digest. Last night it was late and everyone was feeling discontent about their food choices so we gave this a try! So glad we did. Gluten free dumplings are a very different beast then wheat dumplings. The gluten helps hold wheat dumplings together, where gf flours tend to fall apart quickly in fluid. With a little trial and error, we figured out that gluten free dumplings can be made, just have to do it a little differently.
Hands down? This was surprisingly flavorful. The original recipe called for beef broth which Abby cannot have, but chicken worked beautifully. It was easy to digest as promised, and gf dumplings are delightfully delicate and light. A new favorite around here for sure.
1 large onion, finely sliced
2 T grapeseed oil or coconut oil(to saute onion and potato) Tj's grapeseed oil or TT coconut oil.
1 large peeled and finely diced potato
4 cups chicken broth(or beef if you tolerate is great. We make chicken only for Abby)
2 bay leaves
1/2 teaspoon thyme
salt and pepper
Saute onion till they start to brown. Add potatoes, and saute for a few minutes. Add broth, bay leaves, thyme, and salt and pepper. Cook until potato's are tender.
While broth is cooking prepare the "drop noodle." (aka dumpling)
1 cup gluten free flour
1 teaspoon baking powder(Hain's or make your own)
1/2 teaspoon baking soda
1 teaspoon guar gum(we have been using NOW brand)
1 Tablespoon palm shortening(Tropical Traditions)
salt and pepper
Combine dry ingredients. Cut the shortening into the dry ingredients. Mix in eggs until dough forms.
Make small balls of dough, I estimate about 1/2 teaspoon of dough(this recipe makes a ton of dumplings, you may want to half the recipe)
Bring broth to a rolling boil. Place a few balls of dough in broth and cover. Cook about 3-4 minutes. They will fluff up in the boiling water. Gluten free dumplings cook faster then wheat dumplings. They also tend to fall apart more easily and breakdown in the broth. It is very important to remove the dumplings as soon as they are cooked. I place them on a plate. When you have enough dumplings, place broth in bowl and place a few dumplings into the serving. Garnish with fresh parsley.
TIPS: I did try to just drop bits of dough in the broth without rolling them into balls. They kind of held together but did break down very quickly. Rolling the dough into small balls(bigger then a marble but not much,they will double in size when cooking)they cooked much better. Keeping the size of the ball of dough smaller ensured the dumpling cooked all the way through but held it's form.
If you have leftovers, do NOT store the dumplings in the soup. Store the dumplings in a separate container.