Gluten-Free Dumplings (for stew)
These herby dumplings are absolutely delicious cooked in your favourite heart-warming casserole.
Servings: 8 dumplings
- 80 g white rice flour
- 50 g sweet rice flour
- 20 g tapioca flour
- 1 tsp baking powder
- 1 tsp English mustard powder
- ½ tsp kosher salt
- ¼ tsp white pepper
- 1 tbsp fresh parsley finely chopped
- 70 g lard frozen (you can use gluten-free or fresh beef suet)
- 90 ml whole milk
Whisk together the sweet rice flour, white rice flour, tapioca flour, baking powder, mustard powder, chopped parsley, salt and pepper in a large mixing bowl.
If you are using frozen lard then dip your block of lard into your flour mix (to help prevent it sticking to the grater) and grate it into the bowl. Disperse it evenly throughout the flour with your fingertips.
Make a well in the centre of the flour and pour in the milk. Bring the dough together with your hands until you form a smooth ball which isn’t too sticky.
Roll the dough into 8 balls of equal size (about 35-40g).
Drop the dumplings into your soup or stew for the final 30 minutes of its cooking time. Cook with the lid on.
Serve your dumplings along with your casserole or stew.
White Rice Flour. Swap for teff flour, cassava flour, buckwheat flour, chestnut flour.
Lard. Swap for gluten-free suet, fresh beef suet or vegan suet.
Whole milk. Swap for non-dairy milk.
Lard – Frozen lard is easier to grate and disperses more even through your dough. Take it straight out of the freezer and dip the lard in your flour mix to coat before you grate it. The flour helps prevent the lard from sticking to the grater. It works even better if you use the attachment on your food processor for grating as it’s quick and fast. Grating by hand usually results in the lard melting in your fingertips and it also doesn’t disperse as well.
Bringing the dough together. Use your fingertips to disperse the grated lard throughout the mixture.
Milk. Different gluten-free flours will absorb liquid differently depending on how finely they have been ground. They might need up to 100ml milk. Your dumpling mixture should be soft and come together to produce little dumpling balls that are pliable and not too sticky.
If you are cooking your dumplings in a soup or stew then this can be made up to 2 days ahead. Store the whole meal in an airtight container in the fridge. Make sure to place the dumplings at the top so the other ingredients don’t squash them. Re-heat thoroughly before consuming.
These dumplings freeze really well pre-cooking. Prepare the dumplings so they are little balls of dough. Store in the freezer in an airtight container. Defrost completely for 3-4 hours before cooking in a soup or stew.
You can also freeze the dumplings cooked in a soup or stew. Freeze the whole meal in an airtight container. Make sure to place the dumplings at the top so the other ingredients don’t squash them. Defrost completely overnight before re-heating thoroughly.
Calories: 156kcal | Carbohydrates: 16g | Protein: 1g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 151mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg