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Dumplings

T

tree-peony

Well-Known Member
Any one tried making dumplings with soya flour? I fancied goulash and caraway dumplings for tea (as the weather is more like November than July) and thought I might try them with Soya, or maybe half and half with stoneground?

Thanks :)
 
Hi tp, not tried using Soya but here's the ingredients and a link to the ones I make using Almond flour.

Ingredients for 16 to 18 dumplings for 5-6 servings (approximately 3-4g carbs per dumpling)

2 eggs
1 tsp salt
1.5 tsp black pepper
1 tsp paprika
1 cup almond flour

http://kickingcarbs.blogspot.co.uk/2011 ... ecipe.html

I pop mine in the stew 10 minutes before it's ready and they puff up well and are a lovely light texture.
 
:D Never mind you can always do them tomorrow, the better weather isn't expected to arrive until the weekend.
 
I've never used almond flour (or coconut flour) does it affect the flavour of the dumplings? I don't fancy sweetish tasting dumplings although jam roly poly would be a different matter - instead of jam I could try using berries????
 
oh we had the goulash cos it was already cooked :) v nice it was too!

Chris, almond flour is just ground almonds, but it doesn't taste sweet - but it has quite a grainy (but not unpleasant) texture. Coconut flour has all the oil washed out of it and is very fine, doesn't really taste of coconut, but tends to be a bit spongy.
 
I had a go at some soya flour dumplings after I had bought some to try a cheese and onion pasty recipe by Claire87, viewtopic.php?f=18&t=40393

I used a mix of soya flour and wholegrain flour which works as a low GI flour for me. A bit of messing around with mixes and I ended up with the following which gave a nice taste and texture, a little bit of chew and expanded well whilst soaking up some liquid of an oxtail sound without falling apart.

1 cup wholegrain flour with added seeds
1 cup soya flour
1 tbsp. baking powder
1/2 tsp. salt
2 tbsp. sunlower oil
1/2 cup skim milk
2 egg

Thoroughly mix the dry ingredients in a bowl, add the baking powder, salt, sunflower oil and milk and mix well then add the egg. The paste should be thick and not runny but will be sticky. You may need to add some soya flour if too runny.

Use some wholegrain flour on your hands and roll some small dumplings. Have a plate handy which has some flour on and roll the dumplings round in that, put to one side. They will still be delicate so don't handle too roughly.

10 mins before suop or stew is ready, turn the heat down to a gentle simmer and add the dumplings. They will quickly float to the top and double or treble in size. When the ten mins are up, they should be ready.

If you are worried about them falling apart and spoiling the soup/stew, cook in an appropriate stock made from stock cubes in a separate saucepan. But youll soon discover than they are just robust enough. To make them more robust, use two eggs, but then they won't soak up as much liquid.
 
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