Cooking and Serving: 25 minutes | 4 cups dumplings
Ingredients
2 cups (280 g) basic gum-free gluten free flour blend | ½ teaspoon xanthan gum | ½ teaspoon kosher salt
Description
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Servings: 4 cups dumplings
Ingredients
2 cups (280 g) basic gum-free gluten free flour blend
½ teaspoon xanthan gum
½ teaspoon kosher salt
½ teaspoon freshly ground nutmeg, (optional but really adds nice flavor)
⅔ cup (5 ⅓ fluid ounces) milk, at room temperature
4 (200 g (weighed out of shell)) eggs, at room temperature, beaten
Chopped fresh flat-leaf parsley, for serving (optional)
Instructions
In a large bowl, place the flour blend, xanthan gum, salt and ground nutmeg,.
Create a well in the center of the dry ingredients and add the milk and then.
together and be thick but soft.
Cover the bowl and place it in the refrigerator to chill for at least 30.
Once the dough has chilled, uncover the dough and bring a large pot of salted.
Position a spaetzle maker (aff. link—the white one is so cheap!) or a large.
Place about half of the dough on top of the spaetzle maker or grater.
Using a silicone spatula or bench scraper and working quickly, position the.
gently to ensure that nothing has stuck to the sides or bottom of the pot.
Allow the dumplings to boil for about 5 minutes, or until they are tender and.
cooked all the way through
Remove the dumplings from the pot with a strainer and rinse briefly with warm.
Repeat with the remaining dough. Serve immediately with chopped fresh parsley.
or cover and store in the refrigerator.
Before serving, sauté in 2 tablespoons of melted butter in a hot skillet.
Notes
* ½ teaspoon xanthan gum
* ½ teaspoon kosher salt
* ½ teaspoon freshly ground nutmeg, (optional but really adds nice flavor)
* ⅔ cup (5 ⅓ fluid ounces) milk, at room temperature
* 4 (200 g (weighed out of shell)) eggs, at room temperature, beaten
* Chopped fresh flat-leaf parsley, for serving (optional)
* In a large bowl, place the flour blend, xanthan gum, salt and ground nutmeg,
and whisk to combine well.
* Create a well in the center of the dry ingredients and add the milk and then
the eggs, mixing to combine after each addition. The dough should come
together and be thick but soft.
* Cover the bowl and place it in the refrigerator to chill for at least 30
minutes and up to 24 hours.
* Once the dough has chilled, uncover the dough and bring a large pot of salted
water to a rolling boil.
* Position a spaetzle maker (aff. link—the white one is so cheap!) or a large
box grater on top of the bowl of dough. I used a spaetzle maker, since it is
much neater and cleaner, but I did not use the hopper as I found it made a
* Place about half of the dough on top of the spaetzle maker or grater.
* Using a silicone spatula or bench scraper and working quickly, position the
dough on top of the device right above the pot of boiling water and press the
dough through the holes and into the water * Remove the device and set it aside, then stir the dumplings in the water
gently to ensure that nothing has stuck to the sides or bottom of the pot.
* Allow the dumplings to boil for about 5 minutes, or until they are tender and
cooked all the way through.
* Remove the dumplings from the pot with a strainer and rinse briefly with warm
* Repeat with the remaining dough. Serve immediately with chopped fresh parsley
or cover and store in the refrigerator.
* Before serving, sauté in 2 tablespoons of melted butter in a hot skillet
until just beginning to brown.
A note about the flour blend.
I made this recipe using Better Batter, and found that it was too thick and
gummy, and needed about 2 fluid ounces more liquid to reach the proper
You do need some xanthan gum, however, for the dough to be stable enough, which
is why the recipe calls for just 1/2 teaspoon of it for the whole recipe.
That is about half of the xanthan gum that would be in that amount of Better
Batter flour (or my mock Better Batter).
Nutrition information is automatically calculated, so should only be used as an