Low Carb Dumplings

By KellyJo

It's magical nature still never ceases to amaze me. This dough can also be rolled and cut into "noodles". They are basically tasteless as is, but acquire the taste of whatever broth they are cooked in or served on. DO TRY THESE, and you too will be amazed.

Ingredients

• 3/4 3/4 3/4 tsp. baking powder
• 1 1/2 1 1/2 1/2 T. glucomannan powder (Konjac powder)
• 1 1/2 1 1/2 100% T. oat fiber (For gluten-free version, try substituting oat flour ground from 100% gluten-free oats. Carbs will be slightly higher.)
• 1/8 1/8 1/8 tsp. salt
• 1/4 1/4 1/4 c. +2 T. water
• 1 1 large 1 extra large or jumbo egg, beaten
• 1-2 to Add 1-2 T. finely chopped parsley to the dry ingredients

Details

Servings 12
Adapted from buttoni.wordpress.com

Preparation

Step 1

Beat the egg in a small bowl with a fork.  Add the water and beat until well blended.  On a paper plate or in another bowl, mix the dry ingredients well.  Slowly sprinkle the dry ingredients into the wet, stirring with a fork or whisk.  Switching to a rubber spatula, stir and begin to fold the slowly thickening mixture over and over itself until it is a contiguous batter and eventually turns into a thick, almost dry dough.  I let mine sit by the stove 2-3 minutes.  Then, using a teaspoon, dip 3/4″-1″ dollops of the dough into your palm.

Drop the dumplings/gnocchi into boiling broth or soup.  Cover with tight lid.  Reduce heat immediately to medium.  This is

, as you don’t want to “rough up” these delicate babies. From the time you cover the pot, set timer for exactly 10 minutes for dumplings (8 minutes for gnocchi).  I like to remove chicken, meat or large chunks of vegetables to a platter while the dumplings are simmering to allow ample room for the dumplings to rise and swell up.

Makes 12 medium-large 1½” dumplings (24 gnocchi), each contains:  (halve the numbers for each gnocchi)