I’ve been making this recipe for years. My Polish grandmothers taught me how to make it, and it’s just something I know how to do. So I’m going to do my best to give you measurements for this, just know its more a “feel” than an exact science. Here’s a quick video:
This recipe is a great side dish or main dish. You can serve it with some sautéed Polish Kielbasa and caramelized onions, topped with sauerkraut and a bit of brown mustard for a traditional slavic meal. Or just along side a pork chop with some steamed green beans.
| Servings | Prep Time |
| 4 servings | 10 mins |
| Cook Time |
| 5 mins |
|
|
|
|
This recipe is a great side dish or main dish. You can serve it with some sautéed Polish Kielbasa and caramelized onions, topped with sauerkraut and a bit of brown mustard for a traditional slavic meal. Or just along side a pork chop with some steamed green beans.
|
Ingredients
- 3 large Eggs
- 3 tbsp Water
- 1 tsp Sea Salt
- 1 1/4 cup Gluten Free Flour blend see notes below
- 1/2 tsp Xanthum Gum
- 1 tbsp Butter Substitute
- 1/2 - 1 tsp Jane's Mixed up Salt (to taste)
Servings: servings
Instructions
- In a large pot, bring about 6 cups of water to a boil. In a medium sized bowl, whisk eggs, salt and water together till frothy. I recommend using a bowl that's easy to hold or has a hook for your thumb.
- Next add the flour to the egg mixture and top the flour with the xanthum gum - this is important so that the gum distributes evenly in the flour. Whisk well till the dough resembles something like cookies dough (see video and add'l notes below).
- If the dough is too thick the dumplings will be tough. If it's too thin, it will break apart in the water when they are boiling. This recipe takes some practice but it's well worth the wait as you develop your technique!
- Now salt the boiling water and begin to drop your dumpling dough in the water about 1/3 - 1/2 tbsp at a time. I like to let the spoon drop in occasionally to help the dough fall in the water better - also stir occasionally after dropping in so they don't stick to the bottom of the pan for too long.
- Cook about 5 mins or till dumplings are tender and done in the middle. Drain the dumplings and top with "butter" and more salt/pepper/seasonings - whatever you like.
Recipe Notes
If the dough is too thick the dumplings will be tough. If it's too thin, it will break apart in the water when they are boiling. You may need to play with the ratio of water/eggs to flour till you get it right. This recipe takes some practice but it's well worth the wait as you develop your technique!
Share this Recipe
Leave a Reply