Dumplings are VERY difficult to create on a low carb diet. Peggy, over at Buttini’s Low Carb Recipes has broken the code and delivered this stellar recipe!
Peggy’s Original Dumplings
Yield: Twelve 1-1/2″ dumplings // 7.17 calories, 0.1 grams net carbs
3/4 teaspoon baking powder
1-1/2 tablespoon glucomannan powder (Konjac powder)
1-1/2 tablespoon organic oat fiber
1/8 teaspoon salt
1/4 cup +2 tablespoons water
1 extra large or jumbo pasture-raised egg, beaten
Beat the egg in a small bowl with a fork. Add water and beat until well blended. In another bowl, mix together dry ingredients. Slowly sprinkle the dry ingredients into wet, stirring with a fork. Switch to a rubber spatula and begin to fold the thickening mixture over and over itself until it is a smooth batter that turns into a thick, almost dry dough. Let sit in a warm place for 2-3 minutes. Using a teaspoon, dip 1-inch dollops of dough into your palm. This step is important: roll them gently in your palms into a ball shape—without this step they will fall apart in the broth. (For gnocchi, roll the dough into ropes on plastic wrap and cut into short lengths)
Drop the dumplings into slowly simmering broth and immediately turn heat to medium-low so it will only gently simmer. This is IMPORTANT, as you don’t want to “rough up” these delicate babies. Cover with a tight lid. From the time you cover the pot, set timer for exactly 10 minutes for dumpling. DO NOT LIFT THE LID or disturb the pot during cooking. After 10 minutes, lift the lid and they will be done. You may have to thicken the stock further depending on your personal preference, but the dumplings themselves usually take care of thickening.