I promise I won’t become a gastroblogger, but this is a personal recipe that I experimented on for days for my gluten sensitive daughter. This version was so successful, that no one can tell that it’s not made of real flour unless I tell them. The difference lies in the ingredients and preparation. I’ve been making peach dumplings for years based on Fuszeres Eszter’s recipe, so this is where I started out. In my experience it’s not enough to substitute regular flour with gluten-free flour, because we end up with a dry, falling apart something — definitely not dumplings! Behold, the surefire, gluten-free peach dumpling!
- 1 kg old potato (new potatoes aren’t floury enough and the dumpling will fall apart. If you don’t have an old potato, try buying the yellowish kind of potato that cooks apart!)
- 75 g rice flour
- 70 g potato starch
- 100 g millet flour
- 1/2 tspn guaran
- 1/2 tspn xantán
- 2 tablespoon lard
- 1 egg
- 1 egg-white
- 20-25 small peaches
- powdered sugar
- ground cinnamon
- 2 tablespoons oil
- gluten free breadcrumbs
I cook the potato in its skin, rinse it with cold water, peel it, mash it up and spread it apart on a board, so that the water will expand on as big of a surface as possible. As it’s cooling, I mix the three flours, the guaran and xatan, and salt. Then I pour the mashed potato, along with eggs and lard into the kitchen aid, use the kneading arm to mix it into one homogenous mass, and finally add the flour mix to mix it into a solid dough. I let it stand for a bit, and in the meantime I wash and seed the peaches and fill them with teaspoon of cinnamon sugar.
Here comes the technical differences. You can’t really pull the dough, I usually form the dumplings with my hands out of the sticky dough. To ease the pain, I prepare a small plate of rice flour on the side. Before each dumpling, I sprinkle a bit in my palm so that the dough doesn’t superglue my fingers together. I take a big, generous tablespoon of dough from the bowl and flatten it into an oval shape in my hands. I place the peach in it, fold the two longer sides onto it and work the shorder ends together. Finally I roll it around my palms to achieve a ball and place it on the tray.
The dumplings are perfectly freezable. I’ve frozen 60 pieces at once and made dumplings out of them. It works perfectly!
I boil them in really hot water, a few pieces at a time. As they’re boiling, I toast the gluten-free breadcrumbs. As the dumplings float to the top, I fish them out after 2-3 minutes and roll them around in the crumbs. If you like it really sweet, you can sprinkle a bit more cinnamon sugar onto it! (I know I do!)
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