Gluten-Free Dumplings with Cottage Cheese
⏳ Time
1 hour 15 minutes
🥕 Ingredients
10
🍽️ Servings
6
Description
Recipe taken from the book 'Gluten-Free. Simple Baking Recipes for Family Gatherings' by Anna Johnson.
Ingredients
- Corn Starch - 4 oz
- Glutinous Rice Flour - 6 oz
- Water - 8 fl oz
- Vegetable Oil - 0 fl oz
- Psyllium - 0.6 oz
- Salt - 1½ g
- Cottage cheese - 20.5 oz
- Sour Cream - 2.8 oz
- Sugar - 2.1 oz
- Lentils - 2 oz
Step by Step guide
Step 1
In a bowl, combine the dry ingredients (rice flour, cornstarch, lentil flour, salt, psyllium husk), then add the vegetable oil and water, mixing gently first with a spoon and then by hand to form a soft, elastic dough.
Step 2
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Step 3
Mix the cottage cheese, sour cream, and sugar until smooth.
Step 4
Dust the work surface with rice flour. Place a portion of the dough on the work surface and dust it with flour as well.
Step 5
Carefully roll out the dough with a heavy rolling pin to a thickness of 1–1.5 mm, trying not to stretch it too much.
Step 6
If necessary, sprinkle more flour on the dough while rolling it out.
Step 7
Cut out dough circles using a round cutter or glass.
Step 8
Gather the remaining dough into a ball and roll it out again.
Step 9
Continue until you have made circles from all the dough.
Step 10
Cover the cut-out dumpling wrappers with plastic wrap or place them in a plastic bag to prevent them from drying out.
Step 11
You can make 3–4 wrappers at a time and fill them immediately to avoid drying.
Step 12
Place the filling in the center of each wrapper and carefully seal the edges.
Step 13
Boil the dumplings in salted boiling water over medium heat for 7–9 minutes after they float to the surface.
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