Saturday 17 October 2015

Potato and Chickpea Flour Dumplings

These are great tasting polish style dumplings I like to add to soups and stews. They are very easy to put together and very filling.

10 ounces potatoes (2 medium)
3/4 cup chickpea flour (or more)
2 tablespoons dehydrated minced onions
1/2 teaspoon baking powder
1/2 teaspoon dried rosemary
1/2 teaspoon salt

Grate the potatoes with the small grate side of vegetable grater and place in a bowl; mix in the minced onions and salt and set aside.
Finely grind the dried rosemary with a mortar and pestle and stir into the potatoes.
Stir in the chickpea flour, 1/4 cup at a time until the batter stays together. 
Stir in the remaining ingredients and drop into simmering broth by dipping in small spoonful at a time.
Allow to simmer for 10 to 15 minutes or until potato is cooked through.

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.

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Have you tried this recipe?? Tell us how it turned out :)