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Old 01-08-2014, 11:52 AM   #421
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I made the dumplings last night. I only had large eggs, not jumbo or xl. I just use the 1 egg and did not make any adjustments.

I felt the dough was very stiff. I rolled them into small balls...not super tight though. I had let the dough sit for about 10 minutes or so.

They cooked the 10 minutes, and mine came out very dense...more like gnocchi. They weren't bad, but not what I was expecting.

Do you think if I tried again with the jumbo egg and dropped them instead of rolling, that they would come out a little lighter and not so dense?
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Old 01-09-2014, 08:12 PM   #422
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I use loose glucomannan powder that comes in a bag from Netrition and not what comes in capsules. What type are you using, Cherrytt? I know sometimes what are graded and sold as large eggs are what I would grad as small! Personally, I would try testing a batch (not at a meal) in some simmering water with two large eggs, and maybe "drop" a few and "roll" a few and see which cooks up best for you using two large eggs.
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Old 01-09-2014, 08:22 PM   #423
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Cherytt, perhaps a bit less glucomannan?
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Old 01-10-2014, 06:50 AM   #424
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Maybe it's the letting the dough sit for 10 minutes. That may be letting the gluc get the dough too thick (and tough). I only work my "dough" with my spatula a couple minutes, until it's not wet on the surface anymore and let it sit 1-2 minutes more max. So maybe you're waiting too long to drop them in the broth.

Last edited by buttoni; 01-10-2014 at 06:51 AM..
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Old 01-10-2014, 11:46 PM   #425
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Loose gluccie, not capsules. I felt like my dough got stiff right away

My large egg was pretty large, but not giant. I'm going to get jumbo eggs and try again. I will also try dropping instead of rolling.

Thanks for your input all, I appreciate it!
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Old 01-12-2014, 06:51 AM   #426
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I use this dumpling recipe like bisquick...it works for everything. More or less liquid or egg or baking powder and you can have anything from egg noodles to corn bread or chocolate cake....or just dumplings.
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Old 01-12-2014, 08:06 AM   #427
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Wait, what? Lol We want the recipes for all of those other things you made Fozzie99.
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Old 01-19-2014, 07:16 PM   #428
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Quote:
Originally Posted by fozzie99 View Post
I use this dumpling recipe like bisquick...it works for everything. More or less liquid or egg or baking powder and you can have anything from egg noodles to corn bread or chocolate cake....or just dumplings.
I'm listening.....

Please, go on....
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Old 01-19-2014, 07:17 PM   #429
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I'm listening.....

Please, go on....
I third this request.

(now where's that 'pretty please' icon???)
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Old 01-21-2014, 02:01 PM   #430
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Old 01-22-2014, 06:12 AM   #431
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I'm sorry you are all going to be disapointed.........I cook like my mom did. A list of ingredients, a goal, and throw them together as I go to get what I want. Nothing written down. If I want some thing like bread I increase the baking powder up to a heaping teaspoon. If I want it to pour, more water and maybe more egg. Noodles just a little baking powder and add gluc powder and oat fiber from a shaker as I go to keep it from sticking as I roll it out........like adding flour to bread dough when kneading. I may put a list of recipes together but I'm really lazy right now.
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Old 01-22-2014, 04:36 PM   #432
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I made some little "fried pillow dumplings" to have alongside my Asian Pork Patties with Dipping Sauce tonight. We LIKED them. Here's what they looked like:

See post #54 on page 2 of this thread Asian Pork Patties with Dipping Sauce for more details of how I made the fried version tonight.
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Old 01-23-2014, 05:41 AM   #433
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They look really good! I've made something like that..........if you don't make them savory or even make them a little sweet they make good pancakes.
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Old 01-23-2014, 06:12 AM   #434
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Also Peggy, that dipping sauce is f-a-n-t-a-s-t-i-c!
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Old 01-23-2014, 09:08 AM   #435
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I've actually made them sweet and put butter and Walden Farms pancake syrup on them. They were good.
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Old 01-24-2014, 06:39 AM   #436
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Quote:
Originally Posted by fozzie99 View Post
They look really good! I've made something like that..........if you don't make them savory or even make them a little sweet they make good pancakes.
I'm going to have to try that, Fozzie and Ms. Woods. Isn't the dough a little "packy" for pancakes? Do you add more egg, some water or cream to loosen it up?
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Old 01-24-2014, 06:41 AM   #437
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Also Peggy, that dipping sauce is f-a-n-t-a-s-t-i-c!
So glad you like that, Judy. Sometimes I leave out the dab of peanut butter and then the sauce is more like what they serve in restaurants with dumplings.
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Old 01-24-2014, 07:23 AM   #438
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When I make cake or pancakes out of this recipe I increase the liquid and bump the baking powder. The only problem is that the "batter" "sets up" so it doesn't really pour like regular pancake batter. You must spread it out to get a pancake shape. It's easier if you like small pancakes think silver dollar.
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Old 02-06-2014, 08:51 AM   #439
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Does anyone have a reliable, repeatable version of this that can be made into dough, to run through a pasta machine and made flat noodles? I'd be worried to gum it up.

I know I have all the ingredients, including oat fiber, in the house-- just not sure what proportions? If we have it already in the thread, can you link me back to the post?
Huge TIA!
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Old 02-06-2014, 09:20 AM   #440
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It's Pasta Dough for KitchenAid Pasta Press - and to save you trouble, I have successfully used the first posted recipe + 1 Tbsp. olive oil.

Be careful you read the coconut flour as teaspoons and not tablespoons.
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Old 02-06-2014, 04:41 PM   #441
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Thanks Judy!
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Old 02-07-2014, 05:33 PM   #442
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Buttoni, thanks for sharing your recipe and experimenting.
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Old 02-08-2014, 01:34 PM   #443
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It's always a pleasure to share them, Vicki. I've been in San Antonio since the 1st and unable to get to any cooking. Had to eat out 3xdaily as I was moving my mom into a memory care/Alzheimer's facility all week long. We had no way to cook in the apt. and I really dread getting up on my scale tomorrow.
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Old 02-11-2014, 05:57 PM   #444
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Hi y'all thought I would report in. I made these tonight, finally! And here's my story. What happened?

I didn't have jumbo eggs, so used 2 large eggs. The "dough" was firm, but not firm enough to be able to roll between my palms. I almost sprinkled in more gluc/of, but didn't want to bother. I made formed "dollops" -- ball-shaped. And placed them all on a plastic lined baking sheet. Had very hot (not boiling broth) in an enameled cast iron Dutch oven. I gently dropped each "ball" into the broth. Put the lid on and let them cook 10 minutes by timer. Opened the lid and they "looked" huge and big. Gorgeous just like Peggy's. Then I flipped them in the broth and they "fell". Poof! all the air left them. And what was left looked like rolled dumplings. They were pretty tender, almost delicate but they did hold their shape and didnt' break apart. The broth did not thicken like you guys said. So I thickened with more gluc and xanthan gum.

I use Konjac powder and oat fiber and used the original recipe.

What did I do wrong? Anyone? Anyone?

TIA!

I loved it btw! I love rolled dumplings. I was just looking forward to big puffy clouds in piping hot broth!
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Old 02-13-2014, 01:38 PM   #445
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Try with just 1 large egg next time, Pooti. I've made the original recipe in post#1 numerous times now with just 1 large egg and I can confirm lightly rolling them in my palms works best, resulting in nicely formed, cooked balls consistently. The ones I just "drop" in the broth tend to fall apart on me every time.

(I told my husband to never EVER buy Xlarge or Jumbo eggs for me again! He swears that's all the store had on the shelf the day he bought those. I don't like the issues that invariably arise for me when I use the standard egg conversion charts out there)
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Old 02-14-2014, 07:25 AM   #446
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When making any of these recipe varients it pays to have a "shaker" full of a mix of
Gluc and oat fiber to help "adjust" the viscosity and stickyness of the "dough". After making a couple of batches it's easy to adjust the dough to the "goldilocks" point.
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Old 02-15-2014, 06:24 AM   #447
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Peggy and Fozzie, thanks for the tips. I will make up the 1:1 Glucoat Dust. I'm thinking I will try these for lunch again, today. I've been on a chicken and dumpling jag, lately!!

Hugs! And big thanks!
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Old 02-15-2014, 03:16 PM   #448
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please get back to us with results.
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Old 02-17-2014, 11:37 AM   #449
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Wow! Matzah balls! I had to try these this morning and they were so much like matzah balls. Now I can have a nearly gluten free Passover (still have to have at least a small bit of true matzah, since I'm not celiac or anything).

I made 1 inch balls, They were still kind of chewy inside after 10 minutes, so I continued to cook them for another 3 minutes. Perfect.

Here's the thing. I don't have oat fiber--couldn't find it locally and I have a "thing" about mail ordering food. So I used psyllium husk fiber, ground in my blender to make it a little finer. Worked great. I'm not sure about eating a huge volume of this stuff because it's psyllium, but I plan to have two "matzah balls" in my soup this afternoon.

Ground Psyllium husk is a lot easier to find than oat fiber, so if you're in a pinch, it's worth a try. I can buy psyllium husk ground at WF in the bulk bins, so I only had to buy a small amount to "play" with,
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Old 02-17-2014, 03:01 PM   #450
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Thanks for letting us know about the psyllium alternative, Jan. I'll remember that.
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