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Old 02-17-2014, 04:12 PM   #451
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Jan, what was your recipe? I'm going to make these tonight again *blush*--yes, AGAIN! And would love to try it with the psyllium!

Thanks!
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Old 02-17-2014, 06:56 PM   #452
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Ok, here's what I did. I used Peggy's original recipe, then altered it kinda from Janknitz. Instead of all psyllium, I did the following:

1 1/2 Tbsp Glucomannan Powder
1 Tbsp Oat Fiber
1/2 Tbsp Psyllium Husks (whole, ground in coffee grinder--measure after grinding)
3/4 tsp Baking Powder
1/2 tsp Kosher Salt
1 tsp Granulated Garlic
1/2 tsp Onion Powder
1 Tbsp Dried Parsley

1/4 cup + 2 Tbsp Water
1 Jumbo Egg

Mix dry.
Mix wet.
Sprinkle dry into wet and stir like crazy until lumps gone and thick enough to gently roll between palms. Got 14 dumplings. Cooked 13 minutes covered per Jan. They were a bit too soft. Don't know if that's a function of the 3 extra minutes of cooking, or the psyllium.

They looked beautiful! I loved them and was very happy. Denny said they still tasted a bit flat and needed more spice and thought the texture needed more work. I did dust my hands lightly with sprinkles of glu/of 1:1.

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Old 02-17-2014, 07:03 PM   #453
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Dang! I lost my post!

Here's my latest version and review a combo of Peggy, Jan, MsWoods, and a tweak:

1 1/2 Tbsp Gluc
1 Tbsp Oat Fib
1/2 tsp Psyllium Husks (whole, but ground in coffee grinder--measure after grinding)
3/4 tsp Baking Powder
1/2 tsp kosher salt
1 Tbsp Dried Parsley
1 tsp Granulated Garlic
1/2 tsp Onion Powder

1/4c + 2 Tbsp Water
1 Jumbo Egg

Mix dry. Mix wet. Sprinkle dry into wet. Stir like crazy until smooth and thick enough to gently roll between palms. If desired, mix a bit of glucat fiber 1:1 and sprinkle a bit on your hands to roll, but it really wasn't necessary.

Tump into gently simmering broth. Cover, cook undisturbed for 13 minutes. Remove lid and add any veggies or chicken you want. Serve immediately.

(Notes: I thought they were beautiful and very tender. Denny said they were almost too tender and needed more "bite". I don't know if that means cook less, or use a different formulation, so will play with it again soon. Denny ate 4. I ate 3 with a full bowl of broth and chicken. So full. I made matzahballs soup and also made chicken and dumplings.

Sorry the photo is so huge! NO idea how to resize it!



Last edited by pooticus; 02-17-2014 at 07:06 PM..
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Old 02-18-2014, 01:09 PM   #454
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Mmmm. They look GOOD, Pooti!
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Old 02-18-2014, 01:38 PM   #455
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Thanks Peggy they were fabulous! Thanks to you, Jan, Ms Woods and everyone who worked on this. I just wrote an homage to you and the lcf gang on the Fluffy Chix Cook blog!

(The "yellow" glow you see in the photo is because I made a turmeric, black pepper and parsley bone broth and simmered the dumplings in it. They came out very yellow and beautiful! But photo'd a bit green here. They are not green whatsoever in real life!)

Last edited by pooticus; 02-18-2014 at 01:39 PM..
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Old 02-19-2014, 07:28 PM   #456
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Quote:
Originally Posted by buttoni View Post
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.
Do you think those, thinner, bigger, would make a reasonable tortilla?
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Old 02-19-2014, 07:57 PM   #457
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I think it just might possibly work as a tortilla, Soren, but to be quite honest, I haven't tried rolling this dough flat yet. But between plastic wrap, I think you could roll it thin enough to do that, an then sear it on both surfaces. Do let us know how that comes if you try it........with pics if you can!
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Old 02-20-2014, 07:35 AM   #458
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I have rolled out the dumpling dough (made a little drier) on a counter top with a bottle. Kept it from sticking by sprinkling with gluc/oat fiber. Used the result for noodles. With a little more BP it makes "bread" for cheese burgers and with a little more liquid "pancakes"
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Old 02-20-2014, 11:34 AM   #459
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Good to know, Fozzie! I just haven't had time to explore this dough as some of you folks.
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Old 02-20-2014, 08:08 PM   #460
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Quote:
Originally Posted by fozzie99 View Post
I have rolled out the dumpling dough (made a little drier) on a counter top with a bottle. Kept it from sticking by sprinkling with gluc/oat fiber. Used the result for noodles. With a little more BP it makes "bread" for cheese burgers and with a little more liquid "pancakes"
Brilliant!

Fozzie, how much more baking powder from the original 3/4 tsp? I'm game to try the buns tomorrow!
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Old 02-20-2014, 09:09 PM   #461
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Fozzie how do you cook it for "bread"?
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Old 02-21-2014, 10:29 AM   #462
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Hi Buttoni, we haven't met even though I have been a member a long time. I'm just getting back into low carb and everything has changed. What type of staples should I have on hand most of the time. Thanks Sass
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Old 02-21-2014, 11:42 AM   #463
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I go up to 2 tsp of BP depending on liquid. I put the "bread" dough either in a plastic container of the right size to make a burger bun or spread it out on a plate with a spoon and microwave it.
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Old 02-21-2014, 11:50 AM   #464
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Thanks!
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Old 02-21-2014, 12:28 PM   #465
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Quote:
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Hi Buttoni, we haven't met even though I have been a member a long time. I'm just getting back into low carb and everything has changed. What type of staples should I have on hand most of the time. Thanks Sass
Hhi, Sassay. Gee, it's hard to make a list or LC staples, as it took me a year or more of low-carbing to learn what baking ingredients and what cooking items I like to keep on hand. But I'll give it a stab:

Eggs
Cream
Bacon
Sausage
Meats (all kinds)
Poultry
Butter
Olive Oil (EVOO and Light)
Cider, Red, Balsamic vinegars
Flaxmeal
Almond flour
Coconut flour
Dessicated coconut
Pecans, walnuts, almonds, peanuts, raw cashews
Glucomannan powder
Xanthan gum
Oat fiber
Psyllium husks (or powder)
Unflavored gelatin
Maple & Vanilla extract
Sugar free honey
Sugar free maple syrup
No sugar added canned tomatoes
No sugar added tomato sauce
No sugar added tomato paste
Canned green chilies
Hard Cheese
Cream Cheese
Whipping Cream
Sour Cream
Ricotta Cheese
Sriracha & Tobasco Sauce
Soy Sauce (low-sodium)
Fresh jalapenos
Fresh Cilantro & parsley
Salad veggies
Broccoli
Cauliflower
Fresh green & yellow veggies
Peppers and eggplant
Onions & onion powder
Green onions
Fresh Garlic & garlic powder
Well-stocked spice cabinet
Pork rinds
Parmesan cheese (shredded and the kind in the green can)

Not sayin' this list is complete, but having these things on hand, I could cook a wide variety of low-carb dishes.
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Old 03-05-2014, 07:14 PM   #466
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I braised some grass-fed oxtails tonight and made some dumplings with parsley in them and 1 T. Einkorn flour just to see what that would do to them. They were VERY good! Hubby thought they had a nicer texture and flavor. I found them denser but thought they definitely had more taste and had absolutely no slippery mouth feel:


The addition of the Einkorn flour made the dumplings 2.9 net carbs for three dumplings, which isn't bad, really.

Last edited by buttoni; 03-05-2014 at 07:16 PM..
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Old 03-05-2014, 09:45 PM   #467
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Beautiful. How many dumplings did you each eat?
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Old 03-06-2014, 04:33 AM   #468
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Is einkorn gf? That really looks good Peggy.
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Old 03-06-2014, 08:14 AM   #469
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Pooti, I can only eat 2-3 of these things, as gluc is so filling to me.

Brenda, Einkorn flour is NOT gluten free. It comes from older strains of shorter-shaft wheat that are not genetically modified, said to be digested better my man than the GMO wheat seen mostly today. I understand there are few producers of it nowadays. I order it from Jovial Foods on-line. I've just begun to experiment with it. Its moderately carb-y, but I'm only introducing 1-2 T. max in a recipe, so my net carb counts aren't skyrocketing with it. I just want to see what it brings to the table (pardon the pun) and to see if it has any negative impact on me and my glucose processing generally.

Last edited by buttoni; 03-06-2014 at 08:15 AM..
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Old 03-06-2014, 10:51 AM   #470
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Also on the Einkorn, I was in my local health food store down the street (not Whole Foods), and saw a bag of it. I think it was the whole grain. So you would have to use your coffee grinder or grain mill to use it. Peggy is there already ground flour or do you buy the grains? I know grains keep longer.
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Old 03-06-2014, 02:48 PM   #471
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Looks scrumptious!!!
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Old 03-06-2014, 04:56 PM   #472
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Thanks Fozzie. The dumplings really complimented the braised oxtails.

Pootie, what I order from Jovial Foods is already ground. I store it in my chest freezer. Seems like I recall they also sold the whole grain also, but really not certain about that.
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Old 03-07-2014, 07:36 AM   #473
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Thanks Peggy!
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Old 04-16-2014, 05:02 PM   #474
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Einkorn Dumplings

I just this week make the Einkorn versino of these dumplings and for some reason, they came out MUCH better than when I did that the first time. The puffed up REALLY big in the broth, and did not fall apart in it at all. This is what they looked like the second time. They rose up over DOUBLE in size and then, when the lid was removed at 10 minutes, fell a bit, as dumplings are want to do.



I'm blown away at the improvement in texture and flavor and will be putting Einkorn in all my dumplings from now on. Ups the net carbs a bit, but I can only eat 3-4, gluc is so filling, so I don't care.
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Old 04-16-2014, 06:43 PM   #475
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Gorgeous!
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Old 04-17-2014, 07:39 AM   #476
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drooling!!!

So did I miss the revised recipe please?

TY!!!
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Old 04-21-2014, 09:44 AM   #477
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Bump!
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Old 04-24-2014, 09:37 PM   #478
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Quote:
Originally Posted by buttoni View Post
I just this week make the Einkorn versino of these dumplings and for some reason, they came out MUCH better than when I did that the first time. The puffed up REALLY big in the broth, and did not fall apart in it at all. This is what they looked like the second time. They rose up over DOUBLE in size and then, when the lid was removed at 10 minutes, fell a bit, as dumplings are want to do.

I'm blown away at the improvement in texture and flavor and will be putting Einkorn in all my dumplings from now on. Ups the net carbs a bit, but I can only eat 3-4, gluc is so filling, so I don't care.
Could you post the recipe you used incorporating einkorn flour? I just got a bag, but am somewhat afraid of using it.
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Old 04-25-2014, 09:38 AM   #479
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@ Jake, I just took the recipe in Post #1 of this long thread and added 1 T. Einkorn flour. Absolutely nothing else changed. Just the 1 T. Einkorn flour was added. BOOM! Incredible improvement! They even impressed DH, Mr. "food fusspot" :{
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Old 05-24-2014, 06:43 PM   #480
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Man, I made a delicious lunch today with the dumplings with the 1 T. Einkorn in it. Italian Dumplings (just posted on my site today). They really held up to the 15 minutes of baking after putting the dish together, too. I just put 1 c meat sauce over them, dotted with 1/4 c. ricotta, sprinkled 1/2 c. mozzy and 1/4 c. Parm on top. Here's what they looked like:
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