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Old 01-14-2013, 08:47 AM   #31
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Old 01-14-2013, 10:47 AM   #32
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Subbing! I tried to make dumplings out of parmesan, egg, and glucomannan and it worked out pretty well (using Marcea's glucc/parm roll technique and then just dropping the batter in soup) but I would like to try this as well.
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Old 01-14-2013, 11:22 AM   #33
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How I missed dumplings(mine used to be made with Bisquick) with the sauerkraut and pork on New Years Day(for good luck). Thank you for the recipe.
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Old 01-14-2013, 11:43 AM   #34
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These are one of my all-time favorite diet finds - thank you so much Buttoni! I made them for lunch today. They are so good, so filling, so satisfying. Mine came out a little soft but that could be because I did up the BP to 1 tsp as you said you might do, and I also added a touch extra of egg white since I only had large eggs on hand. I cooked them in plain chicken broth, they were so delicious just by themselves, and really added texture and substance to my lunch veggie soup. I will be making these ALL THE TIME! Thank you so much!
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Old 01-14-2013, 12:10 PM   #35
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Yay! I have a beef stew with dumplings that is my absolute favorite but I have been avoiding it so as not to fall off my diet. I will order some gluc and make these next time.
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Old 01-14-2013, 12:40 PM   #36
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this is brilliant, I can't wait to try them! THANK YOU for figuring this out, and I'm VERY much looking forward to the gnocchi finale!

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Old 01-14-2013, 07:01 PM   #37
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Can't believe this but I just pinned this to Pinterest! You are now officially famous!!
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Old 01-14-2013, 07:32 PM   #38
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Why thank you, Cindy! I'm not a member of Pinterest, but I can see five different people have pinned this recipe there now. I should probably join but just don't have the time for many more "addictive" websites. LCF and my website are "addictive" enough. LOL

Sorenkkg, I'm definitely continuing my gnocchi adventures soon. I can't eat this stuff daily, or my "plumbing" might get stopped up, know what I mean?

Hope all you folks that try these like them.

Ann, stay tuned, I'm thawing the two gnocchi I froze for you to see how they freeze. I'll report back.
Michelle, I put my parm on top of my gnocchi with cream sauce. It was real good on them, too.
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Old 01-14-2013, 09:23 PM   #39
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Yum yum yum, that looks amazing, buttoni. Is that entire recipe on your website? I'd like to make the whole thing- I don't think I've ever had chicken and dumplings, but it looks so good!
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Old 01-14-2013, 11:14 PM   #40
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WOW, I'm impressed. I had thought of experimenting with gluc but was askeered ha ha !

Do you think if you rolled this out and cut it you could make it like a fresh pasta noodle as well? I may try that if you don't.

Thanks again!
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Old 01-15-2013, 05:12 AM   #41
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I don't think the dough is rollable, C'Marie. I'll be lucky if I can rolle it into a rope to cut off gnocchi when I try that. It's thick and gummy, so rolling flat into a sheet for noodles.....I just don't think so.

@AnnLyttle and other inquiring minds that want to know, the gnocchi freeze well. I would definitely freeze them SEPARATELY on a sheet before bagging them up, lest they all freeze one solid mess. I just defrosted the two I froze in a little baggie and sliced/tasted this morning and I could detect no deterioration. No falling apart; no graininess. Pretty much how they went into the freezer, other than they did seem to have firmed up a wee bit, which might be particularly useful for soup/thin broth use.
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Old 01-15-2013, 06:02 AM   #42
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Very cool Peggy, I'm going to make Veg. Beef soup this week and I never had, but think I'm going to try again and put them in this soup. just to see if I can do it. Thanks for freezing, you go above and beyond for us................. Ann
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Old 01-15-2013, 07:15 AM   #43
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My pleasure, Ann. It's nice to know about freezing. I'll have to save a big dumpling next time and try freezing that and see if the big ones fare OK in the freezer as well as the littler gnocchi.
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Old 01-15-2013, 08:39 AM   #44
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Sorry, one question about the freezing-- did you freeze them before they were cooked, or after?
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Old 01-15-2013, 09:23 AM   #45
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My ingredients are on their way..
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Old 01-15-2013, 09:28 AM   #46
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Help me, please. I do not understand how such small ingredients could make 12 dumplings. Am I missing something?
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Old 01-15-2013, 09:35 AM   #47
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Help me, please. I do not understand how such small ingredients could make 12 dumplings. Am I missing something?
Glucomanan swells like mental! You can put 1tsp in 1c of almond milk and get a huge pudding... so that, plus the oat fiber (to give it real substance, but very low cal/carb) means you'll have a nice fluffy dumpling but not use a lot of product, seemingly.

if you try any of the one minute muffins using oat fiber and gluc, you'll see a similar pheonmenon.

hth,
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Old 01-15-2013, 01:57 PM   #48
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I cooked them first, Soren.

Today I made a cream of chicken-green bean soup and took 6 of the leftover gnocchi and cut them with kitchen shears into quarters and added to the soup. Very good and they didn't disintegrate with further simmering either. I'm just so pleased with these. I call 'em my "little pillows".
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Old 01-15-2013, 02:07 PM   #49
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I tried your recipe and they do have the same mouth feel as dumplings, although some of mine disintegrated in the liquid. I think next time I will make little dough balls and then add it to the liquid because it took too long to drop them in one at a time. The ones that didn't disintegrate tasted a lot like dumplings. I did have good luck with car quick dumplings but could never get past the funny taste of the carbquick.
The dumplings did thicken the liquid up, but made it too slimy for me so I rinsed the chicken and made some more broth.
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Old 01-15-2013, 02:34 PM   #50
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Hmmm. It sure looks good, though, Gina. I'm sorry some of your fell apart into the broth. My CQ ones always did that. Mine don't make the broth "slimy" at all. In fact, they barely thickened it, really. I wonder if maybe your liquid was boiling a little too hard. You just want a gentle simmer after they're all in there. That way they won't get "bounced around" too much by rising bubbles. Maybe actually rolling them into a tighter ball, rather than just dropping from the teaspoon would help. I did that with my gnocchi attempt and those held together beautifully, though I need special tutoring in what a ball looks like. LOL Some of my gnocchi weren't so round. And I sure didn't try to put a thumb dent in them like some people do. Didn't want to push my luck.

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Old 01-15-2013, 02:56 PM   #51
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Peggy, you were right. I made some more with the leftover stew and turned down the simmer and they held together much better. I also rolled the balls out before I put them in so that I could put them all in at once.

These are really good!! Yay dumplings!! lol
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Old 01-15-2013, 03:21 PM   #52
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These look great, but before I make them, does the glucomannan powder brand matter? Netrition has the now brand much cheaper then the Konjac brand.

Debbie....
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Old 01-15-2013, 04:47 PM   #53
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Peggy, you were right. I made some more with the leftover stew and turned down the simmer and they held together much better. I also rolled the balls out before I put them in so that I could put them all in at once.

These are really good!! Yay dumplings!! lol
Oh, I'm so glad, Gina. Those look PERFECT! I'll go back and be sure to specifically caution about that in the recipe. I'm SO glad you like them. I value your opinion.

Tater, I use the Konjac brand from Netrition. Never used the NOW, so I just don't know. But I would think any gluc in powdered form would work. Powdered gluc is powdered gluc, as long as it's real finely powdered.

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Old 01-15-2013, 05:28 PM   #54
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Actually, PER GRAM, the NOW brand is slightly more expensive. The Konjac brand seems more expensive, but you get more than twice the amount that's in the NOW bottle.
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Old 01-16-2013, 10:15 AM   #55
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These look great, but before I make them, does the glucomannan powder brand matter? Netrition has the now brand much cheaper then the Konjac brand.

Debbie....
I haven't made the dumplings, but I have used both the NOW and Konjac brands and I prefer the Konjac. The now is much more fine and powdery. It works almost the same but it takes some tweaking on the measurements. It took a little less of the NOW brand to thicken things so I wasted a lot of it because I added too much and ruined recipes. I only buy the NOW if I run out of the Konjac brand because I can get NOW locally.
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Old 01-16-2013, 11:00 AM   #56
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I'm waiting for mine also Carolyn. Thanks MsWoods I'm glad I got the konjac for my first time using it. I've heard such great stuff about konjac.
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Old 01-16-2013, 12:18 PM   #57
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Probably a dumb question but if these are thick and gummy could you put them on a plate dusted with carbquik, then when finished rolling, slide the dumplings in the broth. This would keep them from sticking and would dusting them also allow for rolling?
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Old 01-16-2013, 12:45 PM   #58
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Anita, it might help. Funniest thing is once I start rolling the clump of dough gently in my palm, they seem to get less sticky and shape right up for me without leaving a mess in my palms. They're only sticky when you first dip the spoon into the dough to dip up a clump. This is just the weirdest stuff I've ever "played with". LOL so adding CQ to the picture may just add unnecessary carbs. I feel like I'm experimenting with Silly Putty or something even more alien. LOL

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Old 01-16-2013, 01:09 PM   #59
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Old 01-16-2013, 01:11 PM   #60
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