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Old 06-03-2014, 11:44 AM   #481
lazy girl
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accident tasted pretty good

It's so great to have dumplings back in my life. Today, when I was mixing the dry ingredients, I accidentally put in unflavored whey powder instead of the oat fiber. It dawned on me (both whey and oat products are in identical canisters, unlabeled) what had happened when the batter wouldn't turn into dough. So, the 1 1/2 T of oat fiber was added and the batter became dough at last. I was doubtful about the taste, but the whey added a gentle oomph to the flavor. I also poured a little WHC into the final product. It was all tasty. Even DH liked the dish. Can't wait until it's cold next winter to have these little jewels everyday.
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Old 06-04-2014, 06:29 PM   #482
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You know, I'm amazed at the flour-like flavor whey protein brings to baked goods LG, so I'm not surprised your accident rendered a flavor boost. I really like a little whey protein in breads and cakes and add it often.
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Old 06-05-2014, 03:48 PM   #483
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Originally Posted by buttoni View Post
You know, I'm amazed at the flour-like flavor whey protein brings to baked goods LG, so I'm not surprised your accident rendered a flavor boost. I really like a little whey protein in breads and cakes and add it often.
I rarely experiment with recipes, but this accidental tweak was pretty good.

The Einkorn flour is also a nice addition to your recipe. It has about 1/3 fewer grams of carbohydrates than does the regular all purpose kind. thank you for telling us about it.

Jane
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Old 06-15-2014, 03:53 PM   #484
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Buttoni....my husband asked me to tell you that you deserve a sainthood OR a godhood...whichever works best

I made your dumplings today to go with my chicken and leek stew (that I fixed up to be LC-ish), and used your dumplings. He said he died and went to heaven. I thought they were fantastic! They came out perfect....I added a bit of poultry seasoning, and some parsley/tarragon to them and they poofed up nice and happy. Gorgeous!!

Thank you so much for the recipe...you have made a dumpling loving man very happy, and me too
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Old 06-16-2014, 07:13 PM   #485
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Well I'm tickled pink your hubby likes my dumplings, Lady Shai. Mine does, too, and he's pretty critical of low-carb "alternates" for real high-carb foods. But he loves these things. And I find additions to the dough, spices, seasonings really improves flavor a lot. If you scroll around the last couple pages of forum posts. I just posted a crawfish version that was to-die-for I made a couple weeks ago. Really full of 5-star flavor and the sauce was super on them. Froze my leftovers and I swear, they were even better when thawed and reheated! I'm going to try to roll the dough and make lasagna noodles next with my dumpling recipe.
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Old 06-18-2014, 04:36 PM   #486
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Buttoni....my husband asked me to tell you that you deserve a sainthood OR a godhood...whichever works best

I made your dumplings today to go with my chicken and leek stew (that I fixed up to be LC-ish), and used your dumplings. He said he died and went to heaven. I thought they were fantastic! They came out perfect....I added a bit of poultry seasoning, and some parsley/tarragon to them and they poofed up nice and happy. Gorgeous!!

Thank you so much for the recipe...you have made a dumpling loving man very happy, and me too
Do you have a recipe for the chicken and leek stew? I'd love to see it.

Jane
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Old 07-16-2014, 06:01 AM   #487
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I am so excited to try this recipe...I just ordered the gluc and oat fiber.
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Old 07-16-2014, 12:19 PM   #488
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I hope you like these, DDfarm. I've made them so many times now and they just never cease to amaze me and my husband. They are so versatile.
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Old 07-22-2014, 09:14 AM   #489
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Quote:
Originally Posted by lazy girl View Post
It's so great to have dumplings back in my life. Today, when I was mixing the dry ingredients, I accidentally put in unflavored whey powder instead of the oat fiber. It dawned on me (both whey and oat products are in identical canisters, unlabeled) what had happened when the batter wouldn't turn into dough. So, the 1 1/2 T of oat fiber was added and the batter became dough at last. I was doubtful about the taste, but the whey added a gentle oomph to the flavor. I also poured a little WHC into the final product. It was all tasty. Even DH liked the dish. Can't wait until it's cold next winter to have these little jewels everyday.
I'm very interested in your happy accident! I'm assuming you put in the same amount of whey powder as the oat fibre? WHC is heavy whipping cream or something else? did you put it into the dough/batter or into your final dish made with the dumplings from your accident? I'd like to try your tweak so that's why so many questions...hope you see this.

its' very interesting to hear that whey protein can add a sort of flour like taste... I am GF so can't do the Einkorn version of these.
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Last edited by Deb34; 07-22-2014 at 09:16 AM..
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Old 03-06-2015, 08:42 AM   #490
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I really want to try these. I've seen some nice pictures of the dumplings people on this forum have made but I'd sure like to see one split open so I could see what the inside looks like. Is the texture anything close to Bisquick dumplings?
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Old 03-28-2015, 08:15 AM   #491
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Cookie, the inside is more like a Bisquick dumpling that has cooled off, fallen and gotten a little packy. You know what I mean? In other words, more like gnocchi in texture. A wee bit "chewy". You just need to make them and see how you like them yourself. Can't really describe mouth feel to someone.
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Old 04-08-2015, 07:21 AM   #492
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Well I finally got around to rolling this dumpling dough, but I used my Einkorn flour version (on my blog). They rolled nicely with silicone underneath and plastic wrap on top. After cutting into 6 lasagna noodles, I just tipped one noodle off into my free hand while lifting the silicone up off the counter with the other hand. Piece-o-cake! Made a GREAT lasagna! I'll post that in a separate thread.

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Old 05-11-2015, 12:14 PM   #493
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I would be interested in how the other(wheat free) version would hold up to the rolling. Might you try that sometime soon?
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Old 05-14-2015, 06:20 AM   #494
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Deb, I've got to be perfectly honest...........these are so easy to make and take so little ingredients, I'm going to let YOU try that out sometime. Latetly I'm finding there aren't enough hours in the day posting on my blog and the LCAF Facebook page to even stop by here very often. So fitting in "special requests" is something I just can't get around to anymore.
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Old 06-19-2015, 05:57 PM   #495
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Can someone help me with finding oat fiber? I found oat bran fiber is that the same thing?
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Old 06-19-2015, 06:41 PM   #496
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Netrition has oat fiber.
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Old 06-20-2015, 06:16 AM   #497
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I never heard of oat bran fiber. But oat bran and oat fiber are 2 different things and not interchangeable.
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Old 06-20-2015, 12:03 PM   #498
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Netrition has organic oat fiber which makes me very happy . Organic one is NuGrains, which is wonderful.

Peggy I'm so happy I can finally try this recipe. YAY
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Old 07-01-2015, 06:41 PM   #499
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Netrition has organic oat fiber which makes me very happy . Organic one is NuGrains, which is wonderful.

Peggy I'm so happy I can finally try this recipe. YAY
Wonderful, Esther!! Hope you like them.
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Old 07-24-2015, 11:40 AM   #500
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Okay, I've tried this recipe 3 times and never did it come together into a dough you could handle; more like a batter. I still tried dropping them into broth; the first time they totally disintegrated, the second time they mostly stayed together but fell apart when I tried to take them out of the broth; the third time they puffed up but are so delicate you can barely taste them.

I was getting so discouraged so I sat down and read every page of this thread and saw the suggestion that maybe using the Konjac from the capsules would make a problem. That's what I've been using, but I just got some of the Now brand and I'll give that a try. Also my Konjac was pretty old; does anyone think that would make a difference?

I finally added a TBLS of LC biscuit mix to the last batter in an effort to tighten it up, and I used part of that batter for the mini biscuits, which turned out well.

Wish me luck on my 4th try, with the Now gluc. I'm not giving up!
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Old 07-24-2015, 06:13 PM   #501
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Okay, I've tried this recipe 3 times and never did it come together into a dough you could handle; more like a batter. I still tried dropping them into broth; the first time they totally disintegrated, the second time they mostly stayed together but fell apart when I tried to take them out of the broth; the third time they puffed up but are so delicate you can barely taste them.

I was getting so discouraged so I sat down and read every page of this thread and saw the suggestion that maybe using the Konjac from the capsules would make a problem. That's what I've been using, but I just got some of the Now brand and I'll give that a try. Also my Konjac was pretty old; does anyone think that would make a difference?

I finally added a TBLS of LC biscuit mix to the last batter in an effort to tighten it up, and I used part of that batter for the mini biscuits, which turned out well.

Wish me luck on my 4th try, with the Now gluc. I'm not giving up!
Wow Just wow! I wish you luck on your 4th try. I'm getting ready to try it.
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Old 12-13-2015, 06:21 PM   #502
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Can someone tell me what the expected texture of these is? When I've made HC dumplings before, the recipe I used made dumplings that swelled to 2x their original size and ended up soft andfluffy.

I made these on Friday and when I opened the lid initially they looked exactly like the HC dumplings and were 2x their original size. But by the time I got them into a bowl they had shrunk back very close to their original size and were fairly dense and chewy.

They still tasted very good and made for a very filling meal. I know there are many different styles of dumplings, so I just wanted to check whether I made some mistake or not.

Thanks!

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Old 12-21-2015, 09:43 AM   #503
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Since they've been rolled out into lasagna noodles, has anyone tried to use this recipe as wonton wrapper for potstickers and such?
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Old 12-22-2015, 07:35 AM   #504
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Jen, yours turned out like Buttoni had described hers did somewhere up in the postings.
UncaAndoo, I've done the lasagna noodle and loved it. You could roll this out thin enough between parchment, saran, etc but you wouldn't be able to handle to them like a potsticker wrapper. My suggestion would be to roll out sm. amts to the size potsticker you want. Fill and then use the saran, etc to help you roll it over to seal. And then the problem would be lifting it off in one piece. I think your idea is great and when I try it for a potsticker, I'll roll it out between a Ziploc freezer bag and then since I don't think it will move off w/out messing up, I would put it in a pan of simmering water to start the cooking process. And then hopefully you can remove it and put into a pan w/ butter.
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Old 12-22-2015, 09:10 AM   #505
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UncaAndoo, I've done the lasagna noodle and loved it. You could roll this out thin enough between parchment, saran, etc but you wouldn't be able to handle to them like a potsticker wrapper. My suggestion would be to roll out sm. amts to the size potsticker you want. Fill and then use the saran, etc to help you roll it over to seal. And then the problem would be lifting it off in one piece. I think your idea is great and when I try it for a potsticker, I'll roll it out between a Ziploc freezer bag and then since I don't think it will move off w/out messing up, I would put it in a pan of simmering water to start the cooking process. And then hopefully you can remove it and put into a pan w/ butter.
Your freezer bag idea makes me wonder if a tortilla press would work -- I'm guessing the dough is too firm. When I finally roll it out, I'll be sure to put rubber bands on my pin to help prevent over-rolling. Thanks for the tips!
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Old 12-22-2015, 08:58 PM   #506
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I don't think the dough is too firm to roll thin but that when rolled thin, it will be very hard to keep in 1 piece. I would opt for a tortilla press and then see if that's thin enough for a potsticker. Maybe some oil on the bag will help removal. Pls lmk if you try a potsticker, use to make'm all the time before lc'ing. FYI.......instead of Einkorn flr in the lasagna noodle, I used whole grain spelt which is another ancient form of wheat, non gmo'd.
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Old 04-13-2016, 03:31 PM   #507
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Thanks for sharing this recipe. I have made this a few times and it is always a treat. Tonight I tried it with 1 TBS konjac glucomannan powder, 1 TBS oat fiber 500, and 2 TBS Carbquik (sifted to remove fat flakes), with 3/4 TSP baking powder. They were the best yet! Texture was great. And so filling which is a plus.
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Old 05-25-2016, 11:23 AM   #508
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These are so good! I'm glad I found this thread and have just been reading all the posts. I've only made dumplings. but I'm sure I will be trying every recipe and tweak. Thanks, ladies.
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Old 06-02-2016, 11:50 AM   #509
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So glad you like them, Rubee. I'm amazed how many directions this recipe has gone and am pleased folks are experimenting with this dough. I haven' made them since the lasagna rolled version I don't think. I mostly do dumplings for Chicken and Dumplings and that's a winter time comfort food. Mini dumplings are nice in soups though.
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Old 04-19-2018, 07:39 PM   #510
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