We love to serve our dumplings in vegetable broth and lots of veggies for a hearty meal in a bowl, but you can use almost any broth, soup or sauce you dream up!
No need for ‘another’ protein!
Yields: Approximately 50 dumplings for 2-3 quarts of soup (see macros below)
Ingredients
1 1/4 cups SunFlour
1 cup tapioca starch (+ additional ¼ cup tapioca starch for kneading dough)
1/2 tsp salt
2 eggs
1 tsp – 1 Tbsp of water
Directions
- Blend dry ingredients (SunFlour, tapioca, salt) together with whisk in a bowl.
- Add two eggs to dry ingredients and bring together with spatula until doughy. Add 1tsp to 1 Tbsp water as necessary to bring dough together into a ball.
- Cover bowl with plastic wrap and let sit for 10 minutes to hydrate.
- Generously cover cutting board with additional tapioca starch. Drop dough on tapioca-covered cutting board and cover top of dough with tapioca starch. Knead dough with hands, working in tapioca until dough is no longer sticky. Add additional tapioca starch if needed.
- Flatten out dough with hands and cover with additional tapioca. Cover top of dough with plastic wrap and roll out with rolling pin to about 1/8” thickness. (Can do ¼” if you want thicker dumplings). Should be about a 12”-14” x 8” rectangle.
- Remove top layer of plastic. Cut dough into ½” – 1” wide x 1” – 2” long strips.
- Drop dumplings into boiling pot of soup broth. When dumplings float they are done. Typically 2-3 minutes. Add to your favorite soup or sauce!
Macros for Veggie Soup (kale, green beans, butternut squash) & Dumplings
Serving size 1 Cup = 236g
Net Carbs = 5g (Carbs = 9g – Fiber = 4g)
Fat 11g
Protein 9g
Calories 187
You might like our Keto SunFlour Biscuits, Keto SunFlour Bread or our traditional SunFlour Focaccia Bread for dipping!
