You can't go wrong with grain free dumplings in good broth. If you have a pressure cooker, bone broth can be made in a fraction of the time it takes in a slow cooker, a Dutch oven, or on the stove for that matter. I like how slow cooking wafts the amazing soup aroma throughout the house. Using the bones of free range chickens instead of tossing them in the trash supplies your body with a hefty dose of minerals and collagen. However, many of us have vegetarians in the family or may even be cutting meat back ourselves so a good veggie broth recipe is a necessity these days. Either, or, you'll love these dumplings!
2 cups roughly chopped white or yellow sweet potato or cauliflower (approximately 10 oz) 1 cup almond flour 2 eggs 1 rounded tablespoon psyllium husk powder 2 tablespoons coconut flour 1 teaspoon sea salt ⅛ teaspoon garlic powder ¼ teaspoon baking powder 1/3 cup minced, fresh parsley ¼ cup minced onion or leek (optional)
1. Fill a medium-sized pot ⅔ full of lightly salted water and let come to a boil. 2. In the food processor, fitted with the S blade, puree the potato, almond flour, and eggs for 2–3 minutes, until the dough resembles fluffy oatmeal. 3. In a small bowl, stir together the psyllium, coconut flour, sea salt, garlic powder, and baking powder. Add this mixture to the top of the food processor, while it’s running. 4. Blend 30 seconds, until it becomes dough-like. Scrape the sides and blend another 30 seconds. 5. Pulse in the parsley and onion or leek, if using. 6. Remove the blade and pile the dough onto a surface. Use your fingers to knead the dough for about a minute, as it will get tighter and slightly stickier.
7. Use an ice cream scoop to measure approximately 2 tablespoons of dough into your hands. Smooth and shape them into dumpling balls. 8. Drop the dumplings into simmering water and continue to simmer, uncovered, for about 6 minutes. 9. With a slotted spoon, remove the dumplings and add directly to your soup. 10. Serve with more chopped fresh herbs like parsley.
Note: The dumplings can be cooked directly in the soup also, the old-fashioned way. I’ve found that simmering them in water first (or baking, covered for about 30 minutes) keeps a prettier, clearer soup broth.