Gluten-Free Dumplings
Soft, fluffy gluten-free dumplings made with chilled lard or vegetable shortening, perfect for topping stews or casseroles. Light, flavorful, and easy to customize with herbs and seasonings.
Equipment
- 1 Large mixing bowl
- 1 coarse grater
- 1 sieve
- Greaseproof paper
- Measuring spoons
Ingredients
- Ingredients:
- 200 g gluten-free self-raising flour or plain gluten-free flour with 2 tsp baking powder
- 1 tsp salt
- ½ tsp black pepper optional
- 100 g chilled lard or vegetable shortening as a suet substitute
- 8 –10 dessert spoons cold water
- 1 tsp dried herbs optional; thyme, rosemary, or parsley
Instructions
- Prepare the Lard or Shortening:
- Wrap the lard or vegetable shortening in greaseproof paper and freeze for 30 minutes.
- Grate the chilled fat into a large mixing bowl using a coarse grater.
- Mix Dry Ingredients:
- Sift flour, salt, pepper, and herbs into the bowl.
- Stir gently to combine.
- Make the Dough:
- Add grated lard to the flour mixture.
- Slowly mix in cold water (start with 8 dessert spoons) until a firm but slightly sticky dough forms. Avoid overmixing.
- Shape the Dumplings:
- Divide the dough into 8 equal portions.
- Roll lightly into balls by hand.
- Cook the Dumplings:
- Place on top of your simmering stew or casserole about 25–30 minutes before it's done.
- Cover with a lid for soft dumplings or leave uncovered during the last 10 minutes for a crispier texture.
Notes
Pro Tips:
Chill the fat for light, fluffy dumplings.
Avoid overmixing to prevent dense dumplings.
Use a lid for a soft texture or leave uncovered for crispiness.
Add fresh or dried herbs for extra flavor.
Chill the fat for light, fluffy dumplings.
Avoid overmixing to prevent dense dumplings.
Use a lid for a soft texture or leave uncovered for crispiness.
Add fresh or dried herbs for extra flavor.