Learn how to make this easy 3 ingredient cassava flour dumplings
Servings 4 servings
- 2 cups of Cassava flour
- ¾ cup Gluten free flour to eliminate the gumminess (see notes)
- ½ cup of warm water approximately and more if needed
- ½ tsp of himalayan pink
Bring a medium saucepan of water to a boil
Place all of the dry ingredients in a medium sized bowl and mix.
Start to add the water, a little at a time and proceed to knead the dough (you may not use all of the water). The dough should be pliable, firm and not sticky.
Pinch off some of the dough to form a small ball, use the palm of your hands to roll and then flatten into a disc shape.
As you make each dumpling add them to the boiling water/soups or stews.
Boil them for 10-15 minutes in total
- The texture. Using cassava flour WITHOUT any other flour results in a more gummy texture dumpling. Replace the ½ cup of cassava flour with ¾ cup of another flour to eliminate this
- Keep the water boiling. This is VERY VERY important you absolutely must make sure your pot of water is kept boiling prior to adding your dumpling.
- Adding the dumpling to a pot of cold water will change the texture to being tough.
- Add the water to the cassava flour in increments so you can achieve the right consistency which is a pliable dough
- If you add too much water simply correct by adding more flour. If the dumpling feels to dry add a splash more of water to create more moisture
- Cassava flour doesn't contain gluten so it is more fragile when handling. Be extra careful when forming the dumpling it is normal for the dough take a bit of extra work in order to stick together (as I said this flour contains no gluten)
- Add another gluten free flour (½ cup) if you want to aid binding/balance things out
Calories: 263kcal | Carbohydrates: 62g | Protein: 2g | Fat: 1g | Sodium: 296mg | Potassium: 15mg | Fiber: 2g | Sugar: 3g | Vitamin C: 4mg | Calcium: 113mg | Iron: 4mg