Cassava Dumplings
4 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 cups of Cassava flour
- ยพ cup Charla's gluten free flour (to eliminate the gumminess (see notes))
- ยฝ cup of hot water (approximately and more if needed)
- ยฝ tsp of himalayan pink
Method
- 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, you may need to use a spoon 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.
- After about a minute give the pot a gentle stir to prevent the dumpling from sticking.
- Boil them for 20-25 minutes.