Gluten-free dumplings
- Vegetarian
- Gluten free
Derived from ingredients – check the package label.
A yeast-raised dumpling of naturally gluten-free flour mix (rice, corn, potato) with potato starch, cooked in steam; gluten-free. Makes 2 loaves, about 18 slices; one serving with a main dish is 3 slices.
6 servingsFinal yield 900 g
Ingredients
- 400 gFLOUR MIXTURE, NATURALLY GLUTEN-FREE, RICE, CORN, POTATO
- 50 gFLOUR, POTATO STARCH, POTATO FLOUR
- 0.5 cubesBAKING YEAST, FRESH
- 3 dlMILK, 3.5% FAT, 1 UG ADDED VITAMIN D
- 1 5 ml teaspoonSUGAR
- 110 gEGG WITHOUT SHELL
- 20 gBUTTER, UNSALTED
- 0.5 5 ml teaspoonSALT, AVERAGE
Method
- Crumble the yeast into some of the lukewarm milk with the sugar and leave for 10 minutes until it froths.
- Mix the gluten-free flour mix with the starch and salt, add the eggs, the yeast starter, the remaining milk and the melted butter and work into a soft, slightly sticky dough.
- Cover the dough and leave to rise in a warm place for 40 minutes.
- With wet hands shape 2 loaves and let them rise for another 10 minutes.
- Steam the loaves covered for 30 minutes.
- Prick the dumplings to release the steam and cut into slices about 1.5 cm thick.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 2,075.3 kcal
- Protein
- 35.9 g
- Fat
- 39.2 g
- Carbohydrate
- 382.4 g
- Total carbohydrate (by difference)
- 396.5 g
- Fibre (Fineli)
- 14.1 g
- Saturated fatty acids
- 20.6 g
- Sodium
- 3,514 mg
- Salt (sodium × 2.5)
- 8.8 g
Per serving
- Energy
- 345.9 kcal
- Protein
- 6 g
- Fat
- 6.5 g
- Carbohydrate
- 63.7 g
- Total carbohydrate (by difference)
- 66.1 g
- Fibre (Fineli)
- 2.4 g
- Saturated fatty acids
- 3.4 g
- Sodium
- 585.7 mg
- Salt (sodium × 2.5)
- 1.5 g
Per 100 g of finished food
- Energy
- 230.6 kcal
- Protein
- 4 g
- Fat
- 4.4 g
- Carbohydrate
- 42.5 g
- Total carbohydrate (by difference)
- 44.1 g
- Fibre (Fineli)
- 1.6 g
- Saturated fatty acids
- 2.3 g
- Sodium
- 390.4 mg
- Salt (sodium × 2.5)
- 0.98 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Egg, Milk
May contain: Soy
Derived from ingredients – check the package label.
Food data sources
- THL Fineli (20.0) · Terveyden ja hyvinvoinnin laitos (THL), Fineli · CC BY 4.0