Almond and Flaxseed Dumpling Dough
Almond and flaxseed flour provide plant protein and fiber, while psyllium helps the dough bind. After resting, it becomes pliable and rolls into thin wrappers.
Combine almond flour (75 g), flaxseed flour (50 g), psyllium (19.2 g), xanthan gum (2 g), and table salt (4 g). Use 45 g for the initial mix and reserve the remaining amount (up to 5 g) to adjust the texture.
Add eggs (120 g) and stir. Pour in water (100 g), brought to a boil, in a thin stream while mixing quickly with a mixer; keep your hands away while the mixture is hot.
Rest for 5 minutes.
Knead the dough well until cohesive.
If the dough is too soft to hold its shape, work in some of the reserved flaxseed flour.
Cover the dough and rest for 20–30 minutes.
Prepare the dumplings by rolling the dough on a silicone mat with a silicone rolling pin, adding the prepared filling of your choice, and sealing the edges firmly.
Boil in small batches until the filling is fully cooked. Fresh dumplings take up to 5 minutes; dumplings kept at subzero temperatures take 5–7 minutes.
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