Dumpling Dough with Almond Flour, Sunflower Seeds and Bamboo Fiber
Almond flour, sunflower seeds, and egg provide protein, while bamboo fiber and psyllium contribute dietary fiber. After resting, the dough becomes pliable, and ghee adds a mellow buttery note.
Grind the sunflower seeds (30 g) in a blender until they form a fine meal. Combine almond flour (100 g), the ground seeds, psyllium (16 g), gelatin (6 g), and table salt (4 g). Add the bamboo fiber (30 g) to the mixture, but use only 25 g at first; mix it in and keep up to 5 g for adjustment.
In a separate bowl, lightly mix the eggs (100 g) just until the white and yolk are combined. Stir in the ghee (10 g) until smooth. Add the egg mixture to the flour mixture and stir until evenly moistened.
Add hot water (103 g), stirring quickly. Start with 95 g and reserve 5–8 g for adjustment.
Knead the dough for 3–4 minutes. Cover it with plastic wrap and rest for 15 minutes.
If the dough cracks as you roll it, add the reserved water (5–8 g) a little at a time. If it feels sticky, knead in 3–5 g of the reserved bamboo fiber.
Prepare the dumplings by rolling the dough on a silicone mat with a silicone rolling pin. Cut circles, place prepared filling in the center of each, and seal the edges firmly.
Boil the dumplings in batches; once they float, cook for 4–5 minutes. Check that the chosen filling is fully cooked before serving.
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