Glucomannan Dumplings


  • 3/4 tsp. baking powder
  • 1 1/2 TBL glucomannan powder
  • 1 1/2 TBL oat fiber
  • 1/8 tsp. salt
  • 1/4 cup + 2 TBL water
  • 1 extra large egg, beaten

Preparation Instructions:

Beat the egg in a small bowl with a fork. Add the water and beat until well blended. On a paper plate or in another bowl, mix the dry ingredients well. Slowly sprinkle the dry ingredients into the wet, beating constantly as you incorporate the two. Using a rubber spatula, fold the mixture over and over itself until the glucomannan has thickened the mixture into a smooth batter and eventually a thick dough. Using a teaspoon, drop 1" balls of the dough into boiling soup/chicken stock, cover and simmer on medium. From the time you cover the pot, set timer for exactly 10 minutes (less if you chose to make very small dumplings). You may want to remove chicken, meat or large chunks of vegetables to a platter while the dumplings are cooking to prevent overcooking and to allow ample room for the dumplings to rise and swell up. Do NOT lift the lid or shake the pot during this 10 minutes.

Entrees / side dishes