Gluten-Free Homemade Pasta Dumplings
Transform your kitchen into an artisanal pasta shop with this irresistible recipe for Gluten-Free Homemade Pasta Dumplings! Crafted from a blend of gluten-free flour, xanthan gum, and eggs, these delicate dumplings are wonderfully tender while boasting that perfect bite. In just under an hour, you’ll have golden, pillowy dumplings that cook up in minutes and pair beautifully with your favorite sauce—be it a zesty marinara, vibrant pesto, or a luxurious butter and herb drizzle. Designed for anyone craving gluten-free comfort food, this recipe ensures a smooth, pliable dough that’s easy to work with, thanks to a simple yet effective kneading and resting process. Whether you’re feeding a crowd or treating yourself, these homemade pasta dumplings are a versatile, restaurant-quality dish you’ll love making again and again!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour blend
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 3 pieces Large eggs
- 1 tablespoon Olive oil
- 2 tablespoons Water
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour blend, xanthan gum, and salt. Whisk to blend the dry ingredients thoroughly.
Create a well in the center of the flour mixture. Crack the eggs into the well, then add the olive oil and water.
Using a fork, gently beat the eggs, then gradually incorporate the flour mixture until a shaggy dough begins to form.
Knead the dough by hand, pressing and folding the mixture until it becomes smooth and elastic, which may take about 5-7 minutes.
If the dough feels too dry, add an extra tablespoon of water. If it's sticky, sprinkle a little more flour until the desired texture is achieved.
Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the flour to hydrate and makes it easier to roll out.
After resting, divide the dough into four equal parts. Keep the pieces you are not currently using wrapped to prevent drying.
On a lightly floured surface, roll out one piece of dough to about 1/8-inch thickness. Use a round cutter or a knife to cut the dough into desired dumpling shapes.
Bring a large pot of salted water to a gentle boil.
Carefully drop the dumplings into the boiling water. Cook them for about 3-5 minutes or until they float to the surface, indicating they are cooked through.
Use a slotted spoon to remove the dumplings from the water, and transfer them to a warmed serving dish.
Serve the gluten-free pasta dumplings immediately with your choice of sauce, such as marinara, pesto, or a simple butter and herb mix.
Nutrition Facts
Calories |
1223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1426 mg | 62% | |
| Total Carbohydrate | 216.1 g | 79% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 0.0 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 110 mg | 8% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 231 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
