Ingredients

The following ingredients have 6 Servings
  • 1 1/2 cups of  fine cornmeal (200g)
  • 1 1/2 cups of gluten free flour (Bob Red mills 1 to 1 baking flour)
  • 1 3/4 cups of water
  • 1/4 tsp of himalayan salt + 1/4 tsp for the boiling water

Instruction

  • Fill 1/2 of a large pot with water, sprinkle in 1/4 tsp of pink salt and bring it to a boil then reduce the heat to medium
  • Grab a medium sized bowl and place the flour, pink salt and cornmeal
  • Mix all 3 ingredients together so the cornmeal is blended in with the flour.
  • Slowly pour in the water, abit at a time, and use your hands to mix the flour to make a big ball of dough. The dough should be pliable, not too sticky and not too stuff/flour based. Add more water (1tbsp at time or flour 1tbsp at a time if needed).
  • Once you have formed a huge dough ball, break off a piece of  the dough and use both hands to form into a ball about the size of a golf ball.
  • Flatten the ball to about 1/2'' thick disc into one hand and use thumb to make a dip in the middle.
  • Carefully lower the dumpling into the pot (use a slotted spoon if you aren't feeling confident) and then repeat the same process.
  • Once all of the dumplings have been added use a wooden or silicon spoon to give the pot a stir. This will stop them from sticking
  • Bring the pot to a boil then reduce the heat to medium and simmer for 15-20 minutes.
  • Once the dumpling have cooked use a slotted spoon to remove them.