Delicious gluten free dumplings made with a potato based dough and stuffed with a beef and onion filling.
When I was growing up, these dumplings were a holiday tradition at my dad’s house and to this day they remain one of my favourite Christmas food memory from when I was little. They’re so yummy and a perfect winter comfort food in general. Which begs the question: why the hell did we only eat these around Christmas time!?!? That’s just crazy!
As an adult, I’ve carried on enjoying these during the holidays, but I’ve since corrected this weird mistake by doing what we should have been doing all along – I’m eating them year round!
They’re just awesome! They’re great in stews, broth based soups, with sauces or just like that along with other sides and dipping sauces. And although dumplings are a bit time consuming to make, they’re well worth the effort, especially if making a big batch to stash in the freezer.
I’ve improvised many different gluten free versions over the years and this is by far my favourite! They taste just like the ‘normal’ ones I remember.
And they’re also dairy free, for those interested.
Gluten free potato dumplings recipe:
Difficulty: medium (only because it’s a little time consuming; the recipe itself is pretty easy to make)
Preparation time: 45 mins to 1 hour (15-20 mins to cook the potatoes + 5-10 mins to make the dough + 15 mins to make the filling + 10-15 mins to make the filled dumplings)
Cooking time: 3 minutes (per batch)
For the dumplings:
- 2 medium potatoes
- 2 eggs
- 1 cup plain gluten free flour blend (I used M&S Made Without Wheat – which is a combination of rice, potato and maize)
For the filling:
- 250g minced beef
- 1/2 onion
- 2-3 garlic cloves (or 1 heaped Tbsp garlic powder)
- 1/2 Tbsp dried oregano
- 1/2 tsp dried sage
- 1/4 tsp ground nutmeg
- 1/2 tsp cayenne pepper
- 1 Tbsp tamari sauce
- 1/2 Tbsp tomato purée
- Black pepper
- Olive oil
Yields about 15 dumplings.
making the dough:
- Peel and cut the potatoes into cubes.
- Boil until very soft, drain and mash until there are no lumps left.
- Once the mashed potatoes have cooled down a bit, crack 2 eggs into it and mix with a fork until everything is well combined.
- Add the flour, little by little, until you reach the right consistency. The dough should be a little sticky while still being easy to handle with your hands (if you wet your hands slightly first to prevent sticking). You should be able to mould it into shapes without there being any cracks. Note: the quantity of flour needed may vary depending on what flour blend you use and the size of your potatoes so that’s why it’s best to add it slowly. If you end up adding too much accidentally and the dough is too dry, you can add a tiny bit of water to fix it.
- At this point you can either make plain dumpling balls or carry on with the next steps for filled dumplings.
Making the filling:
- Finely chop half of an onion and a few garlic cloves.
- Fry the minced beef on medium heat in a bit of olive oil until fully cooked.
- Lower the temperature to medium/low and add the onion and garlic. Cook for a couple of minutes or until the onion has softened up.
- Add the rest of the ingredients and keep cooking for a few minutes.
- Let it cool down a bit before making the dumplings.
Making the filled dumplings:
- Wet your hands slightly (shake off any excess), grab a small handful of dough, roll it into a ball (mashing and squeezing the dough in the process until smooth and sticking together properly). Press to flatten it, about 1 cm thick, and smooth out the edges.
- Add a small spoonful of the filling in the middle. Don’t put too much or the dumpling will fall apart.
- Carefully fold the dumpling in half, pressing the 2 sides together to close it off. If you’ve accidentally put a bit too much filling and some holes are appearing, you can patch it up with a bit more dough.
- Then carefully round off the edges and shape it into a ball.
Cooking the dumplings:
- Bring a large pan of salted water to boil. To save time I actually used the same pan and water that I used to cook the potatoes (I drained the potato cubes with a slotted spoon).
- Carefully add the dumplings to the boiling water and be careful not to overcrowd the pan. It’s best to leave room for them to swim around so that they don’t stick together.
- Cook each batch for 3 minutes and drain using a slotted spoon.