Method
- A quick version of gluten free dumplings can be purchased in packets. Just add water as per the instructions and boil. However, they are hard to find in the UK and France, easy in the Czech Republic. You might be able to find them online.
- If making your own put all the dry ingredients into a bowl. Add knobs of the margarine/butter into the flour.
- Then with the tips of your fingers or with a K Beater on low speed, rub the butter into the flour mix until you have rough breadcrumbs. Add the vinegar and knead into a ball. If your mix is a little dry then use some water or milk to bring the dough together.
- Divide the dough ball into 6 to 8 pieces and roll into even balls between both hands. Place each ball onto a lightly floured plate or board.
- Gently place each dumpling onto the surface of the casserole around 20-25 minutes or so before the end of the cooking time. Remember to place the lid back onto your casserole dish after adding the dumplings.
- Remove from the oven once the tops of the dumplings are golden brown. Serve in deep bowls. Once cooled, any leftovers can be stored in an air-tight container in the fridge for around 1-2 days.
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