Dumplings for soup (gluten-free)
SidesServings: 1 portion(s)
Ingredients for Dumplings for soup (gluten-free)
1 | tsp | Salt |
100 | Gluten-free flour (semper finmix) | |
2 | tbsp | Remember |
2 | dl | Water |
4-5 | Eggs | |
80 | g | Lactose free margarine |
Instructions for Dumplings for soup (gluten-free)
To prepare the Dumplings for soup (gluten-free) recipe, please follow these instructions:
Bring the margarine and water to a boil. Add all the flour and remember at once, at constant stirring with a hand mixer. Take afbagningen of the heat when it escapes the pot. Leave to cool to hand lukewarm. Whip an egg together at a time. Add egg little by little. Stir the batter well between each addition of egg with hand mixer. Beware that the dough does not become too liquid. Add salt.
Bring a large pot of lightly salted water to a boil with the surface. Set a jug with cold water ready. In addition, a bowl with cold water and a skimmer. Take the Pan from the heat. Fill the dough in a plastic bag. Clips a corner of the bag. Dip a knife in the boiling water. Pressure a little batter forward and cut it off. Prepare only a layer of buns at a time. Set them over the heat. Pour a bit of cold water into the Pan, just when the water reaches boiling point. Repeat this three times in total.
Take the dough balls with a slotted spoon and put them in cold water. Then drain in a sieve.
Put the dough balls into the hot soup just before serving. They do not cook.
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