The cuisine is constantly changing, and traditional recipes are gaining modern, lighter versions. One of them are dumplings prepared entirely without the use of flour, which surprise with both taste and appearance.
Classic dumplings are associated with dough based on flour and waterbut more and more people are looking for it alternatives for health, dietary or purely culinary reasons. The egg version fits this trend perfectly. This is a naturally gluten-free proposition, light and extremely delicate, and at the same time quick to prepare.
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The basis of this recipe are eggs with a small addition of potato starch. Thanks to this the mass is elasticsticks together easily and browns beautifully while frying.
- 4 eggs,
- 1 teaspoon of potato starch,
- a pinch of salt,
- oil for greasing the pan.
The golden color makes the dumplings look very appetizing, like a dish from a restaurant menu, not a home-cooked dish.
Just beat the eggs with starch and a pinch of salt. Fry thin egg pancakes in a lightly greased panonto which place a portion of the stuffing. Then just fold them in half, gently press the edges and fry briefly on both sides until golden and ready in the middle.
Flourless dumplings are light, do not burden the stomach and are great both as… main courseWhat snack. They can be served with Asian dishes with soy sauce or chili. If you like culinary experiments or are looking for an alternative to classic dumplings, this recipe is definitely worth trying. Without a gram of flour, but with the maximum amount of flavor. Such dumplings have a good chance of becoming a permanent part of the home menu.
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