Christmas Eve dumplings with mushrooms

I can not imagine such an option 🙂 I made my own  gluten-free version. We already had some new outgoing version of Christmas Eve dumplings for children,  therefore its time, for a more traditional version for ”adults” :). Although I think my recipe for dumplings  with beetroots and dates was enjoyed not only by kids 🙂

Christmas Eve gluten free dumplings

Preparation:

Pour water over dried mushrooms and let it soak for approx. 2 hours.

During this time prepare the dough,  place all dry ingredients in a bowl or in a food processor , add water -150ml at first, and add coconut oil. Mix it and add another 150ml of water. Mix until the dough will be smooth. Wrap the dough in baking paper and place in the refrigerator for about 1 hour.

In the meantime, prepare the filling:

Simmer onions in a pan with clarified butter. Add the remaining ingredients, along with the grated carrot. Simmer under cover for around 40 minutes. Pour the Mushrooms together with water on to the pan and cook for about 40 minutes. At the end, remove the bay leaves, and chop the mushrooms  very finely. Combine them with the remaining ingredients from the pan.

Remove the dough from the refrigerator, sprinkle rice flour on a  pastry board and rolling pin.

Roll out one portion of the dough and cut equal circles with a glass. Insert about 1 teaspoon of filling into each pie, fold in half and form a dumpling. You can moisten your fingers with water to make the dough stick better. Repeat with the second part of the cake, and in the meantime, boil the water. Add salt and a little olive oil and throw in the dumplings. Remove after the dumplings will float back to the surface.

Pour melted butter over the dumplings  🙂

ADVICE:

If the dough you be inconsistent, you can add a little more water. I added approx. 50 ml. However, if the dough is too thin, add a little tapioca flour.

Why tapioca? Japanese specialize in gluten free dumplings, and they are using tapioca flour