chestnut flour dumplings

I’m a fan of chestnuts, no matter how they are prepared. Try the baked ones, as a healthy snack. They are rich in nutrients. But what do they have to do with dumplings? I used chestnut flour for my dumplings – that’s where the color comes from 🙂

Chestnut flour is the most similar to a regular flour that contains gluten. My recipe is definitely not traditional, but I think it’s worth a try. Chestnut flour is also really filling – one dumpling and you’re happy 🙂 And there’s so much to eat on Christmas Eve! 🙂

Gluten free chestnut dumplings with an apple filling

Filling

Let the dates soak in water and cook the apple in the meantime – either normally or steam it. Chop soaked dates and put them in the saucepan along with the apple and let it simmer. Add spices and mix it. You can also add some chopped nuts. I’m unfortunately allergic to almost all of them, but I think they would fit in here.

Dough

Put flour, egg, water, coconut oil, baking soda and coconut into a bowl and mix it by hand (no food processors this time:).  Knead it until it’s smooth and even. Add a hint of cinnamon, cardamon, nutmeg and cloves (optionally).

Form a ball and put the dough into the fridge.

Sprinkle your breadboard with flour and roll the dough out. Cut circles with a glass. Put a teaspoon of filling into each circle. Seal the edges of the dumplings, dipping your fingers in water everytime.

Ready to boil

Put the dumplings into boiling water and wait until they bob up (about 7-10 minutes) – that’s when they’re ready. Don’t put too many dumplings at once – they can stick to each other.

It’s a good idea to boil just one dumpling as a try out. Mine was still raw inside.

What to serve them with?

You can serve them with an onion chutney (recipe tomorrow) or a plant milk cream. I used a rice cream and sprinkled them with pomegranate arils.

YUUUUUUMY 🙂