Low-carb Yeast Dumplings
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 20 g luten
- 20 g psyllium husks, round
- 60 g oat bran
- 20 g protein powder (vanilla protein powder)
- 80 g coconut flour
- 8 tablespoon xylitol (sugar substitute)
- 1 egg (s)
- 1 egg white
- 1 cube yeast
- 200 ml milk with 0.3% fat
Print Recipe
Pin Recipe Instructions
- Mix all dry ingredients in a mixing bowl. Dissolve the yeast in the lukewarm milk and add to the flour mixture. Add egg and egg white and knead well. If the batter is too firm, add a little milk. If it is too runny, add a little coconut flour. If you like, you can add other spices, such as vanilla, cinnamon or the like.
- The dough should have the consistency of an ordinary yeast dough and no longer stick to the edges of the bowl. Let the dough rise in a warm place for at least 1 hour.
- Divide the dough into 4 parts, shape them into balls and press them flat. Optionally, you can add a filling, such as B. jam, plum jam, poppy seed mixture or pureed fruits. If you do without a filling, you can save yourself flattening and instead just form balls. Whoever fills the dumplings should make sure that the dumplings are tightly closed so that the filling does not leak while cooking. Let the finished dumplings rest a little covered.
- It is best to cook in a steamer or a steamer insert for the pot for around 20-25 minutes.
- Serve warm with vanilla sauce or fruit compote.
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