Bread dumplings

Ingredients for 2 servings:

• 150 g bread(s), gluten-free, lactose-free, stale but not older than 2 days
• 250 ml milk, hot, lactose-free
• 50 g margarine, vegan, melted
• 2 eggs or equivalent egg substitute
• 100 g flour (buckwheat flour)
• 1 tsp, heaped psyllium husk, ground (fiber husk)
• 2 tbsp parsley or salad herbs, freshly chopped or dried
• Salt and pepper, white
• possibly nutmeg

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

gluten-free, steamed, lactose-free, vegetarian

Cut the bread into thin slices, place in a bowl with 250 ml of hot milk and the melted margarine, and mix well. Cover, let stand, and let cool. Check occasionally to see if everything is softening; if not, add more milk. Once cooled, stir in salt, pepper, nutmeg, herbs, and eggs. Mix the buckwheat flour and fiber husk dry. Knead in enough buckwheat flour until the dough is smooth but holds its shape. Depending on the size of the eggs and the amount of milk added, you may need more than 150 g of buckwheat. The dough will always be a bit softer and stickier than with “real” bread. Form 6-8 dumplings and let them rest for a while on a board dusted with gluten-free flour. I usually form dumplings with wet hands; for gluten-free dumplings, I try to moisten my hands as little as possible, as the dough is softer. I steam the dumplings instead of boiling them in water because gluten-free flour products tend to fall apart. To do this, place the dumplings on the perforated attachment of an (electric) vegetable steamer, close the lid, and bring the water to a boil. Steam for about 30 minutes. After 20 minutes, flip them over and remove the lid for the last two minutes to allow the dumplings to dry out a bit. If freezing, thaw them and steam them again while still hot, or slice them and bake them in vegetable margarine.