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Recipe from Season 2, Episode 4 of Healthy Gourmet.
Fill a pot with salted water and bring to a simmer. Set up a stand mixer with a paddle attachment.
In a medium saucepan, combine 1 cup of water, olive oil, and 1 tsp sea salt. Bring to a simmer over medium-high heat. Reduce the heat to medium, add the flour and xantham gum, and stir rapidly with a wooden spoon until the dough pulls away from the sides of the pan. Continue stirring for 4 minutes until a thin coating of dough forms on the bottom of the pan. Transfer the dough to the mixer bowl. Add the mustard and the remaining ½ tsp salt and mix for a few seconds. With the mixer on the lowest speed add the eggs one at a time. Mix until smooth. Then add the chives and tarragon, and incorporate.
Using two teaspoons, drop dollops of the dough into the pot of simmering water in batches of 6. Once the dumplings rise to the surface cook them for approximately 5 minutes. Remove the dumplings with a slotted spoon and transfer to a parchment lined baking sheet. Cook the remaining dumplings.
Total Fat: 8g
Total Carbohydrates: 8g
Dietary Fibre: 1g
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