Sorghum Dumplings

Recipe by gluten-free chef Tibor Átol

INGREDIENTS

• Sorghum Flour – 300 g
• Egg size L – 4 pcs (60-65g / pc, if you use smaller eggs use the total weight, 4 x 65 = 260g)
• Salt – 2 g and 10 g for the cooking water
• Cooking oil or butter – 50 g

PREPARATION

1. Mix the ingredients (sorghum flour, salt, eggs) with a wooden spoon until you have a smooth, homogeneous dough. The consistency is like a very soft dough, so DO NOT scrape it off the board, it will only be good if you push it through a noodle chopper or a colander with large holes.
2. Bring 2 litres of water to the boil in a saucepan with 10g of salt. Using a noodle chopper or a colander with large holes, cut the dough into the pot.
3. Cook from the boil until the dumplings are soft to the touch.
4. Rinse in a colander (with smaller holes) under the tap with cold water. Drain, then pour into a bowl and mix with cooking oil or butter.
5. It can be reheated in the microwave or in a frying pan with a little oil/butter before eating.