Hello guys! Today I have a recipe for you for Keto dumplings made of linseed flour, with mushrooms or cabbage as filling (or any other combination). In the keto diet, I have long missed this traditional dish, which are dumplings, croquettes and pancakes.
Fortunately, anything can be done with fatty, gluten-free flour. I wanted to try this recipe also because Christmas is approaching and I would like to make myself delicious Christmas Eve keto dumplings with sauerkraut and mushrooms from the forest.
To make a recipe, we do not need devices, only a pastry board (e.g. silicone), a roller and a glass. It’s done quickly and it always comes out. The dumplings are delicious and taste like wholemeal. They contain a lot of fiber and little carbohydrates. After cooling down, you can freeze the leftovers so that nothing is unnecessarily wasted. Are you curious about the recipe? I invite you to the recipe for Keto dumplings made of linseed flour.
Recipe for keto dumplings made of linseed flour
- 1 cup of ground flax seeds (from the store or ground in a grinder)
- 1 medium egg
- 50 ml of hot water
- 1.5 tablespoons of olive oil (or melted butter)
- Pinch of salt
- 500g mushrooms or dried mushrooms after soaking
- and / or drained sauerkraut (small package)
- and / or a small white onion
- butter for frying
- salt, pepper, spices
Time needed: 2 hours.
- First, the cake.
Pour the ground flour onto a mound. Pour the oil and water inside, mix with your hand. Sprinkle with the same flour. Then we hammer the egg and begin to knead with our hands until everything comes together.
If the dough is too thick / thin, add water / flour. Form the finished dough into a ball, wrap it in foil and leave it in the refrigerator for a few minutes.
- Now stuffing.
Slice the mushrooms as small as possible and fry them in butter, while frying, season to taste. Chop the onion finely and add it as well. Chop the cabbage finely and drain it well, add it to the mushrooms and continue to fry everything until it turns brown and tastes good.
- We blend.
After the stuffing has cooled down, blend it into a fine mass or you can cut it finely. If it is too wet, drain it and add more flour to the mixture.
- We go back to the cake.
We take out the dough on the sprinkled pastry board. We roll them out between two sheets of baking paper, flat for a cake. Then we cut circles for dumplings with a glass. We stick the edges of the dumplings as always. If the dough is not sticky enough, use less filling.
We fold the dumplings on the side of the board. When they are all ready, we boil the water in the largest pot. add a tablespoon of olive oil and salt.
We put the dumplings in hot water for about 2 minutes, they are ready when they swell and float to the top. Pour them with melted butter and / or fry them until brown.
Keto polish dumplings, my comments:
Keto dumplings can be made with any filling: mushrooms, sauerkraut or sweet cabbage and / or with cheese or like Christmas Eve dumplings: with cabbage, mushrooms and onions.
If the mushrooms run out of water and the stuffing is too thin, drain them and add any keto flour. If the dumplings fall apart, it’s hard: you can bake them right away instead of boiling them.
Linseed dumplings can be frozen, I tested that after defrosting and defrosting they are as good as fresh. They can be kept fresh for 2-3 days in the refrigerator and reheated in a frying pan.
Will you try delicious ketogenic dumplings?