Ryemeal dumplings with minced chicken meat served with homemade red cabbage
The reason why I decided to experiment with a variety of grains such as rye is that I have a sensitivity to grains containing gluten protein. I do however tolerate ancient rye grain quite well and I thought I may try to make my favourite and well missed dumplings (which originally are made of wheat flour) using rye flour.
The rye dumplings are a little bit tougher in its consistency than the regular wheat based ones, however they are still divine! I had some leftover chicken drumsticks from the chicken broth I made the day before which made a great filling for the dumplings.
Once they are cooked you can serve them either boiled with a little bit of olive oil and sea salt or fry them gently until brown gold. Great with a root or red cabbage slaw!
How to make dumplings with minced chicken filling:
- Leftover chicken (I used organic chicken drumsticks)
- Leftover cooked vegetables (I used carrots, onion and parsnip which I used in my chicken soup the day before)
- Mince it all together in a food processor. Add some oats to the mixture to make it drier and easier to scoop into dumplings.
How to make the dough for ryemeal dumplings:
- About 350/400g of rye flour
- 1 cup of water
- 1 free range egg
Bring water (about 2 litres) to the boil, add some sea salt and refined olive oil (keeps the dumplings separate while cooking).
Separately fold 1 egg, flour and cup of water together. Mix until all ingredients are combined and the mixture is getting thick. Add a little bit extra rye flour if the consistency is too sticky and keep kneading it until dough is formed and it's easy to roll out.
Roll out using a rolling pin until a big thin pancake is formed. Cut out smaller pancakes with a cup/glass and with a spoon put the mince meat mixture into individual pancakes. Seal both end of the pancake with a finger (use a little bit of water on your finger to glue the edges), use fork to shape the edges into half-moons. Once the dumplings are formed pop them into boiling water until they start floating up on the surface (this means they are ready).
Serve with melted butter/olive oil or lightly fried with the accompany of red cabbage slaw.