Description
Custard dumplings of rice dough. I have an equal amount of white rice flour and flour from wild rice to enrich the dish with nutrients. A wonderful dish for a gluten-free diet.
Ingredients
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Wild rice
60 g
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Figure
60 g
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Chicken egg
2 piece
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Water
230 g
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Butter
80 g
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Salt
-
Parmesan
4 Tbsp
Cooking
Of the two types of rice I cooked the flour.
We will need 120 g flour. I have an equal amount of white and "wild" meal. You can change this ratio in any direction. If you don't like the slightly tart smell of the flour of wild rice, take it a smaller number, increasing the amount of white rice.
Heat water in a small saucepan with butter and salt.
When the water boils, add rice flour (mixed in advance), reduce the heat to low and mix for 2 minutes until the mixture in the pan will take the form of a test.
Remove from heat, mix in grated Parmesan and allow to cool for five minutes. Then one by one, beat the eggs, mixing the mass into a sticky dough.
Turn batter into a pastry bag. The diameter of the lumen will depend on the size of the dumpling.
Gnocchi, like pasta...
Gnocchi or larger.
Boil some salted water. Squeeze the dough from the pastry bag into the water, cutting gnocchi with scissors into the desired size.
Once the dumplings float, cook them for another 1-2 minutes on low heat.
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