Dough:

‍100 grams rice flour

80 grams light buckwheat flour

60 grams tapioca flour

60 grams of potato starch

1/2 teaspoon of salt

10 grams psyllium husk (1 tablespoon)

2 tablespoons delicate oil

about 300 ml of boiling water.

Filling:

‍450 grams sauerkraut

30grams dried, wild, mushrooms

2 onions

pepper, sugar.

‍

1. Soak the mushrooms in a hot water for an hour.

2. Mix the measured amounts of flour and salt and sift into a large bowl.

3. Put half a portion of the flour into the second bowl, add psyllium husk to it and pour in the boiling water, stirring very vigorously. This will create a natural glue.

4. After a while, transfer the hot mass to the first bowl with the remaining flour and start kneading the dough. A smooth, compact ball of dough should form.

5. Finally, add oil and continue working.

6. Put the finished dumpling dough on the table top and cover with a bowl or cloth.

7. Chop sauerkraut.

8. Chop the onion into very fine cubes.

9. Heat oil in a frying pan and sauté the onion, at the end of frying, add dried thyme and very finely chopped mushrooms, chopped sauerkraut, sprinkle of sugar and pepper.

Cutting circles and making dumplings:

1. Put a pot of water on the gas, 1/2 teaspoon of salt and 2 tablespoons of oil.

2. Cover the board with gluten-free flour, e.g. potato starch.

3. Layout half of the dough, the other part leave covered.

4. Brush the roller with flour

5. Roll out the dough for gluten-free dumplings as thin as possible - 1-2 mm thick

6. Cut circles, preferably with a larger diameter glass

7. Place the circle on your hand and add the stuffing

8. Stick the edges of the gluten-free dumpling together, pressing firmly and vigorously with your fingers. I do mine slightly different shape (a family tradition), I stick both ends together, making them round.

9. Place the finished dumplings on a plate sprinkled with gluten-free flour

10. Cover the plate with dumplings with a cloth so that they do not dry out while waiting for cooking.

Cooking gluten-free dumplings:

1. When the water boils, gently throw in the dumplings from the first batch, gently stir them with a wooden spoon.

2. Cook them over low heat for about 5 minutes.

3. Gently remove the cooked dumplings, preferably individually, with a slotted spoon. Put them on a plate brushed with butter or oil.

4. Boiled gluten-free dumplings cannot touch each other because they will stick together forever,

5. Sprinkle them with oil or butter on top, serve immediately or fry in frying pan.

‍