Gluten-Free Strawberry Dumplings

Published: April 22, 2014 | By: Kristina Stosek

Prep Time 30 Minutes

Difficulty Advanced

Cook Time 45 Minutes

Serves 12

Average Rating: 4 | Rated By: 1 users

This recipe requires a bit of work, but it is well worth it. The sweet strawberries are cooked inside small dumplings and then topped with strawberry sauce and ground pecans. Serve warm or at room temperature. This eastern European dish is often served as a main, but in our home, we love it as a dessert or a snack. Enjoy!

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Ingredients

1 large sweet potato, peel and cut into quarters

1 Tbsp. coconut oil, room temperature

1 Tbsp. GF ground flaxseed

½ tsp. sea salt

2 large eggs, at room temperature

1 cup white rice flour

12 small strawberries, hulled

Topping ~ 2 tbsp. raw turbinado sugar • 6 organic strawberries, sliced • ½ cup ground pecans or walnuts (optional)

Instructions

Cook sweet potato in water until soft, about 15 min. Drain add coconut oil and mash

Once the sweet potato has cooled, stir in eggs, flaxseed, salt and ¾ cup of rice flour. Mix until a dough forms, add a little more rice flour if the dough is too sticky. Before you start making the dumplings bring a large pot of water to boil

Place a sheet of parchment paper on the counter and sprinkle with remaining ¼ cup of rice flour, take a large spoonful of the dough, form a ball just slightly bigger then the strawberry, press it down to a small pancake and using some of the rice flour wrap it around the strawberry into a ball. Continue doing this with remaining strawberries. Add the dumplings to boiling water and cook for approximately 10 minutes, or until the dough is fully cooked. Do this in batches. Place cooked dumplings on a serving platter

For the topping ~ Place strawberries in a bowl and sprinkle with coconut sugar, then place in a microwave and cook for 30 seconds. Pour the sauce over the dumplings and sprinkle with ground pecans

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