Gluten-Free Strawberry Dumplings

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Average Rating: 5 | Rated By: 5 users

This recipe is a healthier version of the classic Gluten-Free Strawberry Dumpling recipe. These gluten-free strawberry dumplings are made with sweet potatoes, this adds sweetness to the dumplings without adding extra sugar. The deliciously sweet strawberries are cooked inside small dumplings and then topped with a strawberry sauce and ground nuts. These gluten-free strawberry dumplings are sooo good!

 

gluten free strawberry dumplings

 

The gluten-free strawberry dumplings details.

Typically strawberry dumplings are made with potatoes, but I wanted to add extra nutrients and less sugar, so I made them with sweet potatoes. This recipe requires a bit of work, but it is well worth it. First, the sweet potatoes are cooked, then mashed with coconut oil or butter, ground flaxseed, eggs and rice flour. Once the dough is made, the dough is wrapped around each strawberry then cooked in boiling water. The topping is super easy, slice a few more strawberries and sprinkle them with coconut sugar. Place the strawberries in a microwave for thirty seconds, or long enough to soften the strawberries. The strawberries are then poured over the cooked dumplings and topped with ground nuts. I like pecans, but walnuts are just as delicious!

 

strawberry dumplings

 

I hope you enjoy these delicious gluten-free strawberry dumplings as much as my family does. Strawberry dumplings dish is an Eastern European dish I grew up with, and it is typically served as a main. But in our home, we love the dumplings as a dessert or as a snack. Enjoy! If you want to try out the Eastern European cuisine, check out our gluten-free Eastern European recipes.

 

 

 

 

Ingredients

  • 1 large sweet potato, peel and cut into quarters
  • 1 Tbsp. coconut oil or butter at 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. coconut sugar
  • 6 ripe strawberries, diced
  • 1/2 cup ground pecans or walnuts
  • Instructions

  • Cook sweet potato in water until soft, about 15 min. Drain and mash with coconut oil or butter
  • 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 your working surface and lightly sprinkle with remaining rice flour. Scoop out a large spoonful of the dough, form a ball just slightly bigger then the strawberry, press it down to a small pancake and wrap it around the strawberry into a ball. If needed add some extra flour to stop it from sticking. Continue doing this with remaining strawberries. Add the dumplings to the boiling water and cook for approximately 10 minutes, or until the dough is fully cooked and the strawberries are floating to the top. Do not overcrowd the dumplings in the water so if needed do it 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 nuts


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