Need Recipe For Filled Noodles Dough

[rmaz74]

OK. Ever since I was diagnosed, I have had a pretty easy time adapting most of my recipes to gluten-free. But there is this one that I would love to try again. I just need some help with how to make the dough.

Basically what you do is brown ground meat with onion and set aside. Then you make a dough, almost like pizza dough, and cut into 4x4 inch squares and fill with ground meat. You then drop the "filled noodles" into a mixture of water, stewed tomatoes and chili powder. You boil these until the become soft, like noodles. I guess they are kind of like a flattened dumpling also.

I tried the other night with Betty Hagman's gluten-free Flour Mix and it flopped! BIG TIME! ! ! I just thought with all of you out there in gluten-free world, you could give me some suggestions. Do you think a pizza dough would work?

Becky

[Guhlia]

What is your original recipe for the dough?

Which Hagman flour sub did you use?

[rmaz74]

What is your original recipe for the dough?

Which Hagman flour sub did you use?

The original recipe calls for one two eggs, 1 teaspoon of baking powder 1 tablespoon of water and enough flour to make a stiff dough. HAH! It's one of those old German recipes where you don't really measure anything. I would think though that it's around 2 cups. I don't know what to think.

I used the mix of potato starch, tapioca starch, cornstarch and white rice flour. I'm wondering if a bean flour mix would work better.

Let me know what you think!

Becky

[Guhlia]

The original recipe calls for one two eggs, 1 teaspoon of baking powder 1 tablespoon of water and enough flour to make a stiff dough. HAH! It's one of those old German recipes where you don't really measure anything. I would think though that it's around 2 cups. I don't know what to think.

I used the mix of potato starch, tapioca starch, cornstarch and white rice flour. I'm wondering if a bean flour mix would work better.

Let me know what you think!

Becky

Hmmmm... That's a tough one if the flour mix you used didn't work. I have a recipe for gnocchi that calls for boiling the dough, but I've never tried it so I don't know how it works. The flour combo they use is tapioca FLOUR, white rice flour, brown rice flour, potato FLOUR, corn starch, xantham gum. I'm thinking based on that recipe that perhaps it's your large amount of starches that are keeping it from working. If you're willing to attempt the recipe again, I think I would use a blend of flours such as the gnocchi recipe calls for. I hope that helps. Perhaps someone else will be able to help more than I. Also, if you aren't currently using xantham gum, you will want to get some because gluten free dough often doesn't hold together without it.

[ArtGirl]

potato FLOUR

Potato flour (not potato starch) is ground potatoes. When used with other flours it is thick and sticky - sort of like using mashed potatoes in the recipe (which you'd expect for gnocci).

By the way, tapioca "flour" and "starch" are the same thing.

I wonder if using a gluten-free pasta or noodle recipe would work for your dish (if the gnocci doesn't work), as they would also be boiled in water. (Sorry, I don't make pasta or noodles, so can't help there.)

[DebbieInCanada]

There is a recipe for Gluten Free Perogies on recipezaar:

Open Original Shared Link

The dough has different ingredients than your recipe, and I haven't tried it (yet), but it might provide the sort of dough you are looking for.

Debbie

[rmaz74]

Thank you for all of your replies. I think I will try both the perogie & gnocci recipes. I completely forgot the xanthan gum. I do have some and use it all the time. I guess that I just didn't think of it at the time. I might try and attempt it again this weekend. I will let everyone know how it turns out. Please continue to bring on the suggestions.

Becky

[Cam's Mom]

Hi!

My daughter's favorite food in life is steamed veggie dumplings. I have recreated these for her by starting with the following pasta recipe and then filling with all sorts of stuff: cabbage, spinach, carrots, mushrooms, tofu, soy sauce(gluten-free of course) etc. Anyway, the point is that the pasta seems to hold up quite well to an abundance of filling. I usually steam the dumplings - then freeze them. To defrost I boil them - and still, the pasta holds up.

So here is the recipe from Sheri Sanderson, Incredible, Edible, Gluten Free Food for Kids (my bible!):

1C. tapioca flour

1C. rice flour

2/3 C. potato starch flour

1/2 C. light bean flour

1/2 t. salt

1 t xanthan gum

1 t oil

4 eggs, beaten

1/3 C. water

Mix dry ingredients then add wet into a well in the center. Mix until able to knead by hand on a floured surface until smooth (about 5 min.). Cover and let dough rest for 10 min. Then go for it!

What are you going to fill it with? Mmmmm ravioli might be fun! Hope this works for you!

Barb

[rmaz74]

It's an old German recipe from my grandmother. It's just ground meat, onions and tomatoes, and then boiled in water and tomato sauce. It's a very basic recipe that has many possibilities! My husband and one of my sons are very picky eaters and they love this recipe. I don't keep any regular flour in my house since diagnosis. I don't want the CC. They have been very understanding though and have been very nice when I try something new!

I think I will try your recipe, Barb, this weekend! I can't wait!

Becky