Molasses Dumplings

I boiled these in a rice cooker with the water not covering them, but maybe coming up to about half way, so they are part boiled, part steamed.

Ingredients:

  • 1 cup flour (I used a fine wheat flour of some sort, looked like white flour and probably was. You can try other types of flour, such as oat flour, and see what you get.)
  • 1/4-1/2 cup whole wheat flour (I used the coarse ground flour.)
  • about 1 Tbsp molasses
  • salt
  • 1-2 tsp lemon juice (I used fresh squeezed.)
  • water

To Make:

  1. Bring water to a boil.
  2. Mix fine flour with a light pinch of salt (or a few sprinkles/grinds).
  3. Add lemon juice and molasses and mix with just enough water to form a sticky dough.
  4. Mix in the whole wheat flour. Add a little bit more water if necessary, but I added the whole wheat flour later instead of more fine flour because the dough was too thin/wet.
  5. Mix well into a dough.
  6. Scoop out dumplings (you can try to pat them into patties or roll them into a ball). Steam or boil the dumplings, covered, for about 30-60 minutes (when in doubt, longer time is most likely better in this case).
  7. Remove from the water.

Try them with coconut oil, squeeze on some lemon juice, and sprinkle on some salt. They’re delicious.

I ate them for supper and then the leftovers, cold, as a midnight snack (I thought I’d be staying up late), but I really don’t recommend midnight snacks. It’s better to eat light in the evening, so these heavy dumplings are better as a breakfast item.

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