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.
- 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
- 1-2 tsp lemon juice (I used fresh squeezed.)
- Bring water to a boil.
- Mix fine flour with a light pinch of salt (or a few sprinkles/grinds).
- Add lemon juice and molasses and mix with just enough water to form a sticky dough.
- 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.
- Mix well into a dough.
- 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).
- 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.