Gluten-free dumplings with tomato and mozzarella sauce

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Dumplings are made from potatoes, which you first cook then press through the press. Sounds like something perfect with tomato sauce and cheese, doesn’t it?

traditional dumplings

Gluten-free dumplings with tomato and mozzarella sauce

Traditional dumplings are prepared with the use of wheat flour and eggs. They can be served with various types of sauces such as mushroom or tomato sauce, with goulash or simply as an addition to other meat dishes.

Dumplings taste delicious when fried in butter. You can reheat them the next day or fry them to make them crunchy.

Recently, I made some dumplings from gluten-free flour and served it with a delicious tomato sauce with the addition of mozzarella.

If you decide to try this recipe, I encourage you to share your photos in the Comment section.

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Bon Appetit 🙂

Ingredients to make dumplings.

Dumpling pastry:

  • 70 dkg of potatoes
  • 2 tablespoons of salt
  • 12 dkg gluten-free flour (mix flour for sale in stores)
  • 1 egg
  • 2 tablespoons of butter

Tomato and mozzarella sauce:

  • 1 kg of fresh tomatoes
  • 3 tablespoons of red or green pesto
  • a pinch of black pepper
  • 2 teaspoons of salt
  • 1 medium red onion
  • 125 gr of mozzarella
dumplings

Gluten-free dumplings with tomato and mozzarella sauce

How to make dumplings with mozzarella and tomato sauce.

Dumplings: Peel the potatoes and boil them in water salted with one tablespoon of salt. After cooking, pour the water out, let the potatoes cool down slightly and press them through a potato press while they are still warm. Add an egg and flour and knead it. Divide the dough into 4 parts.  Make a long roll from each part and flatten their top with the side of a knife. Cut the rolls into 3 to 4 centimetre-long dumplings.

Pour water into a saucepan and add a tablespoon of salt. When the water starts to boil, add the dumplings. Gently stir with a slotted spoon. When the dumplings come to the surface of the water, keep them in there for another 2 minutes.

Remove the dumplings to a colander, pour cold water over them and let the water drop off from them. When the last drops drip off, pour melted butter over them.

Sauce: Put pesto, diced tomatoes and sliced ​​onion into a large pan. Add salt and pepper. Cook over a medium heat for 35 to 40 minutes. Add the mozzarella to the mixed sauce by grating it on a large mesh grater. Mix thoroughly until the mozzarella slightly dissolves.

Place dumplings in the sauce and grate some more mozzarella on the top before serving.

potato dumplings

Gluten-free dumplings with tomato and mozzarella sauce

What you need to know when making gluten-free dumplings.

I used a gluten-free flour mix. You can easily get such a mixture of flour in larger stores.

Of course, you can prepare dumplings from traditional wheat flour as well.

Do you like potatoes? If yes, then try our recipe for Stuffed potato croquettes.

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