2-3 cups Grandma Farmers Gluten-Free Flour Blend
1 teaspoon kosher salt
2 large eggs
2 tablespoons chopped fresh parsley
1 1/2 tablespoons butter
Black Pepper to taste
- Bring a pot of water to a boil
- In a large bowl, whisk together the flour and salt. In another bowl whisk together 1 cup water and eggs. Pour the liquid into the center of the flour mixture. Whisk until the smooth loose dough forms. Mix in parsley until well incorporated. Let rest for 15 minutes.
- Place a large colander or strainer from a pasta pot over a pot of boiling water. You do not want the colander/strainer to touch the boiling water, it should be suspended a couple of inches over the water. Add half of the dough to the colander and using a rubber spatula press the dough through the holes while holding it over the boiling water. Allow the dough to fall through the holes into the water. Let cook for two minutes then remove the dumplings with a slotted spoon onto a sheet pan. Repeat with remaining dough. (reserve 1 cup of cooked dumplings for making German Dumpling Soup).
- In a large skillet over med-high heat, add half the butter. When it is melted, add half of the dumplings to the skillet, season with salt and pepper to taste and cook until they are golden and slightly crispy in places, about 5 minutes. Transfer to platter and serve immediately.