richardgoodwin.com

(From CarolynF @ lowcarbfriends)

Puffy Dumpling Noodles

3/4 cup sifted Carbquik
1 tsp. cornstarch
3 Tbs. vital wheat gluten
1 whole egg
1 egg yolk

Extra Carbquik and vital wheat gluten for kneading purposes.

In a small bowl, sift in Carbquik, cornstarch and the wheat gluten.
Add egg and yolk and stir until a dough is formed..not gently..

Then on a countertop sprinkled with Carbquik and a little wheat
gluten, start kneading your dough..folding it over..UNTIL it is
dryish..(not wet)..Knead for about 5 minutes or so. You want
your dough to be elastic..When you pull it apart..it comes together
a little..When that happens, then you are ready to roll and cut.

Using a rolling pin, roll out the dough until it is about the thickness
of pie dough..Then cut in strips with a knife or pizza cutter. You will probably want to cut them in 3rds or at least half lengthwise.

Drop into boiling broth…They cook up in about 2-3 minutes and
STAY TOGETHER and are delicious…Don’t let them cook too long
as I can’t guarantee what would happen…

These would make great noodles for chicken and noodles..added
at the very end…

Good luck…Carolyn