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(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