1

votes

Bread crumb substitute for liver dumplings?

Answered on August 19, 2014
Created June 01, 2011 at 4:08 PM

I love liver dumpling soup, but the traditional recipes call for bread crumbs, usually a lot of it (1-2 cups for a pot of dumplings). It is basically liver, ground twice, with spices and bread crumbs, then drop it in balls into hot beef soup. You need to have something to hold the dumplings together, otherwise they fall apart in the soup.

Any suggestions for something gluten-free and ideally low-starch to substitute? I think an egg in the mixture would help but I still feel that there needs to be something to absorb some of the liquid and bind everything together. I am thinking of trying rice flour, masa harina, cornstarch, and/or tapioca starch.

Have also thought about trying to use sweet potatoes somehow, maybe mix mashed sweet potatoes into the mixture, or trying sweet potato flour. I have made sweet potato gnocchi which works pretty well, but also requires some wheat flour. One thing about gluten is that it is made up of long proteins which provide structure to foods.

If anyone has gone down this road and can give me some tips on quantity and/or technique, that would be most helpful. Thanks!

Efc949694a31043bfce9ec86e8235cd7

(970)

on June 01, 2011
at 11:06 PM

I second this! Dried mushrooms FOR THE WIN!!

Efc949694a31043bfce9ec86e8235cd7

(970)

on June 01, 2011
at 11:05 PM

Matzo = Wheat - http://en.wikipedia.org/wiki/Matzo

559aa134ff5e6c8bcd608ba8dc505628

(3631)

on June 01, 2011
at 08:57 PM

oops, my brain was thinking meatballs, not dumplings. the very ESSENCE of a dumpling is floury.. hmm. conundrum. someday i shall try a mix of pork rinds and rice flour.

60199d3a580a4e17969059609e48e678

(883)

on June 01, 2011
at 08:28 PM

I second almond flour, I have never tried coconut flour though... I will have to give it a go :) I love meatballs and can never seem to find a good substitute.

6a0f15fbbfed36fe7a24a00c5e868f58

(45)

on June 01, 2011
at 08:14 PM

wait, don't throw them into "MY" coffee grinder, throw them into yours!! :)

9a5e2da94ad63ea3186dfa494e16a8d1

(15833)

on June 01, 2011
at 07:14 PM

Here is a traditional recipe to give you an idea. There are German and Hungarian versions too. I grew up eating this and it wasn't until I was about 13 that I learned that it was made from liver. By that point I was hooked!

07ca188c8dac3a17f629dd87198d2098

(7970)

on June 01, 2011
at 07:00 PM

Isn't matzo made from wheat?

9a5e2da94ad63ea3186dfa494e16a8d1

(15833)

on June 01, 2011
at 06:38 PM

Thanks, this sounds good. Not looking for something exactly the same as mom used to make, just dumplings that hold together that aren't like rocks.

C23ec4b85f3cbeb9ddf6bf78317d56e3

(300)

on June 01, 2011
at 06:28 PM

I was going to suggest this, matzo or almond flour!

C23ec4b85f3cbeb9ddf6bf78317d56e3

(300)

on June 01, 2011
at 06:28 PM

I was going to suggest this or almond flour!

1fc9c11cf23b2f62ac78979de933ad83

(2435)

on June 01, 2011
at 05:03 PM

I've never heard of this, but it sounds very good. Please let me know what worked!

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6 Answers

3
0dbd7154d909b97fe774d1655754f195

(16131)

on June 01, 2011
at 08:49 PM

I said this in another question about meatloaf, but I'll say it again here because I LOVE these - dried mushrooms. I get a whopping container at the Big Bulk Store and just grind some up in a blender and replace the bread with mushroom dust. Fabulous.

Efc949694a31043bfce9ec86e8235cd7

(970)

on June 01, 2011
at 11:06 PM

I second this! Dried mushrooms FOR THE WIN!!

1
6a0f15fbbfed36fe7a24a00c5e868f58

on June 01, 2011
at 08:13 PM

I made regular meatballs by substituting bread crumbs with ground almonds so you might be able to do that too... you just throw almonds into my coffee grinder (or fine food processor, etc).. they're not the same since they become a little more crunchy, but tasted pretty good! good luck!

6a0f15fbbfed36fe7a24a00c5e868f58

(45)

on June 01, 2011
at 08:14 PM

wait, don't throw them into "MY" coffee grinder, throw them into yours!! :)

1
Ed983a42344945b1ff70fd9597a23493

on June 01, 2011
at 06:27 PM

I've made matzoh ball style dumplings with almond flour, chicken fat(you could use any animal fat)and sea salt...I refrigerated the mixture for an hour, then quickly formed small balls and boiled them for maybe 45 min. in salted water, then transferred to the soup. They turned out really well, and I imagine you could use that general idea for your liver dumplings ...just know they won't be the same, but will still be good!

9a5e2da94ad63ea3186dfa494e16a8d1

(15833)

on June 01, 2011
at 06:38 PM

Thanks, this sounds good. Not looking for something exactly the same as mom used to make, just dumplings that hold together that aren't like rocks.

1
1568416ef28477d1fa29046218d83ddd

(6235)

on June 01, 2011
at 04:11 PM

When you want to absorb liquid coconut flour is my favorite, it sucks up a lot of liquid.

Efc949694a31043bfce9ec86e8235cd7

(970)

on June 01, 2011
at 11:05 PM

Matzo = Wheat - http://en.wikipedia.org/wiki/Matzo

C23ec4b85f3cbeb9ddf6bf78317d56e3

(300)

on June 01, 2011
at 06:28 PM

I was going to suggest this or almond flour!

07ca188c8dac3a17f629dd87198d2098

(7970)

on June 01, 2011
at 07:00 PM

Isn't matzo made from wheat?

C23ec4b85f3cbeb9ddf6bf78317d56e3

(300)

on June 01, 2011
at 06:28 PM

I was going to suggest this, matzo or almond flour!

60199d3a580a4e17969059609e48e678

(883)

on June 01, 2011
at 08:28 PM

I second almond flour, I have never tried coconut flour though... I will have to give it a go :) I love meatballs and can never seem to find a good substitute.

0
559aa134ff5e6c8bcd608ba8dc505628

(3631)

on June 01, 2011
at 06:55 PM

i haven't tried it, but some folks use crushed pork skins/rinds as a sub for breadcrumbs in things. they're def absorbent, and they seem sticky/bind-y, but like i said, i don't have experience.

also, seems like the texture might be less slick/gloopy than using a flour? but i'm jus' conjecturing... hm, actually... as i follow that line of thought, perhaps breadcrumbs made from a suitable (i.e. non-gluteny) bread would be preferable to plain flour? i dunno tho, most the GF breads have some crazy ingedients, not to mention the co$$$t.

559aa134ff5e6c8bcd608ba8dc505628

(3631)

on June 01, 2011
at 08:57 PM

oops, my brain was thinking meatballs, not dumplings. the very ESSENCE of a dumpling is floury.. hmm. conundrum. someday i shall try a mix of pork rinds and rice flour.

0
77877f762c40637911396daa19b53094

(78467)

on June 01, 2011
at 06:15 PM

Unsweetened coconut flakes.

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