Although the history of origin is not definitive, the small, irregular-shaped dumpling called a "rivel" most likely came from German (and subsequently, Pennsylvania Dutch) cuisine. They are made of flour, salt and egg and typically serve as a fulfilling addition to flavorful broths, soups or stews or even a side dish topped with butter or gravy. Eric's rivel recipe expertly uses our gluten-free flour blend to replace regular flour, resulting in plump and tender dumplings that will fill the belly without the discomfort often associated with glutinous variations of these nostalgic doughy nuggets.
Makes about 4 cups of rivels
Ingredients
- 1 cup Éban's Bakehouse GF AP Flour Blend
- 1 teaspoon Salt
- 3 large Eggs
Directions
- In a medium-sized bowl, mix flour and salt together.
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Add beaten eggs and stir vigorously until dough comes together.
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Pinch off bean-sized pieces of dough into simmering (not boiling) broth, salted water or potlikker (aka "pot liquor", the flavorful, nutritious broth left after cooking collard, turnip or mustard greens-a staple in southern cuisine).
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Cook until the dumplings or "rivels" float and are just cooked through. Do not overcook or they will be tough.
- Remove with a strainer into a bowl and toss lightly in a drizzle of olive oil to prevent them from sticking together until ready to use.
- The rivels can be made a day ahead and stored in an airtight container in the refrigerator. Bring to room temperature before adding to hot soup.
