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The dumpling test

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Its a bit like British Rail, One track and dirty! 😛😉
 
Brunneria said:
I once read (word of mouth anecdote, so take it with as much of a pinch of salt as you like! 😉 ) that dumplings don't spike as much when freshly made (the suet factor) as they do when reheated (cos all the suet has run out, leaving the dumplings with a higher GL.

Never tested this, cos I try and avoid flour, but maybe one of you could conduct some exhaustive Dumpling Trials, to test the theory...?

- have tried LC grain free dumplings, but they were unmitigated disaster. :(
Click to expand...
Oh no...can't make them now...if I did...I'd have to eat them all before they became full of carbs later...shame...
 
Interesting dumpling recipe - my mama used to add a dessertspoonful of dry sage and onion stuffing mix to the dry ingredients. B lovely dumplings!

The suet (fat) does slow the carbs in the flour down really noticeably. Make more stew than you need but us proportionately smaller amounts of the ingreds of the dumplings and only cook the dumplings you'll eat today. When reheating - make a couple more - they only have to steam for about 15-20 minutes - about 10, then turn them for the remaining time.
 
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