Hey, there! These fried dumplings are just a super quick and easy spin-off of a previous recipe: Gluten Free English Muffins. That recipe can also be made with regular flour in direct substitution for the gluten free flour, if you don’t have an allergy to it, like me!
I was making English muffins the other day, and ended up with some extra dough after I squeezed as many muffins as I could onto 2 baking sheets. Since I can’t fit more than 2 baking sheets in my oven at a time, and I didn’t feel like hanging around to do a second batch, I decided to get a little creative with the leftover dough!
While the English muffins were in the oven, I took out my meatball scoop and started scooping out some little round dough balls from the leftover English muffin dough and placed them into a skillet with some melted dairy-free and soy-free margarine (or just use regular butter if you don’t have any food allergies). I cooked them over medium low heat on one side, and then flipped them, keeping a lid on the skillet to help them cook evenly.
If your skillet starts to dry out, just add some more butter or margarine. *Be sure to cook the dumplings all the way through, since the English muffin dough contains raw eggs.*
When the dumplings have finished cooking, set them on a plate and immediately top them with whatever seasoning you want. I sprinkled some of them with garlic salt and some of them with a cinnamon sugar mixture. They were delicious both ways!
So that’s all there is to it! These little dough balls of delight have been the perfect snack for when I don’t have time to make myself a meal. They are filling and satisfying! They would also make a great side dish to any pasta or steak dinner. Ok, now I’m just getting hungry! Good thing I still have more of these in the fridge!!!
Find the English muffin dough recipe by clicking the link below. Bon apetit!
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