3 cups of 50% Besan (chickpea) flour, 25% tapioca starch, 25% sweet potato starch.
1/2 tablespoon baking powder
1 teaspoon salt
2 eggs, whisked
2/3 cups milk
1/4 cup melted butter
In a large bowl, add 2 cups of flour mix, baking powder and salt. Mix well.
In small bowl, mix eggs and milk.
Pour milk mixture into flour mixture. Pour in melted butter. Mix well. Should be thin to medium batter. Add remaining flour a bit at a time until mixture is stiff. You might not use all the flour. That is ok.
Drop by spoonful into boiling broth. Cover and simmer for 15 minutes.
These are NOT fluffy and light dumplings. They are chewy dumplings (the texture of wheat-based strip dumplings), but they have a lovely flavor.
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