Crispy on the outside, creamy inside: Savory Filled Choux Dumplings
Gluten-free, cheesy & perfect for brunch or as a hearty side dish
Who says dumplings have to be sweet? These savory choux dumplings are the perfect alternative: airy choux pastry, a flavorful speck and cheese filling, and rolled in crispy savory butter crumbs. Whether for brunch, dinner or your next dinner party – these are an absolute showstopper. And yes, they work perfectly gluten-free too!
What makes choux pastry so special?
Choux pastry is elastic and smooth, making it ideal for shaping and stuffing. By “burning” the dough – vigorously stirring it over heat – you create a pliable base that works even with gluten-free flours. No sticky hands, no falling apart!
Can I use other fillings?
Absolutely – here are a few creative combos to try:
- Sautéed mushrooms with ricotta & thyme
- Spinach, feta & nutmeg
- Smoky lentil ragout
- Roasted pumpkin with goat cheese & cumin
- Leek with smoked tofu
Preparation time: 45 minutes
INGREDIENTS
Dough:
- 250 ml milk (plant-based or lactose-free)
- 60 g butter or margarine
- 1 pinch salt
- 90 g wholegrain rice flour
- 50 g potato starch
- Alternative: 140 g gluten-free flour mix instead of the rice flour & starch
- 10 g locust bean gum
- 1 tsp baking powder
- 2 eggs (M)
Filling:
- 200 g diced speck or bacon
- 100 g grated cheese (e.g. mountain cheese or cheddar)
- 1 spring onion
- ½ bunch parsley
- 1 tsp olive oil
- Salt & pepper
PREPARATION
- Prepare the filling: Finely slice the spring onion and sauté in olive oil. Add the speck and cook until slightly crispy. Stir in chopped parsley, cook briefly, season with salt and pepper. Let cool slightly, then mix with cheese.
- Heat the liquids: In a saucepan, bring milk, butter and salt to a boil.
- Add flour mix: Stir in rice flour, potato starch, locust bean gum and baking powder (or use 140 g gluten-free flour mix). Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides.
- Cool slightly: Transfer to a bowl and let it cool for 10 minutes until just warm.
- Add the eggs: Beat in eggs one at a time until the dough is smooth but not sticky. Add more flour if needed.
- Form the dumplings: Divide the dough into 8–10 portions. Flatten each one, add about 1 tbsp of filling, seal and shape into dumplings. Dust your hands with flour if needed.
- Cook the dumplings: Gently simmer in salted water (not boiling!) for 12–15 minutes until they float to the top.
- Toss in butter crumbs: Roll the dumplings in freshly made savory butter crumbs and serve immediately.
Customize your crumbs by mixing in finely ground pumpkin seeds, poppy seeds, sesame, hazelnuts or flaked almonds. You can also swap some of the butter for pumpkin seed oil or walnut oil to create a rich, nutty aroma.
