Low-protein dumpling -pancake-pasta mix PKU

Click on the photo to enlarge

Ingredients: corn starch, gluten free wheat starch, potato starch, glucose, thickening
agents: guar gum, E464; dietary fiber, acidity regulator: E 575; raising agent:
sodium carbonate.

Nutritional value per 100 g of product:
Energy value per 100 g of product: 1450 kJ / 341 kcal

- Fat: 0,4 g;

of which saturated: 0,2 g
- Carbohydrates: 84 g;

of which sugars: 6,6 g
- Protein: 0,4 g
- Salt: 0,09 g
- Phenylalanine: 4,30 mg / 100 g of product

Net weight: 500 g

Shelf life: 12  months

Store in a dry, cool place.

Dumplings
Substitute:
0,5 kg gluten-free dupling-pancake-pasta mix
15 g egg substitute PKU  (or 2 eggs)
100 g water
5 g salt
10 g sugar
30 g vegetable oil
300 g water /temperature of water about 20 C/

Egg substitute PKU (15 g)  mixed with water (100g) and add gluten-free dupling-pancake-pasta mix. Then add salt, sugar,  oil and water (300 ml). Everything exactly earn that dough  is uniform. Roll out and cut down rings, stuffing, folded in half circle and carefully stick together the edges of pie.
Boil about 10 minutes over low heat.