These days I’m living in a sulfur intolerant household. This wipes out the possibility of using a bunch of ingredients typically found in savoury dumplings, including egg, onion and garlic. This was my first attempt at dumpling we could all get stuck into.Balls of dough frying in a pan.


  • Large zucchini
  • No egg (natural egg replacer)
  • 1 cup self-raising flour
  • 1 cup of milk
  • 1/2 cup Parmesan cheese
  • 1 tbsp finely chopped mint
  • 175 g natural yoghurt
  • Oil for deep frying


  1. Grate the zucchini.
  2. Make up one egg’s worth of No egg, as directed on the packet.
  3. Mix the zucchini, No egg, flour, cheese and milk.
  4. Pour enough oil into a frying pan to shallow fry the balls.
  5. Make 2-3 cm balls from the mix and carefully place them in the hot oil, turning them as they cook to make sure they brown evenly.
  6. Drain the zucchini balls on paper towel.
  7. Mix the mint through the yoghurt.
  8. Serve the zucchini balls while hot, with mint yoghurt for dipping.

One response »

  1. Reblogged this on Sans sulfur and commented:
    Here’s a post that first appeared on my dumpling blog, My little dumplings. I hope you like it!

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