Making It: First Step:
Step 1:
With a fork, whisk the egg in a small bowl. Add the water and mix thoroughly after adding.
Step 2:
Mix the dry ingredients thoroughly in a separate basin.
Step 3:
Stir with a fork or whisk as you gradually add the dry ingredients to the wet mixture. Use a rubber spatula to stir and start folding the gradually thickening mixture until it forms a continuous batter and ultimately transforms into a dense, nearly dry dough.
Step 4:
Drop 3/4′′ to 1′′ dollops of the dough into your hand using a teaspoon. Roll them gently into a ball in your palms—this step is crucial. Until all the balls are produced, place the balls on my counter or a silicone sheet. They tend to disintegrate in the broth during boiling if you drop them from the spoon without rolling beforehand. If you like, you may also form the dough into ropes with your hands, place the ropes on plastic wrap, and cut the ropes into gnocchi-sized pieces.
Step 5:
Set your soup or broth to boil. Turn the heat to medium-low and immediately add the gnocchi or round dumplings to the gently boiling liquid. This is crucial because things are a little bit fragile.
Step 6:
Wrap with a tight lid. Set the timer for exactly 10 minutes for Konjac Dumplings (8 minutes for smaller gnocchi) from the moment you cover the pot. During cooking, avoid opening the cover or stirring the pot.