For this recipe I used a standard gluten-free all purpose flour blend with a base chickpea flour base, potato starch and rice flour. Sadly, this is not a flour I would ever use again. The dough was heavy and had the hint of a bean taste. However, I was happy to see that they held together nicely and survived through the boiling. These have a super yummy filling, a nice sauce, some fresh herbs and a little kick at the end! Yum.

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