Gluten Free Dumplings

Unfortunately, gluten-free dumplings are very hard to find, but these pork gyoza are just as delicious as regular dumplings - just without the gluten!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Whisk chickpea flour, tapioca starch, glutinous rice flour, and xanthan gum in a bowl. Add water and mix until it forms a shaggy dough.

Step 2

Using hands, knead the dough in the bowl until it forms a ball.

Step 3

Turn the dough out onto a floured surface. Knead until smooth (you may need to add a tablespoon of tapioca if too sticky or water if too dry).

Step 4

Place cabbage in a bowl and mix with salt. Let sit for 5-10 minutes before squeezing and draining excess liquid. Rinse the salt off the cabbage.

Step 5

Add all other filling ingredients. Mix and knead with hands until sticky.

Step 6

When rolling out and pleating the dumplings, I like to measure and roll five wrappers, fill and pleat them, then do another five.

Step 7

Measure out 10g balls of dough. Rehydrate with a dot of water if needed. Flatten into a disc, dust lightly with tapioca, then roll out into circles (~10cm diameter).

Step 8

Put roughly 3/4 Tbsp of filling in a wrapper and fold them up. Unless you have experience, find a tutorial online for how to pleat gyoza as it can be quite confusing.

Step 9

Heat a pan with neutral oil over medium heat. Once hot, place dumplings flat side down. Ensure they don't touch each other in the pan.

Step 10

Cook the dumplings on the flat side for about 3 minutes or until golden-brown.

Step 11

Add the water and immediately cover with a lid. Steam for 3-4 minutes or until most water has evaporated. If cooking from frozen, use 1/3 cup water and steam for an extra 2-3 minutes.

Step 12

Remove the lid so remaining water can evaporate. Add toasted sesame oil and cook for another minute until brown and crisp.

Step 13

Combine sauce ingredients. Serve in separate dishes for each person to dip, or simply spoon over dumplings. Optionally garnish with chopped chives and sesame seeds. Enjoy!

Step 14

Store uncooked dumplings in a resealable bag in the freezer. I find it best to make 5 dumplings and transfer them to the freezer before making the next 5. It also helps to freeze them for 15 minutes on a flat tray or plate before putting them in the bag so that they don't stick to each other and get deformed.