Gluten Free Dumplings

Name: Gluten Free Dumplings
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 10 min
Cuisine: Asian
Ingredients: 150g Chickpea Flour; 130g tapioca starch; 130g glutinous/Sweet rice flour; 1 1/4 tsp xanthan gum; 260mL water, warm; 380g pork mince; 380g cabbage, minced; 1 tsp salt; 2 spring onions, minced; 1 mushroom - preferably shiitake, very finely chopped, optional; 2 Tbsp coriander leaves, finely chopped (optional); 4 cloves garlic, minced; 1 1/2 tsp ginger, grated; 3 tsp gluten-free soy sauce; 2 tsp toasted sesame oil; 1 tsp rice vinegar; 2 tsp sake (optional); 1/4 tsp ground white pepper; pinch sugar; 1/2 tsp MSG (optional); 1 Tbsp neutral oil; 1/4 cup water; 1 tsp toasted sesame oil; 2 tsp gluten-free soy sauce (per person); 1 1/2 tsp rice vinegar (per person); 1/2 tsp chilli oil (per person), adjust depending on spiciness; Chives, to garnish; Sesame seeds, to garnish

14 steps

Prep:2hCook:10min

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

Updated at: Thu, 12 Dec 2024 04:10:50 GMT

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Instructions

To make the dough:

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.

chickpea flour150g

tapioca starch130g

glutinous flour130g

xanthan gum1 ¼ tsp

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).

To make the filling:

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.

salt1 tsp

Step 5

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

pork mince380g

spring onions2

coriander leaves2 Tbsp

cloves garlic4

ginger1 ½ tsp

gluten free soy sauce3 tsp

toasted sesame oil2 tsp

rice vinegar1 tsp

sake2 tsp

ground white pepper¼ tsp

sugar

MSG½ tsp

To assemble dumplings:

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.

To cook:

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.

neutral oil1 Tbsp

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.

water¼ cup

Step 12

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

toasted sesame oil1 tsp

To serve:

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!

gluten-free soy sauce2 tsp

rice vinegar1 ½ tsp

chilli oil½ tsp

chives

sesame seeds

To store:

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.