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Gluten Free Diet Includes Chinese Dumplings


Even if you’re on on a gluten free diet, you still love Chinese dumplings…right?

A gluten free diet

Gluten free Dumplings

These days such dainty treats are easily found not only in local Chinese grocery stores, but also in regular supermarkets as well as in many wholesale distributors.

But with a gluten allergy or celiac disease there is no way to enjoy store-bought dumplings, which are all made with wheat flour.

A dough that can be used to make delicious gluten free dumplings is based on tapioca starch and rice flour. Without gluten, however,  this dough is quite fragile, especially when rolled out. Make sure to add extra flour to your cutting board and rolling pin before rolling out the wrappers.

If you find the wrapper breaking apart when you roll it out, you can simply gather up the dough and roll it out again. Alternatively, a well-oiled tortilla press produces a great end result. In any event, don’t stress out about the appearance of the dumplings; they’ll cook up great, have nice chewy texture, and taste delicious.

These dumplings can be frozen so make a large batch. Freeze them individually so they can be pulled them out whenever you need a few gluten free Chinese dumplings. This gluten free dumplings recipe will definitely  produce high levels of satisfaction for anyone craving Chinese dumplings.

 

Ingredients:
1 cup tapioca starch
1 cup fine rice flour
1 1/2 teaspoon xanthan gum
2 tablespoons light olive oil
12-14 tablespoons cold water
glutinous or sweet rice flour

Preparation:
Whisk together tapioca starch, rice flour and xanthan gum in a bowl. Add oil and 12 tablespoons of water. Mix well, adding a little bit of water at a time if necessary to form a firm, but not dry, dough. Cover bowl with plastic wrap while preparing dumpling filling. The dumpling dough can be left for several hours as long as you cover it with plastic wrap to avoid drying out.

Alternative ingredients:
1 cup tapioca starch
1 cup  millet flour*
1 cup glutinous (sweet) rice flour
2 1/2  teaspoons xantham gum
1 cup just-boiled water plus 1 to 2 tablespoons cold water

(work in the just-boiled water to create a crumbly moist mixture. Then switch to mixing and kneading by hand to work in the extra 1 to 2 tablespoons of cold water. Let dough rest in the plastic bag for 10 minutes.)

When ready to make the dumpling wrappers, sprinkle a cutting board or pastry sheet with glutinous rice flour. Form dough into a long log. Cut dough into 24 even pieces.

Flatten each piece into a small round on floured cutting board. Using a rolling pin, roll each round into a 2 1/2″- 3″ circle, flipping the dough over, and turning the circle as you roll it out.

The dough is fragile, so roll it out carefully, and be sure to keep both sides floured so it doesn’t stick to the rolling pin or cutting board. As mentioned above, you can use a oiled tortilla press to roll out a perfect round.

Cover rolled dumpling wrappers with plastic wrap until all the wrappers are made. If you need to leave the wrappers to rest for a while, cover with a very slightly damp paper towel and then a piece of plastic wrap.

To complete the dumpling:
Put a spoonful of your favorite dumpling filling in the middle of the wrapper, being careful not to overstuff.

Form pleated dumpling by bringing wrapper ends together over center of filling and pinch. Pinch center of dumpling wrapper together well. Pinch corners of the wrapper together on one end. Pinch one corner of dumpling dough, then carefully pinch wrapper together to enclose filling. Continue pinching both sides of dough together to enclose the dumpling filling. Repeat on other side of wrapper. Pinch dough gently around filling on both sides to form a flat bottomed dumpling.

Alternatively, don’t even try to figure this out, just watch this:

or this:

Fry Dumplings with 1 tablespoon oil in a frying pan. Place dumplings in pan and fry until bottom of dumplings are lightly browned. Pour in 3/8 cup water and cover pan. Cook on medium, covered, until water is evaporated, about 6-8 minutes. Watch carefully as oil may sputter. After water is evaporated, continue to cook for a few minutes until bottom of dumplings are golden brown and crunchy.

Eat immediately, or let cool, and freeze. To freeze, line a plate with plastic wrap. Gently place cooked dumplings on plate. Cover dumplings with plastic wrap and place in freezer. After dumplings are frozen, store them in a container or Ziploc bag, and keep in the freezer.

To reheat, steam until hot. Enjoy!

Check out some of my other gluten free recipes that use dough including gluten free pizza, gluten free flour tortillas, and gluten free baklava.

 

 

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