I still remember the first time I tried to make dumplings after my celiac diagnosis. There I was, standing in my kitchen surrounded by a cloud of rice flour, fighting back tears as another batch of gluten free dumplings fell apart in the steamer. It was my third attempt that week, and I was ready to accept that maybe some foods just weren’t meant to be part of my life anymore.
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You see, dumplings weren’t just food in my house growing up they were an event. My mom would spread the ingredients across our kitchen counter, and we’d spend hours folding perfect little pleats while sharing stories about our day.
When gluten was suddenly off the table for me, I refused to believe that meant dumplings had to go too. After countless failures, I finally cracked the code to making gluten free dumplings that don’t just hold together they’re actually AMAZING. This recipe has quickly become one of my reader favorites, along with my High Protein Cottage Cheese Cookie Dough and crowd pleasing Gluten Free Chicken Pot Pie.
The gluten free dumplings recipe I’m sharing today solves the most common problems: wrappers that tear too easily, dough that’s impossible to fold, and fillings that taste “off” because of substitute ingredients. What makes these gluten free dumplings different from others you’ll find online is that they actually have the chewy, slightly elastic texture that makes traditional dumplings so satisfying, just like a gluten free dumplings recipe.
Why Gluten Free Dumplings Is a Must Try
- Actually Holds Together: After testing 14 different flour combinations, I’ve found the perfect blend that doesn’t tear during folding or cooking (no more dumpling soup disasters!)
- Authentic TextureThese gluten free dumplings have that perfect chew that’s usually missing from gluten free versions my gluten eating friends can’t tell the difference when served with thyme chicken soup.
- Freezer Friendly: Make a big batch on Sunday and freeze uncooked dumplings for quick weeknight dinners that are ready in under 10 minutes
- Versatile Filling Options: The wrapper recipe works with any filling from traditional pork and cabbage to vegetarian and vegan options
- Beginner Friendly: Even if you’ve never made dumplings before, the step-by-step photos will guide you through each fold to create fluffy dumplings.
- Naturally Dairy Free: No butter or milk products needed, making them perfect for multiple dietary restrictions
Ingredients Breakdown & Substitutions for Gluten Free Dumplings
For the Wrappers:
| Ingredient | Why It’s Important | Substitutions |
| Rice Flour (1 cup) | Creates the base structure without being too heavy | Brown rice flour can also be used, but it adds a slightly nuttier taste than almond flour. |
| Tapioca Starch (3/4 cup) | Provides elasticity and chew that mimics gluten | Potato starch can work in a pinch but reduces stretchiness |
| Xanthan Gum (1 tsp) | The magic ingredient that holds everything together | Guar gum (use 1½ tsp instead) or psyllium husk powder (2 tsp) |
| Salt (1/2 tsp) | Enhances flavor and strengthens dough structure, especially when using baking powder. | No substitution needed, but can reduce for low sodium diets |
| Hot Water (3/4 cup) is essential for achieving the right texture in your fluffy dumplings. | Activates the starches to create a more pliable dough | Must be hot (not boiling) for proper activation |
| Olive Oil (2 tbsp) | Makes the dough more flexible and prevents drying | Any neutral oil works, including avocado or canola |
For the Traditional Pork Filling:
| Ingredient | Why It’s Important | Substitutions |
| Ground Pork (1 lb) | Provides rich flavor and juiciness | Ground chicken or turkey (though slightly less juicy) |
| Napa Cabbage (2 cups) | Adds moisture and texture | Regular cabbage or bok choy work well too |
| Green Onions (4) are a perfect addition to your gluten free chicken and dumplings. | Adds aromatic flavor without overwhelming | Chives or finely diced regular onion |
| Gluten Free Soy Sauce (3 tbsp) | Provides umami and saltiness | Tamari or coconut aminos are great gluten free alternatives for flavoring chicken and dumplings. |
| Sesame Oil (1 tbsp) | Gives that authentic Asian flavor | No great substitute, but can omit if necessary |
| Ginger (1 tbsp) | Brightens the filling and adds warmth | Ginger powder (1 tsp) in a pinch |
| Garlic (3 cloves) | Essential for depth of flavor in a recipe for gluten free chicken. | Garlic powder (1 tsp) if fresh isn’t available |
Gluten Free Dumplings Step-by-Step Instructions with Expert Tips
- Prepare the cabbage: Finely chop 2 cups of Napa cabbage and place in a bowl. Sprinkle with 1 teaspoon of salt and mix well. Let it sit for 15 minutes to draw out moisture. This pre salting step is crucial for preventing soggy dumplings—don’t skip it!
- Squeeze the cabbage dry: this will help keep your gluten free dumplings from getting soggy. Using your hands or a clean kitchen towel, squeeze as much liquid as possible from the cabbage. The drier your cabbage, the better your filling consistency will be.
- Mix the filling: In a large bowl, combine ground pork, squeezed cabbage, chopped green onions, minced ginger, minced garlic, gluten free dumplings soy sauce, sesame oil, and a pinch of white pepper. Stir in ONE direction for 2-3 minutes until the mixture becomes sticky and well combined. Stirring in one direction helps develop the proteins in the meat, creating a better texture.
- Prepare the dough: In a large bowl, whisk together rice flour, tapioca starch, xanthan gum, and salt. Slowly pour in hot water while stirring with chopsticks or a fork. When partially mixed, add the olive oil and continue mixing. The hot water is key—it partially cooks the starches, making the dough more pliable.
- Knead the dough: Once cool enough to handle, knead the dough for 3-4 minutes until smooth. If it feels too dry, add water 1 teaspoon at a time. If too sticky, add a little more rice flour. The perfect dough should feel like a soft earlobe when pressed.
- Rest the dough: Cover the dough with a damp cloth or plastic wrap and let it rest for 20 minutes. This resting period allows the flours to fully hydrate and the xanthan gum to work its binding magic.
- Divide and roll: Cut the dough into 4 equal pieces. Keep unused portions covered to prevent drying. Roll each piece into a log and cut into 8 equal pieces (32 total) to make fluffy dumplings. Roll each piece into a ball.
- Form the wrappers: Place a dough ball between two pieces of plastic wrap or parchment paper. Press down with a flat bottomed glass or use a tortilla press to create a 3.5 inch circle for your chicken soup.. If you don’t have a tortilla press, a heavy flat bottomed pan works great as an alternative.
- Fill the dumplings: Place about 1 tablespoon of filling in the center of each wrapper. Avoid overfilling—this is the most common mistake beginners make!
- Fold the dumplings: For a simple fold, bring the edges together to form a half moon and pinch tightly to seal. For pleated dumplings, pinch the center point, then make small pleats along one side, working toward the end. Repeat on the other side.
- Choose your cooking method:
- For pan fried (potstickers): Heat 1 tablespoon oil in a nonstick pan over medium heat to prepare for simmering.. Place dumplings flat side down and cook for 2-3 minutes until golden. Add 1/4 cup water, cover immediately, and steam for 5-6 minutes until water evaporates.
- For steamed: Line a steamer with parchment paper or cabbage leaves to prevent sticking. Steam for 8-10 minutes.
- For boiled: Bring a pot of water to a gentle boil. Add dumplings and stir gently to prevent sticking. When they float to the top, cook for an additional 2 minutes.
- Serve immediately: Transfer to a serving plate and serve with your favorite dipping sauce. Don’t let them sit too long, as gluten free dumplings can stick together after cooling.
Storage, Make-Ahead, & Freezing Tips
- Refrigerate uncooked gluten free dumplings: Place shaped dumplings on a parchment lined tray, cover with a damp cloth, and refrigerate for up to 4 hours.
- Freeze uncooked dumplings: Place shaped dumplings on a parchment lined baking sheet, making sure they don’t touch. Freeze until solid (about 2 hours), then transfer to freezer bags or containers. They’ll keep for up to 3 months.
- Cook from frozen in an instant pot for a quick meal. No need to thaw! For pan frying, add an extra 2 minutes to the steaming time. For boiling, cook until they float plus 3 minutes instead of 2. For steaming, add about 3-4 extra minutes.
- Store cooked dumplings: While best eaten fresh, cooked dumplings can be refrigerated in an airtight container for up to 2 days. They tend to stick together, so place parchment paper between layers.
- Reheat cooked dumplings: The microwave works but makes them soft. Instead, I recommend pan-frying with a little oil for 2-3 minutes to crisp them up again.
- Repurpose leftovers: Chop leftover cooked dumplings and add to soups or fried rice. Last week, I turned yesterday’s dumplings into the most amazing breakfast by chopping them up and adding them to a skillet with scrambled eggs and sriracha!
Creative Variations & Serving Ideas
I love how versatile gluten free dumplings can be, especially in a recipe for gluten free chicken. After mastering the basic recipe, don’t be afraid to get creative with these fun variations:
- Kimchi Pork Dumplings Add 1/2 cup finely chopped kimchi to the pork filling for a spicy, tangy kick.
- Mushroom & Tofu Vegan Dumplings Sauté 2 cups of finely chopped mushrooms with crumbled firm tofu, ginger, garlic, and gluten free soy sauce until the moisture evaporates.
- Shrimp & Chive Dumplings Replace the pork with finely chopped raw shrimp and double the amount of green onions (or use Chinese chives if you can find them).
- Breakfast Dumplings Fill with scrambled eggs, cheese, and breakfast sausage for an amazing brunch option.
For serving, try these perfect pairings:
- Create a dumpling bar with different dipping sauces: traditional (soy sauce, rice vinegar, sesame oil, and a touch of sugar), spicy (with chili oil), and peanut based.
- Serve alongside a simple cucumber salad dressed with rice vinegar and sesame oil for a refreshing contrast.
- For a complete meal, pair with steamed greens (like bok choy or Chinese broccoli) and steamed rice.
Nutrition Values Of Gluten Free Dumplings
Nutritional Information (per serving of 8 dumplings):
| Nutrient | Amount | % Daily Value* based on a diet that includes gluten free flour. |
| Calories | 420 | – |
| Total Fat | 18g | 23% of the ingredients can be substituted with gluten free flour for a healthier option. |
| Saturated Fat | 5g | 25% of the ingredients can be substituted with almond flour for a unique twist. |
| Trans Fat | 0g | – |
| Cholesterol | 55mg | 18% |
| Sodium | 680mg | 30% |
| Total Carbohydrates | 48g of almond flour can be used for a richer flavor in your dumplings. | 17% |
| Dietary Fiber | 3g of protein can be found in each serving of gluten free chicken and dumplings. | 11% |
| Total Sugars: 1g for a serving of chicken broth used in the recipe. | 1g | – |
| Protein | 22g | 44% |
| Iron | 1.8mg | 10% |
| Potassium | 320mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet.
These gluten free dumplings are significantly higher in protein than traditional wheat based dumplings, which typically contain around 15-18g per serving. The fiber content is also slightly higher due to the rice flour.
For those following specific dietary plans, these dumplings are:
- Gluten-free: Safe for celiac disease and gluten sensitivities
- Dairy-free: Contains no milk, cheese, or butter
- Soy optional: Can be made soy free by using coconut aminos instead of soy sauce
- Low in sugar: Contains minimal added sugars
Expert Tips & FAQs
After years of making gluten free dumplings, I’ve gathered some expert tips that will help ensure your success:
- Cold filling, room temperature dough: Always chill your filling for at least 30 minutes before assembling, but keep your dough at room temperature for the best workability.
- The water test for filling: To check if your meat filling has the right texture, drop a small amount into a glass of water. If it floats, it’s perfect!
- Don’t overcrowd the pan: When pan frying, leave at least 1/2 inch between dumplings. Overcrowding causes uneven cooking and can make them stick together.
- Taste test your filling with thyme for an extra layer of flavor.: Always cook a small amount of filling to taste before filling all your dumplings, especially if using rotisserie chicken. It’s much easier to adjust seasonings now than after they’re all wrapped in gluten free dumplings!
FAQs
Why do my gluten free dumpling wrappers keep cracking?
This usually happens when the dough is too dry. Add a little more warm water (1 teaspoon at a time) and knead until it reaches the right consistency. Also, keep the dough covered with a damp cloth when not in use.
Can I make these dumplings without xanthan gum?
Yes, though the texture won’t be quite as good. Your best alternatives are psyllium husk powder (2 teaspoons) or ground chia seeds (1 tablespoon mixed with 3 tablespoons of hot water).
How do I know when the dumplings are fully cooked?
The wrappers will become slightly translucent rather than opaque, and if you’re using a meat filling, cut one open to check that the center is fully cooked.
How can I make the folding process faster when preparing gluten free dumplings?
Practice makes perfect! But for a shortcut, you can simply fold them in half for a half-moon shape and firmly press the edges. They won’t be as fancy, but they’ll taste just as good.
Conclusion & Call to Action
Making gluten free dumplings might seem intimidating at first, but I promise the effort is absolutely worth it! These aren’t just a sad substitute for “real” dumplings they’re delicious in their own right and might just become a new favorite in your recipe collection.
Remember, your first batch might not be perfect, and that’s totally okay. My early attempts looked like something from a cooking disaster show, but each time you make them, your technique will improve.
I hope Gluten Free Dumplings recipe brings back the joy of dumplings for those of you on a gluten free journey, and provides a delicious new cooking adventure for everyone else. There’s something magical about the process of making dumplings from scratch it’s meditative, creative, and results in something truly special.
Have you tried making gluten free dumplings with almond milk before? What’s your favorite dumpling filling? Drop a comment below and let me know I’m always looking for new flavor combinations to try!
If you enjoyed Gluten Free Dumplings recipe, be sure to check out my other gluten free Asian inspired dishes like Gluten Free Scallion Pancakes or Easy Gluten Free Stir Fry Sauce that goes with everything, including comfort food like gluten free dumplings!
Don’t forget to tag me on Pinterest “@TidbitRecipe“ if you make these dumplings seeing your creations absolutely makes my day!
Gluten Free Dumplings
Equipment
- Steamer
- Non-stick Pan
- Mixing Bowls
- Tortilla Press or Rolling Pin
Ingredients
Wrappers
- 1 cup rice flour
- 3/4 cup tapioca starch
- 1 tsp xanthan gum
- 1/2 tsp salt
- 3/4 cup hot water not boiling
- 2 tbsp olive oil
Traditional Pork Filling
- 1 lb ground pork
- 2 cups Napa cabbage finely chopped and squeezed dry
- 4 green onions chopped
- 3 tbsp gluten free soy sauce
- 1 tbsp sesame oil
- 1 tbsp ginger minced
- 3 cloves garlic minced
Instructions
- Chop Napa cabbage, sprinkle with salt, and let sit for 15 minutes. Squeeze out moisture.
- Mix pork, cabbage, green onions, ginger, garlic, soy sauce, sesame oil, and white pepper until sticky.
- Whisk dry wrapper ingredients. Add hot water gradually, then oil. Mix to form dough.
- Knead until smooth. Let rest covered for 20 minutes.
- Divide dough into 32 pieces. Flatten each between parchment using a press or glass.
- Fill each wrapper with 1 tbsp filling. Fold into half-moons or pleated shapes.
- Cook: Pan-fry, steam, or boil dumplings as preferred. Serve hot with dipping sauce.
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