Gluten Free Dumplings
These gluten free dumplings are the real deal—chewy, elastic, freezer-friendly, and perfect for every filling from pork to vegan tofu. After countless attempts, this recipe delivers the texture and taste of traditional dumplings without the gluten.
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.
Notes
Make a large batch and freeze for later. Can be served steamed, pan-fried, or boiled. Try different fillings like tofu-mushroom or shrimp-chive for variety!
