Easy Homemade Gluten Free Dumplings Recipe
If you ever have had to change your diet to be gluten-fee, it can feel like you miss out on some of your favorite foods.
By Priya Natarajan ·
- Prep
- 1 hr
- Cook
- 15 min
- Total
- 1 hr 15 min
- Yield
- 30
One of mine is getting delicious dumplings from Chinese takeout, but sadly they are very full of glutenous flour.
So after much searching and testing and experimenting I found a way to make my own! They are delicious, comforting and hit the spot when you are in that deep dumpling craving (which I have often).
These do take quite a bit of prep work and time, so I suggest grabbing friends or family to bring together to help with the workload. It's actually a really fun activity to do together at a party or family gathering.
And a little Pro-tip with the leftover filling I make fried rice, so it really makes a complete Asian style meal for the whole family or group of friends!
The recipe
Ingredients
- 1 Cup Bob's Red Mill 1 to 1 GF Flour (or other GF flour blend)
- 1/2 Cup tapioca Flour
- 1/2 Cup white rice Flour
- 2 tablespoons olive oil or sesame oil
- 3/4 cup of boiling water (or more if needed)
- 1 pound of ground turkey (or whatever ground meat prefered)
- 1 1/2 cups of mushrooms diced
- 1 carrot diced
- 1/4 green onion/scallion thinly sliced
- 2 cloves garlic, minced
- 2 teaspoons ginger, minced
- 1 tablespoon rice wine or rice wine vinegar (mirin)
- 3 tbsp gluten-free soy sauce (tamari or other substitute like coconut aminos)
- 1 tablespoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- *optional can add 1 cup shredded cabbage or spinach
- 1/4 cup soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 1/4 tsp ginger minced
- 1 garlic clove minced
- 1 teaspoon honey
- 1/4 teaspoon of chili pepper
- Sliced Scallions for garnish
Instructions
- 1Whisk the mixture of flours together, then add olive or sesame oil and mix in evenly
- 2Slowly add a little of the boiling water at a time until a dough forms that you can knead a bit with your hands. Be careful it's hot!
- 3Roll the dough out into logs and cut 1 inch medallion size, place into a bowl with a wet towel covering so the dough retains moisture.
- 4Take a dough medallion/ball and place it between two baking sheets. Roll out the dough with a rolling pin (or in my case a round drinking glass or glass jar) in all directions to get a circular flat shaped wrapper.
- 5Set the wrappers on a plate with a wet towel or cloth covering to help retain moisture before assembly.
- 6In a bowl add turkey, diced vegetables, soy sauce, rice wine, sesame oil, salt & pepper to season
- 7Stir well until mixture holds together firmly. Refrigerate while preparing dumpling wrappers
- 8Take about 1 teaspoon or 1/2 teaspoon of filling and place in the center of the dumpling wrapper. (Use less than you think, you don't want to over fill or the dumpling will explode)
- 9Fold the wrapper over the filling, start with pinching in the middle and then pinch the dough along the edges until sealed completely. Optional: You can play around with crimping the edges for a more aesthetic look.
- 10Place a tablespoon of olive or sesame oil in frying pan on a medium high heat. Place dumplings in pan and fry until the bottoms are lightly browned. Add 1/4 cup of water to the pan and immediately cover (be careful as the water may cause the hot oil to splatter). Cook on medium for 8 minutes. After the water has evaporated let them cook for another min or so to get a golden brown color.
- 11Mix all sauce ingredients together, garnish with some scallions and serve!
