Gluten-free Dumplings
Recipe from Kaitlin Leung


These gluten-free dumplings pan-fry well, boil well, and can also be
steamed.  Most important, you can also freeze any uncooked dumplings
for later!

Prep: 35 mins.
Cook: 10 mins.
Total: 45 mins.

Servings: 4 (about 2 dozen wrappers)

Ingredients:

½ cup (110 g) gluten-free-flour (we used King Arthur brand)
½ cup (80 g) tapioca starch
½ cup (70 g) glutinous rice flour
1 ½ tsp. xanthan gum
⅔ cup (160 mL) water (cool or at room temperature)

Preparation:

<strong>Prepare the dough:</strong> In a large bowl, whisk together the
gluten-free flour, tapioca starch, glutinous rice flour, and xanthan
gum.

Sprinkle the water evenly over the dry ingredients, and mix with a
rubber spatula until the dough comes together. Knead with your hands
until the dough is smooth.

Cut the dough into four pieces.  Take one piece out, keeping
everything else in the bowl, and tightly covered with plastic wrap. Roll
the dough into a 6-inch log.  Cut each log in half and then into thirds,
so you have 6 pieces.  (The dough ball should measure about 420 g, which
means that each of your wrappers should weigh about 20 g before rolling
out.)  Keep the spare pieces in the bowl under the plastic wrap while you
roll out each dumpling wrapper.

<strong>Assemble the dumplings:</strong>  Take out a bamboo or wooden
cutting board as your work surface, as well as a rolling pin (a Chinese
rolling pin is best).  If your dough is sticking to the work surface or
rolling pin, lightly dust them with tapioca starch or cornstarch.

Roll each piece of dough into a circle about 4" / 10 cm or so in
diameter and &frac18;" / 3 mm thick.  Have a small bowl of water nearby to
moisten the outer edges of the circle, then add a heaping Tbsp. of
dumpling filling to the center.  Pleat the dumpling closed. 

See our post on how to fold dumplings, 4 ways, from easiest to hardest:
https://thewoksoflife.com/how-to-fold-a-chinese-dumpling/ .  Place on a
tray lined with parchment paper.  Keep the dumplings covered with plastic
wrap as you shape them.  Repeat until you’ve assembled all the dumplings.

It is best to roll each wrapper out, just before assembling the
dumpling.  Once you have filled a tray, transfer the dumplings
immediately to the freezer (covered with plastic), or cook the dumplings
fresh!

<strong>Cook the dumplings:</strong>  If boiling, bring a pot of water
to a rolling boil, and then stir the water with a spoon to create a
whirlpool effect.  While the water is swirling, drop the dumplings in
(swirling the water around while adding the dumplings prevents them from
sinking and sticking to the bottom of the pot).  Cook until the
dumplings float and the wrappers are cooked through but still al
dente—about 7 mins. for fresh dumplings, or 8 mins. for frozen.  Serve.

If pan-frying, heat a nonstick pan over medium-high heat.  Add a
couple Tbsp. of oil, placing the dumplings in the pan slightly
apart so they’re not touching.  Brown the bottoms, then add about &frac12;
cup / 120 mL of water (you need just a thin layer of water).  Cover
immediately, reduce the heat to medium-low, and cook until the water has
evaporated, about 7-8 mins.  When all the water has evaporated, uncover
the pan, and increase heat to medium-high.  Allow the pan to dry out even
further, so that the bottoms of the dumplings crisp up again and are a
nice golden brown.  Serve.

If steaming, add the dumplings to a bamboo steamer lined with
perforated parchment paper (fill up to 3 tiers of your steamer with
dumplings!).  Fill your wok with enough water to submerge the bottom of
the bamboo steamer by about &frac12;" (1.3 cm), and bring the water to a
boil.  When the water is boiling, place the covered bamboo steamer into
the wok, and steam for about 7 mins. for fresh dumplings, or 8 mins.
for frozen dumplings.  Serve.



https://thewoksoflife.com/gluten-free-dumplings/