Easy Homemade Gluten Free Dumplings Recipe

Easy Homemade Gluten Free Dumplings Recipe

You'll need

• 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

Let's make it

1. Whisk the mixture of flours together, then add olive or sesame oil and mix in evenly
2. Slowly 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!
3. Roll 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.
4. Take 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.
5. Set the wrappers on a plate with a wet towel or cloth covering to help retain moisture before assembly.
6. In a bowl add turkey, diced vegetables, soy sauce, rice wine, sesame oil, salt & pepper to season
7. Stir well until mixture holds together firmly. Refrigerate while preparing dumpling wrappers
8. Take 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)
9. Fold 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.
10. Place 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.
11. Mix all sauce ingredients together, garnish with some scallions and serve!