Easy Gluten Free Dumplings
If you are on a gluten free diet chances are it has been a while since you have been able to enjoy a delicious dumpling. Until now. These fun, homemade dumplings are allergy friendly and gluten free.
There is something extra special about your favourite foods made at home. Just like these dumplings using an easy to make pastry and filled with the perfect balance of flavours inside.
Gluten Free Dumpling Pastry
Made with ingredients such as rice flour, millet flour and tapioca flour the House of Goodness dumpling pastry is gluten free, dairy free, egg free and nut free and our go-to for easy to make, delicious dumplings. Made in NSW, Australia by a small family business passionate about good food as much as we are.
Dumpling Fillings
Making dumplings can be so versatile using different fillings each time you make them. You can make your dumplings vegetarian or with pork, chicken or prawn and include your favourite Asian inspired ingredients such as garlic, ginger, shallot, soy and chilli.
Cooking Your Dumplings
There are two ways you can cook your dumplings. By steaming or pan frying. Both are delicious, but my personal favourite is pan fried finishing with the crispy, golden bottom.
To steam your dumplings add to a bamboo steamer over boiling water, cover and cook for 8 – 10 minutes or until cooked.
To pan fry your dumplings add to a medium heated frying pan and add water with just enough to cover the base. Cover with a lid and cook for 9 minutes or until water has evaporated and pan is dry. They will be golden underneath.
Easy Gluten Free Dumplings
Ingredients
Dumpling filling
- 2 spring onions finely chopped
- 2 cm ginger grated
- 2 garlic cloves minced
- 1 tbsp tamari soy sauce or coconut aminos
- 200 g Chinese cabbage
- 200 g shiitake mushrooms finely chopped (or 200g pork or prawn mince)
- Pinch pepper
Dumpling Pastry
- 1 House of Goodness gluten free dumpling mix
- 440l ml water
- 60 ml extra virgin olive oil
Honey Soy Dipping sauce
- 3 tbsp tamari soy sauce or coconut aminos
- 1 tsp honey
- 1 garlic clove minced
Instructions
- Prepare your dumpling pastry. In a food processor add cold water to the flour mix. Add extra virgin olive oil. Mix for 20 seconds on medium speed or until well combined. Take dough out of the mixer and gently form into one piece. It will resemble cauliflower. Wrap the dough and allow to rest for 20 mins (or freeze for future use). *If mixing by hand use a spoon to mix water into flour and add oil, stir well to combine. Use your hands to bring the dough together. Add small amounts of extra oil if needed.
- Prepare your fillings. In a mixing bowl, combine prepared filling ingredients well. Set aside.
- Divide the dough into smaller pieces. Using a wooden rolling pin flatten and roll out to 1mm thickness. Gently flip and roll out to smooth. Dust with rice flour if necessary.
- Use a 9cm round cookie cutter to make dumpling skins. Repeat until all dough is used.
- Fill the centre of each dumpling with filling and use your fingers to pinch the edges together to tightly close.
- Place into a steamer over boiling water and cook for 8-10 minutes. Or alternatively pan fry by adding olive oil to a warm pan. Turn down heat and add dumplings evenly around frying pan. Hold lid hovering above frying pan as you slowing pour enough water in to just cover the base of the pan. Cover with the lid and cook for 9 minutes or until pan is dry.
- Prepare dipping sauce by combining all ingredients.
- Serve dumplings warm with dippings sauce.
Tips:
Make sure veggies are well drained so filling isn’t too wet. Add 1 tsp tapioca flour if too wet.
Any leftover filling can be stir fried to serve with veggies, rice or noodles.
To see how to fold dumplings visit the House of Goodness website).
More Free Recipes!
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This recipe was created by nutritionist and recipe developer Casey-Lee Lyons for House of Goodness.
