Easy Gluten Free Dumplings
Easy to make gluten free dumplings with delcious and versatile filling options.
Servings 6
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.