Gluten-Free Crystal Dumplings with Vegetable Filling
Ingredients
Filling
- 450g Bok Choy
- 6 Shiitake Mushrooms
- 1 Carrot
- 1 tsp Ginger
- 1/2 tsp Soy sauce
- 1/2 tsp Sesame Oil
- 1/4 tsp White Pepper (optional)
Dough
- 1 cup Potato Starch
- 2/3 cup Tapioca Starch
- 1/4 cup Rice Flour
- 1 cup Boiled Water
- Drizzle of Vegetable Oil
Preparation
In a pan over medium heat, sauté ginger for 30 seconds.
Add bok choy, mushroom, carrot, soy sauce, and sesame oil; stir fry for 2-3 minutes and set aside.
Mix potato starch, tapioca starch, and rice flour in a bowl.
Add 1 cup of boiling water and mix quickly with chopsticks or a wooden spoon for about 1 minute.
Dust a bench top with rice flour and knead the dough. It will be sticky, so drizzle oil on hands and dust surface with rice flour to avoid sticking. Knead for 5-7 minutes until smooth, then roll into a 1-inch log.
Dumpling assembly
Cut a 1/2 inch piece of dough from the log and roll it into a ball.
Place the ball in one palm and flatten it into a rough circle with the other palm.
Use a rolling pin to shape the dough into a circle wrapper.
Place the wrapper on the bench top and add 1/2 tablespoon of filling.
Seal the wrapper by folding it into a taco shape, pinching the sides together, and pleating.
Place dumplings in a steamer and steam for 8-10 minutes.
Serve with scallions, chili oil, and soy sauce.
Store leftover dumplings in the freezer for months.
