Homemade Gluten-Free Veggie Dumplings
Ingredients
Dough
- 1 cup sweet potato starch
- 2/3 cups tapioca starch
- 1/3 cups rice flour, more for dusting
- 1/2 teaspoon salt
- 1 cup of hot boiling water
Filling
- 1 lb bok choy
- 1 small carrot, chopped
- 1 king oyster mushroom, chopped (optional)
- 1 teaspoon grated ginger
- 1 tablespoon mushroom stir fry sauce (sub with tamari for gluten-free)
- oil for cooking
- salt to taste
Preparation
In a heated pan with 2 teaspoons oil, sauté carrot and ginger until fragrant, then add mushrooms, bok choy, and sauce, season accordingly and drain out as much liquid as you can.
Mix all dry ingredients in a heatproof bowl until well combined, pour in the hot boiling water and quickly stir to combine, then once the mixture cools slightly but is still warm, knead it into a soft dough and if too sticky, add more rice flour.
Pinch out a 1-inch ball of dough and dust the surface with rice flour, flatten each ball with your palm and roll it into a round disc, be gentle when rolling as the gluten-free wrapper is fragile, place 1 tablespoon of filling in the middle of the wrapper and pleat to seal.
To cook the dumplings, heat a non-stick pan with 3 teaspoons oil and place dumplings in slightly apart in one layer, cook until the bottom is slightly browned, add about 1/2 cup hot water ensuring it covers at least one-third of the dumpling height, place a lid over, turn heat to low-medium and cook until all water has been absorbed, then serve warm with chili oil dipping sauce.
