Gluten-Free Bok Choy Crystal Dumplings
Ingredients
Filling
- 1 lb bok choy, chopped
- 1 king oyster mushroom, chopped (optional)
- 1 teaspoon grated ginger
- 1 tablespoon homemade stir fry sauce
- salt
- oil
Dough
- 1 cup sweet potato starch
- 2/3 cups tapioca starch
- 1/3 cups rice flour plus more for dusting
- 1/2 teaspoon salt
- 1 cup of hot water
Preparation
Cook the filling first: 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 possible.
Prepare the dough: Mix flour, starches, and salt in a heatproof bowl. Pour in hot water and quickly stir to combine. Once cooled but still warm, knead into a soft dough. If too sticky, add more rice flour.
Pinch out a 1-inch ball of dough and dust the surface and rolling pin with rice flour. Flatten the ball with your palm and roll it into a round disc with a thicker center and thinner edges. Be gentle as gluten-free wrapper is fragile.
Place 1 tablespoon of filling in the middle of the wrapper and pleat to seal the dumpling.
To cook, add 2 teaspoons oil to a heated nonstick pan. Add dumplings in one layer, cook until the bottom is lightly browned (gluten-free wrapper may take longer). Add about 1/2 cup hot water, cover, lower heat to medium, and simmer until all water is absorbed. Serve warm with crispy garlic and chili oil.
