Gluten-Free Bokchoy Crystal Dumplings
Ingredients
- 1 lb bok choy, 1 small? - chopped
- 1 king oyster mushrooms, chopped (optional)
- 1 teaspoon grated ginger
- 1 tablespoon homemade stir fry sauce, salt & oil
- in a heated pan with 2 teaspoons oil, sauté carrot & ginger until fragrant, then add in mushrooms, bok choy & sauce. season accordingly. drain out as much liquid as you can.
- 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
Mix flour, starches & salt in a heatproof bowl. Pour in hot water & quickly stir to combine. Once the mixture cools off & still warm, knead it into a soft dough. If the dough is too sticky, add more rice flour. Pinch out a 1inch ball & dust surface & rolling pin with rice flour. Flatten ball with your palm & roll it to a round disc. Hold wrapper on your left hand & using your right hand with a rolling pin, rotate wrapper while you roll to get a thicker center & thinner edge ?? Be gentle when rolling as gluten-free wrapper is very fragile
Place 1 tablespoon of filling in the middle of wrapper & pleat to seal.
To cook, add 2 teaspoons oil in a heated nonstick pan. Add dumplings, one at a time; spacing it out in one layer. Cook until the bottom is lightly browned, gluten-free wrapper takes more time to cook. Add about 1/2 cup hot water to pan & cover. Lower heat to medium & let simmer until all water has been absorbed. Serve warm with crispy garlic & chili oil