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 cup tapioca starch
- 1/3 cup rice flour plus more for dusting
- 1/2 teaspoon salt
- 1 cup hot water
Preparation
Cook the filling first then work on the wrapper.
In a heated pan with 2 teaspoons oil, sauté carrot and ginger until fragrant, then add mushrooms, bok choy and sauce. Season accordingly. Drain out as much liquid as you can.
Mix flour, starches and salt in a heatproof bowl. Pour in hot water and quickly stir to combine. Once the mixture cools off and is still warm, knead it into a soft dough. If the dough is too sticky, add more rice flour.
Pinch out a 1-inch ball and dust surface and rolling pin with rice flour. Flatten ball with your palm and roll it to a round disc. Hold wrapper on your left hand and using your right hand with a rolling pin, rotate wrapper while you roll to get a thicker center and thinner edge. Be gentle when rolling as gluten-free wrapper is very fragile.
Place 1 tablespoon of filling in the middle of wrapper and pleat to seal.
To cook, add 2 teaspoons oil in a heated nonstick pan. Add dumplings one at a time, spacing them out in one layer. Cook until the bottom is lightly browned. Add about 1/2 cup hot water to pan and cover. Lower heat to medium and let simmer until all water has been absorbed. Serve warm with crispy garlic and chili oil.
