Gluten-Free Bok Choy Crystal Dumplings

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 flour, starches and salt in a heatproof bowl. Pour in hot water and quickly stir to combine.

Once the mixture cools and is still warm, knead it into a soft dough. If too sticky, add more rice flour.

Pinch out a 1-inch ball and dust surface and rolling pin with rice flour. Flatten and roll into a round disc with thicker center and thinner edges. Be gentle when rolling as gluten-free wrapper is very fragile.

Place 1 tablespoon of filling in the middle of the wrapper and pleat to seal.

To cook, add 2 teaspoons oil in a heated nonstick pan. Add dumplings in one layer and cook until bottom is lightly browned.

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.