Homemade Gluten-Free Veggie Dumplings
Ingredients
Dough
- 1 cup [~200g] sweet potato starch
- 2/3 cups [85g] tapioca starch
- 1/3 cups [50g] rice flour, more for dusting
- 1/2 teaspoon salt
- 1 cup of hot boiling water (be careful handling this)
Filling
- 1 lb bok choy
- 1 small carrot - chopped
- 1 King oyster mushrooms, chopped (optional)
- 1 teaspoon grated ginger
- 1 tablespoon mushrooms stir fry sauce (recipe on highlight, sub with tamari for gluten-free)
- oil for cooking, salt to taste
Preparation
Prepare filling
In a heated pan with 2 teaspoons oil, sauté carrot and ginger until fragrant, then add in mushrooms, bok choy and sauce. Season accordingly. Drain out as much liquid as you can.
Make dough
Mix all dry ingredients in a heatproof bowl until well combined. Pour in the hot water and quickly stir to combine. Once the mixture cools off a little but still warm, knead it into a soft dough. If the dough is too sticky, add more rice flour.
Assemble dumplings
Pinch out a 1-inch ball and dust surface with rice flour. Flatten each ball with your palm and roll it to a round disc. Be gentle when rolling as the gluten-free wrapper is very fragile. Place 1 tablespoon of filling in the middle of wrapper and pleat to seal.
Cook dumplings
Heat a non-stick pan with 3 teaspoons oil, then place dumplings in, slightly apart in one layer. Cook until the bottom is slightly browned. Add about 1/2 cup hot water, be sure water covers at least 1/3rd of the height of the dumplings. Place a lid over, turn heat to low-medium, and cook until all water has been absorbed. Serve warm with chili oil dipping sauce.
