For the last four weeks, I have been going back and forth, trying to find the perfect recipe for gluten-free dumplings. Every time I attempted to make the dough, I ended up with either a flaky mess or a dough which just didn’t hold itself together. However, after days of failed attempts and hours of looking through books and recipes, I have finally found the perfect Gluten Free Potstickers recipe.
Although I did experiment a little with a few different recipes, Andrea Nguyen’s recipe for Gluten Free Potstickers, adapted from Laura Russell’s Gluten-Free Asian Cookbook, was my saving grace. For her recipe, she used a blend of glutenous rice flour (which in fact is gluten-free), tapioca flour, and millet flour. Now since I didn’t have millet flour, I simply substituted it for some all purpose gluten free flour, which worked really well. My AP flour was pre-blended with some xanthan gum, which is really good for binding GF dough together. So I would definitely recommend either using flour which already contains the xanthan gum, or adding it separately.
My love for dumplings is inexplicable. It’s something I could, and would, eat for any meal of the day. I consider this a huge success for myself because I never thought I would ever be able to make homemade dumplings, let alone gluten free dumplings! But my passion for my favorite food always drives me to accomplish the impossible.
When it comes to dumplings and potstickers, the dipping sauce is just as important as the dumpling itself. I used a soy, sesame, and chili based dipping sauce, but play around with your favorite flavors and Make It Your Way!
I hope you guys attempt this dish because it really isn’t that hard. Once you have a nice dough, you could pre-make a couple of dozen of these and just freeze them. That way you can either steam or just pan-fry them at any time. Just like all my recipes, play around with the filling and dipping sauce and feel free to touch base with me if you have any questions! Would love to hear about your dumpling stories and get a few ideas on your favorite combinations.
3/4 cup of All purpose Gluten Free flour
3/4 cup of Tapioca flour
1 cup of Rice flour
1 cup of boiling water
1-2 tbsps of cold water
1 cup of mushrooms finely chopped
4 cloves of garlic finely chopped
2 tbsps finely chopped ginger
1 Chili finely chopped
1/2 cup of chopped basil (you could subsitute for corriander)
3 tbsps of soy sauce
1.5 tbsps of oyster sauce
1 tsp of sugar
500g of ground beef (or any other meat of your choice)
2 tbsps of oil (of your choice)
4 tbsps of soy sauce
1 tbsp rice wine vinegar
1 tsp sugar
1/4 tsp of sesame seeds
2 tbsps of lemon juice
1/2 chili chopped
1/4 sprig of spring onion chopped
In a pot place one cup of water and leave to boil. Then, place all three types of flour in a bowl and whisk to incorporate. Once your water has boiled, let it rest for a minute or two. Now gradually add in a quarter cup of boiling water, three times, and mix vigorously. Initially, you will end up with just some lumpy pieces of dough, like in the picture below.
Now use your hands to knead the flour and water into a smooth dough. If your mixture is too dry, add 1-2 tbsps of cold water as needed and keep kneading. Once you have a rough dough, place onto a counter top and keep kneading. The motion should look like you are folding one edge of the dough into the center and then push it away from you. Adjust your dough based on texture, if it is too moist, add a little rice flour.
Ultimately you will end up with a soft and smooth dough, that shouldn’t stick to your hands. Now cover the dough with saran wrap and set aside at room temperature.
While your dough is resting, in a pan, place 2 tbsp of oil and set over medium heat. Once your oil is warmed up, fry garlic, ginger, and chili till slightly golden. At this point, add in your mushrooms and minced meat and fry for 3-4 minutes.
Now add soy sauce, oyster sauce, and sugar and mix till well incorporated for another 5-7 minutes. Once your meat is cooked through, taste to adjust the balance of flavors. Finally, add chopped basil and mix well. Once cooked, set aside in a bowl to cool.
While your mixture cools, you can get started on making the dumpling wraps. Grab your dough and roll it into a long 1-inch thick rope. To ensure that you get even sized dumplings, keep cutting the rope in halves. Follow the pictures below.
Once you have chopped your dough into evenly sized pieces, roll them into a ball. Now on a flat surface, sprinkle some rice flour, and one at a time, start making your dumpling wraps.
Using a rolling pin, roll your dough out to thin and evenly shaped circles of 3-4 inch diameter. Trust me, my wraps did not turn out to be symmetrical or identical, but to me, that is a signature of a homemade dish! Your dumpling wraps should be only a millimeter thick, but not so thin that they rip apart. If at any point your dough starts to stick to the rolling pin or surface, just roll it back into a ball, add a bit more rice flour, and have another go.
Gluten free dough is very finicky but this recipe surprisingly held the dough together really well. However, be generous with sprinkling rice flour on the surface and the rolling pin, before rolling out your dough every time.
Once you are ready to assemble your dumplings, make sure that your meat has cooled down and have a cup of water handy on the side. Now grab one wrap and add 1-1.5 tbsp meat mixture. Then dip your finger in the cup of water and run it around the edge of half of the wrap, like a half moon. This way it will allow it to stick well once we close the dumplings up. You can create any shape you want.
1) You may bring all of it together in the middle like small money bags, and tie a thin rope.
2) You may fold one side on top of the other and just press the edges, like empanadas.
3) Or the third way, my way, place the mixture in the middle (slightly lengthwise) and run a bit of water across the edge of half the circle. Now grab two sides of the wrap, bring it up to the center, and fold into pleats like a fan. Again, they won’t be perfect, but they should stick.
Repeat steps till you’ve made all your dumplings. Once ready, in a non-stick pan, add 2 tbsps of oil and set over medium heat. Once your oil has warmed up, gently place your first batch of potstickers into the pan, flat side down. Be mindful of the size of your pan and don’t cram too many dumplings into one batch. Gently turn them over on each side (using chopsticks or tongs) till all sides are slightly brown. Now, lower the heat to medium-low, and with a lid ready in one hand, add in a quarter cup of water and place the lid on immediately. This process will allow you to steam the dough slightly, giving the potstickers that slightly chewy texture on the inside and a crispy texture on the outside. Once the water has evaporated away, take the lid off and fry for another 3-4 minutes.
For your dipping sauce, simply mix all ingredients and make sure to adjust the balance of flavors. If for some reason your sauce it too salty, add a bit of lemon or plain water to dilute it down.
Once ready, sprinkle chopped up spring onion and serve hot with dipping sauce!