Meat and Cabbage Dumplings: Featured on Loving Gluten Free

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground chicken

Turkey is lower in fat while chicken is often more affordable.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt maintains creaminess with fewer calories.

Cut up about 1 and 1/2 cups of Wok cabbage and sprinkle it with sea salt, then drain out the excess moisture.

In a mixing bowl, combine the chopped cabbage, 250 g of fatty pork mince, 2 cloves of minced garlic, 1 tablespoon of grated ginger, 2 teaspoons of gluten-free tamari, 2 teaspoons of oyster sauce, a drizzle of sesame oil, ground white pepper, and a pinch of sea salt. Mix well.

To make the dumpling wrappers, combine gluten-free all-purpose flour with hot water and olive oil. Slowly drizzle the olive oil into the hot water while mixing with the other hand until it forms a dough.

Knead the dough gently on a board until it is smooth and pliable, resembling Play-Doh texture.

Divide the dough into three portions and cover them with a moist tea towel to prevent drying out. Roll out the dough between two sheets of baking paper until thin.

Use a 9 cm cutter to cut out circles from the rolled dough. Place one teaspoon of filling in the center of each circle, moisten the edges with water, and fold to form a triangle, pinching to seal tightly.

Heat olive oil in a pan and add the dumplings, swirling them to coat in oil. Pan-fry for a couple of minutes until crispy.

Pour in some water and cover the pan with a lid to steam the dumplings until cooked through.

For a dipping sauce, mix tamari, balsamic vinegar, mirin, sesame oil, and a pinch of toasted sesame seeds. Optionally, add chili flakes for heat.

Transfer the cooked dumplings to a serving plate, garnish with spring onion and coriander, and serve with the dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens