Chinese Dumplings with Gluten-Free Wrapper

ground pork

🥗Healthier: ground chicken

💰Cheaper: tofu

Tofu provides a plant-based option and is cost-effective.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is a basic alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a healthier fat profile, while vegetable oil is budget-friendly.

cabbage

🥗Healthier: bok choy

💰Cheaper: lettuce

Bok choy adds nutritional value, while lettuce is a low-cost substitute.

Make the gluten-free wrapper using rice flour, tapioca starch, and boiling water.

Mix rice flour, tapioca starch, and salt in a bowl.

Add boiling water to the flour mixture and mix until combined.

Let the dough cool before handling.

Prepare the dumpling sauce by mixing soy sauce, rice vinegar, sesame oil, honey, chili sauce, ginger, garlic, green onions, and vinegar.

Prepare the filling by salting the umbok to remove excess liquid.

Combine ground pork, shrimp, chopped Chinese dried mushrooms, spring onions, pepper, grated ginger, chopped garlic, salt, sugar, chicken powder, sesame oil, and rice wine in a bowl and mix well.

Add cornstarch to the filling mixture.

Use an empanada molder to form the dumplings with about 20-22g of dough each.

Pan-fry the dumplings in a skillet with a little oil until the bottoms are browned.

Add 3/4 to 1 cup of water to the skillet and cover to steam the dumplings until the water evaporates and the dumplings become opaque.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens