When I first had to go gluten free 12 years ago I honestly felt like a social leper. Wheat and gluten were in EVERYTHING. I cried a couple of times. I hated going out. All my hospo mates thought I was just a cry baby fuss pot. Yum cha was a regular Sunday thing with friends and all of a sudden I had to explain why I couldn’t eat anything. I stopped going. I’m fine now – great even. Maybe twice a year I’d love to hook into a really good croissant but really? All is well in my gluten free world. How about you if it’s something you’re allergic to?
I missed dumplings for YEARS. They’re something I just love as a treat. A couple of years ago Golden Pig Co launched and I love getting those now on occasion. Something in me just wanted to crack being able to make my own and tonight, I did that. I’m pretty happy with these as was the family.
Allow yourself an hour from start to finish. Serves 4. Makes about 30 dumplings. I served it with a side of broccolini sautéed in FrySafe coconut oil and sprinkled with tamari and a drizzle of honey. Super simple.
Fancy having a go and popping yours on instagram too? Tag me @lowtoxlife so I can see them!! I recently swapped from using my name, to my business – what I post is about so much more than me so it just made sense.
Real Food. Happy Bodies. Happy Planet.
Gluten Free Steamed Dumplings or Pot Stickers Recipe
For the dough
- 1 cup white rice flour
- 1 cup tapioca flour
- 3/4 cup boiled water (still hot)
- 3 tbsp oil (I used half half olive and sesame)
- 1/4 tsp salt
Mince filling (you will have enough left to do a batch of meatballs on the side or save for next time. )
- 700 g pork mince
- 100 g spring onions
- 100 g carrots
- 100 g fresh herbs I used a mix of coriander and mint in equal parts)
- 1 inch knob ginger (half that if little ones are sensitive to strong flavours)
- 1-2 cloves garlic
- 1/2 tsp sea salt
- 2 tbsp tamari or coconut aminos
For the potstickers cooking (you can also skip this and just steam them in a steamer basket)
- 2 tbsp coconut oil (FrySafe is my favourite brand with the highest smoke point.)
- 1 tsp water for each dumpling
- For the dough, mix the flours, oil and salt in a bowl while you boil the kettle.
- Then, once water is boiled, pour out 2/3 of the 3/4 cup into the bowl (keep a little back for error in case the flour was slightly under measured.
- Mix your water into the flour with a fork. Press together the dough into your hands. Does it feel like it will come together as a thick dough? If it’s still very dry then add the rest of the water.
- Then work the dough into your hands and press, and press and press until it’s a smooth ball a bit the texture of playdough is what you’re looking for. I find you get a better result when you really spend time working the dough for a good 5 minutes, patting down, stretching, rolling etc.
- Then roll it out into a log and cut discs of just under a 1cm thickness and diameter of a 20c coin.
- Roll all the dough slices into balls.
- Leave to rest 10 minutes. On the kitchen bench or board is fine.
- Mix the spring onion, carrot, herbs, tamari, salt, ginger and garlic all together.
- Then mix that through the pork mince super well until fully mixed.
- Now grab a sheet of parchment paper / wax paper and lightly dust with tapioca flour and fold in half.
- Then, pop two little balls between the sheets and roll (you can do one at a time – I just got a bit cocky and started doing two at a time. I even tried 3 but that didn’t work out so well!) roll them gently one way and then rotate the paper, until you have a round-ish, very flat little disc. Pop a little ball of dumpling in the middle, fold two edges over each other and then press the sides in and pinch – I’m going to have to do a video tutorial for that methinks but for now, just be rustic, like me! TIP: If you over fill it, you will be stretching the dough beyond it’s ability to stretch so just keep it to a small amount of filling so that the dough easily folds over and you’re able to pinch it together well.
- Do it again and again until you have them all rolled and ready to go.
- Then heat coconut oil in a carbon plus / Black steel or ceramic non stick pan on HIGH – you’ll most probably need two pans to get them all cooked at once.
- Place all the dumplings in the pan. Add the water and then cover with a lid. If you don’t have lids that fit your pans, just use a foil cover. Lower the heat now to medium-high
- The idea is that you steam the whole dumpling except for the bottom that gets a chewy, crispy crust underneath. Cook time? 10 minutes or thereabouts. Just check at around 8 minutes that the bottoms of the dumplings aren’t burning.
- Once they’re cooked you’re done and despite a little bit of resistance, they should be more or less able to lift out of the pan with a little knife under a couple of them, you make well have to do! Use the time that the dumplings are cooking to whip up some great veggies like broccolini tamari, chilli and lemon.
- I like serving the dumplings with a sauce of 4 tbsp mirin, 4tbsp tamari and sliced chilli if you’re that way inclined.
- If you have any clarifications needed on this recipe, just pop it in the comments,
I hope you enjoy them as much as we did tonight. I’m looking forward to them again in the near future. Next time I’ll also try to freeze some.