Steamed Dumplings
I used to love having steamed dumplings in restaurants so I was determined to make my own gluten free version! These are so simple to make, they can be sealed using a dumpling press or by hand (there are many instructional videos online). I like to serve mine with dip made from tamari, sesame oil and rice wine vinegar.
Ingredients
For the filling
- 8.75oz vegan mince alternative (or any mince)
- 1 tsp chopped ginger
- 1 tsp chopped chilli
- 1/2 tsp chinese 5 spice
- 1/2 tbsp tamari
- 1/2 tbsp sesame oil
- 2 tbsp shredded or grated cabbage
- 1/2 tbsp fresh chopped chives
For the wrapper
- 6.3oz gluten free plain flour
- 3.33oz glutinous rice flour
- 1/2 tsp salt
- 7fl. oz boiling water
- Sunflower oil
Instructions
Step 1
Combine all the ingredients for the filling in a bowl, cover and leave to one side
Step 2
Mix the flours and salt together in a bowl
Step 3
Slowly add the boiling water while stirring with a spatula
Step 4
The mixture will see dry, but cover with a damp kitchen towel and leave to cool for 5 mins
Step 5
Mix the slightly cooled flour and water together with your hands, if it still seems dry add more water ½ tbsp at a time until it forms a dough
Step 6
Knead the dough for a few minutes on a lightly floured surface, until you have a soft pliable dough
Step 7
Cut the dough in half, cover one half with a damp tea towel to stop it drying out
Step 8
Cut the halves into 10
Step 9
Lightly flour the surface, using a rolling pin roll each piece of dough into a circle a few mm thick
Step 10
Place a piece of the filling into the centre of the dough, dampen the edges of the dumpling and carefully press together
Step 11
Once all the dumplings are filled, heat your pan on a medium heat with ½ tbsp of the oil
Step 12
Fry each dumpling on each side for a few mins until starting to brown (you may need to do this in batches)
Step 13
Pour enough water into the pan to cover the bottom and simmer the dumplings for 5 mins
Step 14
Remove the dumplings from the pan and serve with your choice of dip