Tuesday, January 11, 2011

Gluten-Free Chinese Dumplings

I was so excited when I read through all the foodbuzz posts today. TheWannaBeChef posted this recipe that looks scrumptious for Gluten-Free Chinese Dumplings. I LOVE chinese dumplings... potstickers... anything of the sort, but had not attempted to make a gluten-free version of them for my daughter. I am suprised there is no xanthan gum in his recipe and I use my own gluten free flour blend, so just to make sure they down fall apart on me I am putting in 1 tsp xanthan gum. I am sure there is a reason, but I saw he uses bobs gluten-free flour mixture and I can't remember if it has xanthan gum in it or not. I am not a big fan of Bob's gluten free flour. That's why I make make my own.  Below is his recipe with some minor changes on my part. You can view the way he did it by clicking here: TheWannaBeChef. I was making mine as an appetizer for 4, so I halved the recipe, and added and took away a bit.

• 1/2 tsp xanthan gum
•2 1/4 cups gluten-free all-purpose flour ( use 2 parts rice flour, 1 part tapioca flour, 1 part potato starch)
•3/8 cup cold water
•3 eggs
•1/2 lb ground pork or chicken
•1/2  teaspoon ground ginger
•2 cloves of garlic, minced
•1 Tablespoons green onions, chopped
•1/2 Tablespoon brown sugar
•1 1/2 Tablespoons gluten-free soy sauce
•1 Tablespoons sesame oil

To make the dough, mix together the flour, xanthan gum, water, and 2 eggs. Work the mixture until it forms a tough dough and roll it into a ball. I always do this by using the dough attachment on my kitchenaid.

To make the filling, mix together 1 egg, the meat, ginger, onion, garlic, brown sugar, soy sauce, and sesame oil.

Knead the mixture together until the ingredients are mixed together nicely.

Roll the dough into balls.

Then I used my kitchenaid pasta dough roller to roll out the dough about 1/4 inch thick. The first time through it was crumbly, But the second time through it rolled out perfectly. I did it on the largest roll through setting.
Scoop a tablespoon of filling about an inch apart. I used an egg wash in between then meat to help seal the dumpling.

I put a plain dough on top of the dough that had the filling. Pinch down to seal the edges. If any part shows sign of tearing, take a little extra dough and make it into a patch, pressing down lightly on the thinning area. I used a round cutter to cut the dumplings.

Preheat oven to 350 degrees.
I am pan frying mine. TheWannaBeChef did it both was (steam, fried), but recommended frying them and I love them pan fried anyway.

To pan-fry these, heat a large skillet with a few tablespoons of oil in the pan. Once hot, add the dumplings
and cook 5 minutes on each side until the breading is crunchy and cooked. I then put them in a 9x12 pan and spooned the Gluten-Free Dipping Sauce (recipe below) over each dumpling. Cover with aluminum foil. Put in the oven for about 15 minutes. This will steam in the sauch and make the dumplings softer.

He also gave a recipe for the Gluten-Free Dipping Sauce (yes for those of you that don't know soy sauce normally has gluten. So you have to buy gluten-free soy sauce)

•6 tablespoons gluten-free soy sauce
•2 tablespoons sesame oil
•1 tablespoon chopped green onion

To make the dipping sauce, mix the sesame oil and soy sauce well. Add the chopped onion on top as garnish right before serving. Be sure to mix the sauce again any time you serve it as the oil will separate.

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