Dumplings Gluten Free
Delight in the chewy, savory goodness of these **gluten-free dumplings**, a perfect alternative for those avoiding gluten without sacrificing flavor or texture. Made with a simple dough of **gluten-free all-purpose flour**, tapioca starch, and xanthan gum, these wrappers deliver an authentic bite while being wonderfully pliable and easy to work with. The filling is a flavorful mix of ground meat, fresh garlic, ginger, scallions, and shredded vegetables, seasoned with fragrant **sesame oil** and gluten-free soy sauce. Whether you prefer them steamed, boiled, or pan-fried to golden perfection, these dumplings are versatile, satisfying, and ideal for a cozy family dinner or as a crowd-pleasing appetizer. Pair with a tangy homemade dipping sauce for a truly irresistible gluten-free treat!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 0.5 cup Tapioca starch
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 0.75 cup Hot water
- 2 tablespoons Neutral oil (such as vegetable or avocado)
- 1 pound Ground meat (e.g., pork, chicken, or turkey)
- 3 stalks Green onions, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Gluten-free soy sauce
- 1 teaspoon Sesame oil
- 1 cup Shredded cabbage or napa cabbage
- 0.5 cup Carrot, shredded
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, tapioca starch, xanthan gum, and salt.
Slowly pour in the hot water while stirring with a wooden spoon until the dough begins to come together.
Add the neutral oil and knead the dough with your hands until smooth. Cover the dough with a damp towel and let it rest for 20 minutes.
While the dough is resting, prepare the filling by combining the ground meat, green onions, garlic, ginger, gluten-free soy sauce, sesame oil, shredded cabbage, and shredded carrot in a mixing bowl. Mix well until the filling is evenly combined.
Divide the dough into small portions and roll each portion into a ball, approximately 1.5 inches in diameter.
On a lightly floured surface (use tapioca starch), roll each dough ball into a thin circle, about 3 inches in diameter.
Place a small spoonful of filling in the center of each wrapper. Fold the wrapper in half over the filling and pinch the edges tightly to seal, creating a pleated or simple edge design as desired.
To cook the dumplings, you can steam, boil, or pan-fry them. For steaming: Arrange dumplings in a steamer basket lined with parchment paper and steam over boiling water for 10-12 minutes. For boiling: Gently drop dumplings into a pot of boiling water and cook for 6-8 minutes, or until the filling is fully cooked through. For pan-frying: Heat a tablespoon of oil in a nonstick skillet over medium heat, place the dumplings in the pan, cook for 2-3 minutes until the bottoms are golden brown, then add 1/4 cup water, cover with a lid, and let them steam for another 5-6 minutes until cooked through.
Serve the dumplings hot with your favorite gluten-free dipping sauce or a combination of gluten-free soy sauce, rice vinegar, and chili oil.
Nutrition Facts
Calories |
2454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.1 g | 105% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 345 mg | 115% | |
| Sodium | 3476 mg | 151% | |
| Total Carbohydrate | 346.4 g | 126% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 13.7 g | ||
| Protein | 86.3 g | 173% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 236 mg | 18% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1660 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
