Gluten-Free Boiled Dumplings
Discover the perfect balance of comfort and flavor with these Gluten-Free Boiled Dumplings, a satisfying alternative tailored for gluten-free diets. This recipe features a tender, handmade dumpling dough crafted from gluten-free all-purpose flour and xanthan gum, filled with a vibrant vegetarian mixture of cabbage, carrot, green onion, and aromatic ginger and garlic. Each dumpling is carefully sealed, boiled to pillowy perfection, and served piping hot with your favorite dipping sauce. With an approachable homemade approach and allergy-friendly ingredients, these dumplings are perfect for sharing at family dinners or celebratory gatherings. Experience the joy of recreating this classic dish with a gluten-free twist that doesn’t skimp on taste or texture!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 1 cup Hot water
- 2 tablespoons Vegetable oil
- 2 cups Green cabbage, finely chopped
- 1 medium Carrot, grated
- 2 Green onions, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Gluten-free soy sauce
- 1 teaspoon Sesame oil
- 1 Egg, beaten
Instructions
In a large bowl, combine gluten-free all-purpose flour, xanthan gum, and salt.
Gradually add hot water while stirring with a wooden spoon until a dough begins to form.
Add vegetable oil and knead the dough with your hands until smooth and elastic, about 5 minutes. Cover the dough with a damp cloth and let it rest for 30 minutes.
To make the filling, heat a tablespoon of vegetable oil in a large skillet over medium heat.
Add chopped green cabbage, grated carrot, and green onions to the skillet. Cook for 5 minutes, stirring occasionally until the vegetables are soft.
Add minced garlic and grated ginger. Cook for another 2 minutes until fragrant.
Stir in gluten-free soy sauce and sesame oil. Mix well and remove from heat. Let the filling cool completely.
After the resting period, divide the dough into 4 parts. Roll each piece into a long cylinder about 1 inch in diameter, and cut each cylinder into 10 equal pieces.
Roll each piece into a ball and then flatten into a round disk about 3 inches in diameter using a rolling pin.
Place about 1 tablespoon of the vegetable filling in the center of each disk.
Brush the edges of the dough with a bit of beaten egg, then fold the disk in half over the filling to form a half-moon shape.
Press the edges together firmly to seal, ensuring there are no air pockets.
Bring a large pot of salted water to a boil over high heat.
Carefully drop the dumplings into the boiling water and cook until they float to the surface and are tender, about 5-7 minutes.
Remove the dumplings with a slotted spoon and serve hot with your favorite dipping sauce.
Nutrition Facts
Calories |
1419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 4406 mg | 192% | |
| Total Carbohydrate | 238.3 g | 87% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 10.7 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 217 mg | 17% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 839 mg | 18% | |
*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.
