Gluten-Free Pan-Fried Dumplings
Savor the irresistible charm of these Gluten-Free Pan-Fried Dumplings, a perfect fusion of crispy golden exteriors and juicy, flavorful fillings tailored for gluten-free diets. Made with a delicate dough crafted from gluten-free all-purpose flour and xanthan gum, these dumplings are filled with a savory blend of ground pork, green onions, napa cabbage, and aromatic spices like garlic and ginger. Pan-fried to perfection and steamed for ultimate tenderness, each bite features a wonderful contrast of textures and flavors. Whether you're hosting a party or satisfying weeknight cravings, these homemade dumplings are an impressive yet approachable recipe that pairs beautifully with your favorite dipping sauce. Perfect for gluten-free enthusiasts and dumpling lovers alike, this recipe strikes a tasty balance of comfort food and culinary innovation!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 3/4 cup Hot water
- 1/4 cup Cold water
- 2 tablespoons Vegetable oil
- 1/2 pound Ground pork
- 2 stalks Green onions, finely chopped
- 1 cup Napa cabbage, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 2 tablespoons Soy sauce (gluten-free)
- 1 teaspoon Sesame oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1/3 cup Water (for steaming)
Instructions
In a bowl, combine gluten-free flour and xanthan gum. Gradually add 3/4 cup of hot water while mixing with a fork until a shaggy dough forms.
Gently knead the dough on a lightly floured surface with cold water until smooth. Cover with a damp cloth and rest for 30 minutes.
While the dough is resting, prepare the filling. In a large bowl, combine ground pork, green onions, napa cabbage, garlic, ginger, gluten-free soy sauce, sesame oil, salt, and black pepper. Mix until well combined.
Divide the rested dough into two portions. Roll each portion into a log about an inch in diameter. Cut each log into 12 equal pieces, yielding 24 pieces in total.
Roll each piece into a ball and flatten into a disk. Using a rolling pin, roll each disk into a circle about 3 inches in diameter.
Place a teaspoon of filling in the center of each wrapper. Fold the dough over the filling to create a half-moon shape. Press and pleat the edges to seal securely.
In a large non-stick skillet, heat vegetable oil over medium heat. Arrange dumplings in a single layer in the skillet, making sure they do not touch.
Cook for about 3 minutes or until the bottoms are golden brown.
Add 1/3 cup of water to the skillet and immediately cover with a lid. Allow the dumplings to steam for 6-8 minutes or until the water has evaporated.
Remove the lid and cook for an additional 2 minutes to crisp up the bottoms again. Remove from the skillet and serve hot with your favorite dipping sauce.
Nutrition Facts
Calories |
1988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.8 g | 116% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 3394 mg | 148% | |
| Total Carbohydrate | 227.7 g | 83% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 4.8 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 719 mg | 15% | |
*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.
