Gluten-Free Pork and Cabbage Dumplings
Experience the perfect balance of flavor and texture with these Gluten-Free Pork and Cabbage Dumplings, a health-conscious twist on a classic comfort food. Crafted with a homemade gluten-free dough using xanthan gum for elasticity, these dumplings are stuffed with a savory mixture of ground pork, crunchy napa cabbage, aromatic ginger, green onions, and a splash of gluten-free soy sauce for added umami. The combination of pan-frying and steaming ensures each dumpling boasts a golden, crispy bottom while keeping the filling tender and bursting with flavor. Ideal for gluten-sensitive foodies or anyone looking to explore delicious Asian-inspired cooking, this recipe is easy to follow and perfect for a cozy family dinner or appetizer at a gathering. Serve them warm with a dipping sauce for the ultimate treat!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 0.75 cup Warm water
- 1 pound Ground pork
- 2 cups Napa cabbage, finely chopped
- 3 stalks Green onions, finely chopped
- 1 tablespoon Ginger, grated
- 2 tablespoons Gluten-free soy sauce
- 1 tablespoon Sesame oil
- 2 cloves Garlic, minced
- 2 tablespoons Vegetable oil
- 1 large Egg
Instructions
In a large bowl, combine the gluten-free all-purpose flour, xanthan gum, and salt. Gradually add the warm water and mix until a dough starts to form. Knead the dough for about 5 minutes until smooth, then cover with a damp cloth and set aside.
In another bowl, mix the ground pork, chopped napa cabbage, green onions, grated ginger, gluten-free soy sauce, sesame oil, and minced garlic until well combined. It may help to use your hands to ensure everything is evenly distributed.
Roll the dough into a log and cut into 16 equal portions. Roll each portion into a ball and flatten into a circle about 4 inches in diameter. You can use a rolling pin dusted with some gluten-free flour if necessary.
Place about 1 tablespoon of the pork and cabbage filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape, then pleat the edges to seal securely.
Heat the vegetable oil in a large frying pan over medium heat. Place the dumplings in the pan in a single layer and cook for about 3 minutes, or until the bottoms are golden brown.
Pour in 1/4 cup of water and cover the pan immediately with a lid. Allow the dumplings to steam for 6-8 minutes, or until the water has evaporated and the pork filling is cooked through.
Remove the lid and allow the dumplings to fry for another minute to crisp up the bottoms. Transfer to a serving plate.
Serve the dumplings warm, optionally with additional gluten-free soy sauce or your favorite dipping sauce.
Nutrition Facts
Calories |
2804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.3 g | 188% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 24.6 g | ||
| Cholesterol | 628 mg | 209% | |
| Sodium | 3497 mg | 152% | |
| Total Carbohydrate | 237.0 g | 86% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 8.7 g | ||
| Protein | 138.1 g | 276% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 580 mg | 45% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1111 mg | 24% | |
*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.
