There are few things that I really miss going gluten-free….specifically Tiny Boxwood chocolate chip cookies (if you live in Houston and haven’t had these, run, don’t walk!), warm bread and butter and Chinese dumplings. This is a short list I know but at least now I have found an awesome recipe for my dumpling cravings! My girlfriend, Leslie, has been making these with her family all her life and was willing to teach me her tried and true family secrets. After some dumpling practice, I got the hang of it and these are truly so good and worth the time and effort! Last time I made these, I mad extra and kept them uncooked in the freezer.
These would be perfect with other low FODMAP foods like fresh summer rolls, pad thai, and my favorite green beans.
My mom always jokes that I prefer grocery shopping over retail shopping and she is so RIGHT. I have no patience to try on clothes, figure out sizes and wait in lines. I do love exploring international grocery markets and if you have never been to an Asian market you must go. They have a huge selection of naturally gluten-free products like noodles, rice, and flours that are SO much cheaper than what you would find in a traditional grocery store. I was blown away by how much money I could save.
Gluten-free flour for dumplings.
Ground turkey and vegetable filling.
Dumpling assembly time
Gluten-Free Chinese Dumplings
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Description
Dumplings that are not only gluten-free but also garlic and onion free.
Ingredients
- 3/4 Cup Tapioca Flour
- 1/2 Cup Glutinous Rice Flour (or Sweet Rice Flour)
- 1/2 Cup White Rice Flour
- 1/4 tsp Salt
- 2/3 Cup + 2 Tbsp Boiling Hot Water
- 2 Tbsp Canola or Vegetable Oil
- Ground Turkey Filling:
- 1 lb Ground Turkey
- 2 Chopped Green Onions
- 2 Tbsp Tamari(or Soy Sauce if not GF)
- 2 tsp Sesame Oil
- 2 tsp Rice Vinegar
- 2 tsp Minced Ginger
- 1/2 Cup Thawed Frozen Spinach
Instructions
- In a large bowl, combine the dry dough ingredients and mix together. Add oil and boiling water to the dry ingredients. Using a wooden spoon, mix until the dough is cool enough to touch. Knead for about 2 minutes or until it becomes stretchy and smooth. You may need to add more water if necessary. Cover the bowl with plastic wrap to keep the dough from drying out.
- Combine all turkey filling ingredients and mix well. (Make sure the spinach is completely drained and water squeezed out).
- Roll a walnut-sized piece of dough using a rolling pin, tortilla press or by hand, approximately 4 inches round. It is important to not make it too thin.
- Place about a tablespoon of filling in the center of the dumpling. Using a small bowl of water, wet half of the dumpling edge. Next, you will fold over the dumpling in the shape of a half moon. Once folded over pinch the sides together and place upright on a covered plate. (This is an important step because covering the plate will help the dumplings not dry out before cooking.) Repeat the process until all your dough is used.
- Heat 2 tablespoons of oil and 1/2-inch water over medium-high heat in a large nonstick pan. Once the liquid begins simmering, add the dumplings about 1 inch apart and cover with a lid. Steam for about 10 minutes or until water evaporates. Pan fry the dumplings until bottoms become dark golden brown and the meat is cooked through.
Notes
Note for freezing dumplings: line a baking sheet with raw dumplings and freeze for a few hours or until hardened. Remove and place into freezer bags until you are ready to cook.
Recipe adapted by girl with spoon
Keywords: fodmap dumpling recipe, fodmap chinese dumplings, gluten-free dumpling recipe