Monday, March 15, 2010

Gluten Free Dumpling Recipe

I showed some gluten free friends how to make these gluten free chinese dumplings with a vegetarian filling and dipping sauce. They are a wonderful way to use up leftover meat and vegetables. Lacking most of the ingredients for the vegetarian filling, I ground up some leftover chinese chicken and vegetables and threw in some meat from baby back ribs to make a surprisingly tasty filling. It seemed to me very much in the spirit of dumplings as I imagine they were originally created as a way to transform leftover meats and vegetables.

I learned to make these dumplings from a class on Gluten-Free Dumplings by Rebecca Reilly at the Natural Gourmet Institute. I love cooking food that is not normally found in home kitchens--so learning how to cook dumplings at home was a special treat. I thought I would share this terrific dumpling recipe and also a link to the gluten free cooking and baking classes at the Natural Gourmet Institute. I am really looking forward to Rebecca Reilly's next class, Extraordinary Gluten-Free Italian Desserts, on Friday, April 23rd.

Rebecca Reilly's Dumpling Dough

Ingredients:
1 cup superfine rice flour (you must use Authentic Foods brown rice flour or EnerG rice flour--Bob's red mill is too grainy)
1/2 teaspoon salt
1/3 cup tapioca starch
1/3 cup arrowroot starch (or tapioca starch or potato starch)
1/3 cup sweet rice flour
1 tablespoon xanthum gum
1 egg
1/2 cup cold water + 1/4 cup cold water if neccessary

1. Combine rice flour, salt, tapioca, arrowroot, sweet rice flour and xanthum gum in a food processor until evenly combined. (If you don't have a food processor, you can whisk these ingredients together.
2. Whisk together egg with 1/2 cup cold water until well blended. Turn on food processor and gradually add egg/water mixture.
3. Add more water 1 tablespoon (up to 1/4 cup) at a time until dough forms a soft ball.
4. If the dough is too sticky, add 1 tablespoon of sweet rice flour.
5. Roll out dough on a board lightly dusted with gluten free flour until thin as a crepe. Cut with 3 inch round cookie cutters or trace with a knife around a small bowl.
6. Put a little water around the inner edge of the round and fill with a teaspoon of filling. Fold dumpling in half and seal pressing edges together. Make small decorative folds.
7. Heat 2 tablespoon oil in frying pan. Put the dumplings in the pan fitting them close together

2 comments:

Charles Luce said...

I will have to say, "Great minds think alike"!!! :-)

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Natural Gourmet Institute said...

Thank you for sharing your experience! Rebecca's last Gluten-Free Dumplings class of 2013 is on August 15.

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