Gluten-Free Vegan Dumplings
My gluten-free friends! Coeliacs! My friends with IBS! My compadres who lack the enzyme to digest the gluten-protein! YES, you read the title correctly. These dumplings indeed are Gluten-Free (and Vegan)!! I’ve come up with TWO different options for a filling because if anyone deserves choices, it’s people who can’t eat gluten.
TIPS FOR HANDLING THE GLUTEN-FREE WRAPPER
The trickiest part of making dumplings gluten-free is of course, the wrapper. Because there’s no flour, this dough can crack quite easily if you don’t knead it enough so KNEAD WELL, folks! At least 2 minutes. It’s also very sticky so be sure to use extra rice flour for dusting your working area, your hands, the rolling pin and between the finished wrappers. Be gentle when you’re folding them, and keep the dough and finished wrappers under a tea towel at all times!
RICE FLOUR! Don’t buy the grainy crap from the supermarket. You will need super FINE rice flour.
I use this brand of rice flour (it’s been recommended by Coeliac Australia). Don’t be fooled by how cheap it is, this is a quality product. Erawan is a Thai brand and also make glutinous rice flour (also gf) and tapioca starch. Find it in your local asian grocer.
This recipe calls for a rolling pin, a 9cm (3.5inch) diameter round cookie cutter and food processor.
makes 20 dumplinGS
DUMPLINGS WRAPPER INGREDIENTS
115g fine white rice flour (1 cup)
65g tapioca starch (1/2 cup)
2/3 + 2tbsp boiling water
2 tsp oil
Extra rice flour for dusting your workspace
OPTION 1: MIXED VEGETABLE FILLING
2 stalks spring onion, chopped (35g)
1 carrot (100g)
1/4 head of Wombok Cabbage (340g)
1 tbsp pure sesame oil
3 tsp gluten-free soy sauce, tamari or coconut aminos
1/4 tsp white pepper
1/4 tsp sugar
OPTION 2: SPINACH + TOFU FILLING
1 small bunch English Spinach, include stems but not roots (150g)
50g dried shiitake mushrooms
100g water chestnuts, tinned is fine
A big chunk of fresh ginger, about thumb size (12g)
100g extra firm tofu
1 tbsp miso paste
1/4 tsp salt (optional)
MIXED VEGETABLE FILLING
Start by roughly chopping the cabbage and putting into a food processor. Process until finely chopped. Using your hands or a nut-milk bag, squeeze as much water out of the cabbage as possible and discard liquid. Transfer cabbage into a mixing bowl.
Next, process the carrot and tofu in your food-processor until finely chopped. If you want more texture in your dumplings, you can grate the carrot by hand. Fold carrot and tofu in with the cabbage.
Heat the sesame oil on low/medium heat. Add spring onions and stir, frying until shiny (about 30 seconds). Add the cabbage, carrot and tofu mix, soy sauce, white pepper and sugar. Stir for 2-3 minutes until the mixture wilts slightly. Remove from heat, transfer mixture into a bowl and allow to cool for 30 mins before wrapping!
SPINACH AND TOFU FILLING
Soak shiitake mushrooms in boiling water for 30 mins. Drain and squeeze out as much liquid as possible.
In your food processor, place spinach and chop for a few seconds. Add the remaining ingredients and chop until you’ve reached your desired texture.
Place all ingredients into a bowl, adding boiling water last. Mix quickly, using chopsticks or a spoon, until the mixture starts to come together. Taking care because the dough is HOT, change to your hands and knead in the bowl until the dough forms a smooth ball. Turn the dough out and knead for 2 minutes.
Roll the dough into a long log and cut into 20 even pieces (should be around 18g each). Cover with a tea towel or keep them in a container with a lid whilst you roll them out.
Before you begin rolling your wrappers, dust your workspace with extra rice flour, as well as your rolling pin, a plate or tray for finished wrappers as well as your hands.
Now we begin. Grab a piece of dough, and roll it out into a 9-10cm (3.5inch) circle-ish shape. Use your cookie cutter to cut out a perfect circle and repeat until you’ve used all the dough. Keep the finished wrappers under a tea towel to prevent them drying out. You can re-knead the scraps to create a couple more wrappers, or keep to patch up any cracks that may occur during folding.
Dust a chopping board with some rice flour for your finished dumplings and fill a small bowl with water. Grab one wrapper and use your finger to spread one very thin layer of water over the whole wrapper. This will help it seal more easily. Place a small spoonful of mixture in the centre and fold it up! (see my video for 2 different wrapping styles - it’s hard to get fancy with the GF wrappers, but these two methods work well).
FOR STEAMED DUMPLINGS
To prep your steamer basket, line with some baking paper (with some holes cut in it to let steam through). Alternatively, you could just use a wombok cabbage leaf. Place dumplings in to the basket and steam for 8 minutes over rapidly boiling water, with the lid on.
FOR CRISPY DUMPLINGS
Steam the dumplings first. After steaming, heat 1 tbsp of oil in a shallow fry pan and fry the dumplings on all sides until golden brown.