These dumplings are gluten free. These are absolutely delicious with chewy texture. They freeze well, can make in advance for a party. If you want to stay away from deep fried appetizer, this is a great option.
- 1 cup Tapioca flour
- 1/2 cup of rice flour
- approximately 10 tbsp of water
- 1 tbsp of olive oil
Mix all the ingredients in a bowl, adding a little bit of water at a time, to form a firm, but not dry dough. As you make filling and dipping sauce cover this bowl.
To make wrappers:
Sprinkle the cutting board with flour, form dough into a long log, cut it into 15-20 pieces, flatten each piece into a small 3” round on the board either with your hand or with rolling pin. Roll it carefully as the dough is fragile. Cover these wrappers with damp paper towel or cloth until you are ready with stuffing.
Traditionally this is made with shrimp, I modified this to vegetarian version or you can use any filling of your choice.
- 3 cups of green leaves, preferably spinach
- 1 scallion finely cut
- 1/2 cup of minced soy(optional)
- 2 tsp of minced ginger
- 2 tsp of rice wine or sherry
- 1 tbsp of soy sauce
- 1 tbsp of sesame oil
- salt and black pepper to your taste.
Add hot water to minced soy and cover, after ten minutes drain water and squeeze out. Add this to bowl. Add all other filling ingredients,cut spinach into small pieces. Mix filling ingredients until it forms a tight mixture. If you are using frozen spinach, squeeze out the water.
To make dumplings:
Take a spoonful of fillings and add it to wrapper, do not overstuff. Bring two ends of wrapper to the center and pinch, then bring the other ends together and pinch to enclose the filling. Pinch it to make a flat bottom dumpling.
Place these dumplings in a Chinese steamer or any steaming vessel like Idli maker. Keep them separate, don’t let the dumplings touch each other. Cover the steamer and reduce heat to medium flame and steam for about 20 minutes. Serve them hot.
- 1 tbsp of soy sauce(or tamari or braggs or coconut aminos)
- 1 tsp of sesame oil
- 1 tsp of rice wine vinegar
Mix them all and dip the dumplings in this sauce.
- Thanks to Heidi Moy for showing me this recipe.