The Dinner: Easy Gluten-Free Dumplings
At Cooking Curated, I share three recipes each week: one baked bite that can be devoured any time of day, one dinner option, and one scrumptious dessert. Today I am sharing my dinner recommendation for this week- a recipe for quick and easy gluten-free dumplings!
If you had asked me to make dumplings before quarantine started, I would have laughed in your face. My brother and his girlfriend gave me a recipe in April, however, and Matt and I had a blast making them one Friday night. While the finished product was delicious, the whole process took a few hours, so the recipe was off the table for a weeknight meal. Plus, I had a hunch I could find a gluten-free version that tasted just as good.
Fortunately, I stumbled upon Wife Mama Foodie’s recipe a few weeks ago. Since then, I have made these at least four times- Matt can’t get enough (and he’s an Asian cuisine aficianado!) In addition to being delicious, the wrappers are relatively easy to make. The first time through the recipe might take closer to 45 minutes or an hour, but once you get the hang of it, you’ll be whipping these up in 30 minutes or less.
The Dinner: Easy Gluten-Free Dumplings from Wife Mama Foodie
Scroll down on the recipe page for the gluten-free instructions.
Tips from Cooking Curated:
If you can’t find sweet rice flour, just double the tapioca flour instead! I actually have only made the recipe this way, and it works great.
Don’t worry about rolling out the dough with a rolling pin, just roll the dough into a large ball and cut it into small balls as shown below. Then, use your fingers to press the balls into flat circles, drop the filling in the middle, pull the dough over the top of the filling, and press it down. Voila!
Follow the linked recipe for the dumpling wrappers (as well as instructions on how to boil, steam, or fry them) but use whatever filling you want! I have been marinating ground meat and frozen peas in a mixture of coconut aminos, sesame oil, and rice wine vinegar, for only as long as it takes to make the dough. When the filling goes into the wrapper, the meat should be raw. The wrapper and the filling will cook together.
For a vegan option, make these without eggs (just add a bit more water until dough comes together). The dumplings will be a little less pillowy, however.
The Modifications:
The Ingredients:
Below, I’ve included links to ingredients called for in this recipe that may be new to you! The links go to products that I personally recommend for your reference, but for the ingredients in this recipe the brand should not make a big difference. All of the ingredients can be found at Whole Foods and most can be found at other local grocery chains.
Flours Etc.