For the last few years, some friends of ours from church have hosted a Chinese New Year’s party. This year we also celebrated one family’s recent adoption of a sweet little girl from China. The best part about this party is the yummy dumplings and other REAL Chinese dishes that are served. They literally make hundreds of dumplings and then…we eat…hundreds of dumplings! I have another friend from church that has gone gluten free recently, so when we have get togethers, I try to make something that she and my son can enjoy, too. Which leads me to making gluten free Chinese Dumplings!
I used this recipe for Slanted Door’s Hue Rice Dumplings Recipe (Banh Xep Chay) that I found at Asian Dumpling Tips and really, the only modification I made was in the filling. The filling recipe is not from this website, but comes from my friend Mary, who is our in-house Chinese expert…because she’s actually Chinese!
The process was simple, after I discovered a few tricks:
- Make sure you use plenty of extra white rice flour. My dough never looked shiny and smooth like the pictures on the website, but I also may not have worked it in enough.
- After dividing the dough up into 12 portions, I rolled each amount into a little ball. I took 2 squares of parchment paper and placed the ball between the two. I then used a Melissa and Doug toy rolling pin (true story) to roll the dough out into a circle. I rolled 3-4 times, then rotated the dough, and repeated the process until the dough was about 3″ in diameter.
- I used a McDonald’s Coca-Cola collector’s cup to cut a perfect circle for my dough. The instructions on the site for placing the filling have some really good tips.
- When I steamed the dumplings, I lined my metal steamer insert with parchment paper and then sprayed it with olive oil. After 8 minutes, I transferred the parchment paper, with the dumplings, to a pre-heated crock pot, to keep them warm. (just watch your fingers- steam is hot!) I then sprayed the top of the dumplings with more olive oil, to keep the next batch from sticking.
- These were chewier than their glutonium filled counterparts, but the filling was tasty and my gluten free friend was not at all disappointed!
- Give yourself plenty of time. If you mess up the dough, just add it back into the pile and start with a fresh piece. The dough didn’t seem to get cakey if you used it again, like when you make cut out cookies or pie crust.
Below is the recipe for the filling. If you use the amounts listed, you will have to double the amount of dough you make. In which case, I would enlist the help of some friends to come and make the work a little more fun! If making that many dumplings is daunting, make only half of the filling.
makes 50 dumplings
1 pound of ground pork
1 bunch of green onions, chopped finely
1 inch piece of fresh ginger root, peeled and grated
1/3 cup of gluten free soy sauce, Bragg’s Liquid Aminos or Coconut Aminos
3 tbsp sesame oil
As with all recipes, please make sure all of your ingredients are safe for your particular allergy needs.