Today’s recipe: how to make your own delicious gluten free dumpling wrappers from scratch with a blend of glutinous rice flour and Schar’s universal gluten free flour mix. With gluten free dumpling wrappers being non-existent on the market, everyone expects them to be a bit of a minefield… but they’re surprisingly easier than you may think!
This dough is also incredibly easy to handle and not sticky at all. If this is your first time making gluten free Asian dumplings from scratch and you’re anything like me, you’ll wonder what took you so long!
They’re absolutely delicious and worth the effort. Plus they freeze very well so you can make a big batch, chuck them in freezer bags (in their uncooked state) and have a stash of yummy dumplings ready for quick meals.
UPDATE (14.03.21): I NOW HAVE A RECIPE FOR WONTON WRAPPERS
You can find it HERE. 🙂
1. For this recipe you absolutely need GLUTINOUS RICE FLOUR (also known as sweet or sticky rice flour). It’s very different from standard rice flour so the two cannot be used as substitutes for one another. Glutinous rice flour has a high starch content (specifically one type of starch: amylopectin) which gives it a uniquely sticky and much more elastic texture than other varieties of rice (and many other gluten free flours for that matter). It’s readily available from most major supermarkets these days (check the ethnic food aisle) or any Asian supermarket. Just watch out for ‘may contains’. Note: and yes, despite its misleading name, glutinous rice flour most definitely is gluten free!
2. Be aware that different flours behave differently so you may need more or less liquid depending on which secondary flour/flour blend you choose to use. I used Schar ‘Mix it! Universal’ which worked brilliantly for this. If you need to add more water, be careful to only add a tiny bit (half a teaspoon at a time).
3. If you want to freeze a big batch ahead of time, freeze them in their uncooked state.
Gluten Free Dumpling Wrappers Recipe:
- 120g glutinous rice flour (do not substitute for normal rice flour; see explanation above)
- 60g gluten free plain flour blend (I used Schar 'Mix it! Universal')
- ¾ tsp xanthan gum
- Pinch of salt
- 2 + ½ tsp olive oil
- 130ml water (boiling)
- 1 Tbsp sesame oil (to fry; if making gyoza)
- 1 egg
- 3 spring onions
- 1 large handful of kale
- 3 closed cup mushrooms
- 2-3 Tbsp gluten free shaohsing wine (a type of Chinese rice wine - I use one by the brand Hua Diao Jiu / if you don't have any, substitute with rice vinegar or dry sherry)
- Garlic (fresh or powder - to taste)
- Ginger (fresh or powder - to taste)
- Dash of cayenne pepper
- Black pepper
- 1 Tbsp cooking oil of your choice
- Make the filling: chop everything very finely and pan fry in a bit of oil on medium/low heat with all seasonings until they soften up. Add the Shaohsing wine and cook for a couple of minutes, then add the egg and keep on stirring until it’s cooked through. Set the filling aside to cool down.
- Combine the flours, xanthan gum and salt together in a bowl.
- Add the boiled water and olive oil and knead the dough until you reach a smooth ball.
- Divide into 16 balls and roll each of the them with a rolling pin. Notes: work on a sheet of parchment paper to prevent sticking. For perfect circular dumpling wrappers, shape with a cookie cutter and re-use all the trimmings.
- Add a teaspoon of filling in the centre of a dumpling wrapper, fold in half and seal it by pinching it closed like in the pictures and video below. Repeat with the rest of the gluten free dumpling wrappers.
Cook the Dumplings
- For gyoza style dumplings, pan fry the dumplings on medium heat in 1 tablespoon of sesame oil for a few minutes (until they start turning golden and slightly crispy). Then add a centimetre of water (preferably already boiled in a kettle) to the pan, put the lid on and steam for 3 to 5 minutes or until fully cooked (add more water if necessary). Then fish them out with a slotted spoon and serve.
- Otherwise, you can also steam (about 10 minutes) or boil (3 to 5 minutes) your dumplings.
P.S.: this recipe is partially based on this one by Victoria Glass, except I’m using different flours and slightly different quantities.