gluten-free dumpling wrappers
I've always wanted to try to make a gluten-free dumpling (potsticker) recipe and it was for one of my workshops where one of the attendees requested this option that I really put my head down to create a recipe. I had to ensure there wasn't any cross-contamination with wheat products, so these ingredients were all purchased in plastic packaging (which I will recycle at the supermarket where they accept plastic bags for recycling.) These wrappers aren't as pliable as the all-purpose flour version, but hands-down, these won the taste test for everyone in one of my cooking workshops. This recipe makes 10-12 dumplings.
5 Tbsp (50g) cassava flour
4 Tbsp (40g) arrowroot starch
5 Tbsp 40g tapioca starch
2 Tbsp ground chia seeds
1/4 tsp salt
3.5 oz (100ml) just-boiled water*
2 Tbsp sunflower seed / grapeseed oil
*FOR COLORFUL DOUGH, substitute the boiled water with fresh-pressed juices (carrot for orange, beetroot for red), brought to a boil, or add 1 tsp turmeric to the flour mixture for yellow, or spirulina powder for green.
Measure out the dry ingredients in a medium-sized mixing bowl, stirring to combine. Gradually add the hot water, stirring with chopsticks or a wooden spoon as you pour to create a slurry. Drizzle in the oil, then knead for a few minutes to form a large ball.
This dough dries out quickly, so always keep covered with a damp tea towel while you're assembling the dumplings, if it’s too dry and crumbly, add another teaspoon of oil.
Take a portion of the dough, about the size of a walnut and use the palms of your hands to roll it into a ball. Then slightly flatten it on a clean counter surface. Roll it out until it's 1/8" (3mm) thick. You want to keep this quite thick as the dough can crack when it's too thin. Place a teaspoon of the filling in (not too full) and fold the wrapper in half, pinching the edges together. I like to clean up the uneven edges by cutting it into an arch with a pair of kitchen scissors. Use the tines of a fork to crimp the edges.
PAN-FRY: Warm a large, dry skillet over high heat. Add the oil to coat the pan. Place the dumplings in a single layer, making sure not to overcrowd them. Crisp up the bottoms of the dumplings for 2-3 minutes. Reduce the heat to medium, and carefully add ¼ cup (60ml) of water, cover, and cook for 6 minutes, or until the dough is steamed through and all the water has evaporated. Drizzle another teaspoon of the oil and cook for another 3 minutes, or until the bottoms have crisped up again.
TO STEAM: Place the dumplings in a single layer on to a steamer basket with a thinly sliced carrot or radish round underneath each one. Pour 1” (3cm) of water into a wide pot or wok. Place the basket into the pot, ensuring that the water doesn't actually touch the dumplings. Cover and bring to a boil. Turn the heat down to a medium-low heat and let steam for 5 minutes.
TO BAKE: I tried this to see if it would work as an empanada wrapper, and it's perfect! Preheat oven to 400°F (200°C) Place wrapped dumplings on a parchment paper-lined baking sheet and bake for 20 minutes.
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