Gluten Free Dumpling Wrappers

Ingredients

• 150 g chickpea flour
• 125 g Bob’s Red Mill tapioca flour
• 125 g sweet rice flour (also called mochiko; do not substitute white or brown rice flour)
• 1 1/4 teaspoon xanthan gum (or sub 6 tablespoons ground white or black chia seeds, and add 2-3 tablespoons more water)
• 1 cup + 1 tablespoon warm water (110-115F)

Instructions

1. Prepare your dumpling filling and set it aside while you make your wrappers.
2. When your water temperature is 120F, whisk together all the dry ingredients in a medium bowl. Pour in the warm water and mix together with a fork until it forms a shaggy dough.
3. Using your hands, gather the dough together and knead until it forms a ball. Remove the dough from the bowl and knead it for 2-3 minutes until it forms a smooth ball. If the dough is too sticky, dust the surface with a bit of tapioca starch while kneading. Your dough should be firm but pliable, almost like playdough.
4. Place the dough in the mixing bowl and cover with a damp kitchen or paper towel while you prepare your dumpling station.
5. Fill a small bowl with water and another with tapioca starch. Have a damp paper towel ready to cover the wrappers. Keep a rolling pin and bench scraper nearby. Have a spoon or small cookie scoop ready for filling. Place a baking sheet nearby for the finished dumplings.
6. Pull off 15-16g balls of dough (about 1.25 tablespoons), keeping the rest of the dough covered with the damp paper towel.
7. Lightly dust your work surface with tapioca starch. Take out a ball of dough and using the palm of your hand, flatten the dough into a disc, about 2 inches in diameter. It should be smooth and pliable and not at all crumbly.
8. Dust the dough disc lightly with tapioca starch on both sides and place it onto the dusted surface.
9. Use your rolling pin to roll the disc into a very thin circle about 3.75-4 inches in diameter, turning and flipping as you go. Use a round cutter, mug, or glass to cut into perfect 3.25-3.5 inch rounds. Save the scraps, set the wrapper aside under another damp towel, and repeat.
10. Repeat until you’ve made all your dumpling wrappers, keeping the rolled wrappers under a damp paper towel while you work.
11. To fill: Dip the edge of the wrapper in water about 2/3 of the way around. Lay the wrapper in the palm of your left hand. Scoop about 1 tablespoon of filling to the center. Pleat and pinch the dough together tightly. Treat the gluten-free dough carefully and refrain from stretching it.
12. Place the finished dumpling upright on the baking sheet and cover with the damp towel. Repeat with remaining wrappers and filling.
13. Cook immediately or freeze for later. If cooking later that day, freeze them to keep the moisture from soaking through the wrapper.
14. To cook: Heat a large cast iron skillet or nonstick pan with 1.5 tablespoons high heat oil over medium-high heat. Place the dumplings into the oil, making sure they don’t touch. Pan-fry for 2-3 minutes until the bottoms are golden brown.
15. With a lid in one hand, pour about 1/4 cup of water over the dumplings and quickly cover. Reduce heat to medium and cook for 5-6 minutes more (7-8 minutes for frozen). The filling should reach at least 165F inside.
16. Remove the lid and cook for another 30 seconds to a minute to absorb some water. Transfer dumplings to a plate.
17. Serve warm with soy sauce, ponzu sauce, or sweet chili sauce.

Attribution

Recipe from Snixy Kitchen