Gluten free dumpling wrappers without rice flour
Xanthan gum free, vegan Makes approximately 40 X 9.5 cm dumpling wrappers. Recipe will make more or less depending on how thinly you roll the wrappers and the size of your cutter.
Equipment
- 1 X 9.5 cm /3.7 inch cookie cutter (to cut the dumplings)
Ingredients
- 120 g light buckwheat flour
- 120 g quinoa flour
- 120 tapioca flour
- 20-25 g psyllium husk powder
- Pinch of salt
- 40 ml 2 tablespoons oil vegetable or peanut work well, but really any oil will work
- 250 –375 ml 1–1½ cups boiling water, just enough to form a dough
- Extra tapioca flour for rolling
Instructions
- Combine flours, psyllium and salt in a large bowl. Whisk in the oil and enough boiling water to form a damp but crumbly dough. If in doubt, err on the side of caution – you can always add more water later. This applies particularly if you are experimenting with different gluten free flours (see notes in the body of the post).
- Turn the mixture out onto a clean, dry bench top. Allow it to cool for a minute or two before beginning to knead with your hands. It will be hot, so be really careful. Continue kneading until a smooth and pliable dough forms. If it doesn’t, add half a tablespoon of hot water at a time until you reach a good consistency.
- Tear off a golf-ball-sized piece of dough and cover the remainder. Roll dough out on a well-floured surface (I use tapioca flour) until it is around 2mm thick, keeping in mind that it swells a little during cooking. I recommend putting in the effort to roll them as thinly as possibly – it makes them easier to fold and nicer to eat.
- Use a medium-sized circular cookie cutter (or an upside-down glass) to cut out rounds of dough. Mine is 9.5 cm. I like to fill and shape the dumplings as I work, but you can roll them all out before filling if you prefer. Just make sure to flour in between the rolled-out wrappers well and keep them covered if you choose the latter option.
- Re-roll any excess dough as you work. You might need to moisten trimmings with wet fingers to return it to its pliable glory. Repeat with the remaining dough until it is all used.
- Fill your dumpling wrappers with a teaspoon or two of your filling of choice. Use water to thoroughly seal the dumpling edges together in any sort of pleating style you like. I like to really squish the edges together to ensure the dumplings won't split upon cooking. Repeat until you have filled all the dumplings. If you have any dumplings with small tears, see the notes in the body of the post about pan frying them.
- To cook, boil a medium pot of lightly salted water. Once it is boiling, reduce it to a simmer and add 5-6 dumplings to the water. Stir very gently to ensure they don't stick to each other, and reduce the heat if it returns to a rolling boil at any point. A strong boil is more likely to break up your dumplings, so make sure you keep it to a low boil or even a simmer.
- Cook each batch of dumplings for 3 or so minutes or until the wrapper starts to look a bit translucent. Be sure to flip them over so that both sides are cooked through. Remove from the water and place into a strainer to cool. Very lightly oil each batch of dumplings with toasted sesame oil to ensure they don't fuse together. Repeat until you have cooked all the dumplings you need.
Notes
- Read the notes in the body of the post to ensure success. I don't write them for fun :)
- See the notes in the body of the post in terms of flour substitution options.
- I used the low FODMAP tofu dumpling filling in my cookbook, Intolerance Friendly Kitchen. This is a similar recipe to my tofu bok choi filling recipe and makes the same amount.
- I recommend filling the dumplings before freezing. I suspect that frozen unassembled wrappers would be a nightmare to defrost. I also find that the wrappers are most flexible when the dough is fresh.
Tried this recipe?Let us know how it was!