For those of you that feel you are missing out, when it comes to Dumplings, here is a very easy recipe, I use for my Gluten Free students.
If you are not Gluten intolerant, you can easily buy dumpling wrappers in an Asian shop. There is about 50 in a packet. Don't freeze them, they become to difficult to pull apart.
Dumplings - GF
makes about 15
One large or small bamboo steamer - I have a double layer one, bought from an asian
shop, grease steamer tray.
Dumpling Wrappers
1 cup white rice flour
1/2 cup tapioca flour
1/4 tsp Himalayan salt
1 cup boiling water
Method
1 - Mix dry ingredients and then pour in the boiling water. Mix.
2 - Cover well with plastic until you are ready to roll
3 - Take a small amount and roll in between greaseproof paper. I use a round glass for a circle. It needs to be about 2 mm thin.
4 - Place on small pieces of greaseproof paper and cover with a damp cloth, to stop them drying
out.
5 - Place a small teaspoon amount of mixture in the middle and dampen the edge of one side.
Fold over, then pinch the edges together. Store covered with a damp cloth until you are ready to steam.
6 - Place in a bamboo steam on the paper or grease the bamboo tray. I then place the steamer on top of a wok that has water in it. Steam for about 20 minutes.
Filling -
250 gr tofu, minced chicken breast, lamb or beef.
1/4 cup grated carrots
1/4 cup shredded cabbage
1 spring onion - finely chopped
1/2 tbsp grated ginger
1 tbsp coriander leaves - chopped
1 tbsp soy sauce
1 tbsp sesame oil
Method
1 - Mix all together.
If you have left over mixture, add a small amount of rice flour to it and roll into small balls. Drop them into hot stock, them are ready when they float to the surface.
Photo about is gluten free and normal bought wrappers. It is important to keep them separate if you are cooking for someone who is celiac.
You can steam these on grease-proof paper or straight on to the tray, once it has been oiled.
These ones are ready to be steamed.
Once steamed they can be served in a bowl of bone broth, that has been flavoured with star anise x 4, cinnamon stick x 1, peppercorns - 1 tbsp, onion, bay leaves x 2 and salt. Cook until flavours have enhanced the stock, strain and pour over rice noodles and then place your dumplings on top
Enjoy this bowl of goodness.
xx