Gluten-Free Dumpling Dough
Gluten-Free Dumpling Dough
Ingredients
For the Dough
- 125 g glutinous rice flour, plus extra for shaping and rolling
- 3 g psyllium husk powder
- 120 g warm water
- 1/2 teaspoon salt
For the Filling
- 300 g lean ground beef
- 1/2 cup cabbage, super finely shredded
- 1/4 cup carrot, super finely grated
- 1/2 teaspoon salt
- 1/2 teaspoon sweet soy sauce, or tamari
- 1/2 teaspoon sesame oil
For the Sauce
- 1 garlic clove, large, finely diced
- 1/2 teaspoon freshly grated ginger
- 2 teaspoons sweet soy sauce
- 2 tablespoons beef stock
Instructions
- 1
Sprinkle the super finely shredded cabbage with 1/2 teaspoon of salt. Let it sit for 5-10 minutes to draw out moisture. After sitting, squeeze out the excess liquid from the cabbage.
⏱️ 10 min
- 2
In a small bowl, combine the lean ground beef, the prepared cabbage, super finely grated carrot, 1/2 teaspoon of salt, 1/2 teaspoon of sweet soy sauce (or tamari), and 1/2 teaspoon of sesame oil. Mix all ingredients thoroughly until well combined.
⏱️ 3 min
- 3
Divide the filling mixture into nine evenly sized balls and set them aside.
⏱️ 2 min
- 4
In a separate small bowl, combine the 125 grams of glutinous rice flour, 1/2 teaspoon of salt, and 3 grams of psyllium husk powder. Add the 120 grams of warm water to the dry ingredients and stir until a dough forms.
⏱️ 2 min
- 5
Let the dough sit for 3-5 minutes to allow the psyllium husk to hydrate.
⏱️ 5 min
- 6
Lightly knead the dough until it feels smooth and soft, not sticky. Divide the dough into nine equal balls.
⏱️ 3 min
- 7
On a lightly floured surface (using extra glutinous rice flour), roll each piece of dough into a thin circle to create a dumpling wrapper.
⏱️ 5 min
- 8
Place one of the prepared meatball fillings onto the center of each rolled dough wrapper. Lay the wrapper over the meatball and lightly press down to encase the filling, forming a dumpling.
⏱️ 5 min
- 9
In a pan, add the finely diced large garlic clove, 1/2 teaspoon of freshly grated ginger, 2 teaspoons of sweet soy sauce, and 2 tablespoons of beef stock. Heat the mixture over medium heat until it is nearly boiling.
⏱️ 3 min
- 10
Carefully add the prepared dumplings to the pan. Cover the pan with a lid to steam the dumplings.
⏱️ 1 min
- 11
Cook the dumplings for 12-15 minutes on medium-low heat, or until they are cooked through.
⏱️ 15 min
- 12
Serve the dumplings immediately, drizzled with your favorite chili sauce and accompanied by steamed vegetables.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Gluten-Free Dumpling Dough
For the Dough
- 125 g glutinous rice flour, plus extra for shaping and rolling
- 3 g psyllium husk powder
- 120 g warm water
- 1/2 teaspoon salt
For the Filling
- 300 g lean ground beef
- 1/2 cup cabbage, super finely shredded
- 1/4 cup carrot, super finely grated
- 1/2 teaspoon salt
- 1/2 teaspoon sweet soy sauce, or tamari
- 1/2 teaspoon sesame oil
For the Sauce
- 1 garlic clove, large, finely diced
- 1/2 teaspoon freshly grated ginger
- 2 teaspoons sweet soy sauce
- 2 tablespoons beef stock
Instructions
- 1
Sprinkle the super finely shredded cabbage with 1/2 teaspoon of salt. Let it sit for 5-10 minutes to draw out moisture. After sitting, squeeze out the excess liquid from the cabbage.
⏱️ 10 min - 2
In a small bowl, combine the lean ground beef, the prepared cabbage, super finely grated carrot, 1/2 teaspoon of salt, 1/2 teaspoon of sweet soy sauce (or tamari), and 1/2 teaspoon of sesame oil. Mix all ingredients thoroughly until well combined.
⏱️ 3 min - 3
Divide the filling mixture into nine evenly sized balls and set them aside.
⏱️ 2 min - 4
In a separate small bowl, combine the 125 grams of glutinous rice flour, 1/2 teaspoon of salt, and 3 grams of psyllium husk powder. Add the 120 grams of warm water to the dry ingredients and stir until a dough forms.
⏱️ 2 min - 5
Let the dough sit for 3-5 minutes to allow the psyllium husk to hydrate.
⏱️ 5 min - 6
Lightly knead the dough until it feels smooth and soft, not sticky. Divide the dough into nine equal balls.
⏱️ 3 min - 7
On a lightly floured surface (using extra glutinous rice flour), roll each piece of dough into a thin circle to create a dumpling wrapper.
⏱️ 5 min - 8
Place one of the prepared meatball fillings onto the center of each rolled dough wrapper. Lay the wrapper over the meatball and lightly press down to encase the filling, forming a dumpling.
⏱️ 5 min - 9
In a pan, add the finely diced large garlic clove, 1/2 teaspoon of freshly grated ginger, 2 teaspoons of sweet soy sauce, and 2 tablespoons of beef stock. Heat the mixture over medium heat until it is nearly boiling.
⏱️ 3 min - 10
Carefully add the prepared dumplings to the pan. Cover the pan with a lid to steam the dumplings.
⏱️ 1 min - 11
Cook the dumplings for 12-15 minutes on medium-low heat, or until they are cooked through.
⏱️ 15 min - 12
Serve the dumplings immediately, drizzled with your favorite chili sauce and accompanied by steamed vegetables.
⏱️ 1 min