Pork Dumplings

Gluten Free Pork Dumplings

Feat. Bob’s Red Mill

Ingredients:

Dumplings

• ¾ cup Bob’s Red Mill Sweet White Rice Flour

• ¼ cup Bob’s Red Mill Tapioca Starch

• 1 tsp Bob’s Red Mill xanthan gum

• 6 Tbsp warm water

Filling

• ⅓ lb ground pork

• 2 Tbsp fresh scallion 

• 2 Tbsp fresh cilantro

• 1 tsp rice vinegar

• 1 tsp fish sauce

• 1 tsp soy sauce

• 1 tsp sesame oil

• 1 tsp garlic chili sauce

• 1 tsp fresh grated ginger

For Cooking

• 1-2 Tbsp avocado oil (or any oil with a high smoking point)

• Water (for steaming)

Yields 12-15 dumplings (and very easy to make in bulk!)

Start by making the pork filling. Chop the herbs and combine the ingredients listed until aromatic. Reserve at room temperature. In a bowl, combine the Bob’s Red Mill Sweet White Rice Flour, Tapioca Starch, and xanthan gum together. Stir in the warm water and knead until the dough is formed. The dough will smell sweet and be soft to the touch. If at any point you need to let it sit, cover with a wet paper towel to prevent it from drying out.

Press the dough into a flat disk shape and poke a hole through the center (so it looks like a bagel/doughnut). From here, use your hands to outwardly press and squeeze the dough until the hole enlarges and the dough is in a large ring. Find a spot to break the dough into one long log and curl it into itself (like a cinnamon roll). Cover with wet paper towel.

Break off an inch long piece and press/roll out. You can do this by hand with a rolling pin, or even by using a tortilla press for quick and even wrappers. Again, covering any pressed wrappers with wet paper towel.

To fill the homemade wrappers, take about a teaspoon of filling and place it in the center. Fold the two opposite sides into the center and press them tightly together. In whichever way you desire, crimp and press the edges upward to lock the filling in. Continue this process until all the dumplings are filled.

Preheat a combination of avocado and sesame oil in a skillet with a matching lid. Place the dumplings down on the side you want to get crispy and cook for two minutes over medium heat. Lower the flame and quickly pour about a ¼ cup of water into the pan and immediately cover with a lid. Remember, we are adding water into hot oil; make sure the flame is low and the lid is ready to go! It is normal to hear some popping sounds, just make sure the lid is securely on the pan and let this cook for 4-5 minutes.

Remove the lid and cook for an additional 2-3 minutes to let the residual water cook off. 

Serve hot with your favorite dipping sauces, or freeze the uncooked dumplings for future you – you deserve it!