Gluten-free Dumplings

Prepare the dough:

1. In a large bowl, whisk together the gluten-free flour, tapioca starch, glutinous rice flour, and xanthan gum.
2. Sprinkle the water evenly over the dry ingredients, and mix with a rubber spatula until the dough comes together. Knead with your hands until the dough is smooth.
3. Cut the dough into four pieces. Take one piece out, keeping everything else in the bowl and tightly covered with plastic wrap. Roll the dough into a 6-inch log. Cut each log in half and then into thirds so you have 6 pieces. (The dough ball should measure about 420g, which means that each of your wrappers should weigh about 20g before rolling out.) Keep the spare pieces in the bowl under the plastic wrap while you roll out each dumpling wrapper.

Assemble the dumplings:

1. Take out a bamboo or wooden cutting board as your work surface, as well as a rolling pin (a Chinese rolling pin is best). If your dough is sticking to the work surface or rolling pin, lightly dust them with tapioca starch or cornstarch.
2. Roll each piece of dough into a circle about 4 inches/10cm or so in diameter and ⅛-inch/3mm thick. Have a small bowl of water nearby to moisten the outer edges of the circle, then add a heaping tablespoon of dumpling filling to the center. Pleat the dumpling closed (see our post on how to fold dumplings, 4 ways, from easiest to hardest!) Place on a tray lined with parchment paper. Keep the dumplings covered with plastic wrap as you shape them. Repeat until you’ve assembled all the dumplings.
3. It is best to roll each wrapper out just before assembling the dumpling. Once you have filled a tray, transfer the dumplings immediately to the freezer (covered with plastic), or cook the dumplings fresh!

Cook the dumplings:

1. If boiling, bring a pot of water to a rolling boil, and then stir the water with a spoon to create a whirlpool effect. While the water is swirling, drop the dumplings in (swirling the water around while adding the dumplings prevents them from sinking and sticking to the bottom of the pot). Cook until the dumplings float and the wrappers are cooked through but still al dente—about 7 minutes for fresh dumplings, or 8 minutes for frozen. Serve.
2. If pan-frying, heat a nonstick pan over medium-high heat. Add a couple tablespoons of oil, placing the dumplings in the pan slightly apart so they’re not touching. Brown the bottoms, then add about ½ cup/120ml of water (you need just a thin layer of water). Cover immediately, reduce the heat to medium-low, and cook until the water has evaporated—about 7-8 minutes. When all the water has evaporated, uncover the pan, and increase heat to medium-high. Allow the pan to dry out even further, so that the bottoms of the dumplings crisp up again and are a nice golden brown. Serve.
3. If steaming, add the dumplings to a bamboo steamer lined with perforated parchment paper (fill up to 3 tiers of your steamer with dumplings!). Fill your wok with enough water to submerge the bottom of the bamboo steamer by about ½ an inch (1.3cm), and bring the water to a boil. When the water is boiling, place the covered bamboo steamer into the wok, and steam for about 7 minutes for fresh dumplings, or 8 minutes for frozen dumplings. Serve.