If you, like me, love to cook and have to follow a gluten-free diet, this recipe is for you.
Let’s talk about Dumplings!
I am always hunting for interesting recipes and this one is between my favorite: the “Vegetable Dumplings” of Liz Miu. They are so satisfying you can’t stop eating them… and they are gluten free and vegan.
PLEASE, follow the steps in the order presented.
It took me couple of times to test with different flours brand, the resulting dumplings were always somehow gratifying (although uglish at first). It takes time to learn how to properly fold the dumplings, especially when the skin is gluten free.
- PLEASE, follow the steps in the order presented.
- The wrappers dough must be done at the last moment, to be used immediately.
- For a better result, use a very fine rice flour, (it should look like powder). I tried the coarse one but it was so difficult to fold them.
Appetibilis Recipe :: Gluten Free Veggie Dumplings by Orsola Ciriello Kogan
2 stalks spring onion, chopped (35g)
1 carrot (100g)
1/4 head of cabbage (340g)
1 tbsp sesame oil
3 tsp tamari or gluten-free soy sauce, or coconut aminos
1/4 tsp black pepper
1/4 tsp sugar (optional)
115 g fine white rice flour (1 cup)
75 g tapioca starch (1/2 cup)
200 ml boiling water ( 2/3 cup + 2 tbsp)
2 teaspoon neutral oil
Extra rice flour for dusting your workspace
Filling – Start by chopping the cabbage finely, season it with a pinch of salt and set aside. Then, grate the carrot, chop the tofu and place them in a bowl.
Take back the cabbage and with your hands squeeze as much liquid as possible. Mix it with the carrot and tofu mix.
Heat the oil over medium / low heat. Add the finely chopped spring onions and stir-fry until shiny (about 30 seconds).
Add the mix of vegetables and tofu, tamari sauce, pepper and sugar. Stir for 2-3 minutes until the mixture begins to wilt. At this point turn off and pour the mixture into a bowl.
Let it cool for at least 30 minutes before using it.
Wrappers dough – Place all dry ingredients in a bowl, add almost all of the boiling water at once (you may not need it all). With a spoon stir quickly, until the mixture begins to thicken.
Still in the bowl, (by careful, the dough is HOT!), start kneading the mixture with the tips of you fingers, than the hand, until it forms a smooth ball. Transfer it onto the work surface and continue to knead for at least 2 minutes.
Roll out the dough into a long log and cut it into 20 equal pieces (they should be about 18 g each). Immediately cover them with a tea towel, or store them in an airtight container.
Rolling the wrappers – Before you start rolling out the wrappers, dust your workspace with rice flour, as well as the rolling pin, plate or tray for the finished wrappers and your hands.
Take a piece of dough and roll it out in a 9-10 cm circular shape. With the help of a pastry cutter cut out a perfect circle and place the disc in the tray under some cling film. Repeat until you have used half of the dough.
Keep the finished wrappers covered to prevent them from drying out.
Let’s make the dumplings – Dust a cutting board with some rice flour for the finished ravioli and fill a small bowl with water.
Take a wrapper, moisten the edge of the disc, (this will help you seal the ravioli more easily).
Put a heaped teaspoon of mixture in the center and close by folding the disk into a crescent, pressing the edges to seal it. Place on the cutting board.
Repeat until you have used all the dough.
Steamed – Prepare the basket for steaming by lining it with a sheet of parchment paper (with some holes to let the steam go through). Alternatively, you could just use a cabbage leaf.
Place the basket on a pot with boiling water. Put in the dumplings far from each other, to prevent them from sticking, cover and cook for 8 minutes.
Serve them immediately with the condiment of your choice.
Crunchy, (sautéed in a pan) – Heat a couple of tablespoons of oil in a frying pan and place the steamed ravioli in it. Stir-fry on all sides until golden brown: be very careful when turning them, they tend to break easily.
Also in this case they should be served immediately, with the condiment of your choice.
Enjoy your meal!
- Keep the wrappers, together with the dough, under a cloth (or cling film), at all time, so as not to let them dry.
- I recommend folding them gently.
- You can knead the scraps again to make a couple more wrappers or continue to repair any cracks that may occur during folding.
- For more complex folds I suggest you watch Liz Miu’s video, there you can also find the link to the original recipe.