INGREDIENTS
Wrappers
3 Cups Gluten Free Plain Flour
220mls Cold Tap Water
Pinch of Salt
(+ extra flour for dusting)
Filling (any filling of your choice will work, below is a suggestion of what I used for this batch of dumplings in the photo)
200g (approx.) Pork Mince
1 tsp Sesame Oil
1 Egg
½ Cup Red Cabbage, sliced
1/2 Carrot, diced
5 Cloves Garlic, diced
1/3 Onion, sliced fine
Sliced Coriander
Will need:
Stand mixer
Rolling pin
Dumpling Press
Pot of boiling water
METHOD
Filling
Mix all filling ingredients until combined and set aside.
Wrappers
To make dumpling wrappers measure three cups of gluten free flour and place with the salt in a stand mixer. With the mixer on low combine the dry ingredients together then add in the water and mix. The flour will not form a dough right away so once water has been combined pour flour mixture onto bench and knead until a dough forms (You can add more water or flour if needed). Keep kneading the dough until smooth.
Take small portions of the dough and roll out (not thick but also not too thin so the dough will not break). Place in dumpling press, fill with 1 tsp filling and press together. Continue until dough is used up. (the excess filling can be used in dinner recipes).
Cook right away or store in fridge until ready.
Place dumplings in boiling water and cook for around 10 minutes or until cooked.
Serve immediately
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