Back when I learned I needed to eat gluten free and soy free, I thought I’d lost certain foods forever, particularly some favorite Asian cuisines! I’ve since learned how to make many Asian dishes with a few substitutions, the most important of which is Coconut Aminos, a staple in my kitchen and my cooking. This sauce makes Asian dishes like my Mongolian beef work, but also adds that extra pop of umami as a quick marinade or side sauce.
Still, I thought my days of enjoying dim sum or dumplings were long gone – and the frozen ones just didn’t do it for me. And then I found a (gasp) gluten-free dumpling class, taught by Kim Hunter of Raleigh restaurant Kimbap fame – cue celebratory dance!
The answer? A gluten free dumpling class!
Over a lovely afternoon with like-minded folks, my husband and I learned how to get those dumplings back! I will confess that ours looked like a wild bear had folded them, but we should get better with time, right? With her permission, I’m sharing Kim’s recipe for gluten-free dumplings so you, too, can reclaim this delicious dish!
Recipes from the Kimbap Kitchen: Pork Mandu (Korean dumplings)
Yield ~45 dumplings
Filling:
1 lb ground pork (or can use chopped up shrimp or other protein; sweet potato makes a nice vegetarian option!)
2 cups chopped greens or cabbage
½ cup chopped scallions
1 T minced garlic
1 T minced ginger
1 tsp salt
½ tsp sugar (optional)
2 T coconut aminos (a great tasting soy substitute)
- Mix all filling ingredients
Pro tip – cook up a small amount of the filling to see if the seasoning is to your liking!
- Dust your surface and the wrapper with fine flour (rice flour works)
- Keep water nearby to pat onto the wrappers to keep moist
- Fill each dumpling wrapper with approximately 1 T filling
- Fold according to your preferred style!
- Can steam or pan fry immediately (or keeps in refrigerator in parchment paper up to 12 hours)
Note: raw dumplings may be individually frozen for up to 6 weeks!
Gluten Free Dumpling Wrappers:
Yield 45-60
1.5 cup (white, fine) rice flour
¾ cup millet flour
¾ cup tapioca flour
2.5 tsp xanthan gum
1 tsp salt
1 cup hot water
- Mix flours, salt, and xanthan gum
- Add hot water and incorporate; knead for about 2 minutes
- Let rest for at least 30 minutes
Note: dough may be stored in refrigerator for up to 2 days
- Divide dough into 4 pieces and slice off thin pieces
- You can either cut in circles or leave square for more rustic style
- Roll out using a small dowel (smaller than a traditional rolling pin! Look at Asian markets)
Dumpling Sauce
Yields ½ cup
¼ cup coconut aminos
1T sesame oil
2 tsp mirin
1 tsp black vinegar
1 tsp molasses
Sliced scallions
Pinch of salt and pepper
If you don’t have mirin, vinegar, or molasses on hand, simply coconut aminos, sesame, and a pinch of salt will do!
