Chinese Dumplings

When I worked at Arizona State University, the chair of the department and I shared the same birthday so we’d go out for lunch annually on our birthday. There was a little Chinese restaurant near campus where we’d devour several orders of pot stickers and a soup bowl of hot and sour soup. I’ve been checking every grocery store I go to and I couldn’t find gluten-free wonton wrappers but a check on-line found a recipe. So, although this process is somewhat lengthy, the dumplings are well worth the effort.

First, make the wonton wrappers by combining:

1/2 cup all purpose gluten-free flour

1/2 cup tapioca flour

1/2 white rice flour

1/2 teaspoon sea salt

1 teaspoon guar gum

Whisk together the dry ingredients then stir in:

1/2 cup boiling water

Dough will start to come together. Add:

2 tablespoons cold water

1 1/2 teaspoons olive oil

Stir to combine, kneading with hands if necessary. Form into a ball, cut in half. Place one half under plastic wrap to stay moist while working with the other half. Roll the dough into a log then cut into 12 pieces, about 1 tablespoon each. Roll the pieces into balls and place in a sandwich bag until ready to fill. Repeat with the other half of the dough.

Next, make the filling. In the bowl of a food processor, pulse:

8-10 scallion whites

6 ounces shitake mushrooms

1/2 cup shredded carrots

Pulse until well ground. Put into a medium bowl with:

3/4 pound ground turkey (or pork)

3 teaspoons date sugar

3 tablespoons soy sauce substitute (see recipe under sauces)

1/2 teaspoon ginger juice (or freshly grated ginger)

1/2 teaspoon toasted sesame oil

Combine, cover and store in the refrigerator until ready to fill the wontons. Using a bamboo steamer (or a steamer basket or pot but you won’t be able to cook as many at once), place over water on the stove. Take one dough ball, place between two pieces of plastic wrap, and using a small rolling pin (or any can), roll out to about a 3″ circle. Place about 1 tablespoon filling in the middle. Using the plastic wrap, bring the sides of the wonton wrapper together in the middle. Pick up the ball and gently press the edges together to seal the dumpling (these can be either round or rectangular). If the dough is dry, wipe the edges with a small amount of water to moisten and seal. Place in the steamer and repeat until the steamer is filled, without the dumplings touching the edges or each other because they will stick as they cook. Bring the steamer water to a boil and cook the dumplings 10-12 minutes. Serve with a sesame garlic sauce and garnish with the scallion greens.

Sesame Garlic Sauce:

1/4 cup soy sauce substitute

1 tablespoon toasted sesame oil

1 tablespoon fish sauce

1 teaspoon minced garlic

1 tablespoon date syrup or honey

1/4 teaspoon chili sauce or red pepper flakes

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