YanClan GF Dumps
INGREDIENTS
| Ingredient | Quantity | Unit |
|---|---|---|
| Dough | ||
| Gluten-Free Flour | cup | |
| Tapioca Starch | cup | |
| Glutinous Rice Flour | cup | |
| Salt | tsp | |
| Xanthan Gum | tsp | |
| Water (cool/room temp) | cup | |
| Filling | ||
| Cabbage (cooked and minced) | cup | |
| Ground Pork | lb | |
| Ground Chicken | lb | |
| Green Onions, chopped finely | stalks | |
| Soy Sauce | tbsp | |
| Sake | tbsp | |
| Sesame Oil | tbsp | |
| Garlic, Minced | cloves | |
| Cornstarch | tbsp | |
| For Pan-Frying Dumplings | ||
| Vegetable Oil | tbsp | |
| Water (cold) | tbsp | |
| Dipping Sauce | ||
| Soy Sauce | tbsp | |
| Rice Vinegar | tbsp | |
| Sesame Oil (or Chili Oil) | tsp |
RECIPE INSTRUCTIONS
Directions
DOUGH
1. In a large bowl, whisk together gluten-free flour, tapioca starch, glutinous rice flour, salt, and xantham gum.
2. Sprinkle water evenly over dry ingredients, and mix with a rubber spatula until the dough comes together. Knead with hands until dough is smooth.
3. Cut dough into four pieces.
4. Take one piece out, keeping everything else in bowl and tightly covered with plastic wrap.
5. Roll the dough into 6-inch log (roughly 1" diameter).
6. Cut 1/4"-1/2" disks from log, and roll disks into flat wrappers, cutting with 3" cookie cutter, then roll from edges in.
FILLING:
1. Cook cabbage in boiling water in a pot for 1-2 minutes (I usually do only 1 minute to slightly wilt the leaves, which makes cutting easier). Cool and mince. Set on paper towels, add salt, and wait for a few minutes for the salt to draw out the water, then enfold the cabbage with the paper towels and squeeze as much water out as you can.
2. In a large bowl, add cabbage, meat, green onions, soy sauce, sake, sesame oil, garlic, and cornstarch. Mix well.
3. Take a sheet of gyoza wrapper in your hand, and place a tablespoon size of meat mixture in the center of the wrapper. Moisten the edges with cold water. Fold one of the edges in a series of pleats, leaving the other edge smooth. Press the edges together to seal the gyoza.
4. Heat a pan at medium high heat, and add vegetable oil (adding a tiny bit of sesame seed oil adds a nice flavor to the dumpling too, but that's optional).
5. Place gyoza on pan and cook until bottom becomes golden brown.
6. Add water and immediately cover pan with a lid. Cook until water boils away.
Notes
Instead of blanching the napa cabbage, you can do this:
Combine the finely chopped cabbage (~7.5 oz) and 2 teaspoons of Diamond Crystal kosher salt in a large bowl and toss well. (Only use half the amount of salt if using Morton’s kosher salt or a fine grain salt). Transfer the salted cabbage to a fine mesh strainer or colander and set it over a bowl. Let it stand at room temperature for at least 30 minutes or in the fridge for up to 8 hours.
Dump the salted cabbage onto a large piece of cheese cloth or clean dish towel. Gather up the edges and squeeze and twist the cabbage bundle to wring out as much liquid as possible. You should end up with about 1 cup of cabbage.
Sources
https://thewoksoflife.com/wprm_print/gluten-free-dumplings
https://nomnompaleo.com/paleo-pot-stickers