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No-Fold Pot Dumplings
Ingredients
- Wrapper
- 100 g plain gluten-free flour
- 100 g tapioca flour
- 80 g glutinous rice flour
- 1/2 tsp salt
- 1/2 tsp xanthan gum
- 185 ml boiling water
- Filling
- 400 g pork ground
- 1 tbsp gluten-free soy sauce
- 1 tbsp gluten-free oyster sauce
- 1 tbsp ginger
- 1 tsp heaped garlic
- Salt to taste
- 1 egg
- Note: The egg is optional but helps the filling hold together
Directions
- a large bowl, combine the gluten-free flour, tapioca flour, glutinous rice flour, salt and xanthan gum.
- Gradually add the boiling water while mixing until a dough forms. Knead until smooth and pliable. Cover and leave to rest while preparing the filling.
- In a separate bowl, combine the ground pork, gluten-free soy sauce, gluten-free oyster sauce, ginger, garlic, salt and egg. Mix until well combined.
- Divide the filling into approximately 25 equal portions and shape into small balls.
- Divide the dough into 25 equal pieces. Roll each piece into a thin, round wrapper, slightly larger than the filling balls.
- Heat a little oil in a non-stick frying pan over medium heat. Place the filling balls in the pan, leaving some space between them.
- Place one dough wrapper over each filling ball, gently draping it over the top and sides without folding or sealing.
- Add a splash of water to the pan and cover immediately with a lid. Steam for approximately 10–12 minutes, or until the pork is fully cooked and the wrappers are tender.
- Remove the lid and allow any remaining water to evaporate. Cook briefly until the bottoms are lightly golden.
- Serve warm with gluten-free soy sauce or your favourite dipping sauce.
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