Gluten Free Dumpling Wrappers: Recipe taken from Happy Little Bento (See her blog for wrapper making photos if needed).
3/4 cup tapioca starch
3/4 cup millet flour
3/4 cup sweet rice flour
2 teaspoons xantham gum
3/4 cup just-boiled water plus 1 to 2 tablespoons cold water (I used 2 but start with 1)
1) Mix all ingredients. At first, it looks like there isn’t enough moisture. Keep incoorporating.
2) Form into 1 inch balls.
3) Flatten with fingers then roll out with rolling pin. Use gluten free flour to help. This dough is a little sticky. Makes approx. 15 (4 inch) circles.
4) Set aside. According to the blog, they freeze well. You just have to thaw them first.
1/2 pound or 1 cup uncooked ground pork, most traditional (or any meat, turkey, beef, chicken) or tofu, tempeh
2 cups roasted brussel sprouts, sliced or cabbage sliced and sauteed (more traditional)
***You can use all 3 cups of veggies (shredded carrots, zucchini, bok choy, sprouts, etc.,.)
2 Tbl Wheat Free Tamari
1 tsp grated fresh ginger
1/4 tsp each salt and pepper
Mix all ingredients.
Making and cooking the dumplings or gyozas: To put it all together…
1 Tbl canola or coconut oil
1 tsp sesame oil
1 1/2 c boiling water
1) Put about 1 Tbl of the mixture on the wrapper. Seal the ends and flatten the bottoms.
2) Traditionally you get the oil hot in a saute pan and sear the dumplings. Then you pour 1/2 cup of water over them and quickly put a cover n. This steams and cooks the dough and meat. This if fine is you do a half batch at a time or have a huge pan.
*****We did it differently! We had one saute pan going with the searing then moved them over to a heavy bottoms stock pot (with a tight filling lid) with about 1 1/2 cups of boiling water. As soon as they were seared, we transferred them to the steaming pot. We did all 14 dumplings in about 3 batches. They steamed for about 15-20 minutes. They are done when the dough and filling are cooked.
3) I served them with brown rice and stir fried veggies. I used extra Tamari as a dipping sauce. I was also low on time so I also used Organicville Teriyaki as a dipping sauce. You could easily make your own. Oh they heat up nicely the next day. I bet you could make and freeze them also.