Filling

NutritionSortLoading...
Loading...

1 carrot

1 spring onion

⅛ cabbage

3 cloves of garlic

30 grams of ginger

¼ brown onion (or 2-3 shallots)

100 grams of tofu

2 tbsp gluten free soy sauce

1 tbsp of sesame oil

A sprinkle of seaweed flakes (Optional)

Select allAdd

SortLoading...
Loading...

Wrappers

100 grams plain gluten free flour

100 grams of tapioca flour

80 grams of rice flour

1 tsp xanthan gum (½ tsp if you flour mixture already contains it)

½ tsp salt

160-200mls boiled water

Select allAdd

1. Finely dice the carrots, onion, and spring onion, and grate the ginger, garlic, and cabbage.

2. Heat up the sesame oil in a frying pan over a medium heat.

3. Once warm, gently fry the carrots, onions, ginger, and garlic for 3-4 minutes or until the carrot begins to soften.

4. Crumble in the tofu and fry for 2 more minutes.

5. Add in the cabbage and the soy sauce, and fry until there is not excess moisture.

6. Put in a bowl and set aside to cool while you make the dumpling wrappers.

7. To make the dumpling wrappers, first boil a kettle.

8. Measure out the flours and combine them together in a large bowl.

9. Slowly pour in 160ml of boiled water to start with, and gently start mixing with a spoon.

10. When the temperature of the dough has cooled down, start mixing it with your hands.

11. If you are finding the dough a bit dry - add another 20-40ml of water.

12. Knead the dough until you have a smooth round ball.

13. On a floured surface and with a floured rolling pin, roll out half the dough at a time to about a millimeter in width.

14. Cut out your wrappers using a circle cookie cutter, between 9-12cm in diameter.

15. Continue rolling the dough out until you have used it all up. You should get about 30 wrappers!

16. Once you have your 30 wrappers, it's time to fold them!

17. Taking a wrapper in your least dominant hand, wet your fingers with water and run them around the perimeter of the wrapper.

18. Take about a teaspoon and a half of your filling and place it directly into the center of the dough.

19. Fold the wrapper in half over this filling and pinch it together (but don't seal it), then starting from the side closest to you, make a pleat fold about every 2cm.

20. Once you have sealed all the dumplings, you can either wrap them in cling film and freeze them for another time or cook them fresh!

21. To cook the dumplings you will need a reliably non-stick pan with a lid, some oil, and 100ml of cold water.

22. Heat the oil in the non-stick pan to a medium heat, on my induction stove I go to 7.

23. Place the dumplings in the pan and let them sizzle for about 30 seconds, then pour the water in and very quickly place the lid on top!

24. Steam the dumpling for 5-6 minutes.

25. Carefully remove the lid and let the excess water steam away, and the bottom of the dumplings brown.

26. Serve with a dipping sauce (recipe above) and enjoy!