How To Make Gluten-Free Dumplings
Looking for gluten-free Chinese recipes? Try this gluten-free pork dumpling recipe made with taro-infused dumpling wrappers. Enjoy a soft and moist filling prepared with minced pork, chopped mushrooms, green onions, and flavoring ingredients.
- Prep time
- 40 min
- Cook time
- 9 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 400 g of taro
- Sweet potato flour (220g, in a 2:1 ratio with taro)
- 100 g of mushrooms
- 250 g of minced pork
- 2 tsp of light soy sauce
- 2 tsp of oyster sauce
- Salt (to taste)
- Chicken bouillon powder (to taste)
- 5 tsp of white pepper
- 60 g of green onion and ginger water
- Chopped green onions
- 2 tbsp of light soy sauce
- Salt (to taste)
- 1 tbsp of lard (swap with vegetable shortening or vegetable oil)
- 10 g of green onion
- Chicken bouillon powder (to taste)
- Chili oil (to taste)
Instructions
- 1
Wash and steam the taro until soft enough to peel and mash for later.
- 2
Place the mushrooms in a bowl of water. I am soaking shiitake mushrooms in the refrigerator overnight.
- 3
Place the minced pork in a bowl. Refrigerate minced pork for 1 hour; this step is optional.
- 4
Take out the refrigerated mushrooms and minced pork.
- 5
Mix minced pork, light soy sauce, oyster sauce, salt, chicken bouillon powder, and white pepper.
- 6
Stir in green onion and ginger water until well absorbed.
- 7
Drain the water from the mushrooms and squeeze out as much water as you can.
- 8
Chop the mushrooms into bits and chop the green onions.
- 9
Mix the chopped mushrooms and green onions in the filling.
- 10
Once the taro is soft, peel and mash the hot taro. Don't forget to wear kitchen gloves. You can use a potato masher or blender to mash the taro.
- 11
Mix mashed taro with sweet potato flour (2:1 ratio) to form a non-sticky dough.
- 12
Knead the dough until smooth.
- 13
Then, take a portion of the dough and cook it in boiling water for a few minutes. This step enhances the chewiness of the dough.
- 14
Incorporate the cooked dough portion back into the rest of the dough.
- 15
Knead again until you have a stretchy dough that does not break easily.
- 16
Take a portion of the kneaded dough and make a circular wrapper shaped like a small bowl. Don't make it too thin. It should be thick enough to carry the filling without tearing.
- 17
Place about a teaspoon of filling in the center. Do not overfill the wrapper or this will cause it to break open when boiled.
- 18
Seal the edges of the wrapper by pinching them together. Make sure there are no openings left.
- 19
Prepare a pot with water and bring to a boil.
- 20
Cook the dumplings until they float.
- 21
Once they float, add a bowl of cool water to the pot.
- 22
Stir once more and continue boiling for an additional 3 minutes.
- 23
In a serving bowl, mix light soy sauce, salt, lard, green onion, chicken bouillon powder, and chili oil.
- 24
Pour a few scoops of the boiled water used for boiling the dumplings into the bowl.
- 25
Gently place the cooked dumplings.
- 26
Enjoy these soft and smooth dumplings with your favorite drink and chili oil for extra flavor!