Gluten-Free Pork Dumplings
For the dough:
320 grams (2 cups) Rice flour
150 grams (1 1/3 cups) Tapioca flour
4 tsp Cornstarch
1 tsp Salt
310 grams (1 1/3 cups) Boiling water
For the filling:
1 Lb Pork
25 grams Liquid amino or GF soy sauce
10 grams Rice Vinegar
35 grams Hoisin sauce
1 tsp Fish sauce
5 grams Lemongrass turmeric paste
For the dough:
- To start, combine the cornstarch, tapioca starch, and rice flour in a large bowl. After that, add the boiling water. Mix continuously until a dough forms.
- The dough will then be kneaded for roughly two minutes to make a smooth dough. Refrigerate for thirty minutes after wrapping in plastic wrap. While the dough chills start your filling!
The Filling:
- In a large bowl combine all the ingredients. Do not add any salt, the soy sauce will add all the saltiness that you need.
- I pre-scoop the meat mixture like a meatball using a tablespoon
- Now it is time to form your dumplings
Form your Dumplings:
- Dust the counter with plenty of rice flour, this dough is a little delicate.
Weigh the dough out into 20 grams and form it into balls.
- Keep your dough covered, it will dry out quickly.
- Roll each dough ball out so it is big enough for your meat filling.
- Add a ball of filling in the middle of your rolled-out dough.
- Fold the dough in half like a taco.
- Fold the ends in like a present.
- The dough will stick to itself.
- I like to crimp the top edge but it is not required.
- If your dough splits or develops a few little holes, do not be concerned. The dough will come together as it is being steamed.
Cooking your Dumplings:
- Line your steam basket with parchment. This is important to prevent sticking.
- Fill your pot or wok with two inches of boiling water.
- Place your steam basket on top.
- Steam your dumplings for 7-9 minutes or until your dumplings turn glassy.
