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Pork Dumplings: Gluten Free, Egg Free, Soy Free, Nut Free

10:23 PM

My dad has a great job; his career has taken him to many exotic corners of the world. I'm jealous! He spent last week in Hong Kong, eating good food like congee and dumplings. I miss dim sum—dumplings are always my favorite, but we couldn't find any gluten-free wonton wrappers that I could eat (they all seem to have egg in them) so we decided to make our own. 

Have you ever eaten dim sum? It's great. The term is Cantonese, roughly translating to "order to your heart's content," and refers to a tapas-like style of eating. Dim sum restaurants go like this: you sit at a table and servers bring over a cart filled with little plates—some carts are all dumplings, some are noodles, some are salted fishes, some are exotic foods that you've possibly never seen before. You order a plate or two to share with the table. A few minutes later, another cart comes around; then another, and another, until you're so full you can't eat another bite. It's like a buffet that comes to you, and it lets you sample a lot of foods that you've never tried before. Of course, I remember dim sum from my pre-allergy days—I wouldn't recommend it to anyone with gluten or soy problems, but Asian foods is great for those with dairy and egg allergies! Double check, though, of course.

This was one of our more time consuming culinary adventures, but the results are well worth it. Plus, we got to use two kitchen gadgets that we rarely touch—our Kitchenaid pasta roller and our bamboo steamer!

Prep Time: 1 hour
Cook Time: 10–15 minutes
yields 20–25 dumplings


Wonton Wrappers—

1 1/2 cup rice flour
1/3 cup potato starch
1/3 cup tapioca starch
(We mixed our own flour; however, rice flour, potato starch, and tapioca starch may be substituted for 2 cups all-purpose baking flour)
1 tsp. xanthan gum
4 egg, substituted (we used Ener-g brand egg replacer)
4–8 tbsp. warm water


1/2 lb. ground pork
1/2 onion, chopped
1/4 bunch of cilantro, chopped
1 tsp. red chili paste (or red curry paste)
1/4 tsp. crushed red pepper flakes
1/4 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. cumin
2 tsp. coconut aminos (we used Coconut Secret, or you can use gluten-free soy sauce)

Sweet And Sour Sauce—

1/3 cup rice vinegar
4 tbsp. brown sugar
1 tbsp. tomato-free ketchup (we used Nomato brand)
1 tsp. coconut aminos (or gluten-free soy sauce)
2 tsp. arrowroot powder mixed with 4 tsp. water

1. Make Your Wonton Dough
Combine flour and xanthan gum in a medium-sized bowl. Beat in egg substitute and 4 tbsp. of warm water until it comes together. Wet your hands and squish the dough—it should stick together when you press it, but it should still be stiff. Add more warm water, a splash at a time, and continue squishing the dough until it comes together well. Separate into four balls to prepare for the pasta roller.

2. Make Your Wonton Wrappers
Sprinkle some flour onto the counter, flour your rolling pin, and flatten one of the dough balls into a rectangle about 1/4 inch thick. Run the dough through your pasta roller on the largest setting to create a rectangular sheet. Use a circular cookie cutter (or whatever you can find—we used the lid of a large mason jar) to cut circles about 3 inches in diameter. (Note: If you don't have a pasta roller, don't worry! Just manually roll out the dough until it's about 1/8 inch thick) Keep your wrappers in a damp paper towel while you're working with them to keep them pliable.

3. Fill Your Dumplings
Mix your ground pork (it's uncooked, but that's okay; it will cook thoroughly in the steamer!), onion, cilantro, red chili paste and spices. Hold the wrapper in one hand and drop a tablespoon of filling into the center. Bring the edges together, wet them with your finger to help them stick, and press them together.

4. Steam Your Dumplings
Set up your steamer—we use rice paper liners, but you can also use cabbage leaves or oil. Place your steamer in a wok over 1 inch of boiling water and fill it with dumplings. Steam for 10–15 minutes, or until the dough becomes glossy.

5. Make Your Sweet And Sour
In a small pot, bring your vinegar, brown sugar, ketchup and coconut aminos (or soy sauce) to a boil. Mix the arrowroot and water to make a slurry. Add it to the pot, turn off the heat and continue to stir until it begins to thicken.

You have to trust us on this one; it's a little bit of work, but the results are well worth it. Definitely make enough that you'll have left overs! On Wednesday we'll show you how to repurpose them—stay tuned!


See you soon,
Becky + Tanya

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