Gluten Free Dumplings

After many trips to Shanghai, I am completely addicted to dumplings.

I have not been able to buy Gluten Free dumplings here in NZ so I decided to make them!

I found Hagou Flour (a mix of 85% Rice Flour & 15% Tapioca Flour at Davis Asian Food store) - see link below.

  1. 400g Hagou Flour 
  2. Add 400 ml boiling water and stir to a dough
  3. When cool enough to handle roll out in extra flour
  4. Roll small pieces into circles
  5. Place filling inside, wet edges
  6. Drop into boiling water until pastry is clear
  7. I like to serve in a chicken broth with extra coriander & Bok Choy

Pork Filling:

  • 300gm Pork Mince
  • i bulb Bok Choy - finely chopped
  • 3 Spring Onions - finely chopped
  • 2 cloves garlic chopped
  • 1 tsp Fish Sauce
  • 1 tsp Sesame Oil
  • 1 Tbsp Soy Sauce

Prawn Filling:

  • 300gm Raw Prawn Meat
  • 2 stalks Lemon Grass - bashed & chopped
  • 3 Spring Onions - finely chopped
  • 1 handful Coriander
  • 2 cloves garlic chopped
  • 1 tsp Fish Sauce
  • 1 tsp Sesame Oil
  • 1 Tbsp Soy Sauce
Mikayla Whetton