March 5, 2012
Gluten Free Chinese Dumplings
We love Yum Cha.
Except that in our house we call it Yummy Cha actually.
But it can be so hard to find some lovely little dumplings that suit gluten free eating. I'm very lucky to have a great little place nearby that caters for me so very well. We go every couple of weeks and any problems I've had I put down to lack-of-vigilance on my part, not to any slackness from our favourite restaurant. The staff know our dishes and in case of problems I have little cards with 'No Wheat' written in Chinese that I keep in my wallet.
Eating out is always a tricky issue with food InTolerances, and I understand how many of my friends prefer not to roll the dice with nasty symptoms, but I say Buyer Beware and as always, you eat at your own risk. I choose in this case to risk it!
For those of you, Dear Readers, who are more sensitive or more sensible than I am, I recently found a great recipe for gluten free dumpling wrappers in a magazine page ad for Kikkoman Soy Sauce.
Did you know that Kikkoman now make a really nice gluten free soy sauce too? Made with soybeans, rice, salt and water, it tastes just like the 'real' thing too!
The dumpling recipe is actually for gyozas, but I turned mine into little dumplings and rice rolls instead. I found the best results with steaming, boiling the little lovelies mushed them up too much. The result of steaming is a lovely slippery texture, just like the stuffed rice rolls at yum cha, yummy!
Gluten free Dumplings
300gr cooked peeled Taro
1 Tb Salt
3 tsp gluten free Baking Powder
1kg pkt Glutinous Rice Flour
2 tb oil
I steamed my Taro to avoid it becoming soggy and gluggy. Then let it cool.
Process taro with the salt and baking powder
With the motor running, add the oil, a little water and a little flour. Continue like this until it's all used and the mixture forms a dough.
Turn out and knead for a few minutes until nice and smooth. Rest for about half an hour.
While it's resting, make a yummy filling for your dumplings:
300gr Pork Mince
300gr Chicken Mince
1/2 cup finelychopped Water Chestnuts
1/2 cup finely chopped Silverbeet from my garden
1/4 cup finely chopped chives
Big Tablespoon minced Garlic
Big tablespoon minced Ginger
1 Tbsp gluten free Soy Sauce
1 tsp Sesame Oil
2 tsp Chinese Cooking Wine
1 finely chopped Hot Chilli
Combine all the ingredients for the filling, and mix around thoroughly. The best way is with your hands, it keeps the texture much better this way. Squish, squish, squish!
Ready To Roll:
Roll out the dumpling dough nice and thin, about 2mm thick, on some baking paper. Dust with a bit more rice flour if needed. Then cut to the desired size with a scone or cookie cutter.
Place a small spoonful of meat filling on one half of the round, leaving a bit of a clear border, then wet the inside edge slightly with a wet finger and fold in half. Pinch the edges firmly.
Place on some more baking paper while you make enough little dumplings to fill your steamer.
Place your dumplings in a lined steamer basket over vigorously boiling water, and steam until just cooked through. My steamer took about 10 minutes, but it was a bit bigger than the pot so wasn't as efficient. The outside should be opaque and nice and firm, but with a bit of spring to it.
Serve your little lovelies with Kikkoman Dipping Sauce for a bit more yumminess
1/3 cup Kikkoman gluten free soy sauce
1 tsp grated ginger
1 tsp sesame oil
1 finely chopped small chilli
Splash of water to dilute saltiness to taste
Mix all ingredients together and allow to sit while cooking the dumplings so flavour develops
As you can see Dear Readers, my arms gave out about halfway through making dumplings, so I turned them into lovely steamed rice rolls. I loved them just as much this way, and actually thought they looked prettier with the filling showing just a little at the ends. It's up to you, present them as you will, just be happy in the yummiest of gluten free yum cha around!
So Dear Readers, which way do you think looks the nicest, and do you enjoy Yum Cha too?
Posted by The InTolerant Chef ™ at 6:44 PM
Labels: gluten free chinese dumplings, gluten free dim sum, gluten free soy sauce, gluten free yum cha
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Yummy cha is definitely a good way to describe it. And that's great that you have a card in Chinese so that there isn't any confusion!ReplyDelete
It certainly makes life a bit easier Lorraine :)Delete
Waw! You have made your own dough also! A great job! The gf Chinese dumplings look irresistable & ooh so appetizing too! Yummy!ReplyDelete
Thanks Sophie! They were certainly yummy :)Delete
Oh my! That is mighty impressive. I have zero patience in kneading dough, so I salute you!!ReplyDelete
It's sure a challenge at the moment Msihua, but I also have a kneading hook on my Kenwood. Nothing wrong with a bit of help :)Delete
These look absolutely wonderful! I know mochi-style rice dumplings and dumplings made with rice paper, but the ones you made above are most often made with wonton sheets (I think), so wheat flour all over! :S I'm excited and happy to see that you can mae those gluten-free as well, because I've always wanted to try them! :)ReplyDelete
I love rice dumplings too Kath, so nice and chewy! Yes, these are usually made with wonton sheets which are so easy to get- just not gluten free :( I hope you give these a try, and let me know how you go with them!Delete
Thank you from the bottom of my heart! I love, love dumplings - these look absolutely fabulous! Can't wait to give this recipe a try! :)ReplyDelete
Ina, you are more than welcome! Let me know how you get on!Delete
How sensible to have a card in Chinese. These dumplings look delicious and not too fiddly to make. GGReplyDelete
It saves a lot of confusion- and tummy aches! Definitely not as fiddly as you think GG :)Delete
i never make my own dumpling wrappers but i you've inspired me! i love the look of the rolls, yum. and that wheat free in chinese card is fantastic :)ReplyDelete
Muppy, you are so clever it won't be any challenge to you at all! The rolls are my favourite too :)Delete
I am so impressed - dumpling 'pastry' made out of fresh taro?! I bet they were mighty tasty too. Yum. Now I need a bit of yum(my) cha action....ReplyDelete
Suprised me too Spicegirl! They could probably be made with a mix of rice flour and tapioca flour , but fresh is best :)Delete
That's impressive. I bet they were all eaten in a huge rush and you had none left over. I didn't know you could make 'pastry' from taro. I'll have to try this and thanks for letting me know about GF Kikkoman - I haven't seen it.ReplyDelete
Charlie, they were scoffed down so fast it was a blur! Let me know how they go if you try them- sepecially if you like them :), and I got my Soy Sauce at Coles.Delete
YUMMY Cha ahhahaha... That's gold, I love it! It's just like the other time when my friend made Teriyaki Chicken and called it "TeriYUMMY" Chicken LOL! Anyway, it's great how you're able to share your food intolerance experience and knowledge with people. It's definitely helping a lot of people. Love how you made your skins from scratch! I need to pick up the slack and start doing that too =DReplyDelete
Thanks! I could go some TeriYummy right now Winston! I bet you could make them in your sleep, no problem :)Delete
We are fans of yum cha too, but only enjoy it occasionally. Love your step by step instructions to these delicious dumplings... yum!!!ReplyDelete
Where do you like to go for Yum Cha Lizzy? There's a newish place in Civic I've been wanting to check out.Delete
Step by step is the easiet way for me to process my thoughts!
All I know is that after being born and raised in San Francisco and growing up with some of the most wonderful Dim Sum, you have me completely completely drooling right now! I want to make these right now (or at least eat the ones you have made already, LOL). What a fabulous recipe. I am really looking forward to trying it!ReplyDelete
Thanks Kim,you lucky thing you! We have fairly limited choice here :( Let me know how you go if you give them a try!Delete
Hi all, my team is organizing a team lunch- and u guessed it! We r yum cha-ing! It would be great if u could let me know what gluten free people like me can eat? My guess is rice rolls without soy, and congee...and maybe Veggies? Is that it?! :(Delete
Sorry, but I wouldn't think to advise you as each restaurant is different and probably use different ingredients. I have little cards made up in Mandarin that say I am wheat free and explain what I can't eat- soy sauce etc. And ask the waitress to check with the kitchen and adviser me.Delete
I go to a great place where I can get most items, including hargow and most dumplings with no problems, so don't write yourself of
Off just yet. Good luck!Delete
Your dough looks stunning! So silky smooth :DReplyDelete
Why thankyou Nic! I was a nice smooth dough, not too dry or crumbly.Delete
When it comes to Asian food I just cant decide what my favourite is. Yum Cha is up the top for me though, love it absolutely love it. Dumplings are one of my weaknesses.ReplyDelete
I bet you miss the great place in Sydney! We'll make some next time I come up :)Delete
I LOVE yum cha! But haven't ventured into the world of gluten-free dumpling dough yet, so it's been awhile since I've eaten them. I love pot stickers the best, a little crispy and little soft, mmmmmm. Totally loving this recipe xxReplyDelete
Pot Stickers, Yummo! I hope you have luck with some gluten free ones soon, I haven't found any pre-made yet so the only answer to my cravings was to make it myself :)Delete
You're a genius, love. I didn't think it was possible to have gluten-free yum cha, and certainly not possible to make such perfect looking dim sum without Hong Kong flour!ReplyDelete
Oh Celia, its amazing what adventures desperate appetite cravings can lead you to! Luckily I'm determined :)Delete
I'm terribly impressed with you here, as always :) I LOVE yummy cha. But always more than ever if I've had a few too many cheeky beverages the night before ;)ReplyDelete
Why thanks MRS Heidi! Perfect hair-of-the-dog pick me up indeed!Delete
Dear Intolerant Chef,ReplyDelete
It's pretty impressive making these gluten free chinese dumplings from scratch let alone those cards to avoid any confusion :)I love yum cha too, good hangover cure with the pork and century egg congee :)
Thanks Chopinand, Heidi agrees with you and the hangover cure :) I have those cards in the language of a few of my favourite cuisines, I don't see why I should miss out on all the fun!Delete
My family absolutely LOVES yum char and goes at least once a fortnight or otherwise we'd miss it too much. I like that you have little Chinese cards (quite similar to the ones I write for my nana when she is travelling to the airport alone!).ReplyDelete
Lucky family Lucy, the family that bonds over Yum Cha is fortunate indeed! I hope you're not putting me in the same Nanna basket- I've got a long way to go yet!! :)Delete
WOw, i love making dumplings but never had the courage to make my own pastry..ReplyDelete
thanks for the recipe!!!
I hope you give them a try Dolly, it's so much easier than it looks!Delete
I LOVE yummy cha! We call it that too :P We make some dumplings at home but I haven't made the dough on my own. It looks amazing! Love trying new things like this and seeing if I can make it as well as they can. Congrats!ReplyDelete
Oh Bec, you are a total whizz in the kitchen. Sooooo impressed. Dinner at your digs... Yes Please! Love yum cha, although last time we all went the food was gluggy and very salty, we haven't been back since. :( I'll have to try your place down the road. Great recipe hon.ReplyDelete
Hi. Can I ask how you got the chinese language cards done? Cheers!ReplyDelete
I got mine at www.SelectWisely.com a couple of years ago. There are probably a few more places out there now on the internet, but these guys were just great. My Mum took them to China on a trip and had no problems at all. Good luck!Delete
Wow, that's fantastic. ThanksDelete
Also, where did you get the chinese rice wine that is wheat free?ReplyDelete
I spent a lot of time searching and asking shop assistants for translation advice! You can use dry Sherry instead, or even ginger wine would be nice.Delete
Thanks very much. I'll give that a go.Delete
How many dumpling skins does the recipe make? Do you think this would work with hand mixing? These look wonderful!ReplyDelete
A lot! It all depends on how big you make the dems to start with :) Hand mixing is fine, but as I already had the food processor out to chop the Taro it was certainly easier to keep going!Delete
Is taro ok to just steam, I though there was a need to cook for some time in liquid to leech out the toxins before its edible? May have imagined this though.ReplyDelete
Taro is just fine. We've had it many times with no ill effects, I think you must be thinking of something else?Delete
I just googled gluten free wonton wrappers and found you. I also found that you are in Canberra - me too! Can you divulge which restaurant you go to for dumplings?ReplyDelete
Hi Philippa! I'm so sorry but the restaurant was Master So, and it has shut down and the owner and chef have split up and moved on :(Delete
Do you have any good recommendations or favourite InTolerant friendly places?Delete
I bookmarked this web. I will come back to continue learning about your web design.I’m glad Yahoo pointed me to it. I was able to get the know-how I was searching so badly for days now.Thank You very much for your really good web page. Have a good day.It’s very useful for everyone for sure.ReplyDelete
I was very encouraged to find this site. I wanted to thank you for this special read. I definitely savored every little bit of it and I have you bookmarked to check out new stuff you post.ReplyDelete
Hi, I know this is an old blog, but I'm wondering where in Canberra you get your taro? thanks Bec :)ReplyDelete
Hi Bec, I'm not gone - just on hiatus due to health stuff for now :) You can get taro from some of the traders at the Belconnen markets and I've also seen it at the Asian shop in Belconnen mall as well as various Asian shops around town. Good luck and let me know how you go :)ReplyDelete
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