Recipe adapted from : Free Eats
Turkey Filling for Dumplings
1 pound of ground cage free turkey breast ( you can substitute any ground meat)
1 egg, lightly mixed with a fork
3 tablespoons of ginger scallion sauce (used grapeseed oil instead of peanut oil in said recipe)
1 cup napa cabbage, chopped
5 bella mushrooms, minced
5 cloves of garlic, minced (you can add less, but love garlic)
2 tablespoons arrowroot starch
freshly ground pepper to taste
Gluten-Free Dough for Wrappers
1 1/2 cups all-purpose gluten-free flour mix:
2 cups Brown Rice Flour
1/3 cup Tapioca Starch (also called Tapioca Flour)
2/3 cup Potato Starch (NOT flour)
1/4 cup millet flour
1/4 cup arrowroot flour or tapioca starch
1 1/2 teaspoons xanthan gum or guar gum
1/2 – 3/4 cup water
Combine all dry ingredients in the bowl of a food processor or standing mixer. Pulse or mix briefly to thoroughly combine. Add water slowly while mixer is on, starting with 1/2 cup. Continue running the mixer, while adding water 1 tablespoon at a time until dough starts to form a ball (I used the full 3/4 cup water). Then scrape dough out onto a lightly dusted counter and knead for a 1-2 minutes or until smooth. The dough should be flexible and smooth. It should seem easy to work with, not too sticky or too dry. Adjust by adding additional flour or water as needed. Wrap with plastic wrap and place in fridge until ready to use.
Assembly Instructions
Take a part of the dough and roll it out as thinly as possible
Cut out circles with a cookie cutter
Place a little bit of filling in the centre of each circle
Brush the edges of the circles with water (one side is enough)
Take the circles in your hand one by one and seal them tightly with another hand
cooking directions
Add 2 tablespoon of oil (i used coconut oil, but you can use any high heat oil: grapeseed/canola/ or olive) to a large, non-stick skillet. Heat on medium until oil is hot. Shake pan a bit so that the oil coats the bottom of the pan thoroughly.
Quickly and carefully arrange dumplings in the pan. Allow to cook in skillet for 3-5 minutes or until bottoms are golden and crisp.
Carefully add 1/2 cup of water and quickly cover with a tightly fitted lid.
Reduce heat and simmer covered for 12 minutes.
Uncover and continue to simmer for 3-4 minutes or until all liquid has evaporated and the dumplings begin to dry out a bit.
Transfer to a platter and cool for a minute or two before serving with dipping sauce.
This recipe will yield 12-15 dumplings. I ended up with lots more filling than dough, can be used to make more at a later time.
Dipping Sauce
mix the following ingredients and place in lovely sauce bowl:
2 tablespoon gluten free low sodium soy sauce
1 tablespoon roasted sesame oil
1 teaspoon substitute sugar
1 teaspoon red pepper flakes
1 tablespoon rice vinegar
The dumplings sound delicious.