Gluten-Free Dumpling Pastry
Serves 32
Directions
- 1Mix the rice flour and tapioca starch in a bowl.
- 2Pour the boiling hot water into the flour mixture and mix quickly to activate the starches.
- 3Add the glutinous rice flour to the dough and knead it until combined.
- 4Add the oil and continue kneading until the dough is smooth.
- 5Roll the dough into a log and divide into 32 equal pieces. Keep the unused portions of the dough covered.
- 6Take a piece of dough, knead it briefly between your palms, flatten it, and coat both sides with flour.
- 7Roll the dough piece out into a small circle, keeping it slightly thicker than regular wheat pastry.
- 8Place a teaspoon of filling in the center, fold, and pleat to seal the dumpling.
Ingredients
- 115 g fine rice flour
- 65 g tapioca starch
- 174 g boiling hot water
- 3 tbsp glutinous rice flour
- 2 tsp oil
Equipment
mixing bowlwhiskrolling pinbamboo steamer
Tips
- Do not wait too long to add the water, or the starches will not activate, leading to a dry and crumbly texture.
- Add the oil at the end to prevent the dough from drying out.
- The glutinous rice flour makes the dough stickier and easier to handle.
- Keep the pastry covered at all times while you are working.
- Be gentle when rolling out the dough as it lacks gluten-based tension.
- Steaming the dumplings for 10–12 minutes is recommended for the best texture.
