Author: Julie Hunter
Serves: 12-14 dumplings
- Prepare filling (if in doubt saute some ground beef/pork/turkey in olive oil with onions, garlic, cabbage, and scallions. I like to pre-cook my filling but it’s also not necessary as long as you steam thoroughly).
- Make dough by adding the ingredients in order listed. Pliable dough ball should form. If dough seems too sticky, add more tapioca/arrowroot starch until it doesn’t stick to your hands.
- Tear off quarter sized pieces of dough and flatten into 5-inch circles (you can roll out the whole dough and cut out circles, or just do them individually/manually). The circle edges should be a bit thinner than the interior. Spoon 2 tsps – 1 tb of filling into the center each, and seal the edges to form a semi-circle. (With no gluten, they’re more delicate than wheat-skin dumplings, so just use your best gentle hands technique 😉 ).
- Connect the points of the semi-circle to form the dumpling shape (or keep them as semi-circles if you want to steam or fry them as potstickers). (Helpful instructional video here.)
- Steam for around 10 minutes in a steamer pan/basket lined with parchment paper. Serve with coconut aminosand mild or homemade kimchi!