Gluten Free Chinese Dumplings (Jiaozi) At Home

Name: Gluten Free Chinese Dumplings (Jiaozi) At Home
Ingredients: 2 cups (240g) All-purpose flour (or a ` gluten free flour blend ` for ` gluten free chinese dumplings ` – see notes below); ¾ cup (180ml) Room-temperature water (you might need a tiny bit more or less, depending on humidity); ½ teaspoon Fine salt; Quick note: If you're using ` store bought dumpling wrappers `, you can skip this section and head straight to the filling!; 1 lb (450g) Ground pork (preferably 80/20 for juicy results); 2 cups Shredded Napa cabbage (about ½ small head), salted and squeezed dry; 2 Scallions, thinly sliced; 3 cloves Garlic, minced; 1 inch Ginger, grated; 2 tablespoons Soy sauce (use ` gluten free tamari ` for ` gluten free dumplings `); 1 tablespoon Chinese rice wine (Shaoxing wine, or dry sherry); ½ teaspoon White pepper; 1 teaspoon Sesame oil; ½ teaspoon Sugar (optional, balances flavors); 1 large Egg, lightly beaten (optional binder, helps keep filling cohesive); ¼ cup Light soy sauce (or ` gluten free tamari ` for ` gluten free dumplings `); 2 tablespoons Chinese black vinegar (Chinkiang vinegar; or rice vinegar if unavailable); 1 clove Garlic, minced (or ¼ tsp grated ginger); ½ - 1 teaspoon Chili oil or chili flakes (adjust to your spice preference); ½ teaspoon Toasted sesame oil (optional); Pinch of sugar (optional, for balance); Thinly sliced scallions, toasted sesame seeds (for garnish); finely chopped chives, mushrooms, or shredded carrot (ensure they are squeezed dry if watery).

culinarycreationss.com

Learn to make delicious homemade gluten free Chinese dumplings (Jiaozi) from scratch! This easy recipe covers dough, filling, dipping sauce, & cooking methods.

View full recipe on culinarycreationss.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at culinarycreationss.com.

Share this recipe:

Cooking tools:

Cookie scoop
Rolling pin
Steamer basket
Wok
Grater
Chef's knife
Cutting board
Mixing bowl
Spatula
Spoon
Measuring spoon
Measuring cup
Plastic wrap
Kitchen towel
Parchment paper
Baking sheet
Pot
Nonstick skillet
Skillet
Stove

Ingredients

2 cups (240g) All-purpose flour (or a ` gluten free flour blend ` for ` gluten free chinese dumplings ` – see notes below)
¾ cup (180ml) Room-temperature water (you might need a tiny bit more or less, depending on humidity)
½ teaspoon Fine salt
Quick note: If you're using ` store bought dumpling wrappers `, you can skip this section and head straight to the filling!
1 lb (450g) Ground pork (preferably 80/20 for juicy results)
2 cups Shredded Napa cabbage (about ½ small head), salted and squeezed dry
2 Scallions, thinly sliced
3 cloves Garlic, minced
1 inch Ginger, grated
2 tablespoons Soy sauce (use ` gluten free tamari ` for ` gluten free dumplings `)
1 tablespoon Chinese rice wine (Shaoxing wine, or dry sherry)
½ teaspoon White pepper
1 teaspoon Sesame oil
½ teaspoon Sugar (optional, balances flavors)
1 large Egg, lightly beaten (optional binder, helps keep filling cohesive)
¼ cup Light soy sauce (or ` gluten free tamari ` for ` gluten free dumplings `)
2 tablespoons Chinese black vinegar (Chinkiang vinegar; or rice vinegar if unavailable)
1 clove Garlic, minced (or ¼ tsp grated ginger)
½ - 1 teaspoon Chili oil or chili flakes (adjust to your spice preference)
½ teaspoon Toasted sesame oil (optional)
Pinch of sugar (optional, for balance)
Thinly sliced scallions, toasted sesame seeds (for garnish)
finely chopped chives, mushrooms, or shredded carrot (ensure they are squeezed dry if watery).