The New Year is the perfect time to enjoy Chinese dumplings. Traditionally from northern China, these crescent-shaped foods symbolize wealth and good fortune in Chinese culture because they resemble ancient Chinese money. These dumplings are typically pan-friend (kuo tieh) or boiled (jiaozi) – and either way they are absolutely delicious. Many Asian cultures have an equivalent of these dumplings, such as gyoza (Japanese) and mandoo (Korean).
I have fond memories making Chinese dumplings from scratch with my mom. We used to sit in the kitchen and talk for hours while we made homemade dumplings. We tried all kinds of filling options – from pork to shrimp to chicken to vegetarian.
These gluten free Chinese dumplings are delicious like the original, but without the gluten. Enjoy this dish with Gluten Free Fried Rice and Gluten Free Garlic Lemon Shrimp for an Asian-inspired meal without gluten or processed ingredients. Plus, these dumplings are fried in the healthiest cooking oils.
Happy New Year, or as we say in Chinese, Kung Hei Fat Choy!
- 2 1/2 cups of all-purpose gluten-free flour
- 3/4 cup hot water
- 1-2 tbsp cold water
- Dash Celtic sea salt
- 2 cups unbleached, all-purpose flour
- 3/4 cup hot water
- 1-2 tbsp cold water
- 3/4 to 1 lbs organic ground pork (substitute with organic ground chicken or finely chopped shrimp without the shell and deveined)
- 2 cups of fresh bunches of chives, finely chopped (substitute with Chinese cabbage, choi sum or cabbage kim chee)
- 1 tbsp organic sesame oil
- Salt and pepper to taste
- 1/2 tbsp fresh ginger, finely grated
- 1-2 tbsp Coconut Aminos
- Organic toasted sesame seeds (optional)
- 4-5 tbsp extra-virgin coconut oil or lard
- 1-2 tsp Coconut Aminos
- 1/2 tsp organic sesame oil
- Asian hot chili sauce (to taste)
- Make the dumpling skins by mixing all but 1/3 cup of dry ingredients, and then slowly add hot water to the mixture. Knead the dough well, and then add the cold water.
- Portion dough into silver dollar sizes. Then roll out the silver dollar portions into traditional dumpling skin sizes (about 3 inches wide). You’ll need the remaining 1/3 of dry flour mixture to roll out the dough. It can get sticky so keep trying. Makes about 2 dozen dumpling skins.
- In a separate bowl, mix pork and chives well. Then add sesame oil, salt, pepper, ginger and Coconut Aminos. Mix well.
- Spoon 1 tsp of the pork and chives filling into a dumpling skin. Keep a reserve of warm water in a small bowl nearby. Once the dumpling skin is filled, dab a finger into the water and spread on half of the inner dumpling skin. Fold ends together and twist gently to seal dumpling. Or you can also just fold over into half moons. Garnish with sesame seeds.
- Pan-fried directions: Heat a pan over medium-high heat. Add 1 tsp of oil to the pan. Once oil is heated, add 5-6 dumplings and cook for about a minute. Then add 1-2 tsp of water and cover with a lid. Let the water cook off, then uncover the pan. Cook for a few more minutes, then flip over to pan fry the other side. Remove from heat.
- Boiled directions: Bring a stock pot of water to a boil. Add 6-8 dumplings and cook for about 3-4 minutes. Use a slotted spoon to remove dumplings and place on a platter. Cook remaining dumplings and repeat process.
- Combine all dipping sauce ingredients in a small bowl or ramekin.
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