Make these Gluten Free Dumplings (Asian gyoza dumplings) with this simple recipe with variations for boiled and pan-fried. Enlist the kids and the family to help for a fun cooking day in the kitchen.
The New Year is the perfect time to enjoy these Gluten Free 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 gluten free dumplings are typically pan-fried (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.
How To Make Gluten-Free Chinese Dumplings – Step by Step
- 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.
What To Serve with These Chinese Dumplings
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.
What’s the Best Meat for Chinese Dumplings
My mom’s recipe calls for ground pork and chives but you can also try ground shrimp, leftover roast chicken, or finely sliced vegetables.
Can I Freeze These Dumplings?
These Gluten free Chinese Dumplings are a great make ahead dish. If not cooking right away, freeze the dumplings on the baking sheet. Make sure none of the dumplings are touching or they will stick together. Once frozen solid, portion the dumplings into freezer containers and freeze for up to three months.
Top Tips for These Gluten Free Chinese Dumplings
- When you roll out the dough, it can get sticky so keep trying.
- You can fold the dumpling ends together and twist gently to seal. Or you can also just fold over into half moons.
- Keep a reserve of warm water in a small bowl nearby, to dab your fingers in with handling the dough.
- To test the dumplings, run a skewer or a toothpick through one. When it comes out clean, it’s ready.
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Gluten-Free Chinese Dumplings
Ingredients
Gluten-free dumpling skin
- 2 1/2 cups all-purpose gluten-free flour
- 3/4 cup hot water
- 1-2 tbsp cold water
- 1 dash sea salt
Filling
- 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
For Frying
- 4-5 tbsp extra-virgin coconut oil or lard
Dipping Sauce
- 1-2 tsp Coconut Aminos
- 1/2 tsp organic sesame oil
- Asian hot chili sauce to taste
Instructions
- 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.
Notes
Equipment & Tools
Nutrition
Photo credit: Bigstockphoto.com / NatashaBreen
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Tracy, have you tried to make these like soup dumplings? Wondering if they would hold up.
I haven’t yet but what a great idea!
I just tried making these and they are delicious! My only difficulty was rolling the dough. It kept drying out and I couldn’t get it thin enough. Any tips or trick would be appreciated.