This recipe tastes great either steamed (like Chai Kuih) or pan-fried. Other filling suggestions: braised jicama (my favorite), garlic chives, mushrooms, and preserved radish. The possibilities are endless!
- 1 cup [~200g] sweet potato starch
- 2/3 cups [85g] tapioca starch
- 1/3 cups [50g] rice flour, more for dusting
- 1/2 teaspoon salt
- 1 cup of hot boiling water (be careful handling this)
- 1 lb bok choy
- 1 small carrot – chopped
- 1 King oyster mushrooms, chopped (optional)
- 1 teaspoon grated ginger
- 1 tablespoon mushrooms stir fry sauce (recipe on highlight, sub with tamari for gluten-free)
- oil for cooking, salt to taste
- Filling: In a heated pan with 2 teaspoons oil, sauté carrot & ginger until fragrant, then add in mushrooms, bok choy & sauce. Season accordingly. Drain out as much liquid as you can.
- Dough: Mix all dry ingredients in a heatproof bowl until well combined. Pour in the hot water & quickly stir to combine (I used a pair of chopsticks). Once the mixture cools off a little but still warm, knead it into a soft dough. If the dough is too sticky, add more rice flour. Pinch out a 1inch ball & dust surface with rice flour. Flatten each ball with your palm & roll it to a round disc. Be gentle when rolling as the gluten-free wrapper is very fragile. Place 1 tablespoon of filling in the middle of wrapper & pleat to seal.
- To cook dumplings, potsticker style: Heat a non-stick pan with 3 teaspoons oil, then place dumplings in, slightly apart in one layer. Cook until the bottom is slightly browned, gluten-free wrapper takes longer to brown. Add about 1/2 cup [125g] hot water, be sure water covers at least 1/3rd of the height of the dumplings. Place a lid over, turn heat to low-medium, and cook until all water has been absorbed. Serve warm with chili oil dipping sauce.
Find more of WoonHeng’s recipes on @woon.heng.