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.