This was one of the winning entries from the Pamela's Products Recipe Contest 2008! Unlike pre-made dumplings, you get to control the amount of filling and the ingredients meaning less sodium and/or fat. Making your own wrappers means this is gluten-free as well!
Ingredients:
- 1 bag (3-1/2 cups) Pamela's Gluten-Free Bread Mix including yeast packet
- 1/4 cup oil
- 1-1/4 cups warm water
- 1 pound ground pork
- 1 tablespoon corn starch
- 2 tablespoons soy sauce (be sure it's gluten-free, tamari sauce will work as well)
- 6 green onions, chopped
- 1 to 2 teaspoons red pepper flakes (to taste)
Optional:
- garlic and/or ginger to add to the filling
Steps/Methods:
Combine Pamela's Gluten-Free Bread Mix, yeast packet, oil and water (reserve a couple of tablespoons of mix for dusting dough later). Mix well to form dough.Let rise 60 minutes.
On plastic wrap sprinkle reserved mix and roll out dough to -inch thick. Cut dough into 4-inch x 4-inch squares.
Mix pork with corn starch, soy sauce, green onions and red pepper. Place 1 to 2 tablespoons in the center of each square and fold dough over the top of the meat mixture.Place into lightly oiled steamer and steam 20 minutes. Cook in batches until all dumplings are ready to serve.
Serve with soy sauce or your favorite dipping sauce.
Have fun with different sizes and shapes. Try circles for a pot sticker effect, and even a wavy biscuit cutter for the traditional open top Chinese pork dumpling. When I steamed the dumplings in a traditional Chinese steamer over a wok, I kept a tea pot of water steaming to replenish the steam in the wok as it dissipated.
Additional Tips:
- 1 bag (3-1/2 cups) Pamela's Gluten-Free Bread Mix including yeast packet
- 1/4 cup oil
- 1-1/4 cups warm water
- 1 pound ground pork
- 1 tablespoon corn starch
- 2 tablespoons soy sauce (be sure it's gluten-free, tamari sauce will work as well)
- 6 green onions, chopped
- 1 to 2 teaspoons red pepper flakes (to taste)
Optional:
- garlic and/or ginger to add to the filling
