Wow! Gluten free dumplings with wrappers that are thin, don't disintegrate when cooked, and hold their fillings when you bite them!

I share how to make Chinese dumplings gluten free with a dough made of rice and tapioca flours, and special techniques for working with gluten free dough. I also talk about what Chinese people prize in a dumpling, and how my family enjoyed this special treat when I was growing up.

This recipe is gum free, nut free, and dairy free. Get the full recipe here: [ Ссылка ]

INGREDIENTS
Tapioca Flour (aka Tapioca Starch) [ Ссылка ]
Brown Rice Flour [ Ссылка ]
White Rice Flour [ Ссылка ]
Avocado Oil [ Ссылка ]
Kosher Salt [ Ссылка ]

PREP
Food scale (Comparable) [ Ссылка ]
10-inch Wood Rolling Pin (Similar, not the same) [ Ссылка ]
Bamboo Cutting Board (Similar, not the same) [ Ссылка ]
Santoku Knife [ Ссылка ]
2-Cup Angled Measuring Cup [ Ссылка ]
Oil Bottle Dispenser (Similar, not the same) [ Ссылка ]
Pop Top Containers [ Ссылка ]
Stainless Steel Mixing Bowls [ Ссылка ]
Compost Bin, 1 gallon, Graphite [ Ссылка ]
Electric Kettle [ Ссылка ]

FREEZE
Anodized Aluminum Sheet Cake Pan [ Ссылка ]
Stasher bag [ Ссылка ]
Wax Paper [ Ссылка ]

COOK
10-inch Bamboo Steamer (Similar, not the same) [ Ссылка ]
Blue Enamel Dutch Oven [ Ссылка ]
Compostable Parchment Paper [ Ссылка ]

CLEAN
Compostable Sponge / Dish Cloth [ Ссылка ]

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CHAPTERS
00:00 Intro
01:01 Part 1: Turkey and Shrimp Filling
06:08 Part 2: Rice Flour Wrappers
09:27 Part 3: How to Roll Thin Wrappers, Filling Dumplings, How to Freeze
13:39 Part 4: Steaming
14:01 Part 5: Eating

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