Okay I have SO much respect for anyone who makes homemade dumplings because these little pockets of deliciousness are not easy. I was absolutely determined to find a gluten free option to make these dumplings and I am happy to report I have done it! Dumplings are something I absolutely love to have in the freezer because you can quickly put together a dinner with dumplings and a steamed vegetable for a quick and easy week night dinner. I hope y'all enjoy these dumplings as much as we have and please tag forthekaleofit if you remake!
2 1/2 cups brown rice flour
2/3 cup boiling water
1/3 cup cold water
1/2 pound ground chicken
1/2 cabbage head
1/2 cup of carrots
1 tbsp ginger
3 cloves garlic
In a bowl add the brown rice flour and slowly add in the boiling hot water. Mix until a crumbly mixture forms. Add the cold water and continue to mix. If you need more water slowly add until a sticky dough forms. Continue to knead with your hands until a firm ball forms. Cover with a damp paper towel and plastic wrap over the bowl. While your dough rests, add the cabbage, garlic, ginger and carrots to a food processor and blend until finely chopped. Add your ground chicken to the mixture and mix. Cut your dough in half and roll until it is long and skinny. With a knife, cut into 20 small pieces. Roll each piece into a little ball and roll out with a small rolling pin to make a thin round wrapper. Stuff your wrapper with a tbsp of the chicken and vegetable mixture and fold half of the wrapper to pinch the ends together to close. Continue until all the dough has been rolled out and stuffed.
We froze our dumplings to save for a dinner another night, but if you want to eat right away add to a pan with about an inch of water and a tsp of ghee and cook until the dough is soft and the outsides are slightly cripsy. Dip in a little coconut aminos and sriracha!
**If you are having trouble keep the elasticity of the dough replace 1/2 cup of the brown rice flour with tapioca flour.