Gluten-Free Dumpling Dough

Name: Gluten-Free Dumpling Dough
Yield: 24 wrappers

Apr 23, 2023 · in Dumplings & Bao

Gluten-free doughs can be notoriously hard to work with, where it's Play-Doh-ness results in dumplings that tear easily when folded, or it's the opposite where the dough is so gummy it's like eating rubber. So when developing a gluten-free dumpling dough, I tried to strike the balance between pliability (how forgiving is the dough when stretched while folding) and taste (how much the dough tasted and chewed like gluten) with my benchmark being the ability to recreate the classic, nostalgic moonshaped dumpling fold with multiple pleats. Yes, this dumpling dough will tear if you stretch it a ton, but with enough care, you'll be able to recreate pretty much any dumpling fold with this gluten-free recipe.

–Frankie

Yield

24 wrappers

Time

30 minutes

Ingredients

3 tablespoons plus 1 teaspoon chickpea flour

1 cup tapioca flour (or arrowroot flour)

1 cup sweet glutinous rice flour, plus more for dusting

1 1/2 teaspoons xanthan gum

1 cup plus 2 tablespoons water

Preparation

Make dough

In a medium mixing bowl, combine the chickpea flour, tapioca flour, sweet rice flour, and xanthan gum. Mix it all together with a whisk. Slowly pour in the water, mixing with a silicone spatula to incorporate until all the water has been poured in and chunks have formed. Scoop out the clumps of dough and transfer to a lightly rice-floured work surface. Knead until it forms a smooth ball and fold dumplings!

Make wrappers

Dust the work surface with rice flour, then cut the dough into 4 pieces. Roll each piece into a small log. Cut each log into 6 approximately 1-inch pieces. Place each piece on your work surface, cut side up. With the palm of your hand, press down to make a roughly flattened circle. Dust both sides of the circle with flour. Using a rolling pin, roll around the edges to create a circular wrapper of your desired thinness. Cover with plastic wrap so they don’t dry out.