When I was diagnosed with celiac disease, I realized that there was nothing to even dream about the dumplings for which my mother and her aunt, with whom I always spent my summer holidays as a child, were so famous. Making dumplings was always a favorite ritual, the dough had to be soft and thin, the filling had to be triple meat, and the dumplings themselves were tiny. I forever learned that ritual of preparing dough, rolling out individual sausages, cutting them into pieces, which were rolled out individually for each dumpling. This is how I make gluten free dumplings too.
Not all gluten-free flour mixtures, even those containing xanthan gum, are particularly suitable for a good and complete dumpling dough, thin and soft, for small dumplings. First, I adapted a simple gluten-free mixture from Orgran, which could be used to make dough for relatively large ravioli, where the filling was placed between two fairly thick layers of dough. Over the years, the quality of gluten-free flour mixtures has improved dramatically, and I have found a flour mixture that makes excellent dough for dumplings and dumplings. This mixture is unfortunately only produced and sold in Australia. Therefore, it is impossible to imagine my joy when the first attempt to create a dough recipe for dumplings from flour, accessible to the Russian consumer, turned out to be successful. The quality of the dough, its taste and ease of use exceeded all my expectations.
Below is a recipe for dough for dumplings and dumplings based on the gluten-free mixture “Pizza Base” produced by Garnets. The usual full portion of dough is prepared from 300g of flour mixture, but I tried it on a half portion, so I give the data for a half portion of dough.
Ingredients:
Preparation:
You can get acquainted with the process of preparing dough for gluten-free dumplings in the most detailed photographs, using the example of preparing a full portion of dough from the Well and Good flour mixture with the addition of quinoa flour.
The dough is quite dense and easy to work with. It does not tear or crack when cooking dumplings. Dumplings and dumplings store well frozen. To do this, I place them on a baking sheet lined with parchment paper, which I put in the freezer for 20-30 minutes. You should not keep the dumplings in the freezer; you just need to freeze them and immediately transfer them to a hermetically sealed container. When opened, the dough becomes dehydrated and cracks.
You can cook dumplings and dumplings immediately from a frozen state, without first thawing them. I liked the taste of the dough, the consistency of the dough was a little denser compared to my usual gluten-free dumplings. This dough was easier to work with and the dumplings could be chewed without just dissolving in your mouth. My husband liked this dough better. I would appreciate both dumpling dough, my usual and presented in this article as equally good, but slightly different in consistency. In terms of the strength and stability of the dough during work, this dough is better, it is stronger. You can see options for various fillings for dumplings, dumplings and ravioli
In conclusion, I can say that I am pleased with the results, and I have no complaints about the dough, either in taste or structure. You can make the dough even more convenient to work with by adding only 60 ml of water, but then it will be denser. It will be easier to work with, but it will give a stiffer consistency in the finished products.
Dough recipes for dumplings and dumplings from flour mixtures other manufacturers, including a recipe for dough made from a mixture of green buckwheat flour and flaxseed flour without thickeners and other additives can be found.
Addendum 13.2.2018
It's hard to believe, but it turned out that you can make dumpling dough without flour at all, or more precisely, when the flour component is presented in the form pumpkin flour and ground chia seeds. The recipe will be published in March 2018.
The dough itself and the dumplings turned out to have a dramatic color, they are soft and delicate in taste. And if a person cannot tolerate grains, pseudo-grains, legumes, soy, starches and nuts, but still wants dumplings, at least sometimes, such dumplings will go with a bang.
Rice flour is much healthier than wheat flour. And the dough from it turns out more airy and tender. These dumplings literally melt in your mouth. And the amazing filling and raspberries make their taste special and very bright.
Try it too. You can prepare them according to the recipe from our website.
Bon appetit!
For a long time I wanted to learn how to make manti or dumplings from rice flour, but I still couldn’t do it correct dough. I tried both the cold method and the choux method, the dough crumbled every time and did not want to mold at all: (And when I was completely disappointed, I came across quite interesting recipe Japanese urine Starch is added to the dough, as well as two types of rice flour - regular and with a high gluten content. In addition, there is no need to keep the dough warm and rush to sculpt it so that it does not start to crumble. Quite the contrary, it needs to be completely cooled. I liked the description, the idea seemed tempting, and I went to the kitchen
For 48 urine we need:
Dough:
100 gr. rice flour + 2 tbsp. l. for rolling
40 gr. rice flour with increased gluten (gluant)
Pinch of salt
200 ml. water
25 gr. potato starch
Ground meat:
150 gr. beef
50 gr. bread crumb
50 ml. milk
1 onion, finely chopped
½ tbsp. l. Chinese five spice seasoning
2 tbsp. soy sauce
Teriyaki sauce:
100ml light soy sauce
100 ml. Mirina
30 gr. (2 tbsp) sugar
First, let's knead the dough. In a saucepan, combine rice flour, salt and glutinous rice flour. Pour water in a thin stream and stir thoroughly. Place on the fire without ceasing to stir. After a while, the dough will become dense and begin to stick from the walls, transfer it to a cup and cool for about 5 minutes so that your hands do not feel hot when touching the dough. Add starch, knead, form into a ball, wrap in cling film and refrigerate for at least 1 hour.
Let's make teriyaki sauce. Boil soybeans, mirin and sugar together, stirring, and cook for 5-10 minutes. Refrigerate.
Ground meat. Soak the bread in milk, add meat, onions and seasonings.
Divide the dough into 4 parts, then cut each into another 12. Roll each piece in rice flour and roll out. Place a teaspoon of minced meat in the center and form a ball.
Place the mochi in a steamer lined with bamboo leaves or just baking paper and steam for 20 minutes.
Serve immediately with teriyaki sauce.
My amendments
1. I was not very inspired by the idea of getting a kind of cutlet in a dough shell, so I went the proven route :) Remembering how we made Korean pegodya in Tashkent (they are also called pyan-se), I replaced the bread with finely shredded Chinese cabbage, which should be thoroughly pajama with salt and drain the released juice. In addition, I decided not to take ready-made minced meat and chop up an excellent piece of neck myself
2. The dough turned out soft, but very sticky and I had to add flour and knead thoroughly again. Also, during the modeling process, I rolled it well in flour.
3. I don’t know why, but I didn’t get 48 urines, but only 20. They probably need to be made very small, like nuts. But, since my filling had a completely different structure than in original recipe, then I sculpted it in a larger size. Don't roll out the dough too thin, like for regular dumplings - it will tear. I simply took a piece of dough and kneaded it in my hands.
4. Instead of teriyaki, I made sauce for pigodi, namely: crush a tablespoon of coriander seeds in a mortar, + 1 tbsp. hot red pepper paste puree + 5 tbsp. soy sauce. You can add fresh cilantro and garlic.
It turned out delicious, we ate everything and asked for more. But I can’t say that I unconditionally liked the recipe. So I'm still looking :)
Bon appetit!
