Gluten Free Dumplings
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All the flavor of traditional dumplings, made entirely gluten-free with rice paper wrappers and a simple, wholesome filling. Baked (not fried) and finished in a tangy, flavorful sauce, these are a crowd-pleasing weeknight dinner or appetizer everyone will devour.
Prep Time – 30 minutes
Cook Time – 20 minutes
Servings – Makes 12 large dumplings (about 4 servings)
Ingredients:
For the Filling:
1 lb organic ground chicken
1 lb organic ground pork
1/2 cup finely shredded Napa cabbage
1/2 cup finely shredded purple cabbage
1/2 cup finely shredded carrot
4 green onions, thinly sliced
2 cloves garlic, minced
1 inch piece ginger, minced
2 tbsp coconut aminos sauce
1 tbsp arrowroot starch
For the Sauce:
1 tbsp avocado oil
1 tbsp siracha sauce
1/4 cup rice vinegar
1/4 cup tamari
1/4 cup coconut aminos sauce
2 cloves garlic, minced
4 scallions, thinly sliced
Directions:
Preheat oven to 400 degrees Farenheight.
Coat a parchment-lined sheet pan with a little avocado oil.
Combine dumpling filling ingredients in a large bowl and mix until well incorporated.
Put some warm water in a shallow dish or plate. Take a rice paper wrapper and submerge it in the water for a few seconds, until saturated. Remove from the water and place on a flat surface, like a cutting board. Add about 2 tbsp of dumpling filling to the center of the rice paper. Fold the sides of the wrapper around the filling and press together to seal. The wrapper will continue to soften as it sits, which will make it more pliable. Place the finished dumplings on the sheet pan. Repeat the process until all the filling is used.
Spray or brush the tops of the dumplings with avocado oil.
Bake dumplings for about 14-16 minutes.
While dumplings are baking, prepare the sauce. In a large pan, combine all the sauce ingredients. Heat over medium, stirring continuously until simmering. Turn off the heat. Add the cooked dumplings to the sauce.
Serve alongside your favorite veggies. Enjoy!
