Gluten-free dumpling skins are attainable
QUESTION: I've just been listening to your show on the Internet (I'm in Vermont), and I'm hoping that through your professional experience you can answer a question I've been asking since I found out about my gluten intolerance nine years ago: What can I substitute for wheat flour in a dough recipe for dumpling skins?Before I stopped using gluten products, I used Barbara Tropp's recipe for Hunan Dumplings in her "Modern Art of Chinese Cooking." I crave them!
ANSWER:
Just so it's clear, I do not profess to be an expert on celiac disease (gluten intolerance) other than trying to satisfy restaurant guests who have special requests.By the way, we love it when people call ahead and ask for special menus because it's an opportunity to get creative. In fact, the kitchen staff usually argues about who gets to make the special menu items.If by chance you find that a restaurant isn't eager to accommodate you, you may want to think twice about your dinner plans.I talked to a few people who share your dietary restrictions (some in the food business and some who are not), and they were more than willing to share some recipes and ideas.I've heard more than once that gluten-free biscuit dough works great when making dumpling wrappers. It's available in natural food stores (such as Whole Foods).Also, Asian markets carry tapioca or rice flour dumpling wrappers. And if you're someone who likes to get a little cornstarch on her black shoes, that presents another option.Let me know which one of these you like best.
2 extra-large eggs½ teaspoon salt¼ teaspoon pepper (freshly ground pepper is preferred)1 cup gluten-free flour mixCrack eggs into a bowl. Add salt and pepper. Slowly add the flour until you have a golden yellow, sticky dough. (If the dough comes out dry, add some water until it is slightly sticky.) Let the dough rest 15 to 20 minutes. Roll-out on a gluten-free floured board till desired thickness.
1/3 cup tapioca flour1/3 cup cornstarch2 tablespoons potato starch½ teaspoon kosher salt1 tablespoon Xanthan gum (found in natural food stores or Asian markets)2 large eggs1 tablespoon olive oilIn a bowl, combine tapioca flour, cornstarch, potato starch, salt, and gum. In another bowl, beat eggs lightly and add oil. Pour egg mixture into flour mixture and stir. This will feel much like pastry dough. Work together into a firm ball. Knead for a minute or two.Place ball of dough on lightly tapioca-floured board and roll as thin as possible or desired thickness. To finish dumplings, place a round piece of dumpling dough on your palm and place 1 heaping teaspoon of the filling mixture in the center. Seal the ball so the filling is totally covered with the dough.Get water boiling in a steamer and lay sheets of wax paper on the rack (or brush the rack with olive oil) to prevent sticking. Place the dumplings on the rack and steam, covered, for about 15 minutes, or until the center is completely cooked. Remove from steamer, place on a serving platter.
