I've always wanted to try to make a gluten-free dumpling (potsticker) recipe and it was for one of my workshops where one of the attendees requested this option that I really put my head down to create a recipe. I had to ensure there wasn't any cross-contamination with wheat products, so these ingredients were all purchased in plastic packaging (which I will recycle at the supermarket where they accept plastic bags for recycling.) These wrappers are not as pliable as the flour version, but hands-down, these won the taste test for everyone. This recipe makes 10-12 dumplings.
5 Tbsp (50g) cassava flour
4 Tbsp (40g) arrowroot starch
5 Tbsp 40g tapioca starch
2 Tbsp ground chia seeds
1/4 tsp salt
3.5 oz (100ml) just-boiled water*
2 Tbsp sunflower seed / rapeseed oil
*FOR COLORFUL DOUGH, substitute the boiled water with fresh-pressed juices (carrot for orange, beetroot for red), brought to a boil, or add 1 tsp turmeric to the flour mixture for yellow, or spirulina powder for green.
Measure out the dry ingredients in a medium-sized mixing bowl, stirring to combine. Gradually add the hot water, stirring with a wooden spoon as you pour to create a slurry. This is so the water is evenly integrated and you don't end up with a puddle of water and clumps of flour. Drizzle in the oil, then knead for a few minutes to form a large ball.
This dough dries out quickly, so always keep covered with a damp tea towel while you are assembling the dumplings, if it’s too dry and crumbly, add another teaspoon of oil.
Take a portion of the dough, about the size of a walnut (in its shell) and use the palms of your hands to roll it into a ball. Then slightly flatten it on a clean counter surface. Roll it with a rolling pin until its 1/8" (3mm) You want to keep this quite thick as the dough can crack when it's to thin. Place a teaspoon of the filling in, not too full and fold the wrapper in half, pinching the edges together. I like to clean up the uneven edges by cutting it into an arch with a pair of kitchen scissors. Use the tines of a fork to create a crimp pattern.
PAN-FRY: Warm a large, dry skillet over high heat. Add the oil to coat the pan. Place the dumplings in a single layer, making sure not to overcrowd them. Reduce the heat to medium, and carefully add the ¼ cup of the water, cover, and cook for 6 minutes, or until steamed through and the liquid has evaporated. Drizzle another teaspoon of the oil. Cook, uncovered, for 3 more minutes, or until the skin has crisped up again.
TO STEAM: Place the dumplings in a single layer on to a steamer basket with a thinly sliced carrot or radish round underneath each one. Pour1” (3cm) of water into a wide pot or wok. Place the basket into the pot, ensuring that the water does not touch the dumplings. Cover and bring to a boil. Turn the heat down to a medium-low heat and let steam for 5 minutes.
TO BAKE: I tried this to see if it would work as an empanada wrapper, and it's perfect! Preheat oven to 400°F (200°C) Place wrapped dumplings on a parchment paper-lined baking sheet and bake for 20 minutes.