![]() Knead the dough for another 2 to 3 minutes, until it is completely smooth. After you gather all the loose flour into a large lump of dough, transfer the dough to your counter. If you find the dough too hot to touch, cover the dough with a lid and wait 2 minutes before kneading. Traditionally, dumpling masters use lard instead of oil. The oil helps make the dumpling dough even smoother. It’s good to have extra hot water handy, in case your dough turns out to be a little dry and needs more hydration.Īfter you mix the hot water and starches together, drizzle 1 1/2 teaspoons of oil over the dough (any neutral oil works). The water should still be hot enough for the dough. If you are worried about accidentally pouring out too much water from the saucepan, you can pour the boiling water into a measuring cup first. I usually boil about 1 1/2 cups of water in a saucepan and then pour 150g (or 2/3 cup) of water into the bowl with the flours. You need boiling hot water to coagulate the starches into a solid dough. I ended up making a white sludge that looked more like icing than dumpling dough (see photo below). During my recipe testing, I used water that wasn’t quite hot enough (about 140✯ to 150✯). Make sure to use boiling hot water to make the dough. The hot water “cooks” the flour and turns it into a dough that is pliable enough to shape dumplings. It is common in Chinese cooking to use boiling hot water to make certain dumpling doughs, especially dough made with gluten-free or low-gluten flours. Then, mix the flours with boiling hot water. ![]() Mix potato starch, tapioca starch, and salt inside a bowl. You’ll likely have a lot of filling leftover, so stir fry it with rice or vegetables. ![]() Not all gochujang brands are gluten free, so be sure to check the label. Then, mix the tofu with the rest of the ingredients for the filling: garlic chives (Chinese chives), carrots, shiitake mushrooms, ginger, gochujang (Korean fermented red chili paste), and tamari. You should have about a cup of crumbled tofu. Pressing the tofu ensures that the filling won’t be watery.Īfter pressing the tofu, use your hands to crumble the tofu. Then, place a weighted object (a bowl or saucepan works) over the wrapped tofu and press it for 15 to 20 minutes. Wrap the small block of tofu with paper towels, a muslin cloth, or cheesecloth. I bought a 14-ounce box of extra-firm tofu and sliced the block of tofu in half. You’ll need about 7 ounces of extra-firm tofu. Feel free to skip the pleating and just fold up the dumplings into a half-moon shape. If this is your first time making crystal dumplings, don’t worry if you don’t get the hang of the pleating that I demonstrate below. HOW TO MAKE CRYSTAL DUMPLINGSĬrystal dumplings are one of the trickiest dumplings to make because the skin can dry out or tear easily. ![]() For those of you who are sensitive or allergic to gluten, you can buy Bob’s Red Mill’s gluten-free flours with confidence. Plus, their gluten-free flours are actually tested and verified as gluten free in their laboratories. What I love about Bob’s Red Mill’s flours is that they’re easy to find in my neighborhood supermarkets. To make these dumplings gluten free, I used Bob’s Red Mill’s potato starch and tapioca flour (tapioca starch) to make the dough. I decided to make a gluten-free crystal dumpling recipe because I have received many requests to make gluten-free dumpling recipes. Typically, crystal dumpling dough is made with wheat starch and another variety of starch. Shrimp dumplings (蝦餃) and Chiu Chow fun go (潮州粉粿) are examples of crystal dumplings. The dough for this variety of dumplings becomes translucent once cooked, revealing the beautiful color of the fillings. Thank you to Bob’s Red Mill for sponsoring this post!Ĭrystal dumplings are a staple of dim sum menus. Also, the dumplings are freezer friendly. They are filled with tofu and vegetables and seasoned with gochujang and tamari. These gluten-free crystal dumplings are steamed dumplings with a translucent skin. ![]()
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