Delicious crispy dumplings!
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1/4 cup tapioca starch
2 tbsp sweet rice flour + a few pinches for dusting your countertop
2 tbsp potato flour (not potato starch)
2 tbsp brown rice flour
2 tsp ground flax seeds + 3 tsp warm water
just a pinch of sea salt
1/3 cup water
1/2 small head ‘o cabbage, shredded
2 carrots, grated
a large handful of shiitake mushies
4 scallions, sliced & then chopped
1 tbsp sesame seeds
1 tbsp safflower oil
1 tsp coconut animos or tamari
sea salt & black pepper
for the dumpling dough: combine the warm water and ground flax seed in the small bowl until they become “eggy” and set aside. whisk the flours & sea salt together in the large bowl. pour in the water & flax “egg” with the flours & combine until a dough forms. if you find the dough too dry, add a tbsp of water at a time until you get a nice ball ‘o dough that’s not too sticky, but not dry either – you want the dough to be kinda tacky, but manageable. once the dough forms keep mixing it for about 30 seconds longer (it won’t really mix up much more, it’ll just kind of move around the bowl). dust a clean countertop with a little sweet rice flour, turn the dough out onto the counter, and knead it for about 3 minutes (you may need to flour or oil your hands a bit to keep it from sticking). once kneaded, cover the dough with a damp kitchen towel and let it rest for about 20 minutes. you can make the dumpling filling if you wanna, or create another equally delicious filling of your choice.
for the filling: heat the safflower oil in a large skillet on medium-high heat. toss in the cabbage, carrots, and shiitakes and saute until the cabbage begins to brown up just a tiny bit and the carrots become soft. toss in the coconut aminos, sesame seeds, and chopped scallions. add a pinch of sea salt and black pepper and you’re g-t-g (good to go). now get back to that dough whilst the filling cools.
after the dough has rested for a bit, dust your countertop with more sweet rice flour. roll the dough into a long snake-like shape and cut off 2″ pieces. roll each piece of dough in a ball. you’re going to want to sprinkle a little more sweet rice flour on top of the dough while rolling it out – and after each roll pick the dough up and flip it over so it’s less likely to stick to your countertop (i used a few pinches of flour for each dough ball.). roll out each ball of dough to about the size of your fist & place a spoonful of filling in the center on one half of each dough circle. wet your fingers with a water and run them around the edge of the dough on the same side the filling sits. fold the other half of the dough over the filling and press down firmly enough to seal the pocket, but not too hard ’cause ya don’t wanna smear/squish the dough.
to “steam” the dumplings: heat a large skillet on medium-high heat and spray the skillet with a generous amount of canola oil cooking spray. in batches, place the dumplings in the skillet, giving each a one a little room so they don’t stick together. watch the dumplings carefully, after just a few minutes they’re brown up nicely on one side – here’s where you “steam” them…toss in a few tbsp of water and cover the skillet. reduce the heat to medium-low and let them cook for another 5-8 minutes. give a dumpling a little pinch to see if it’s cooked through and you’re all set. if you want to fry them up for more crisp factor simply remove the dumplings from the skillet and spray it again with generous amounts of canola oil. once the pan is heated saute the dumpings until golden through and through.
an easy dipping sauce i love is a little rice vinegar mixed with some coconut animos (or tamari), a pinch of brown sugar, a bit of wasabi, and a few scallions. so yum!