Gluten Free Fried Pork Dumplings are an amazing appetizer. But, to get there you need a good gluten free won ton recipe. Well here you have it. The important thing when making these is that you roll the won ton wrapper thin enough. They roll out pretty easily between two pieces of parchment, but if you have a pasta maker, you’re golden.
Have you ever been to a good Dim Sum restaurant? Smiling ladies and gentlemen wheel their carts around loaded with small bites of Cantonese snacks. Things like steamed and fried dumplings, mini spring rolls, spare ribs and egg custard tarts to name a few. With a nod or wave of your hand, they deliver the treat to your table, mark it on your running itemized bill and move on to the next table.
I love this experience. I get to eat a variety of food in small bites while sipping tea and share it with my table of friends or family. It’s so exciting to choose the next item, evaluate, critique and enjoy. And, if I love something, I’m not too proud to order it again.
Seems that the term Dim Sum literally means ‘point to the heart.’ Not sure how that truly relates to these lovely Cantonese snacks, although I’ve seen one translation that says those two words together mean snack or light pastry. Nonetheless, one of my favorite Dim Sum offerings are steamed or fried dumplings. There are a lot of dishes that use rice paper, but dumplings are usually made with won ton wrappers and the won tons at the store contain wheat flour, which means I can’t have them.
And, darn it, I have a craving for these RIGHT NOW. Let’s see what I can come up with that serves as a gluten free won ton so we can enjoy these Gluten Free Fried Pork Dumplings.
Gluten Free Fried Pork Dumplings
1 hrPrep Time
20 minCook Time
1 hr, 20 Total Time
Won Ton Dough
- 2 and 1/2 cups (11 ounces) Gluten Free Farina All Purpose Flour
- 1 teaspoon guar gum or 1/2 teaspoon xanthan
- 1/4 teaspoon salt
- 2/3 cup boiling water
- 1/3 cup + 2 Tablespoons cold water
- 3/4 lb. Chinese or regular green cabbage
- 4 cups water
- Ice Water
- 3/4 lb. ground pork
- 1 teaspoon dry sherry
- 1 teaspoon fresh ginger root, minced
- 1/2 cup minced green onions
- 3 Tablespoons Tamari
- 1 and 1/4 teaspoon salt
- 1 Tablespoon vegetable oil
- 1 teaspoon sesame oil
- 6 Tablespoons vegetable oil
- 1 and 1/3 c water
Sesame Tamari Dip
- 1/4 cup Tamari
- 2 teaspoons sesame oil
- 2 Tablespoons rice vinegar
For the Dough
- Combine dry ingredients in bowl of electric mixer and mix on low for 30 seconds.
- While mixer is running on low, pour n boiling water and mix 1 minute.
- Add Cold water and continue to mix another minute.
- Place dough in plastic wrap and let rest at room temperature while you make the filling
For the Filling
- Bring 4 cups of water to a boil. Place cabbage in boiling water and remove after 1 minute. Place immediately into bowl of ice water so cabbage is covered. Once chilled, drain well in colander.
- Slice cabbage very thinly. Then chop into small pieces. This will make it easier to fill the dumplings. Place cabbage in a clean dish towel and squeeze out any excess water.
- In a large mixing bowl, combine the cabbage,pork,sherry,ginger root, green onions, tamari, salt, vegetable oil and sesame oil. Mix well, by hand, to combine.
for the Sesame Tamari Dip
- Combine all ingredients and mix well.
To make and fry the Dumplings
- Work with one quarter of the dough at a time and keep the remaining dough covered with the plastic wrap.
- Roll out the dough between floured parchment to somewhere between 1/8th and 1/16th of an inch. To get these super thin, I use my pasta machine.
- Cut with 3″ round cutter.
- Place 1/2 Tablespoon of filling in the center of the circle. Brush the top half of the circle with a small amount of water. Fold over and ensuring that no filling is caught in the seam, press the edges together to seal to shape like a half moon. Place on a tray and keep covered with plastic wrap to prevent from drying out.
- Continue with remaining dough until all dumplings are filled.
To fry the dumplings
- Heat a 12″ skillet for 1 minute over medium heat. Place 2 Tablespoons of oil in the pan and heat 30 seconds.
- Carefully place dumplings around the edge of the skillet without touching and then fill the center of the skillet. Fry until bottoms are golden brown – about 1 minute.
- Carefully add 2/3 cup of water. Cover and cook until 1 to 2 Tablespoons remain. Add an additional 1 Tablespoon of oil to the skillet and cook covered over low heat for another minute.
- Remove from pan to serving platter and continue with remaining dumplings.
- Garnish with parsley, if desired.
- Serve with room temperature Sesame Tamari Dip.