Gluten-Free Fried Pork Dumplings

Dumplings are usually the first food gluten-free eaters mourn, so this recipe brings them back: a supple rice-and-tapioca wrapper folded around a gingery pork filling, pan-fried to a shattering golden base. Serve with a tamari-vinegar dip and no one mourns anything.

Yield: About 30 dumplings · Time: 1 hr 30 min

Ingredients

• For wrappers: 1 1/2 cups (240 g) white rice flour, 3/4 cup (90 g) tapioca starch, 1/2 tsp salt, 1 tsp xanthan gum, about 3/4 cup just-boiled water
• For filling: 3/4 lb (340 g) ground pork
• 1 cup finely chopped napa cabbage, salted and squeezed
• 2 scallions, minced
• 1 tbsp grated ginger
• 1 tbsp gluten-free tamari
• 1 tsp toasted sesame oil
• Neutral oil for frying
• Dip: 2 tbsp tamari + 1 tbsp rice vinegar + chili oil

Directions

1. Stir the wrapper ingredients with hot water into a smooth, pliable dough; rest 20 minutes under a towel.
2. Mix all filling ingredients until sticky.
3. Roll walnut-sized pieces of dough into 3 1/2-inch rounds between plastic sheets; fill with a teaspoon of pork and pleat closed.
4. Fry flat-side down in a slick of oil until golden, add 1/4 cup water, cover, and steam 6 minutes.
5. Uncover to crisp the bottoms again and serve with the dipping sauce.

Pro tip: Regular soy sauce contains wheat — tamari labeled gluten-free is the swap that makes the whole dish safe.

Gluten-Free Notes

A quick label-reading reminder: scan ingredient lists for wheat, barley, rye, and malt, and look for a gluten-free claim on anything processed. When a label is unclear, the manufacturer’s website usually settles it.

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