Gluten Free Pork & Spinach Dumplings
Adapted from Intolerant Chef
Preparation time: 45 minutes to 1 hour
Cooking time: 30 minutes
- 150g/5ozs cooked peeled taro root
- 2 teaspoons salt
- 1.5 teaspoons gluten free Baking Powder
- 500g/1lb pkt Glutinous Rice Flour
- 1 tablespoon oil
- 1-2 cups water
Filling
- 250g/8.83ozs minced pork
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 teaspoons light soya sauce
- 4 fresh shiitake mushrooms, diced
- 1 cup spinach, chopped
- 1 onion, peeled and diced
- 1/4 cup water chestnuts or bamboo shoots, diced
- 1 egg
- 1 teaspoon sesame oil, some pepper
- 1 tablespoon cornflour
Buyer's tip: glutinous rice flour and frozen taro root are found at Asian grocery stores
Step 1 - Steam the taro until tender and then process with the salt and baking powder to get it as fine as possible. With the motor running, add the oil, a little water and a little flour. Continue like this until it's all used and the mixture forms a dough. Knead for a few minutes until it forms a dough. Wrap in cling film for 30 minutes.
Step 2 - Mix all of the filling ingredients together to form a paste and refrigerate for 30 minutes to firm up. Fill a steamer pot with water and put onto the boil. Line the insert with parchment or cabbage or lettuce leaves.
Step 3 - You can either roll out the dough and cut circles out or you can roll the dough into a log, slice it into even pieces and then roll each round out (the traditional way). Fill each round with a teaspoon of the filling - don't fill it up too much or they will burst. Pinch together the ends-there's no need to add water to this dough. Place in the lined steamer insert making sure that there is some space between each dumpling for them to expand. They should not be touching.
Step 4 - Steam until the skins turn translucent and the filling is cooked through. Serve with chilli and soy sauce. The skins will become less translucent on cooling.