Gluten-Free Pork and Cabbage Dumplings
Delight in the perfect balance of savory and satisfying with these Gluten-Free Pork and Cabbage Dumplings—a must-try recipe for lovers of homemade Asian cuisine without the gluten. Featuring a tender, handmade wrapper crafted from gluten-free all-purpose flour and xanthan gum, these dumplings are filled with a juicy mix of ground pork, finely chopped Napa cabbage, green onions, ginger, and a touch of sesame oil for aromatic depth. Seared to golden perfection, then steamed for a tender bite, each dumpling promises a crispy-bottomed exterior and a flavorful, succulent filling. Easy to prepare and ready in under an hour, these dumplings are ideal for weeknight dinners or as a show-stopping appetizer. Serve them hot with your favorite gluten-free dipping sauce for a restaurant-quality treat in the comfort of your home. Perfect for those seeking gluten-free comfort food with a traditional twist!
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Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 0.75 cup Warm water
- 1 pound Ground pork
- 2 cups Napa cabbage, finely chopped
- 3 stalks Green onions, finely chopped
- 1 tablespoon Ginger, grated
- 2 tablespoons Gluten-free soy sauce
- 1 tablespoon Sesame oil
- 2 cloves Garlic, minced
- 2 tablespoons Vegetable oil
- 1 large Egg
Directions
Step 1
In a large bowl, combine the gluten-free all-purpose flour, xanthan gum, and salt. Gradually add the warm water and mix until a dough starts to form. Knead the dough for about 5 minutes until smooth, then cover with a damp cloth and set aside.
Step 2
In another bowl, mix the ground pork, chopped napa cabbage, green onions, grated ginger, gluten-free soy sauce, sesame oil, and minced garlic until well combined. It may help to use your hands to ensure everything is evenly distributed.
Step 3
Roll the dough into a log and cut into 16 equal portions. Roll each portion into a ball and flatten into a circle about 4 inches in diameter. You can use a rolling pin dusted with some gluten-free flour if necessary.
Step 4
Place about 1 tablespoon of the pork and cabbage filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape, then pleat the edges to seal securely.
Step 5
Heat the vegetable oil in a large frying pan over medium heat. Place the dumplings in the pan in a single layer and cook for about 3 minutes, or until the bottoms are golden brown.
Step 6
Pour in 1/4 cup of water and cover the pan immediately with a lid. Allow the dumplings to steam for 6-8 minutes, or until the water has evaporated and the pork filling is cooked through.
Step 7
Remove the lid and allow the dumplings to fry for another minute to crisp up the bottoms. Transfer to a serving plate.
Step 8
Serve the dumplings warm, optionally with additional gluten-free soy sauce or your favorite dipping sauce.
Nutrition Facts
| Serving size | (1536.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2803.6 |
| Total Fat 146.3g | 0% |
| Saturated Fat 43.3g | 0% |
| Polyunsaturated Fat 24.6g | |
| Cholesterol 627.8mg | 0% |
| Sodium 3496.8mg | 0% |
| Total Carbohydrate 237.0g | 0% |
| Dietary Fiber 14.8g | 0% |
| Total Sugars 8.7g | |
| Protein 138.1g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 580.1mg | 0% |
| Iron 9.3mg | 0% |
| Potassium 1111.1mg | 0% |
Source of Calories