Print
Gluten-Free Pork Dumplings - Steamed and Pan Fried

Gluten-Free Pork Dumplings

Yes. It is possible! Gluten-free dumplings made with rice paper wrappers. So simple, very tasty - enjoy!
Course Dinner
Cuisine Asian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 40 - 50 dumplings
Author Erin Brighton

Ingredients

  • 1 lb ground pork
  • 1/4 of a head of Napa cabbage , thinly sliced and chopped
  • 3 green onions , chopped
  • 2 tablespoons Tamari sauce (gluten-free soy sauce)
  • 2 tablespoons sesame oil
  • 1 inch ginger , grated (optional)
  • 1 package rice paper wrappers
  • 1 to 2 tablespoons peanut , sesame, or vegetable oil for frying

Instructions

  1. Combine ground pork, shredded cabbage, green onions, Tamari sauce, sesame oil, and grated ginger in a large bowl. Set aside.
  2. Cut rice paper wrappers in half using kitchen shears and dip one at a time, as needed, into a bowl of very hot water.
  3. Lay the stretchy rice paper wrapper on a flat surface and put about 1 tablespoon of pork filling in the center.
  4. Fold the stretchy rice paper wrapper around the pork filling - making sure that the filling is sealed inside and won't come out when you cook the dumpling.
  5. Lay the dumplings on parchment paper on a cookie sheet.
  6. To steam the dumplings - put a veggie steamer in a large pot, add about 2 inches of water and heat to a low boil. Spray the veggie steamer before adding the dumplings. Steam the dumplings for about 15 to 20 minutes.
  7. To pan fry the dumplings, heat about 1 to 2 tablespoons of oil - vegetable, peanut or sesame oil - in a heavy bottomed pan. Add the dumplings - seam side up - and cook for about 2 to 3 minutes until the bottom browns. Carefully add about 1/2 cup of water and quickly put the cover on the pan. Let the dumplings finish cooking by steaming them for about 6 or 7 minutes until almost all the water has cooked off. Remove the dumplings from the pan and place them on a couple of sheets of paper towels to absorb any excess oil.
  8. To freeze the dumplings - before cooking, lay the dumplings on parchment paper on a cookie sheet and refrigerate until firm. Keep the dumplings on the parchment paper and place in layers in a large gallon-size freezer bag. Store flat in the freezer.