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Gluten Free Pork Dumplings with Spicy Peanut Sauce
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Brief Description
These dumplings are packed with flavor!
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Main Ingredient
Pork
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Category: Pork
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Cuisine: Chinese
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Prep Time: 30 min(s)
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Cook Time: 45 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: VTMegs24
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Posted On: Apr 27, 2020
Number of Servings:
Ingredients:
- 2 1/2 cups - Measure 4 Measure Gluten Free All-Purpose Flour Plus more as necessary
- 1 cups - Warm water
- 1/2 pounds - Ground pork
- 2 cloves - Garlic Minced
- 2 tablespoons - Fresh ginger Minced
- 2 tablespoons - Liquid aminos
- 2 teaspoons - Toasted sesame oil
- 1 whole - Large egg
- 2 whole - Green onions Minced
- 2 teaspoons - Cornstarch
- pinchs - Salt and pepper
- 2 tablespoons - Hot chili oil Add more or less to taste
- 2 cloves - Garlic Minced
- 1/3 cups - Creamy peanut butter
- 1/2 cups - water Plus more for thinning if necessary
- 1 tablespoons - Brown sugar
- 3 tablespoons - Liquid aminos
- 1 tablespoons - Rice wine vinegar
Directions:
Dough:
Combine the flour and water in a medium bowl. Stir with a rubber spatula until the flour starts to clump. Using your hands, work the dough until it comes together into a ball. If it's too sticky add a little more flour and if it's not coming together add water 1 tablespoon at a time. Knead the dough for 2-3 minutes or until smooth. Wrap the ball in plastic wrap and return to bowl to rest while you make the filling.
Filling:
Combine all ingredients and mix well. Set aside while you roll out your wrappers.
Dumpling Wrappers:
Put a sheet of parchment paper on your work surface with a little flour (tape the edges to the counter if it's moving around too much). Take out your dough ball and divide it in half. Cover the second half with plastic wrap while you work on the first half. Roll out the dough into a rectangle and it is at the thickness you desire. Using a 3 1/4" biscuit cutter; cut out your wrapper circles. You will want to fill the dumplings after you cut them since they will be difficult to seal if they start to dry out. Repeat this process until you've used up all of your dough. Repeat for the second half of your dough.
Fill and fold:
Place a heaping teaspoon of filling in the center of your wrapper (play around with this, you'll know if you have the right amount of filling). Fold the wrapper up on both sides of the filling and form a taco shape. Seal the edges and press down slightly. This will give you a flat bottom and the sealed top. Gluten free dough can be tricky so if the dumpling starts to crack just seal it back up by pinching the dough. Continue this process until all dumplings are sealed.
Cooking:
Pre-heat a large skilled over medium heat. Add vegetable oil to the pan; it should coat the bottom of the pan and be around 1/8" deep. Carefully place the dumplings in a single layer, flat side down. Carefully add in 1/2 cup water and cover immediately. Cook for 7-10 minutes or until the water has evaporated and the bottoms of the dumplings are golden brown. You will need to work in batches so repeat this process until all dumplings are cooked. While your last batch of dumplings cooks you can make your sauce.
Sauce:
In a medium saucepan head the chili oil over medium-high heat. Once hot add the garlic. Cook until softened and aromatic, about 1 minute. Add in the remaining ingredients and stir to combine. Bring to a low boil then reduce heat and simmer for 5 minutes or until the sauce thickens to a velvety consistency. Add more water as necessary if the sauce thickens too much.
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