Japanese · Lunch
Pork Dumplings (Gluten-Free)
Steamed dumplings of seasoned pork mince, cabbage and scallion, wrapped in a gluten-free rice-flour dough and finished with a tamari-ginger dipping sauce. The filling is bound with sesame oil and white pepper, cabbage giving crunch against a juicy pork centre, plated on a bamboo steamer liner with sauce alongside.
$4
30 minsPrep
12 minsCook
42 minsTotal
MediumLevel
Nutrition per serving
428Calories
28.6gProtein
15.1gFat
51.3gCarbs
2.8gSugar
3.1gFiber
1380mgSodium
94mgChol
5.5gSat Fat
744mgPotassium
45mgCalcium
3.7mgIron
0.9mcgVitamin B12
9mgVitamin C
gluten-free
low-calorie
gluten-free
Instructions
1
Prep
Mix pork mince with cabbage, scallion, ginger, garlic, sesame oil, rice vinegar, salt and white pepper until evenly combined and tacky.
2
Knead
Whisk rice flour and tapioca starch in a bowl, pour in boiling water and stir until a rough mass forms; knead by hand for 3 minutes until smooth and pliable.
3
Rest
Cover the dough with a damp cloth and let rest at room temperature for 20 minutes until hydrated.
4
Wrap
Divide dough into 6 balls, roll each into a thin 3-inch round, spoon filling into centre and pleat edges closed into dumplings.
5
Steam
Arrange dumplings on a lined steamer basket over boiling water; steam covered over medium-high heat for 10–12 minutes until wrappers turn translucent.
6
Plate
Stir tamari, rice vinegar and chili oil together in a small dish. Transfer dumplings to a plate lined with steamer liner and set sauce alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork-ground
- 2.8 oz80g cabbage
- 22 scallion
- 2 tsp2 tsp ginger-fresh
- 2 clove2 clove garlic
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp rice vinegar
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp white pepper
- 5.2 oz150g rice flour
- 3.63.6 fl oz (110ml) boiling water
- 2 tsp2 tsp tapioca-potato-starch
- 2 tbsp2 tbsp soy-sauce-tamari
- 2 tsp2 tsp rice vinegar (for dipping sauce)
- 1 tsp1 tsp chili-oil
