Gluten free chicken dumplings

I am not the “lightest hand” with pasty, and gluten free pastry is the worst!  However, I wanted my husband to have the experience of dumplings, so made some for him.  I had tried it before by hand, but it was disastrous – so when I got a pasta machine I tried it again.  If you make up pasta as per the recipe of your pasta machine, use the lasagne sheet setting and cut the rounds using a drinking glass, or scone cutter.

This recipe fed four people, with some leftovers.  You can put them in the fridge, or freeze them and reheat gently.  If you like, you can boil them then fry the bottoms to crisp them up.  The pastry is a bit heavier than the wrappers you buy in the supermarket, but for gluten free they are ok.

Gluten free dumplings

Make your pastry as per the recipe for your pasta machine, but I added a teaspoon of xanthan gum and a teaspoon of five spice mixture to the dough – the five spice adds a gently flavour to the wrappers.

Filling:

500g chicken mince

1/2 finely sliced sping onion

1 tsp lemongrass paste.

Cooking dumplings

Cut discs from the lasagne sheets – extrude one at a time then pause the machine – you don’t want to run all the sheets out at the same time as they will dry out and you won’t be able to work with them.    Put about a teaspoon of meat mixture into the middle – spreading it into a log instead of a ball – and then fold over the disc to make a half circle.  You should be able to pinch the sides together, keep a bowl of water handy for brushing if you need it.  Once you have make all the dumplings (it takes a while) I usually cook them by dropping each into boiling stock (you can use salted water, I just like the added flavour and colour to the skins that stock gives) and boil for a few minutes each.  The dumplings will float when they are almost done – just keep an eye on them as they are also known as potstickers, and that name is well deserved!  If you intend to put some in the fridge or freezer once cooked, separate the layers as the damp skins will stick together.  If you aren’t planning to cook them all at once, it is best if they are frozen raw.

First attempt at Dumplings!

One day recently, himself was not around, so we were free to enjoy something with gluten!  I eat dumplings often enough, so thought it was about time I tried making them.  I enlisted the help of my fellow dumpling eating daughter, and she enjoyed making them so much she wants to do it again really soon.

First we had some yummy chicken and corn soup – easy as.  It’s hardly a recipe, just throwing some things in a pot.   At home, the colour of the stock varies depending on what vegies I have used to make it – on this occasion I think there were red onions in the mix!

Then came the challenge – making dumplings for the first time!  They turned out well, but we will keep experimenting.  It was chicken this time, next time we might try some pork, and vary the flavourings a bit.

I have found a lemongrass paste (with just a little chilli) that I adore, and as you can see – I use it a lot.

Chicken and corn soup:

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Serves 4.

1 tbsp good quality lemongrass and chilli paste

¼ leftover bbq chicken, chopped into small pieces

420g tin of creamed corn

1 litre chicken or vegetable stock

Either of – leftover cooked rice or ready to serve soft noodles

Put approximately 1tsp oil (I usually use extra virgin olive) in a pan over a medium high heat and fry the paste for about a minute until fragrant.  Add stock slowly, then stir in creamed corn and bbq chicken.   Add leftover rice (usually when I cook rice I try to cook extra, and freeze a cup for dishes such as this) or some soft noodles that you have steeped in hot water and cut into spoon sized lengths). Heat through.  You can add chopped spring onions or coriander if you have them.

 

Chicken dumplings

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We made 30 – you can make 24 fatter ones if your gow gee wrappers come in a 24 pack.

Pack of round gow gee wrappers – 24-30

250g minced chicken;

1 tbs good quality lemongrass and chilli paste

1.5 litres chicken stock

2 kaffir lime leaves (you can buy these a handful at a time at Victoria Market, and freeze them until required).

Mix the chicken and paste.  Put equal amounts (start with a heaped teaspoonful) into the wrappers.  Brush around edges with water and pinch to close, you can pleat them later when you are ready to cook them.  Bring stock to a boil in a deep pan with a large surface area like a deep fry pan.  Drop leaves in.  Put in dumplings so that there is only one layer (you will need to cook in batches) and bring to a slow boil/fast simmer.  Cook dumplings approximately 5 minutes or until you judge they are cooked through.  Enjoy.

As I said, we are going to try pork next time, maybe with some ginger, I will keep you posted as to how it goes!

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