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.
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.
500g chicken mince
1/2 finely sliced sping onion
1 tsp lemongrass paste.
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.