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.
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.
Slow cooked meats, yummy. This has a little heat from the chilli but it isn’t too spicy. You will need a flameproof, ovenproof casserole dish – I have a cast iron casserole dish. You need this as you cook the casserole on the stove top initially, then put it in the oven to cook the dumplings. I usually cook the casserole the day before I need it and leave it in the fridge overnight, as the flavours intensify overnight, and just reheat it and cook the dumplings on the day I want to eat it.
Chilli Con Carne with Dumplings
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
1 kg gravy beef, cut into 2cm cubes
2 tsp cumin
2 tsp cardamon
1 tsp ground coriander
1 tsp ground chilli or chilli flakes
400g can diced tomatoes
1 cup beef stock
2 tbsp tomato paste
400g can drained red kidney beans
1 cup frozen peas.
2 cups sifted gluten free self raising flour
2 pinches salt
Handful coriander leaves and stalks, chopped
1 tbsp olive oil
1 cup warm water
Heat oil, cook onion, garlic and spices for one minute. Add steak, stir and brown the meat. Add the tomato paste, cook 2 – 3 minutes. Add tomatoes, sugar and stock and stir well. Cover and simmer for 1 & 1/2 hours. Add kidney beans, cook ten minutes. Add peas and stir.
Preheat oven to 180 celcius fan forced – 200 if not.
Put flour and coriander into a bowl. Make a well in centre, add oil and water. Spoon tablespoonfuls onto top of casserole and roll over to coat. Cook in oven for 12 – 15 minutes or until dumplings have puffed up and a bit and are cooked.
This is a variation on the popular golden syrup dumpling. You can of course substitute regular flour for the gluten free variety if you don’t need to use it. The beauty of this is you can prepare the dough and the syrup ahead and just put it on to cook when you need it. Serves 4.
Maple syrup dumplings
For the dumplings:
1 cup self raising gluten free flour;
Pinch of salt;
1 tbs butter;
1 – 2 tbs milk.
For the syrup:
1 cup water;
1/2 cup sugar (just the regular variety, you don’t need caster sugar);
1 tbs butter;
1 tbsp maple syrup.
Put the flour and salt in a large bowl, cut the butter into small pieces and rub through the flour with your fingers until the butter is well combined. You can of course do this in a food processor, but this is one of my favourite processes in cooking, I love squishing the butter into the flour until it all disappears.
Mix through the egg and milk (you may need a little more or less, depending on the absorbency of your flour, put it in the mixture a little at a time until you have a good stiff dough – not sticky).
Combine the syrup ingredients in a large heavy based pot and put on a medium heat until the butter has melted. You can stir to combine, but then once the butter has melted leave it alone. Bring syrup to a slow boil. Form the dough into eight dumplings and drop in the syrup. Let it boil for 15 minutes, turning over halfway.
I serve with thickened cream.