Gluten Free Chinese Dumpling Filling

By kelseyll

Most dumpling fillings use proportionally more meat. In this recipe, I have flipped the proportions so there is twice the amount of vegetables typically used in the dumpling filling. Using frozen chopped spinach saves time chopping; however, you can also use fresh Chinese Napa cabbage. For a soy free dumpling filling, either substitute the soy sauce with Coconut Aminos or 1 teaspoon salt.

http://jeanetteshealthyliving.com/2011/04/gluten-free-recipe-for-chinese-dumplings.html

Ingredients

• One 10-ounce package frozen chopped spinach, thawed
• 1/2 pound ground chicken or turkey
• 1 scallion, finely minced
• 2 teaspoons ginger, finely minced
• 1 tablespoon Chinese rice wine or sherry
• 1 tablespoon gluten free soy sauce
• 1 tablespoon sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Details

Adapted from jeanetteshealthyliving.com

Preparation

Step 1

Squeeze out all excess liquid from thawed spinach.

In a bowl, mix together spinach, chicken, scallion, ginger, rice wine, soy sauce, sesame oil, salt and pepper.

The dumpling filling is easy to make; frozen chopped spinach saves time and adds nutrition.

Stir well until mixture holds together firmly.

Mix filling ingredients together well until it forms a nice, tight mixture.

Refrigerate while preparing dumpling wrappers.

To Make Chinese Dumplings:
Place a small spoonful (about 2 teaspoons) of dumpling filling in center of dumpling wrapper.
Put a spoonful of dumpling filling in the middle of the wrapper, being careful not to overstuff.

Bring wrapper end together over center of filling and pinch. Pinch center of dumpling wrapper together well.

Pinch ends of wrapper together on one end. To form first pleat, pinch one end of dumpling dough.

Carefully pinch wrapper together to enclose filling. Continue pinching both sides of dough together to enclose the dumpling filling.

Repeat on other side of wrapper.Pinch dough gently around filling on both sides to form a flat bottomed dumpling.

To Steam Chinese Dumplings:
Place round piece of parchment paper in Chinese steamer. Lightly oil parchment paper and place dumplings on top of parchment paper, making sure dumplings do not touch each other (otherwise, they will stick together when cooked). Place dumplings on lightly oiled parchment paper-lined steamer pan; make sure dumplings do not touch each other.

Bring water to a boil in bottom of Chinese steamer. Place steamer pan with dumplings over boiling water, cover, reduce heat to medium-low and steam for 12-15 minutes until cooked through.
Eat immediately, or let cool, and freeze. To freeze, line a plate with plastic wrap. Gently place cooked dumplings on plate. Cover dumplings with plastic wrap and place in freezer. After dumplings are frozen, store them in a container or Ziploc bag, and keep in the freezer.

To reheat, steam until hot.

To Fry Chinese Dumplings:

Place 1 tablespoon oil in a frying pan. Place dumplings in pan and fry until bottom of dumplings are lightly browned. Pour in 3/8 cup water and cover pan. Cook on medium, covered, until water is evaporated, about 6-8 minutes. Watch carefully as oil may sputter. After water is evaporated, continue to cook for a few minutes until bottom of dumplings are golden brown and crunchy.

Frozen steamed dumplings can be fried the same way as fresh dumplings.