Steamed Pork Dumplings
3/23/2011
A delightfully elegant dish that will dazzle the crowd, and no one will know they're gluten-free!
2008 Recipe Contest Honorable Mention Recipe
by Greg F.
© Pamela's Products, Inc.
1 bag (3-1/2 cups)Pamela's Gluten-Free Bread Mix
2-1/4 tsp yeast (yeast packet enclosed in the 19oz bag only)
1/4 cup oil
1-1/4 cups warm water
1 pound ground pork
1 TBSP corn starch
2 TBSP soy sauce (be sure it's gluten-free, tamari sauce will work as well)
6 green onions, chopped
1 to 2 teaspoons red pepper flakes (to taste)
Yield: 24 dumplings
Combine Pamela's Gluten-Free Bread Mix, yeast packet, oil and water (reserve a couple of tablespoons of mix for dusting dough later). Mix well to form dough. Let rise 60 minutes.
On plastic wrap sprinkle reserved mix and roll out dough to ΒΌ-inch thick. Cut dough into 4-inch x 4-inch squares.
Mix pork with corn starch, soy sauce, green onions and red pepper. Place 1 to 2 tablespoons in the center of each square and fold dough over the top of the meat mixture. Place into lightly oiled steamer and steam 20 minutes. Cook in batches until all dumplings are ready to serve.
Serve with soy sauce or your favorite dipping sauce.
Chef's Notes: I used wax paper instead of plastic wrap and I used quite a lot of the Pamela's Gluten-Free Bread Mix for rolling out the wrappers (an extra bag of Pamela's Gluten-Free Bread Mix for dusting and rolling dough is handy to have on hand, or look for the new 4LB bag of Pamela's Gluten-Free Bread Mix).
Have fun with different sizes and shapes. Try circles for a pot sticker effect, and even a wavy biscuit cutter for the traditional open top Chinese pork dumpling. When I steamed the dumplings in a traditional Chinese steamer over a wok, I kept a tea pot of water steaming to replenish the steam in the wok as it dissipated.
For a real wallop try adding garlic and/or ginger to the filling.