![]() Knead dough in the bowl or on the counter for 2 solid minutes, pushing with your knuckles and pulling back with your fingers. It is much easier to add water than to fix a wet dough! The dough should be goldilocks, not too dry and not too sticky. Dust your hands with rice flour as needed. Incorporate these dry crumbs as you knead. You’re looking for most of the dough to stick to the spoon, with some drier crumbs along the edges of the bowl. Once the consistency of the dough reaches a somewhat dry shaggy ball, stop adding water and switch to kneading with your hands. Stabilize your bowl with a damp rag and slowly pour in a steady stream of boiled water as you mix with a wooden spoon. In a large mixing bowl, whisk together tapioca starch, rice flour, glutinous rice flour, salt and oil until evenly combined. In a small saucepan, bring water to a boil. neutral cooking oil, like canola or grapeseed Ingredients (Dipping Sauce) ![]() ![]() neutral cooking oiI, like canola or grapeseedġ-inch ginger, skinned and roughly slicedġ00 g king oyster mushrooms, roughly choppedġ5 g dried mushrooms, hydrated and roughly chopped (like crunchy wood ears or earthy shiitakes) - optionalĢ-3 tbsps. Makes about 24 dumplings Ingredients (Wrapper)ġ/4 cup + 2 tbsps. These dumplings can be eaten steamed or fried (they crisp up nice and craggley) and are best served with a vinegary-soy dipping sauce. it’ll save you soooo much time and is definitely worth the investment (‘cause why not make your own corn tortillas too?) The best tip I have here is to use a tortilla press when forming the wrappers. the addition of dried but then hydrated mushrooms add more depth and texture, but they can be omitted if not easily available. blitzed up mushrooms and chestnuts are combined to form a hearty, umami-packed filling that looks a lot like ground meat when sautéed. they are satisfyingly chewy and pack big flavour.įor this recipe, I’ve substituted commonly used wheat starch with a combination of tapioca starch, rice flour, and glutinous rice flour to emulate a similar look and texture. what differentiates fun guo from other dumplings is that the wrappers characteristically turn translucent when steamed, which is why they are also referred to as crystal dumplings. These gluten-free dumplings are inspired by chinese fun guo, a dumpling often found at dim sum restaurants.
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