Gluten-Free Dumpling Wrappers

Gluten-free wrappers and vegetarian filling

This recipe is adapted from Sarah Menanix’s Snixy Kitchen Blog.

Ingredients

  • 150g (about 1¼ cups) chickpea flour

  • 125g (about ¾ cup + 3.5 tablespoons) tapioca starch

  • 125g (about ½ cup + 3.5 tablespoons) sweet rice flour (different from "white rice flour" or "brown rice flour")

  • 1¼ teaspoon xanthan gum (or sub 6 tablespoons ground white or black chia seeds, and add 2-3 tablespoons more water)

  • 1 cup + 1 tablespoon warm water (110-115°F)

Instructions

  1. Heat the water to 120°F.

  2. Whisk together all the dry ingredients in a medium bowl. Pour in the warm water and mix together with a fork until it forms a shaggy dough.

  3. Using your hands, gather the dough together and knead it to form a ball.

  4. Dust a dry flat working surface (marble slab or counter top) with tapioca starch. Remove dough from bowl and place it on the floured surface. Knead it by pressing your wrist into the ball and then folding the ridge created back into the center to re-form a ball. Repeat this motion for 2-3 minutes until it forms a smooth ball.

  5. Place the dough in a mixing bowl and cover with a damp towel to keep it from drying out.