Gluten-Free Pork Dumplings with Yuzu Ponzu Dressing

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1 cup glutinous rice flour ((also called sweet rice flour))
• 1 cup tapioca starch (, plus more for rolling the dumplings)
• 1 tablespoon xanthan gum
• 1 teaspoon kosher or fine sea salt
• 2 cups warm temperature water
• Vegetable oil (, for cooking)
• 1/2 pound ground pork
• 3 cups Napa cabbage (, finely chopped and soaked in lightly salted water (let sit for 10 minutes and squeeze out excess liquid))
• 2 green onions (, very finely chopped)
• 1 garlic clove (, minced)
• 2 teaspoons fresh ginger (, grated)
• 2 tablespoons Marukan Yuzu Ponzu Dressing
• 1 teaspoon kosher or fine sea salt
• 1/2 teaspoon sesame oil
• 1/3 cup Marukan Yuzu Ponzu Dressing
• 1 teaspoon sesame oil
• 1 green onion (, very finely chopped, plus more for garnish, if desired)
• 2 teaspoons grated fresh ginger
• 1 teaspoon sesame seeds
• 1/4 teaspoon red pepper flakes (, optional for heat)

Instructions

1. 1

   --- Make the dumpling wrappers: ---

2. 2

   o In a medium bowl, mix the gluten-free flour, glutinous rice flour, tapioca starch, xanthan gum, and salt.

3. 3

   o Gradually add the water while stirring with a fork or chopsticks until a crumbly dough forms.

4. 4

   o Knead by hand for 5-7 minutes until smooth. Cover with a damp towel and let rest for 30 minutes.

5. 5

   --- Prepare the dipping sauce: ---

6. 6

   o In a small bowl, whisk together all the dipping sauce ingredients. Set it aside.

7. 7

   --- Prepare the filling: ---

8. 8

   o In a large bowl, combine the ground pork, cabbage, green onions, garlic, ginger, Yuzu Ponzu Dressing, salt, and sesame oil. Mix until well incorporated.

9. 9

   --- Roll out the wrappers: ---

10. 10

    o Lightly dust a work surface with tapioca starch. Divide the dough into eight equal pieces. Place them back in the bowl and cover it with a damp towel. Take one piece out and roll it into a 6-inch log. Cut the log into 6 equal-sized pieces and roll them into balls. Leave the balls covered with the damp towel while working on one dumpling at a time.

11. 11

    --- Assemble the dumplings: ---

12. 12

    o Have a small bowl of water and a small spoon on hand. Have a sheet pan standing by to put the filled dumplings on.

13. 13

    o Working with one dumpling wrapper at a time, place in a dumpling press and add a small spoonful of filling in the center of each wrapper. Wet the edges with water and press to seal. Alternatively, you call fill and pleat the edges. Repeat with the remaining dough and filling.

14. 14

    --- Cook the dumplings: ---

15. 15

    o Heat a non-stick skillet over medium heat and add a small amount of vegetable oil, just enough to cover the bottom of the pan. Arrange the dumplings flat side down and cook for 2-3 minutes until lightly golden brown on the bottom.

16. 16

    o Add about ¼ cup water to the skillet and cover immediately. Let steam for 5-6 minutes until the filling is cooked through and the water evaporates.

17. 17

    o Work in batches, do not over-fill the pan.

18. 18

    --- Serve: ---

19. 19

    o Serve the hot dumplings on a platter with the Yuzu Ponzu dipping sauce on the side.

20. 20

    Makes about 48 dumplings