I LOVE chinese dumplings, and I also LOVE soups, so what better way to nourish myself post work-out?
What you’ll need for the dough…
3/4 c rice flour
1/2 c tapioca starch
3/4 c sorghum flour
2 tsp xantham gum
2 Tbsp Grapeseed Oil
generous pinch salt
3/4 c just boiled water
For the filling…
5 oz raw shrimp, chopped fine
5 oz ground pork
2 scallions, green parts only, chopped
1 egg
1/4 cup water chestnuts, chopped fine
1 Tbsp grated ginger
2 tsp tamari
1 tsp mirin
1 tsp fish sauce
1 tsp chinese five spice
For the sauce…
1 Tbsp tamari
2 tsp rice vinegar
drop or two of maple syrup
1 tsp minced fresh chives
1/4 tsp smashed, minced garlic
Prepare the filling first. Pusle about 3 Tablespoons of the shrimp with the scallion and egg in a food processor to form a pulp, and then combine witht the remaining ingredients and mix thoroughly. Set aside in the fridge while you fix the dough. For the dough, simply combine all the flours with the xantham gum and salt, and then stir in the oil. Swiftly mix in the boiled water til it forms a soft, pliant dough, then finish it off by kneading for about 1 minute until it’s smooth. Cut in half, bag the reserve half to preserve moisture until you use it, and turn the other half onto a floured surface, (I recommend using a light dusting of corn starch to roll out the dough). Roll it out into a very thin sheet (the corn starch will prevent sticking), cut with into rounds about 2 1/2″ wide, fill with about a teaspoon or more of filling, and then press the edges into a “shumai” or bottleneck shape. Steam in a bamboo steam for 20 minutes until the dough is cooked through and serve with your favorite dipping sauce or in a soup!
