I am new too have a celiac child who desperately asking for dumplings and I am so happy you have such a helpful detailed video of how to do the wrapper part! Thank you so much!
YOU SAVED MY LIFEE, tomorrow will be my mom's birthday, and she love dumplings but she can't eat gluten... so I'll do the recipe for her Your video is amazing 🙏
I am so excited to try these!! Asian dumplings and wrapped foods has been such a void in our life since our family went gluten free for our son with celiac. Trying this wonton recipe is 100% going to be a family activity for us soon!
You are very good at teaching! Amazing amount of detail that some others may leave out, like the way you showed us the correct texture of the dumpling ball upclose.
I can usually find ground pork, but I have also simply used a cleaver to finely chop a piece of pork. Works well, and is pretty quick - you don't need much for dumplings. Assuming your cleaver is sharp, anyway.
I tried making Dim sims (Aka Dim sum, or how ever you spell it) ages ago and yeah it feel apart from the meat, the dough part. Will try this. Also I am Gluten free not by choice, I do miss a lot of the food I used to eat. (15+ years ago) especially dumplings etc
Thank you so much for sharing these recipes! I’m so excited to try them! Having to go gluten free due to IBS, I miss so many things and your channel just absolutely made my day
I love this! It's full of detailed information and well-thought-out shots. You gave us a glimpse into your personal experience and love for what you were sharing without it being too long or oddly sappy, lol. Fantastic content and style! Thank you!
Oh Brenda, I'm new to your channel but will be a lifelong follower. Finally becoming gluten free, lactose free and watching my FODMAPS due to IBS, everything about your channel just resonates with me - from your clear (and easy to hear) voice, your detailed but personable instructions, your detail to cleanliness AND your example of composting for little/no waste. I may not be able to eat every recipe but thank you for all of them! :)
Thank you so much for the recipe! I will try it definitely. My daughter is going to be diagnosed with celiac (result is not out yet, but her dr is 99% sure). Her favorite food is dumplings, red bean bun and pizza. She cried over all these food I freezed for her before. She can't have any of them now. I have been searching the whole day to find a good recipe and came across your channel. It seems well researched and experimented. I can't wait to try. I have a question. Since my daughter is a picky eater, I used to put a lot of different flours in my flour mix (in a small potion), like millet, buckwheat, quinoa, coconut, amaranth, chia seeds. I am wondering if you have tried anything? Not necessarily for dumpling dough.
One of the best presented cooking videos on gluten free I have seen. Done with confidence and a love of cooking and shareing. Your voice is so easy to listen to. Five 🌟🌟🌟🌟
Thank you for this recipe. Because I do a lot of gluten and corn free cooking. I have a ton of trial and error. The hot water tip will help in my other baking projects.
I got my gluten allergy diagnosis a few months ago and I am craving anything with dough- Especially Dumplings xd Really hope my mother will help me test this out n that its gonna be good..Thank you!
Tried these but I think my dough was too dry, I only halved the recipe in case I wouldn’t enjoy it. Yea it was too dry because it was crackling whilst I was was folding then they all busted open during steaming😅 i enjoyed the texture, and wish i rolled them thinner, and I want to incorporate them in a soup as they remind me of soup dumplings i had growing up
I made it tonight. I used 174g of tapioca flour instead of 100g. I love the squidgy texture. My partner loved the dumpling too. I wasn't able to get the wrapper thin enough like the gluteny version. I was worried that it breaks. Do you have any tips? Thanks so much!
Amazing! I would keep practicing and you might have to have higher moisture if it’s cracking. Letting the dough rest longer under a wet towel can also help with making sure the starches are fully hydrated.
Also Thank you for making the dough and not being one of those "Oh I use my pre brought flour blend, since in Australia generally it cost too much to ship compared to what the product cost" Thus I wouldn't be ordering a premixed blend from America or the UK etc. :) Since everything the flours/starch etc I can easily buy from the Supermarket. EDIT : Also your thoughts on freezing the excess dough for later, I think it should be fine but what are your thoughts? You answered my question with the filled unused ones, does the dough in a ball etc still turn out fine I would think so :)
I find that the “all purpose” mixes are good for specific uses, and that for this purpose a custom blend was better. I have not tried freezing the dough. I would be concerned about it dehydrating or the texture changing and having to rework it when thawing. If you try it let us know how it turns out!
I want that NOW! '😋 I looked forever finding a decent recipe for gluten free dumpling dough!! Thank you so much 🙏 I will definitely try this one. Question: Instead of grams can you say how many ml you used for the liquid? That would be helpful.
I know this is 2 years old, but a question I have heard is if you blitz/blend the filling it makes it more sticky, and would hold up better in a say dumpling? What are your thoughts about that? I plan to use pork/beef (its a mix from the supermarket) as well as using a cleaver to smash a few shrimps to pulp, but Then I was thinking about the blending part for the other meats and I also wouldn't pulp the shrimp I would just add them whole to the blender (De Shelled)
It depends on what your desired texture is. If you like crumbly texture, don’t overwork the protein. If you prefer a QQ bouncy meatball texture, work it until you see strands! I think there is a dead zone in between these though that is just a hard blob of meat, so I tend to err on the crumbly side.
Thank you for this wonderful video. Can I ask what kind of rice flour are you using? I'm under the impression that you need to use the very powdery (maybe having been soaked at the factory prior to milling?) flour from Thailand, NOT the regular kind of rice flour found in the health food store. I see this is an older post, but I hope you see it! Thank you!
Oh bummer I’m so sorry to hear that! I tested the recipe with other flours but rice performed the best. You could try other flours but you might need more binders/gums to keep them from falling apart. You might also need to try other wrapping methods because it could get hard to stick the shells closed.
Hello. Awesome recipe. My son has a problem with gluten and he loves fried food. Just asking whether they can be fried as well. Can rice paper be a good substitute? Thanks
Rice paper for sure! You might have to experiment with size of filling, how many layers, and how much moisture / air gets tucked in so they don’t explode during frying. I think you will want to cook the filling in a pan before stuffing the wrappers and deep frying. Look at Vietnamese imperial roll recipes for inspo. Thanks for watching!
Hi Brenda - I cannot find the recipe please help! I'm going to make this recipe tomorrow and will let you know the outcome. I didn't eat dumplings for a long time due to allergies but now with this wrapper recipe I can enjoy dumplings again. Thank you so much, and I did subscribe too.
Hi Raquel! I am behind on getting my website up but you have lit a fire under me to hurry! I'm hoping to have all the recipes up on my website soon. In the meantime there should be chapters on this video (expand the description) if you need to jump around to specific clips
Hi Raquel, thank you so much for your patience. Here is the written recipe: www.happyhealthyhomemade.net/recipes/gluten-free-turkey-dumplings-from-scratch You can also find it linked in the description!
Thank you for sharing this recipe. I have food allergies, so it's very helpful. I just have a question, is the brown rice powder a must ingredient, because where we are, it’s not easy to find.
Thanks for watching! I did test other flours including cassava but rice flour seemed to yield the best texture and result. White rice flour would be the most similar substitute if you can find that, but you’ll have to play around with the hydration level to get the right texture. Let me know if you end up trying something else and finding success!
this is great! i just came back from China and am missing the food desperately but want to find balance with my style of eating at home while trying to recreate. do you think these would work with xiao long bao/soup dumplings as well?
Awesome! I think it will be possible to get the soup inside the dumpling but the texture of the wrapper will not be as thin and springy. It will also be hard to achieve all the folds. You could try with a simpler folding process and just expect a thicker wrapper! This wrapper lends itself very well to steaming 😊 please let me know how it goes!
I experimented with those but I believe the properties when combined with liquid are not optimal. If you do, you will have to play around with how much liquid to use in order to get the right texture.
You could try white rice flour and adjust the hydration level to try and achieve the same texture and elasticity in the video. As with all gf flours though I would give it a minute to fully hydrate and make small changes at a time.
Probably not. The starches will continue to absorb water and potentially become sticky. You could try oil and parchment in between each wrapper but I haven’t tested that yet.
@@HappyHealthyHomemade for light soy sauce I prefer the blue Kikkoman as well! And for dark soy sauce I go with VH bc randomly (at least here in Canada) all their's are gluten free, even the jarred sauces!
Hi Tere! Apologies for the delay. This recipe is now up on my website: www.happyhealthyhomemade.net/recipes/gluten-free-turkey-dumplings-from-scratch. The link is also in the description!
Hi Darwin! All the “flours” on this channel are from foods that do not contain gluten. All of them can be purchased with a gluten free certification. If you are based in the US there are two main certifying organizations with different methods of verifying safety. The reason the dough in this video looks so similar to glutenful dough (wheat flour based) is because I developed the recipe with a hydration level, starch ratio, and preparation technique that will get you a satisfying texture. Hope this clarifies! Thanks for watching!
![No Binder Gluten Free Wontons from Scratch [Dairy Free]](http://i.ytimg.com/vi/T-biR8Y04bg/mqdefault.jpg)
![No Binder Gluten Free Wontons from Scratch [Dairy Free]](/img/tr.png)
I am new too have a celiac child who desperately asking for dumplings and I am so happy you have such a helpful detailed video of how to do the wrapper part! Thank you so much!
Amazing! Thanks so much for watching!!!
YOU SAVED MY LIFEE, tomorrow will be my mom's birthday, and she love dumplings but she can't eat gluten... so I'll do the recipe for her
Your video is amazing 🙏
Hope your mom had a great birthday 🥳 thanks for watching!
I am so excited to try these!! Asian dumplings and wrapped foods has been such a void in our life since our family went gluten free for our son with celiac. Trying this wonton recipe is 100% going to be a family activity for us soon!
You are very good at teaching! Amazing amount of detail that some others may leave out, like the way you showed us the correct texture of the dumpling ball upclose.
Trying out this recipe to celebrate Lunar New Year ❤ thank you for creating this!!!!
YOU ARE THE BEST TEACHER I HAVE EVER SEEN
Glad I could help 😊 thank you for watching!
I can usually find ground pork, but I have also simply used a cleaver to finely chop a piece of pork. Works well, and is pretty quick - you don't need much for dumplings. Assuming your cleaver is sharp, anyway.
You're a sweet heart...so well explained...je suis du Québec thank you!!❤
I tried making Dim sims (Aka Dim sum, or how ever you spell it) ages ago and yeah it feel apart from the meat, the dough part. Will try this. Also I am Gluten free not by choice, I do miss a lot of the food I used to eat. (15+ years ago) especially dumplings etc
Thank you so much for sharing these recipes! I’m so excited to try them! Having to go gluten free due to IBS, I miss so many things and your channel just absolutely made my day
Gonna make these for my brother cause he can’t eat gluten. So excited to see how they come out for me 🤩
I love this! It's full of detailed information and well-thought-out shots. You gave us a glimpse into your personal experience and love for what you were sharing without it being too long or oddly sappy, lol. Fantastic content and style! Thank you!
Excellent tutorial!
Thank you ! I really miss dumplings
Omg szukałam ten przepis. Jak pięknie wszystko wyjaśniasz. Bardzo dziękuję. Mamy cudowne czasy translatora YT :). Pozdrawiam z Polski.
Thank you for watching! So glad this is getting translated!!
I need this! Definitely gonna try it!
I am soo impressed! I will also try turkey as filling next time. I have always used pork!
Oh Brenda, I'm new to your channel but will be a lifelong follower. Finally becoming gluten free, lactose free and watching my FODMAPS due to IBS, everything about your channel just resonates with me - from your clear (and easy to hear) voice, your detailed but personable instructions, your detail to cleanliness AND your example of composting for little/no waste.
I may not be able to eat every recipe but thank you for all of them! :)
Thank you so much for watching! Hopefully we can make it easy for you to enjoy your favorite foods 🥰😊
Hi I’m new here and I love all your videos
Thank you so much for the recipe! I will try it definitely. My daughter is going to be diagnosed with celiac (result is not out yet, but her dr is 99% sure). Her favorite food is dumplings, red bean bun and pizza.
She cried over all these food I freezed for her before. She can't have any of them now. I have been searching the whole day to find a good recipe and came across your channel. It seems well researched and experimented. I can't wait to try.
I have a question. Since my daughter is a picky eater, I used to put a lot of different flours in my flour mix (in a small potion), like millet, buckwheat, quinoa, coconut, amaranth, chia seeds. I am wondering if you have tried anything? Not necessarily for dumpling dough.
Very nice sharing! ✨💓
Great recipe there, send me more of these tapioca recipes
One of the best presented cooking videos on gluten free I have seen.
Done with confidence and a love of cooking and shareing.
Your voice is so easy to listen to.
Five 🌟🌟🌟🌟
Thank you for watching!
Those are the perfect dumplings... Nice work!
Thank you for this recipe. Because I do a lot of gluten and corn free cooking. I have a ton of trial and error. The hot water tip will help in my other baking projects.
I got my gluten allergy diagnosis a few months ago and I am craving anything with dough- Especially Dumplings xd
Really hope my mother will help me test this out n that its gonna be good..Thank you!
Awesome! Thanks for watching!
❤you do make it look easy, I can’t wait to try your recipe.🥟
Thanks for watching!
thanks, worked like a charm
I went gyozo style. Gonna have to play around with getting a good brown crust but overall amazing!
Can i use only white rice flour instead
Thanks for the recipe 😍
I prefer turkey because I am Muslim and I do not eat pork
Ohhhhh my God. Thank youuuuuu. I haven't had dumplings in over 10years😢 i am gluten, oat, nut, corn, egg free
can i use corn starch instead of tapioca starch since its very hard to obtain them in country?
Thank you! My husband is going to freak out when I make these!
Waaaww, thanks a lot ❤
Tried these but I think my dough was too dry, I only halved the recipe in case I wouldn’t enjoy it. Yea it was too dry because it was crackling whilst I was was folding then they all busted open during steaming😅 i enjoyed the texture, and wish i rolled them thinner, and I want to incorporate them in a soup as they remind me of soup dumplings i had growing up
wow amazing! Going to try making this tomorrow! Thank you for the recipe
I made it tonight. I used 174g of tapioca flour instead of 100g. I love the squidgy texture. My partner loved the dumpling too. I wasn't able to get the wrapper thin enough like the gluteny version. I was worried that it breaks. Do you have any tips? Thanks so much!
Amazing! I would keep practicing and you might have to have higher moisture if it’s cracking. Letting the dough rest longer under a wet towel can also help with making sure the starches are fully hydrated.
Also Thank you for making the dough and not being one of those "Oh I use my pre brought flour blend, since in Australia generally it cost too much to ship compared to what the product cost" Thus I wouldn't be ordering a premixed blend from America or the UK etc. :) Since everything the flours/starch etc I can easily buy from the Supermarket.
EDIT : Also your thoughts on freezing the excess dough for later, I think it should be fine but what are your thoughts? You answered my question with the filled unused ones, does the dough in a ball etc still turn out fine I would think so :)
I find that the “all purpose” mixes are good for specific uses, and that for this purpose a custom blend was better. I have not tried freezing the dough. I would be concerned about it dehydrating or the texture changing and having to rework it when thawing. If you try it let us know how it turns out!
Thank you for recepie🎉
Great recipe video, I’m interested in trying this GF recipe. Just wondering what’s the proper temperature for the dumplings you made.
Follow usda guidelines for the proteins you use!
I want that NOW! '😋
I looked forever finding a decent recipe for gluten free dumpling dough!! Thank you so much 🙏
I will definitely try this one.
Question:
Instead of grams can you say how many ml you used for the liquid? That would be helpful.
Thanks for watching! For water, g to mL is always 1:1!
I know this is 2 years old, but a question I have heard is if you blitz/blend the filling it makes it more sticky, and would hold up better in a say dumpling? What are your thoughts about that? I plan to use pork/beef (its a mix from the supermarket) as well as using a cleaver to smash a few shrimps to pulp, but Then I was thinking about the blending part for the other meats and I also wouldn't pulp the shrimp I would just add them whole to the blender (De Shelled)
It depends on what your desired texture is. If you like crumbly texture, don’t overwork the protein. If you prefer a QQ bouncy meatball texture, work it until you see strands! I think there is a dead zone in between these though that is just a hard blob of meat, so I tend to err on the crumbly side.
What if I'm not having brown rice flour can't we use only white rice flour???
Thank you for this wonderful video. Can I ask what kind of rice flour are you using? I'm under the impression that you need to use the very powdery (maybe having been soaked at the factory prior to milling?) flour from Thailand, NOT the regular kind of rice flour found in the health food store. I see this is an older post, but I hope you see it! Thank you!
I used generic western grocery store rice flour. I don’t believe it is stone milled.
How would you pan fry them?
Does it work without the tapioca flour? I just want to use rice flour instead of all purpose flour.
Do you know of a way to make it with a different flour to substitute the rice? Developed an allergy to rice along with my celiac.
Oh bummer I’m so sorry to hear that! I tested the recipe with other flours but rice performed the best. You could try other flours but you might need more binders/gums to keep them from falling apart. You might also need to try other wrapping methods because it could get hard to stick the shells closed.
Could this recipe be used to make crab Rangoon?
Hello. Awesome recipe. My son has a problem with gluten and he loves fried food. Just asking whether they can be fried as well. Can rice paper be a good substitute? Thanks
Rice paper for sure! You might have to experiment with size of filling, how many layers, and how much moisture / air gets tucked in so they don’t explode during frying. I think you will want to cook the filling in a pan before stuffing the wrappers and deep frying. Look at Vietnamese imperial roll recipes for inspo. Thanks for watching!
i cant eat gluten and it is my daughters birthday and she loves dumplings ( but i cant eat gluten )
so thankful
Hope she had a wonderful birthday!
Hi Brenda - I cannot find the recipe please help! I'm going to make this recipe tomorrow and will let you know the outcome. I didn't eat dumplings for a long time due to allergies but now with this wrapper recipe I can enjoy dumplings again. Thank you so much, and I did subscribe too.
Hi Raquel! I am behind on getting my website up but you have lit a fire under me to hurry! I'm hoping to have all the recipes up on my website soon. In the meantime there should be chapters on this video (expand the description) if you need to jump around to specific clips
And thank you so much for subscribing!! 😍
Hi Raquel, thank you so much for your patience. Here is the written recipe: www.happyhealthyhomemade.net/recipes/gluten-free-turkey-dumplings-from-scratch You can also find it linked in the description!
Thank you for sharing this recipe. I have food allergies, so it's very helpful. I just have a question, is the brown rice powder a must ingredient, because where we are, it’s not easy to find.
Thanks for watching! I did test other flours including cassava but rice flour seemed to yield the best texture and result. White rice flour would be the most similar substitute if you can find that, but you’ll have to play around with the hydration level to get the right texture. Let me know if you end up trying something else and finding success!
I wonder if these can be cooked in water???
this is great! i just came back from China and am missing the food desperately but want to find balance with my style of eating at home while trying to recreate. do you think these would work with xiao long bao/soup dumplings as well?
Awesome! I think it will be possible to get the soup inside the dumpling but the texture of the wrapper will not be as thin and springy. It will also be hard to achieve all the folds. You could try with a simpler folding process and just expect a thicker wrapper! This wrapper lends itself very well to steaming 😊 please let me know how it goes!
@@HappyHealthyHomemade I will! :)
Question:
Can you boil them as well? Instead of streaming?
I tested boiling but unfortunately found that they fell apart easily with this recipe
Can I only use white rice flour and tapiocal flour if I don't have brown rice flour?
I experimented with those but I believe the properties when combined with liquid are not optimal. If you do, you will have to play around with how much liquid to use in order to get the right texture.
@@HappyHealthyHomemade Thank you!
Is there a substitute I can use for the brown rice flour?
You could try white rice flour and adjust the hydration level to try and achieve the same texture and elasticity in the video. As with all gf flours though I would give it a minute to fully hydrate and make small changes at a time.
Can I freeze the wrappers so that whenever I want to make wonton I have the wrappers ready?
Probably not. The starches will continue to absorb water and potentially become sticky. You could try oil and parchment in between each wrapper but I haven’t tested that yet.
I never thought GF dumplings could be appetizing but this looks amazing 🤩
Hello ! First thank you for this recipe ! I have a question : How long time did you let rest the dough ? :)
This recipe does not require the dough to rest. It should be fully hydrated when you are finished incorporating the wet and dry ingredients.
@@HappyHealthyHomemade Thank you for your answer ! :)
Can I just use white rice flour?
Yes but you’ll need to adjust the water ratio to get the correct texture
thank you!!
:*
You’re so welcome! Let me know how it goes 😊
Here in 2024.
Wonderful, thankyou soooo very much.
❤❤❤❤❤❤
You probs get asked this all the time, but which are your fav gf soy sauce?
Ps this recipe has saved my lifw thank you so much 😭
I prefer the blue Kikkoman and like that it is saltier and has more body than San-J. How about you?
@@HappyHealthyHomemade for light soy sauce I prefer the blue Kikkoman as well! And for dark soy sauce I go with VH bc randomly (at least here in Canada) all their's are gluten free, even the jarred sauces!
My black Chinese vinegar doesn’t mention anything glutenous on the label. Are they lying to me?😥
🙏
Hi can I find the recipe somewhere? would love to try this
I’m working on a website to make the recipes more accessible. Stay tuned!
Hi Tere! Apologies for the delay. This recipe is now up on my website: www.happyhealthyhomemade.net/recipes/gluten-free-turkey-dumplings-from-scratch. The link is also in the description!
Yuuummm
😢 not blend, my wrapp Fail
With the flour your using HOW can it be GLUTEN FREE
Hi Darwin! All the “flours” on this channel are from foods that do not contain gluten. All of them can be purchased with a gluten free certification. If you are based in the US there are two main certifying organizations with different methods of verifying safety. The reason the dough in this video looks so similar to glutenful dough (wheat flour based) is because I developed the recipe with a hydration level, starch ratio, and preparation technique that will get you a satisfying texture. Hope this clarifies! Thanks for watching!
She unlocked a new fear for ginger😢
Thay were offul no thanks