Go Back
+ servings

Gluten Free Chinese Dumplings Recipe

Adapted from Hey That Taste's Good. This dough is quite fragile when rolled out. Make sure to flour your cutting board and rolling pin before rolling out the wrappers. If you find the wrapper breaking apart when you roll it out, don't worry - simply gather up the dough and roll it out again. You can also patch up any tears in the dough with a bit of water and a small piece of extra dough or glutinous flour. Don't worry about the appearance of these dumplings. it takes practice to make them look pretty, but they taste delicious nonetheless.
Servings 24 dumplings
Author Jeanette


Dumpling Dough

  • 1 cup tapioca starch
  • 1 cup fine rice flour
  • 1 1/2 teaspoon xanthan gum
  • 2 tablespoons light olive oil
  • 12-14 tablespoons cold water

Dumpling Filling

  • One 10-ounce package frozen chopped spinach thawed
  • 1/2 pound ground chicken or turkey
  • 1 scallion finely minced
  • 2 teaspoons ginger finely minced
  • 1 tablespoon Chinese rice wine or sherry
  • 1 tablespoon gluten free soy sauce
  • 1 tablespoon sesame oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Gluten-Free Soy Sesame Dumpling Dipping Sauce:

  • 1 tablespoon gluten-free soy sauce * for soy free alternative, try Coconut Aminos
  • 1 teaspoon sesame oil
  • 1 teaspoon rice wine vinegar


Dumpling Dough

  1. Whisk together tapioca starch, rice flour and xanthan gum in a bowl. Add oil and 12 tablespoons of water. Mix well, adding a little bit of water at a time if necessary to form a firm, but not dry, dough. Cover bowl with plastic wrap while preparing dumpling filling. The dumpling dough can be left for several hours as long as you cover it with plastic wrap to avoid drying out.

  2. When ready to make the dumpling wrappers, sprinkle a cutting board or pastry sheet with glutinous rice flour. Form dough into a long log. Cut dough into 24 even pieces.
  3. Flatten each piece into a small round on floured cutting board. Using a rolling pin, roll each round into a 2 1/2"- 3" circle, flipping the dough over, and turning the circle as you roll it out.
  4. The dough is fragile, so roll it out carefully, and be sure to keep both sides floured so it doesn't stick to the rolling pin or cutting board. Cover rolled dumpling wrappers with plastic wrap until all the wrappers are made. If you need to leave the wrappers to rest for a while, cover with a very slightly damp paper towel and then a piece of plastic wrap (I did this as I couldn't make the dumplings in one sitting).

Dumpling Filling

  1. Squeeze out all excess liquid from thawed spinach.
  2. In a bowl, mix together spinach, chicken, scallion, ginger, rice wine, soy sauce, sesame oil, salt and pepper.

  3. Stir well until mixture holds together firmly. Refrigerate while preparing dumpling wrappers.

To Make Chinese Dumplings:

  1. Place a small spoonful (about 2 teaspoons) of dumpling filling in center of dumpling wrapper.
  2. Bring wrapper end together over of filling and pinch.

  3. Carefully pinch wrapper together to enclose filling.
  4. Repeat on other side wrapper.

To Steam Chinese Dumplings:

  1. Place round piece of parchment paper in Chinese steamer. Lightly oil parchment paper and place dumplings on top of parchment paper, making sure dumplings do not touch each other (otherwise, they will stick together when cooked).

  2. Bring water to a boil in bottom pan of Chinese steamer. Place steamer pan with dumplings over boiling water, cover, reduce heat to medium-low and steam for 12-15 minutes until cooked through.

  3. Eat immediately, or let cool, and freeze. To freeze, line a plate with plastic wrap. Gently place cooked dumplings on plate. Cover dumplings with plastic wrap and place in freezer. After dumplings are frozen, store them in a container or Ziploc bag, and keep in the freezer.

  4. To reheat, steam until hot.

To Fry Chinese Dumplings

  1. Place 1 tablespoon oil in a frying pan. Place dumplings in pan and fry until bottom of dumplings are lightly browned. Pour in 3/8 cup water and cover pan. Cook on medium, covered, until water is evaporated, about 6-8 minutes. Watch carefully as oil may sputter. After water is evaporated, continue to cook for a few minutes until bottom of dumplings are golden brown and crunchy.

Gluten-Free Soy Sesame Dumpling Dipping Sauce

  1. Mix all ingredients together and serve with dumplings.

Recipe Notes

Frozen steamed dumplings can be fried the same way as fresh dumplings.
The <g class="gr_ gr_190 gr-alert gr_gramm gr_run_anim Grammar multiReplace" id="190" data-gr-id="190">gluten-free</g> sauce is so versatile. Add some minced scallions or ginger if you wish. For a soy-free dipping sauce, substitute Coconut Aminos for the soy sauce.