Gyoza, manti, wontons and three more recipes for oriental dumplings

Reviews (3)

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Prepared by: Evdokia Antonova

12/21/2015 Cooking time: 50 min

Dumplings made from rice flour are considered healthier. Such dumplings are not made only with rice flour. Usually it is a mixture of two types of flour: rice and wheat. These dumplings are very tasty!

GLUTEN-FREE DUMPLING DOUGH No. 1

Suddenly I’m exploring a new direction – gluten-free dumplings. No wheat flour. No beef. No milk. I read hundreds of gluten-free dough recipes from modernist to bakery. I happily discovered that both love and respect gums - xanthan, guar, gellan, carob, but no one gives exact percentages for dumpling dough. And in general there is no accuracy - for 425 g of a mixture of different types of gluten-free flour they give 1 tsp. xanthan. Just like that - a spoon for grams. Come experiment for yourself.

I also dug up a whole layer of recipes for choux pastry with starch in Chinese traditions. There are pure starch versions and rice flour versions. I made two different ones. And in just three days of testing I made 7 different options, even with the addition of quail eggs just in case.

There was a lot of material, I decided to divide it into at least three parts for your and my convenience. Today is the first. The most painful is gluten-free dumpling dough made with rice flour and starch. I’ll say right away that I used neutral starch – corn. You can use potato, rice, tapioca and even wheat (it's gluten-free), but the texture will be different. Although not much. Try it.

Choux pastry No. 1 (boiled)

– rice flour – 100 g,

– corn starch – 25 g,

- cold water - 150 g,

– vegetable oil – 1 tsp,

Place everything in a saucepan, stir until smooth, bring to a boil and cook, stirring. Yes, just cook. Don’t just pour boiling water over it, but boil everything together until it boils and thickens. This is necessary for swelling and brewing of starch and removing excess moisture. This is a strange method, but it looks like preparing panade - the base of choux pastry for profiteroles before adding the yolks, but with more boiling...

The bad thing is that it is difficult to determine the correct degree of “coolness” with a hot dough. Therefore, I turned off the heat, continuing to brew, stirring until I reached my maximum resistance. Rounded it in rice flour, dusted it and left it alone. Some of it was tinted with paprika...

The cooled dough was poorly shaped and constantly stuck to your hands and work surface, which required additional flour or starch. The main thing I understood is that you need to work one ball at a time the size of a quail egg, kneading it in floury hands. As if warming and massaging. Then it quite easily turns into a flat cake, which can be rolled with a rolling pin or even put through a pasta machine. I succeeded on the 3rd risk out of 6...

Three things really bothered me:

- skills in working with elastic wheat dough, filled with developed gluten, and therefore obedient,

- the desire to make the thinnest sfogli circles so that there is less dough than filling,

- the need to use flour all the time - in my #ravioliOli I don’t use it at all when shaping.

But one way or another you can adapt. Where's the decor? Well, sorry, dears. The most I could do for the first time was to mix a few dill leaves into the dough and apply them to the surface before rolling in the machine...

Of the advantages. Boiled chouxed rice dough does not dry out as quickly as wheat dough. Small portions lie quietly on the table and do not get lost.

It’s also good for me that during heat treatment such dumplings do not increase in size. Well, maybe by 5-7%, which is imperceptible. I will show you this in the next post along with the “half-steam” technique and ready-made serving.

And then there will be a simpler choux pastry and the best one made with guar gum. Don't go far...

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Korea: mandu

These are the sharp brothers of the Asian manta rays - they are similar in appearance. Koreans add onions, ginger, tofu and kimchi - spicy Chinese cabbage - to the filling. The result is a dish with fire. Served with soy sauce, as only its saltiness can overcome the spiciness.

You will need:

• flour - 4 cups
• eggs - 2 pcs.
• water - 1 glass
• pork meat - 500 g
• beef meat - 200 g
• onions - 2 pcs.
• garlic - 3 cloves
• tofu - 400 g
• kimchi – 500 g
• green onions - 3-4 stalks
• soy sauce - 2-3 tbsp. spoons
• salt, ground black pepper - to taste

Step 1. For the dough: add sugar, salt, water to the flour and knead until thick.

Step 2. Pass the meat through a meat grinder, chop the onion and garlic and mix. Add salt and pepper to the filling.

Step 3. Squeeze the tofu from excess liquid and cut into pieces. Add to the minced meat.

Step 4. Finely chop the kimchi and add to the filling along with soy sauce.

Step 5. Roll out the dough thinly and cut into squares with a side of 5 cm. Put the filling in each square and roll it into a triangle. We pinch the ends.

Step 7. Cook in boiling water for 5 minutes.

Ingredients and how to cook

ingredients for 4 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Cooking time: 2 hours

Vietnam: ban bot lok

The Vietnamese make the dough from tapioca starch, which can be replaced with regular potato starch. Pork and shrimp are used as fillings, but the highlight of the program is the sweet and sour sauce.

You will need:

• pork - 200 g
• peeled shrimp - 300 g
• fish sauce - 2 tbsp. spoons
• sugar - 1 tbsp. spoon
• lime - 1 pc.
• bacon - 100 g
• wheat flour - 3 cups
• potato starch - 2 tbsp. spoons
• garlic - 2 cloves
• green onion, cilantro, salt, ground chili pepper - to taste

Step 1. Knead the dough from flour, water (200 ml), salt and starch. Cool.

Step 2. For the filling, mix chopped pork, shrimp, salt and pepper.

Step 3. Roll out the dough, cut out circles, put filling in each, and pinch the edges. Cook for 7-10 minutes.

Step 4. For the sauce, mix water (3 tablespoons), fish sauce, sugar. Squeeze lime juice into it, add garlic, chili pepper, cilantro and green onions.

You can beautifully serve the ban bot lok dish in Tokyo Design square porcelain plates. A bright selection of such dishes is presented in the Porcelain-Crystal online store.

Online store "Porcelain-Crystal" Address: Moscow, st. Gostinichnaya, 3 Tel.: +7 (800) 770-02-13 Website: farfor-chrustal.ru

cooking method

Supporters of a gluten-free diet will certainly like this interesting way of preparing dumplings from rice flour. The national Russian dish is prepared differently in every family. Any housewife has dozens of little secrets for preparing delicious, juicy, meat dumplings, which have been developed over the years by trial and error.

Those who like experimenting should take a chance and prepare another version from rice flour, which also has its own nuances. This method certainly deserves attention and will appeal to family and friends.

The dough made from pure rice flour leaves much to be desired. It is not at all elastic, but rather crumbly, and to achieve the desired consistency it is recommended to add regular potato starch.

So, mix rice flour and starch in a saucepan, add salt and pour in water. Mix thoroughly and place on medium heat. Bring to a boil and brew the flour, stirring constantly. The result is a cool lump of dough. Now you need to wait until the dough has cooled down before you can work with it. In the meantime, prepare the filling.

Prepare the minced rice dumplings as usual. We pass the pork or any kind of pulp (optional) through a meat grinder; you can take a ready-made one, bought in a store. Mix the minced meat with the onions. Add salt and pepper to taste, mix thoroughly and beat out the minced meat.

Place the cooled dough on a table sprinkled with rice flour (or starch) and knead lightly. Then we divide it into parts and roll each into a rope. Cut the sausages into small pieces and roll them into circles. Place minced meat in the center of each flatbread and pinch the edges to form a dumpling. We do this with all preparations.

Pour water into a wide saucepan and bring to a boil. Add some salt and cook the dumplings for 10-12 minutes until fully cooked.

You can serve hot rice dumplings with your favorite sauces or just melted butter.

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Central Asia: manta rays

Tajikistan, Uzbekistan and Kazakhstan are in love with manta rays. Experienced chefs say that the best manti are those in which the meat and vegetables are cut into equal cubes, only then will the flavors be combined. And they recommend not sparing onions and adding them from the heart - for juiciness.

You will need:

• flour - 4.5 cups
• water - 250-300 ml
• egg - 1 pc.
• salt - 1 teaspoon
• lamb or beef - 900 g
• fat tail fat - 200 g
• onion - 600 g
• cumin - 1 teaspoon
• coriander - 1 teaspoon
• black pepper - 0.5 teaspoons
• salt - 1 teaspoon

Step 1. Sift flour into a bowl and add salt dissolved in water and a raw egg. Knead the stiff dough.

Step 2. For the filling, cut the meat, fat and onion into cubes. Add spices ground in a mortar.

Step 3. Roll out the dough and cut out circles. Place the meat and onion in the center of the circle, secure it in the center, and then connect the opposite edges on the sides.

Step 4. Steam in a pressure cooker for 40 minutes.

Gluten free dumplings. Choux pastry gluten free, dairy free, egg free

I dreamed about dumplings! From day one of the gluten-free diet.

In my childhood, a few days before the New Year, the whole family made dumplings. Usually the whole evening was devoted to this. With fairy tales, joint songs, jokes and conversations. It was fun! I've had several attempts at making dumplings while on a gluten-free diet. It was impossible to roll out the dough from rice flour thinly; the edges were poorly sealed. Those who are forced to adhere to a gluten-free diet know how difficult it is to make dumplings from gluten-free flour and mixtures.

Driven by the desire to still enjoy dumplings with sauerkraut, I began to think about how I could get a dough that would roll out thinly. And it seems that it worked!

Dumpling choux pastry made from “White bread” mixture

You can add an egg to the dough. But why, if it is already ideal for making dumplings?! Well, if only for taste. But for those who are forced to follow a stricter diet, such dough can be a lifesaver. By changing the fillings, you can get a new dish each time)

Step-by-step preparation

Step 1:

Let's prepare the ingredients for the dumpling dough. Rice flour, of course, is not as easy to work with as wheat flour; kneading the dough for dumplings is a little more difficult. Therefore, if there is no gluten restriction, half of the rice flour can be replaced with wheat flour and the dough can be prepared in the usual way for dumplings. When using only rice flour, the cooking process is slightly different. Boil half the water.

Step 2:

Sift the rice flour and pour into a deep bowl. Make a well in the center of the flour. Pour in half a glass of boiling water. Quickly knead the mixture so that the flour boils, the starch contained in the rice flour polymerizes, and the dough becomes manageable and elastic.

Step 3:

Use the other half of a glass of water at room temperature. Beat the chicken egg with salt with a fork until the mixture is homogeneous in consistency.

Step 4:

Pour the remaining water and egg mixture into the bowl with the dough, add vegetable oil. Knead the dough. You will have to knead the dough for a long time and thoroughly so that it becomes elastic and smooth. Dough made from rice flour feels less stiff than dough made from wheat flour.

Step 5:

Wrap the dough in cling film and put it in the refrigerator for a couple of hours. There it will reach the desired consistency. The rice flour particles will absorb all the moisture and the dough will become denser and stiffer.

Step 6:

The rice flour dough is ready. You can proceed to preparing and boiling dumplings. Dumplings made from this dough are tastier; the dough rolls out very thin and does not tear during cooking. To prevent it from sticking to your hands while rolling, you need to dip your hands in rice flour. This dough is suitable not only for meat dumplings, but also with any other filling. Bon appetit!