Make your own Gluten free Dumpling wrappers.

This Gluten Free pastry is perfect for dumplings that are to be steamed or boiled in water or stock. They have a beautiful silky texture when steamed, and can also be eaten with a dipping sauce. If you want Gluten free wrappers for potstickers or pan fried dumplings then see my post on Gluten Free wrappers for Potstickers.

Gluten free dumpling wrappers 

Makes  24 

Prep time 40 minutes 

Cooking time 5-7 minutes 

1 cup rice flour – I like to use one from the Asian grocery stores 

¾  cup tapioca flour 

¼ tsp sea salt 

2 Tbsps peanut oil / light olive oil 

2/3 cup just boiled water 

1 In a bowl combine both flours , sea salt and mix with a wooden spoon.Add oil and water and stir to a crumbly dough .

When cool enough to handle knead for a few minutes till a soft pliable dough forms. 

Let rest for 5 minutes .
2 Cut into two and roll into 2 x 30 cm long roll. Cut into 12 even sized pieces. Cover with a damp tea towel.

3 Lay a piece of baking paper on a board, and place on a piece of pastry. Fold over so its covered. Press down with the base of a heavy cup, or roll out into a circle with a bottle or small rolling pin to form a approx. 9 cm circle. Pressing it down with a cup in one movement will help keep the pastry round. The pastry needs to be quite thin 2-3mm.


4 Place filling into the centre of the pastry, wet one edge of the pastry half with a little water, fold over. Press to seal .

The pastry is very delicate and fragile and you need to take your time, and do each dumpling one by one. Leaving the pastry under the damp tea towel to stop drying out. Clean up the edges with a circle 7.5 cm crimped cutter to create a neat edge. Place onto a tray lined with baking paper and dusted in a little rice flour.

Continue with the remaining pastry. If the pastry tears you can patch it with some off cuts of pastry, or simply wet with a little water on your fingertips to join it back together again.

5 Bring medium saucepan of water to the boil and cook for 5-7 minutes till floating and they look an opaque in colour. Drain straight into serving bowls and drizzle with my chilli oil, coriander and shallots .

Never miss out on dumplings again. The filled dumplings can be frozen on a tray or plate, and when completely frozen, pack into a container or bag and freeze till ready to use. Cook straight from frozen, no need to thaw. You may need to cook for a couple more minutes from frozen state.

Team this dish with chilli oil.

This spicy chilli oil is fantastic with dumplings

 Chilli oil 

 Prep time – 5 minutes

 Cooking time 5 minutes 

 Makes 500ml 

2 cups peanut  oil OR light olive oil  

1 Tbp szechuan pepper corns

1 star anise

1bay leaf

1 cinnamon quill.

2 tsp sesame oil 

2 Tbsps crushed red chili peppers

2 Tbsp chilli powder

1 Tbsp sea salt 

1 Heat oil in a small saucepan. In a separate small frypan heat peppercorns, star anise and cinnamon till fragrant .

2 Add to oil and cook for 4 minutes till just bubbling.  Add sesame oil. Remove from heat.   

3  Add chillies to a screw top jar with salt, shake to combine. 

 Use for pork dumplings, eggs, chicken, pork dishes . 

Silky Gluten Free dumplings with Chilli oil

Gluten Free Dumplings. While they are time consuming, they are also well worth the wait and taste, if you have been missing dumpling since going gluten free, or are a celiac – Give these a go.

Freeze a batch and always have some on hand.