Dimsums…yes, gluten-free! Dimsum is an Asian dish, also known as momos, dumplings, gyoza and potstickers. They are made with fillings of various meats, seafood, vegetables/vegan options. This recipe is a healthy gluten-free alternative with no compromise on taste!
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Soy free, gluten free, corn free, nut free.
1.1lb (500gm) minced chicken
1/2 tablespoon butter
2 teaspoons green chilli paste
2 teaspoons finely chopped ginger
2 teaspoons finely chopped garlic
1 cup chopped coriander/parsley/ cilantro
1/2 teaspoon salt, or to taste
1 teaspoon ground pepper
1/2 cup arrowroot/tapioca powder
1/2 cup rice flour
1 cup water, or as needed to make soft dough
For Chili Oil
8 to 10 red chillies
1/2 cup cold-pressed neutral oil
2 small cloves of garlic
- Combine all the ingredients mentioned under ‘for chicken filling’
- In a bowl of boiling water, add rice flour and arrowroot powder. While mixing continuously, allow it to cook on low flame for about 2 mins
- Turn off the flame and continue to mix, until it is warm to touch. Knead the dough well for 5 mins. Ensure it is soft with no cracks. If slightly hard add a wee bit of warm water and knead
- While the dough is still warm, cut into equal sized pieces. Dough needs no resting
- Quickly role the dough with dry rice flour, while it is still warm. It should be slightly thick in the centre (to hold the filling) and thin on the edges
- Cut rolled sheet with a cookie cutter/lid for uniform size (optional), and cover it with a cloth to retain the heat
- As both rice flour and arrowroot powder do not contain gluten, these wrappers have to be shaped right after kneading and rolling, or they become dry and break – this is the most important step. Place a spoon of filling at the center of the wrapper as shown above
- Shape it as you fancy, I have shown an easy one above
- Steam immediately, with a drop of oil at the base, for about 10-13 mins
- For the chili oil, dry roast red chillies in a pan for 2-3 mins or until you get an aroma. Cool it and grind to make chili flakes
- Heat any neutral cold-pressed oil for a few minutes
- Switch the flame off and pour the hot oil over the crushed red chillies & throw in chopped garlic (optional) for extra flavor
- The chili flakes will sizzle right away when oil is poured over it
Serve hot! These are meant to be eaten immediately…(re-heating is not recommended).
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