Gluten-free dumplings
1 serving
60 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
1
Mix water, salt, and vegetable oil.
- Water: 75 ml
- Salt: to taste
- Vegetable oil: 1 tablespoon
2
Make a well in the sifted flour and pour in water. Knead the dough in a bowl, then on the table for 5 minutes. The dough should be dense and elastic. Place the dough in a bag and let it rest for at least 30 minutes.
- Gluten-free flour blend: 150 g
3
At this time, it is necessary to make the minced meat. Finely chop the green and onion. Squeeze the moisture out of the tofu with your hands over a separate bowl, so it becomes crumbly.
- Spring onion: 50 g
- Onion: 0.5 head
- Tofu: 200 g
4
Put all ingredients in a bowl, season with salt and pepper, add spices, mix well, add flour and mix again. The minced meat should stick together easily.
- Salt: to taste
- Ground black pepper: to taste
- Curry powder: to taste
- Paprika: to taste
- Gluten-free flour blend: 150 g
5
Roll the dough into a rope and cut it into pieces. Choose the thickness of the pieces as desired. Cover the pieces of dough with plastic wrap to prevent them from drying out. Take a piece of dough and roll it into a flat circle, place filling inside and seal the dumpling.
6
Cook dumplings in a steamer for 10–15 minutes or boil or fry in a pan.
