Gluten-free dumplings with meat
5 servings
60 minutes
The recipe is taken from the book "Gluten-free. Simple baking recipes for family gatherings" by Asya Motina.
1
Add water and eggs to the pre-mixed dry ingredients and knead a uniform dough of medium density.
- Brown rice flour: 100 g
- Water: 180 ml
- Chicken egg: 2 pieces
- Xanthan gum: 12 g
- Salt: 3 g
2
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
3
Finely chop the onion and mix it with the minced meat.
- Onion: 0.5 head
- Turkey mince: 500 g
4
Salt, pepper, and add your favorite spices to taste.
- Ground black pepper: to taste
- Condiments and seasonings: to taste
5
Dust the work surface with rice flour.
- Rice flour: 130 g
6
Place a portion of the dough on the work surface and dust with flour. Carefully roll out the dough with a heavy rolling pin to a thickness of 1-1.5 mm, trying not to stretch it too much.
- Rice flour: 130 g
7
If necessary, sprinkle flour on the dough while rolling it out. Cut out dough pieces using a round cutter or glass.
- Rice flour: 130 g
8
Gather the remaining dough into a ball and roll it out again.
9
Continue until all dough preparations are ready.
10
Cut dumpling dough must be covered with food film or placed in a plastic bag to prevent drying out.
11
You can make 3-4 preparations and start sculpting immediately to avoid them drying out.
12
Place the filling in the center of each piece and carefully seal the edges.
13
Boil dumplings in salted boiling water over medium heat for 10-15 minutes after they float to the surface.
- Salt: 3 g
