The Quest for Gluten Free Dumplings

Ever since going gluten free/severely gluten reduced (I let things like soysauce slide when going out to eat) 4ish years ago, the things I miss most are gluten filled asian noodles and dumplings. This is probably because these are harder to replicate and I find that there are many excellent GF breads and pastas out there/our homemade GF pasta comes very close. But it’s a lot harder to replicate gluten free chewy asian noodles, dumpling skins - and no, rice noodles do not count ;)

When I saw NomNom Paleo’s recipe for paleo GF dumplings, I was really excited - so this weekend before I started intensive inpatient time for residency, I decided to give it a whirl:



It was pretty labor intensive! A two day process for assembling the filling and then making the dough and wrapping the dumplings. The filling was very satisfying to make - and salting the cabbage and squeezing all of the water out was pretty magical. Kyle and I jointly worked on the dumpling rolling - but I did all the folding ;)

The wrapper is made from Cassava flour and arrowroot powder - and Cassava flour is easily the most expensive gluten free flour I have ever purchased! Arrowroot reminds me of xantham gum and it gives the dough its chewy/springy quality in absence of the gluten. It was easy to work with albeit a little bit tacky, but nothing that parchment paper couldn’t help with.

And the final product:

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Verdict: Close….but not quite. The filling was excellent - but that’s not the gluten free concern ;) The wrapper itself while it seemed promising in the pre-cooked phase, came out much more chewy/thick than anticipated. It felt like too much wrapper for the filling when eating it - but when rolling it out, I don’t think I could have made it any thinner without ripping issues.

For someone that has had the pleasure of eating real dumplings, this pales in comparison, but if it’s all you’ve got - then I’d say it gets an A-OK (in the Yelp world that’s 3/5 stars, right?). I wonder if I could incorporate some of my favorite Cup4Cup gluten free all purpose flour into this recipe for the next batch to see if I could get it less gelly like in texture and more dough like in the final product.

Overall, I’m happy I tried it and now have some frozen dumplings to make for dinner on these long inpatient days the next two weeks!

Made it Monday #6

This little lamb was a long time in the making! I started this back in August when I went up to Ludington, MI for a mini-vacation, but it wasn’t completed until Christmas Eve. (Another reason why I needed that art print from the last post that said “Done is better than perfect.”)

Back in college, I was super into crocheting stuffed animals. I would share a link to an album from college winter break 2010 that contains a bunch of photos of things I made, but the rest of the non-crafting photos are just too embarrassing, so I’ll refrain from doing so…

It’s been a while since I crocheted a full stuffed animal, so when I saw some of lalylaland’s patterns, I couldn’t resist trying something new.

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Like all of my adventures in crafting, it’s rare that everything goes exactly as planned. Somehow the head of this little lamb ended up ginormous - definitely bigger than it was supposed to be - which I’m not sure how it happened - but per usual, I made adjustments and just winged it in order to finish.

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Overall, I was really impressed by the intricacies of the pattern (not just mindless circle crocheting like most Amigurumi patterns) and even though this didn’t come out exactly as intended, I think it’s still pretty cute :)