Gluten-Free Dumpling Wrappers Without Xanthan Gum

Gluten-free dumpling wrappers are in great demand now to wrap a variety of gluten-free cakes. If you want to know how to make one, then this article is for you. With this tutorial for making gluten free dumpling wrappers, everything becomes easy because you will learn how to roll, fold, fill. Using only gluten free water, and gluten free flour you can make this wrap easily. This gluten-free wrap can be used to make gluten-free potstickers or gyoza.

Here we will give you all the tips on making dumpling wrappers such as folding them, storing them, and cooking the potstickers. This gluten-free, versatile dumpling wrapper recipe is vegan and can be made without using xanthan gum.

Usually making dumpling wrappers definitely not gluten free. So now making gluten free dumpling wrappers is surprisingly easy, these are pliable wrappers, easy to make and of course gluten free. So, for those of you who are afraid of gluten or are gluten intolerant, now we can enjoy dumplings without gluten.

Gluten-Free Dumpling Skins

Gluten free dumpling wrappers are actually something new because before everything was not gluten free. We actually wanted to make dumpling wrappers gluten-free for a long time, but with effort and information we got from various sources, we were finally able to serve dumplings using gluten-free skins.

Making gluten-free dumpling wrappers is easy, the texture is soft, pliable and jhoss.

Can I Make Gluten-Free Dumpling Wrappers without Xanthan Gum?

Maybe you want to avoid xanthan gum, which is fine because you can still make gluten-free dumpling packets without xanthan gum.

To make dumpling wrap without xanthan you can replace it with chia seeds. Grind the chia seeds in a coffee grinder, so add 6 tablespoons of ground chia seeds instead of the xanthan gum. Add another 2-3 tablespoons of water as it absorbs more water. You can use white or black chia seeds, but using black chia seeds will result in a grayish-colored dumpling.

Using chia seeds makes dumplings smoother, easier to roll, smoother when folded. So, do it quickly because when the edges are wet, the dough will become softer and faster. If it’s been made into potstickers, then the seeds covering these gluten-free dumplings are exactly the same as you use xanthan gum.

How to Make Gluten-Free Dumpling Wrappers

Measuring

To make the dough for dumpling wrappers, we strongly recommend that you use a weighing scale so that the flour content used can be correct. Just a little extra flour can make the dough tough and difficult to fold. If excess water can also cause the dough to be too runny and this is also a problem. So using a measuring weight is very important, especially when we are working with gluten-free flour. Gluten-free dumpling wrapper dough should be firm but pliable.

In this tutorial, it’s best to make dumpling wrappers using warm water (110 – 115), and this method produces a nice dough. Keep the dumpling dough under a paper towel in each step of your work so it doesn’t harden in the middle of the journey. If it’s dry, the dough will be difficult to roll, and if your potsticker is dry, it will break or crack quickly.

Rolling

Each ball of dough should weigh 15-16 grams if making 3¼-3½-inch dumpling packets. If your dough ball is a bit drier, fear not because you can add just a drop of water on top and don’t forget to knead. Sprinkle the surface of the flour or dough with tapioca flour, rotate the package so that it doesn’t stick when rolling.

Gluten-free dumpling wrappers are a little more difficult to roll than traditional gluten-free dumplings which are easy to roll. So, prepare yourself by cutting out 3¼-3-inch rounds, you can use a biscuit cutter or upside down coffee cups, these are great for cutting perfect rounds.

How to Pleat Gluten-Free Potstickers

The difference between pleat gluten free potstickers lies in the process of making the dough. Treat guten-free dough very carefully, when folding you don’t have to stretch the dough, so just fold and press the dough when folding.

Before filling the dumpling wrappers with the filling, you need to wet the edges of the packages in one of two ways.

1. Dip the edge of the package 1/4 inch in water, about 2/3 of the way around.
2. Wet your index finger and run it along the edge of the gluten-free package.

If you use the first method (immersion), the dumpling folds will be easily sealed, but using this method you have to work faster because the dough will be soft and it will be difficult to work with.

If you use the second method (finger method), it’s easy to work on but the package isn’t easily sealed.

We recommend that beginners use the finger method first before trying the dip method. You can try and see how the method works best for you.

When we made a seal on the gluten-free dumplings package, we found there were small cracks around the edges which sealed, but this was not a problem because when you cook, the steam will cover these cracks. But if you find a large tear, then it looks like you should take the contents and use a new package.

You see in the photo below, there are two variations of dumpling wrappers, the left row is made with white chia seeds instead of xanthan gum and the rest are made using xanthan gum.

How to Freeze or Refrigerate Gluten-Free Dumpling Wrappers

If you want to store the packets of gluten-free dumplings in the freezer or refrigerator, you can do so by dusting each packet with tapioca starch before stacking the other packages.

Stack dumpling packages tightly in plastic wrap, store in freezer-safe bags or in freezer-safe sealed bags. So store it in a plastic freezer before storing to prevent condensation from forming.

You can store it in the fridge for up to two days or freeze it for a month. When you are ready to use it, you should thaw it at room temperature so it doesn’t cause cracks.

How to Freeze Homemade Gluten-Free Potstickers

Besides freezing your dumpling wrapper, you can also save the potstickers that are ready for you to cook later. So, you can store it if you don’t want to cook it right away, you can freeze it even if it’s only for a few hours.

To store uncooked potstickers, you can freeze them, place them on a baking sheet and don’t touch each other, then freeze for one hour. Next, pick up each frozen potsticker with a metal spatula, and place it in a freezer-safe bag.

Cooking potstickers just taken out of the freezer is very easy because you don’t have to defrost them first, you only need to add cooking time for 1-2 minutes.

If while freezing it makes a little crack, don’t worry because while cooking, the steam will repair the crack.

Gluten-Free Potstickers Recipe

If you are making potstickers, you can use a variety of ingredients for the filling, you can use beef or cabbage filling, for vegans maybe you can use a variety of vegetables, you can use mushrooms, tofu filling, or kimchi.

If you are a beginner using meat, we recommend using ground beef. Ground beef will make it easier for you to fold and it can go well with a variety of fillings.

Follow Step by Step Below

Prepare your dumpling filling: Make your dumpling filling from ground meat or your favorite vegetables.

Make Gluten-Free Dumpling Wrappers: Whisk all dry ingredients in a medium bowl and pour over hot 120 F water. Stir to form a coarse dough.

Knead the dough with your hands until it forms a ball, remove it from the bowl and knead again for about 2 minutes, if it’s sticky you can add a little tapioca flour.

If it’s too hard, you can add another tablespoon of water, if it’s too sticky, you can add tapioca flour. The dough should be firm but pliable.

Place the dough in the mixing bowl, cover with a paper towel, this will keep the dough from drying out or sticking together.

Prepare a bowl for water, and a bowl for tapioca flour, if it’s sticky use flour and if it’s hard use water. Also prepare a spoon to put the filling in the dumpling wrappers. Cover the dough with a wet tissue or paper towel during the process. Don’t forget to weigh each ball to serve as a gluten-free dumpling wrapper. Make each circle about 15-16 grams

Use a little tapioca flour on the surface of your work medium, you can use a marble or table surface. Take out the dough ball and flatten it on the surface of the work medium, making it into a disk and the dough should be firm but pliable. If necessary you can add water or vice versa (add tapioca flour).

Clean the dough disk with tapioca flour on both sides of your hands. Carefully place the filling and roll the disk, attaching the edges in the method we have described above, you can use your fingers which have been moistened with water or by dipping the edges of the dough in water.