Thursday, March 14, 2013

Shanghai Street Dumplings


Do you ever get hit with a craving out of the blue? We do. Most of the time there's some immediate or otherwise identifiable instigator behind a craving ... a nostalgic memory, a TV show, a restaurant experience. But sometimes, a craving just pops into our heads. Like these Shanghai street dumplings.

We can think of no good reason why we're so compelled to make them right now—close to St. Patrick's Day, during the season of Lent, coming from families with combined Sicilian, Belgian, Polish, and English heritage. Yet here we are. We're tempted to point a finger at P.F. Chang's, which serves Shanghai street dumplings on its menu, but it's literally been years and years (at least 7.5 years, and likely more) since we've had those, so that seems unlikely.

Regardless, these puppies are delicious. The filling and the ponzu sauce are both easy to make gluten-free via tamari wheat-free soy sauce. The real trick here is the dumpling wrappers. Our recipe combines inspiration from traditional wheat-based street dumpling wrapper recipes and the fabulous gluten-free dumpling wrappers from Laura Russell's The Gluten-Free Asian Kitchen.

The result is a gluten-free Shangai street dumpling that could go toe-to-toe with its gluten-ous counterpart any day. They're a little bit of work, but trust us, they're worth it.


Shanghai Street Dumplings
Makes 24 dumplings

Ingredients and Steps

For the filling:
1/2 lb pork, minced
5 raw shrimp (26-30 count), minced
2 green onions (scallions), minced
2 tsp brown sugar
1 tbsp tamari wheat-free soy sauce
1 tsp grated fresh ginger
2 tsp dry sherry
1/4 tsp sesame oil

1. Combine oil ingredients in a small bowl and place in the refrigerator until ready to fill the wrappers.

For the wrappers:
1/2 cup (63 g) Artisan Gluten-Free Flour Blend
1/2 cup (60 g) tapioca flour
1/2 cup (60 g) glutinous (sweet) rice flour
1/2 tsp salt
1 tsp xanthan gum
1/2 cup boiling water
2 tbsp cold water
1 1/2 tbsp olive oil

2. Mix the three flours, salt, and xanthan gum, then add the boiling water and mix to combine. The mixture will be dry and crumbly.
3. Add the cold water and olive oil, mixing until a dough forms. Knead with your hands in the bowl to bring the bowl together, adding extra rice flour if the dough is sticky.
4. Divide the dough in half, and roll each half to form a thick snake. Cut each half into 12 pieces and cover with plastic wrap or put in a zip-top bag to prevent from drying out.
5. Roll each gum-ball-sized piece out between two pieces of plastic wrap, to form round wrappers 3 inches in diameter.
6. Place on a cookie sheet dusted with rice flour.
* Make only as many wrappers at a time as will fit in your steamer. For example, we made 8 dumplings per batch.

To make the dumplings:
7. Heat a pot of water with your steamer on top. Cover the bottom of the steamer with a single layer of Napa cabbage leaves.
8. For each dumpling wrapper, dust off any excess rice flour.
9. Place on a plate and put about 2 tbsp filling in the center of the wrapper.
10. Moisten the edge with water, and gather the dumpling at the top, squeezing to seal.
11. Repeat to complete the first batch.
12. Steam each batch of dumplings for 10 minutes.
13. While one batch is steaming, get started on the next batch. Repeat until all batches are done.
* Replace the cabbage leaves as needed.

For the ponzu sauce:
1/4 cup tamari wheat-free soy sauce
2 tbsp orange juice
2 tbsp lemon juice
2 tbsp mirin
1 tsp water
1/4 tsp chili garlic sauce
Green onions (scallions)

14. Combine all ingredients to make the ponzu sauce.
* We used fresh-squeezed orange and lemon juice for this recipe. 1/2 lemon yielded the 2 tbsp lemon juice. We didn't have oranges, and so used 2 clementines.

15. Plate the dumplings, drizzle with the ponzu sauce, garnish with chopped scallions, and serve with additional ponzu sauce on the side.

Degrees of Free-dom
This recipe is: gluten-free, dairy/casein/lactose-free, fish-free, peanut-free, tree-nut-free.

Enjoy!

–Pete and Kelli

10 comments:

Betsy said...

Wow, those look so good! I have made dumplings before, but they sure did not look like your picture. I will have to give this recipe a try. :)

adjunctmom.com said...

Probably the worst part about being gluten-free for me is the loss of dim sum. My dad took us to our first dim sum in Chinatown in Washington DC when I was eight. I have been a regular up until the gluten thing cropped up.

The Gluten-Free Asian Kitchen has brought some of it back, but not all. This? Is more.

I just want someone to help me figure out how to make baked buns and my life will be complete again.

Laura said...

Love it! Looks like you're more ambitious with the dumpling shaping than I am ;)
Can't wait to try your filling.

Nancy Olson said...

I never tried making a dumpling before.
I guess it's time for me to try.

Thanks for the rEcipe!

Anonymous said...

Is this recipe corn free also? I don't recognize some of the ingredients.

Thanks for your help in this.

kellibronski said...

Hi Anonymous - Our flour blend has corn starch in it, which is one of the components for the dumpling wrappers. If you cannot have corn, you can substitute arrowroot flour in our blend,1/2 cup for a single batch. Alternatively, you can use millet flour instead of our flour blend for these dumpling wrappers, which is a flour Laura Byrne Russell uses in her dumpling wrappers in The Gluten Free Asian Kitchen.

Happy cooking!
Kelli

Anonymous said...

These are fantastic, very tasty little morsels. We used chicken mince in place of the pork as my daughter does not like pork. Thank you for the recipe, these are going to become a regular thing in our household.

Amy C said...

Why do you put glutinous rice flour? Doesn't this make it not gluten free?

kellibronski said...

Amy C,

Glutinous rice flour is the same as sweet rice flour. It does not have gluten in it. It is a very fine rice flour that works great in dumplings.

Happy cooking!
Kelli

Anonymous said...

I just made dumplings tonight using this dough recipe - amazing! I couldn't find sweet rice flour, so substituted for part corn flour, part potato starch and it worked well. The dough was a lot easier to work with than I expected and tasted sensational. I used a different filling recipe as I didn't have enough of the filling ingredients listed on your page at home already... Thumbs up indeedy! Thanks for an excellent recipe, so tasty :)