Boiled Dumplings are a Chinese delicacy. Historians believe Zhang Zhongjing created dumplings during the imperial dynasty era of China. This medical practitioner decided to whip up a new dish after many people had fallen ill during the harsh winter. Zhongjing combined mutton, herbs, and chili and sealed them in the dough. He then steamed the dumplings to prevent the wrappers from opening up and keep them warm. These dumplings warmed the people up during the winter, and the herbs enhanced blood circulation and prevented frostbite. All in all, the dumplings served their purpose and gave us a new dish we could enjoy for many years.
This take on Chinese dumplings features a pork filling loaded with fresh green onions, ginger, garlic, sesame oil, and Napa cabbage. The pork filling is encased in a freshly made gluten-free wrapper and boiled to create the perfect boiled dumplings. To make the dumplings even tastier, we served them with a flavorful sauce made from sake, tamari, rice vinegar, coconut aminos, sugar-free sweetener, garlic, and ginger. Finally, we whipped up a batch of homemade Chili Oil to help spice up your dumplings.
How long does it take to boil dumplings?
It takes about 3-4 minutes to boil dumplings.
How do you boil dumplings?
Place water into a large pot and let it come to a boil. Place the dumplings into the boiling water and cook them for 3-4 minutes.
How do you know when dumplings are done boiling?
The dumplings will float to the surface of the water when they are done cooking.
Should I boil or steam my dumplings?
Whether you should boil your dumplings depends on your preference. Cooking the dumplings will create a softer bite which is ideal, especially if you made your dumpling wrappers from scratch. On the other hand, steaming the dumplings creates a tender dumpling that is a little firmer than boiled dumplings. So if you prefer softer dumplings, cook them and if you like better dumplings, steam them.
Ingredients
3 1/2 cups Gluten-Free All-Purpose Flour
1/4 teaspoon Sea Salt
1 cup Room Temperature Water
3 tablespoons Sesame Oil, for coating the dumplings once they're cooked.
3/4 lb. Ground Pork
1/2 cup Green Onions, minced
1 teaspoon Ginger, minced
2 cloves Garlic, minced
2 teaspoons Sesame Oil
2 teaspoons Sea Salt
1 teaspoon Onion Powder
2 tablespoons Tamari
2 tablespoons Coconut Aminos
1 lb. Napa (Chinese) Cabbage
1/4 cup Dry Sake
2 tablespoons Tamari
2 tablespoons Coconut Aminos
1 tablespoon Sugar-Free Sweetener
1 teaspoon Garlic, grated
1 teaspoon Ginger, grated
2 tablespoons Rice Vinegar
Subscribe to our newsletter for the latest recipes, holiday specials, and mouthwatering secrets!
Subscribe
Add new comment