Gluten-Free Pork Dumplings with Yuzu Ponzu Sauce

For the dumpling wrappers:

• ▢ 1 ½ cups gluten-free all-purpose flour
• ▢ 1 cup glutinous rice flour, (also called sweet rice flour)
• ▢ 1 cup tapioca starch, plus more for rolling
• ▢ 1 tablespoon xanthan gum
• ▢ 1 teaspoon kosher or fine sea salt
• ▢ 2 cups warm water
• ▢ Vegetable oil, for cooking

For the pork filling:

• ▢ ½ pound ground pork
• ▢ 3 cups Napa cabbage, finely chopped, soaked in lightly salted water for 10 minutes and squeezed dry
• ▢ 2 green onions, very finely chopped
• ▢ 1 garlic clove, minced
• ▢ 2 teaspoons fresh ginger, grated
• ▢ 2 tablespoons Marukan Yuzu Ponzu Dressing
• ▢ 1 teaspoon kosher or fine sea salt
• ▢ ½ teaspoon sesame oil

For the Yuzu Ponzu dipping sauce:

• ▢ ⅓ cup Marukan Yuzu Ponzu Dressing
• ▢ 1 teaspoon sesame oil
• ▢ 1 green onion, very finely chopped, plus extra for garnish if desired
• ▢ 2 teaspoons grated fresh ginger
• ▢ 1 teaspoon sesame seeds
• ▢ ¼ teaspoon red pepper flakes, optional

Make the dumpling wrappers:

• In a medium bowl, combine the gluten-free all-purpose flour, glutinous rice flour, tapioca starch, xanthan gum, and salt.
• Gradually add warm water while stirring with a fork or chopsticks until the mixture forms a crumbly dough.
• Knead by hand for 5–7 minutes until smooth. Cover with a damp towel and let rest for 30 minutes.

Prepare the dipping sauce:

• Whisk together the Marukan Yuzu Ponzu Dressing, sesame oil, finely chopped green onion, grated ginger, sesame seeds, and red pepper flakes if using. Set aside.

Prepare the filling:

• In a large bowl, mix ground pork, finely chopped and drained Napa cabbage, chopped green onions, minced garlic, grated ginger, Yuzu Ponzu Dressing, salt, and sesame oil until well combined.

Roll out the wrappers:

• Lightly dust a work surface with tapioca starch. Divide the dough into eight pieces, roll each into a 6-inch log, cut each log into six pieces, and shape them into balls. Keep the dough balls covered with a damp towel while you work.

Assemble the dumplings:

• Have a small bowl of water and a spoon ready, and a sheet pan to hold finished dumplings.
• Work with one wrapper at a time. Use a dumpling press or roll each wrapper flat, add a small spoonful of filling to the center, moisten the edges with water, and seal. Repeat until all dumplings are filled.

Cook the dumplings:

• Heat a nonstick skillet over medium heat and add enough vegetable oil to coat the bottom. Place dumplings flat side down and cook 2–3 minutes until the bottoms are lightly golden.
• Pour in about ¼ cup water, cover immediately, and steam for 5–6 minutes until the filling is cooked through and the water has evaporated.
• Work in batches so the pan isn’t crowded.

Serve:

• Arrange hot dumplings on a platter and serve with the Yuzu Ponzu dipping sauce.
• Makes about 48 dumplings.

Nutrition