Gluten Free Dumplings (Shaomai)

Ingredients:

For the Filling:
• 8 ounces ground pork
• 2 teaspoons minced ginger
• 2 scallions, thinly sliced
• 2 teaspoons gluten-free fish sauce (or oyster sauce)
• 1 teaspoon reduced-sodium soy sauce or tamari sauce
• 1 teaspoon sesame oil
• 2 tablespoons cornstarch
• 1 large egg (optional for egg-free dieters)
• 1 tablespoon gluten-free sweet sherry (Hartley & Gibson's Blend of Amontillado Medium Sherry*)
• 1 teaspoon salt
• 1/16 teaspoon ground black pepper
• 4 ounces shrimp, peeled, deveined, chopped into at least 1/2-inch pieces
• 1 ounce water chestnuts, minced
• 1 ounce carrots, minced
• 1 tablespoon chopped cilantro
For the Dough:
• 1 cup tapioca flour
• 1/2 cup cornstarch, or as needed
• 1/4 cup potato starch
• 1/4 cup white rice flour, or as needed
• 1-1/4 teaspoons gluten-free baking powder
• 1 teaspoon xanthan gum
• 1/2 cup + 2 Tbsp to 1/2 cup + 6 Tbsp. water
• 1 tablespoon extra-virgin olive oil
For the Dipping Sauce:
• 1/4 cup gluten-free reduced-sodium soy or tamari sauce
• 1/4 cup rice vinegar**
• 1/4 cup sesame oil (or replace 1 teaspoon or more with hot chili oil
• 1 thinly sliced scallion

Instructions:

To Make the Filling:
1. Place a large bowl in the freezer.
2. Add the pork, ginger, scallions, oyster sauce, soy sauce,m oil, cornstarch, egg, wine, salt, and pepper to your food processor. Pulse to combine until it forms a ball or begins to stick together. Transfer to the chilled bowl. (Pork can go bad quickly so be sure the bowl is cold.)
3. Add the shrimp, water chestnuts, carrots, and cilantro; mix well to combine.
To Make the Dough:
4. In a large bowl, whisk together tapioca flour, cornstarch, potato starch, rice flour, baking powder, and xanthan gum.
5. Whisk 1-1/4 cups water with 2 tablespoons olive oil. Use a pastry cutter or two knives to cut the liquid into the dry ingredients to form a stretchy dough, the consistency of raw biscuits. Add additional water as needed to create a soft clay-like consistency.
6. Dust lightly with cornstarch to make it dry enough to handle easily. If the dough is too dry, knead in a few drops of water.
7. Dust a smooth rolling surface, rolling pin, and your hands generously with rice flour. Turn out the dough onto the surface. Roll dough out thinly, but not as thinly as possible. You want to prevent tears and the dough from sticking. Add additional flour, as needed. Roll enough dough out so that you will be able to cut out a few 3 to 4-inch circles or squares.
To Make the Dumplings:
8. Using a spoon or spring-action scooper, place a teaspoon of filling into the center of a wrapper. Using four fingers, bring the sections up to surround the filling.
9. Press the filling down and tap the dumpling on your working surface to compact it.
To Steam the Dumplings:
10. Line the shelves of a bamboo steamer***|https://www.amazon.com/gp/product/B00005EBH8/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=glufrerecbox-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B00005EBH8&linkId=002805f30776d7613dbc30f26764d625]with pieces of parchment paper***, napa cabbage leaves, lettuce leaves or oil; set aside.
11. Bring the water to a boil in a bamboo steamer.
12. Place the dumplings on the steamer shelves, spacing apart about 1/2 to 1-inch. Cover and cook steam for about 5 minutes.
13. Turn off the steamer, but do not uncover the dumplings. Allow the dumplings to steam for an additional 3 minutes.
To Make the Dipping Sauce:
14. Combine all of the sauce ingredients and set aside to allow the scallions to infuse the other ingredients. Strain before serving. Serve this sauce in small prep bowl to use for dipping.

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