Gluten-Free Pork Chive Dumplings

Dumplings are a popular dish for Lunar New Year – symbolizing wealth and longevity. Learn how easy is is to make these traditional Gluten-Free Pork Chive Dumplings from scratch. Served with Abokichi Okazu Chili Miso Sesame Oil, these plump and tender dumplings are a wonderful way to celebrate the Lunar New Year even if you are gluten-free. 

 

Gluten-Free, Dairy-Free

Makes approximately 24 dumplings

For the Dumpling Wraps (can also use premade wraps):

2.5 Cups All-Purpose Gluten-Free Flour 

¾ Cup Hot water

1-2 Tablespoons cold water

Dash of salt

For the Pork Chive Filling:

1lb Ground or Minced Pork

2 Cups of Fresh Chives, finely chopped

1 Tablespoon Sesame Oil

½ Tablespoon Fresh Ginger, grated

1-2 Tablespoons Coconut Secrets Coconut Aminos

1 Teaspoon Sugar

1 Clove Garlic, minced

1 Teaspoon Chinese 5 Spice

1 Teaspoon Rice Vinegar (can omit)

Salt and pepper

For frying:

4-5 Tablespoons Coconut Oil

For serving:

Abokichi Okazu Chili Miso Sesame Oil

Fresh Chives, chopped

Coconut Secret Coconut aminos

Sesame seeds, toasted (optional)

Directions

For the Dumpling Wrappers:

1. Add 2 cups of the gluten-free flour and salt to a bowl. Slowly add in the hot water. 

2. Sprinkle the leftover flour onto a wooden cutting board. While the dough is still hot, knead the dough. Knead until smooth; if you find the dough becomes sticky, add more flour. Once kneaded, add the 2 tablespoons of cold water to the dough. 

3. Cut the dough into 4 even sections and roll them into cylinders (about 8 inches long). Cut each cylinder into 6 pieces. 

4. Now you are going to flatten each piece. While doing so, keep the unflattened pieces covered with plastic wrap to retain moisture and prevent them from drying out.

5. To make your dough into Dumpling Wrappers, place a piece between two sheets of parchment paper and use a pan or a rolling pin to flatten. The ideal size of the wrapper should be approximately 3 inches wide and ¼ inch thick. Do this for all pieces, it should make 24 dumpling wraps. Place wraps flat on a pan and securely cover with plastic wrap while you prepare the filling. 

For Pork Chive Filling:

1. In a clean, separate bowl add the ground pork and the chopped chives, and mix together. 

2. Then add the sesame oil, salt, pepper, grated ginger, minced garlic, Chinese Five Spice, sugar, sherry wine and coconut aminos. Mix well.

Assembly:

1. To put together your dumplings, fill your dumpling wrapper with 1 teaspoon of your pork chive filling. Dab a finger in warm water, and run your finger along the edge of half of the dumpling wrapper. 

2. Fold the wrapper together and then twist gently, sealing the dumpling. Set aside and do this for the rest of your dumplings. 

To Cook:

1. Heat coconut oil in a skillet over medium-high heat. 

2. Wait until the skillet starts smoking. Place as many dumplings as you can onto the skillet, without them touching. If they touch, they will stick together. Allow to cook for 1-2 minutes, until slightly brown. 

3. Then add enough water to cover the bottom of the skillet, approximately ¼” inch high. Cover the skillet with the lid and reduce the heat to low. Allow the dumplings to cook for a few minutes. The dumpling wrap should become translucent, approximately takes 3-5 minutes.

4. Once translucent, remove the lid and bring the heat back up to medium. Once all of the water has evaporated, flip the dumplings over to fry the other side. Once brown, remove and store somewhere to keep warm while you cook the rest of the dumplings. 

5. Once dumplings are all cooked, garnish with freshly chopped chives and sesame seeds, and serve with coconut aminos and chili oil for dipping. Enjoy!