Dumplings are small dough parcels filled with a precooked mix of vegetables and other ingredients. Made the world over, they can be baked, fried or boiled and are served as starters, sides or light meals.
These gluten free dumplings are boiled and filled with an easy to make and delicious spinach filling that doesn’t need precooking.
Spinach is a mineral rich food that supports total body health, providing the body with a range of essential nutrients including Vitamins A and C, calcium, iron and protein. Particularly beneficial for healthy digestion, spinach is antioxidant rich and protects the body from free radical damage, especially in the colon.
Makes 32 Dumplings
- ½ tbsp stock powder
- 1 tbsp coconut butter
- 1 tbsp grated fresh turmeric
- 200 g fresh spinach
- 5 ml sesame oil
- 5 ml tamari
- 20 g buckwheat flour, plus more for dusting
- 25 g gram flour
- 40 g tapioca flour
- 45 g white rice flour
- 50 g potato starch
- 70 g brown rice flour
- 100 ml water
In a bowl combine the filling ingredients and massage together until the spinach has a cooked texture and is reduced in volume by at least half.
Combine the pastry ingredients in a bowl and knead into a dough. Add more water by the millilitre if the dough is dry.
Separate the dough into four and roll out one quarter at a time with a rolling pin, onto a surface dusted with buckwheat flour. Take a drinking glass and use the open end to make circles of dough, approximately 8 per quarter.
Fill each circle of dough with 1 tsp mixture, fold and press the edges together to seal.
Bring a saucepan of water to the boil and add the dumplings, removing after 16 minutes.
Eat with an easy dipping sauce of 1 tsp sesame oil, 1 tbsp tamari, 1 tbsp water, adding garlic, grated fresh turmeric or ginger to taste.