Gluten-Free RICE Flour Dough Vagan
- 30m Prep Time
- 0sCook Time
- 40m Ready In
A gluten-free dumpling dough made from glutinous rice flour and tapioca flour. It steams, boils, and fries well, and is ideal for hand-shaped dumplings like shumai.
Ingredients
- 1 1/2 cup glutinous rice flour
- 3/4 cup tapioca flour
- 1/4 tsp kosher salt
- 3/4 cup warm water
- 1 tbsp vegetable oil
Nutrition (per serving, estimated)
Estimated based off 3 of 5 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 29 mg
- Iron: 0.83 mg
- Magnesium: 84.7 mg
- Phosphorus: 232 mg
- Potassium: 180 mg
- Zinc: 1.91 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 1/2 cup glutinous rice flour
- 3/4 cup tapioca flour
- 1/4 tsp kosher salt
- 3/4 cup warm water
- 1 tbsp vegetable oil
Let's Cook
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Step 1.
In a medium bowl, whisk together 1½ cups glutinous rice flour and ¾ cup tapioca flour. In a separate small bowl, combine ¾ cup plus 3 tablespoons warm water (90-100°F) and ¼ teaspoon kosher salt, stirring until the salt dissolves.
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Step 2.
Make a small well in the center of the flour mixture. Slowly pour in the salted water and 1 tablespoon vegetable oil while mixing with chopsticks or a wooden spoon. Continue mixing until the water and oil are absorbed and the dough comes together in a shaggy mass.
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Step 3.
Knead the dough in the bowl for about 1 minute, squeezing and pressing until smooth and pliable. The dough should hold together, have some give, and not stick to your hands. If too dry, add glutinous rice flour 1 teaspoon at a time; if too wet, add water 1 teaspoon at a time.
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Step 4.
Cover the dough with a slightly damp towel and invert the mixing bowl over it. Let it rest for 8 to 10 minutes. Do not rest longer, or the dough will sag and dry out. Meanwhile, prepare a work surface lightly dusted with rice flour and a small bowl with a few tablespoons of oil for forming skins.
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Step 5.
Divide the dough into 4 equal pieces. Keep 3 pieces covered with a slightly damp towel. Roll the remaining piece into a 1-inch-wide sausage shape, then cut it into 12 to 15 pieces. Keep these small pieces under the damp towel as you work.
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Step 6.
Remove one small piece of dough. Dab a generous amount of oil on your palm, then roll the dough into a ball. Gently press down with your other hand until the disk is about 2 inches in diameter. Carefully peel it off your palm, flip it, and continue pressing until it is about 3 inches in diameter, soft and smooth, and about ⅛ inch thick.
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Step 7.
With the skin still on your palm, place 1½ to 2 teaspoons of filling in the center using a butter knife, flat bamboo spreader, or shallow spoon.
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Step 8.
Gently pull up the sides of the skin and shape the dumpling as shumai or an unpleated crescent. If the dough tears, use warmth and oil to press it back together, or patch with a small piece of dough from another portion. Place the formed dumpling on a lightly floured surface, parchment paper, or silicone mat, flattening the bottom slightly. Keep all formed dumplings covered with a slightly damp towel. Repeat with remaining dough pieces.