Egg-Free Rice Flour Dumplings
Gluten-free dumplings with a classic flavor combination! This version of pelmeni is great for anyone with a gluten allergy or who's mindful of their health. An unconventional dough, the classic dumpling filling, a little effort — and you've got an out-of-the-ordinary dish ready to serve.
Galina
Recipe author
Egg-Free Rice Flour Dumplings
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 30 %
10 g
Fats 33 %
11 g
Carbohydrates 36 %
12 g
193 kcal
GI:
25
/
0
/
75
- Anyone following a gluten-free diet will appreciate this clever way of making dumplings with rice flour. This classic Russian dish is made a little differently in every household, and every cook has dozens of small tricks for juicy, flavorful meat dumplings, developed over years of trial and error. If you love to experiment, take a chance on this rice-flour version — it has a few quirks of its own, and it's well worth a try. Dough made from pure rice flour leaves something to be desired: it isn't elastic but rather crumbly, so to get the right consistency, add some plain potato starch. Combine the rice flour and starch in a saucepan, add salt, and pour in the water. Stir well and set over medium heat. Bring to a boil and cook the flour, stirring constantly, until you have a stiff lump of dough. Now let the dough cool until it's workable. Meanwhile, make the filling. Prepare the dumpling filling as usual: grind pork (or any cut of meat you like) through a meat grinder, or use store-bought ground pork. Mix the meat with the onion, season with salt and pepper to taste, and knead thoroughly, working the mixture until it's well bound. Turn the cooled dough out onto a counter dusted with rice flour (or starch) and knead lightly. Divide it into portions and roll each into a rope. Cut the ropes into small pieces and roll them out into rounds. Place filling in the center of each round and pinch the edges closed to form a dumpling. Repeat with the rest. Bring a wide pot of water to a boil, add salt, and cook the dumplings for 10–12 minutes, until done. Serve the hot rice dumplings with your favorite sauces or simply with melted butter. Enjoy!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Potato starch - 300 kcal/100g
- Rice flour - 356 kcal/100g
- Minced pork - 263 kcal/100g
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