Dim sum brunch (gluten-free!)

Yesterday Leo had a playdate with his friend Maddy while Maddy’s parents Matt and Likka treated Sara and me to dim sum. It was especially great because I can’t eat wheat. Neither can Matt and Likka. Matt has perfected a gluten free version. The filling was extra delicious because it was made of pork from AD Farm in Palmer, one of my favorite spots.

Here is Matt’s recipe, adapted from this one he found online:

For the Filling:

1 lb pork, ground (farm fresh preferred)

3 green onions, thinly sliced

1 tbsp Tamari wheat-free soy sauce 3 tbsp grated fresh ginger

2 tsp dry sherry

1/4 tsp avocado oil, or sesame oil.

Combine all ingredients in a small bowl and place in the refrigerator until ready to fill the wrappers. I usually let it marinate overnight.

For the Dough:

1/2 cup  Artisan Gluten-Free Flour Blend, Matt used Pamela’s

1/2 cup tapioca flour

1/2 cup glutinous (sweet) rice flour

1/2 tsp salt

1 tsp xanthan gum

1/2 cup boiling water

2 tbsp cold water

1 1/2 tbsp olive oil, or avocado oil.

Mix the three flours, salt, and xanthan gum (Matt tried this without mixing the flours together and it makes the mixture unusable), then add the boiling water and mix to combine. The mixture will be dry and crumbly.

Add the cold water and oil, mixing until a dough forms. Knead with your hands in the bowl to bring the bowl together, adding extra rice flour if the dough is sticky.

Divide the dough in half, and roll each half to form a pizza pie circle. Try and roll it enough that the dough is not too thick, about as thick as a pencil tip is good.

Cut using a biscuit cutter or something that can cut 2-3 inch circles.
Cover the steamer trays with Napa Cabbage leaves or wax paper and place the dim sum so there is a little bit of space between them. They will expand and stick together if they are too close to each other.

To make the dumplings:

Heat a pot or large skillet that can hold about 3 inches of water with your steamer in or on top.

In your hand or on a plate put about 1 tbsp filling in the center of the wrapper.

Moisten the top half of the circle edge with water, and then fold the dumpling in half pinching at the top, squeezing to seal. Then fold, pinch and press the sides sealing the dumpling.

Repeat to complete the first batch.

Steam each batch of dumplings for 10-15 minutes. Dumplings should be opaque.

For the Ponzu sauce:
Matt uses 2 parts Tamari sauce to 1 part rice vinegar. It depends how salty vs. sour you want your ponzu sauce. Mince 2-3 cloves of garlic and add to the sauce.

Optional: 1/4 tsp chili garlic sauce and fresh green onions.