The Ultimate Gluten Free Dumpling Wrapper Recipe

I’m excited to share with you my secret gluten-free recipe, which I originally intended to launch as my flagship product.

After six months of rigorous testing in the kitchen and collaborating closely with a contract manufacturer, I finally found the perfect combination that rolls and cooks just like a gluten-based wrapper. However, due to machinery and manufacturing limitations, it was not possible to produce it at scale.

Rather than let my hard work go to waste, I've decided to share this recipe with the world. I hope you’ll pass it on to your friends and family, where they can enjoy this delicious creation too!

Gluten-Free Dumpling Wrapper Recipe

Makes: 24 dumpling wrappers

Ingredients:

• 1/4 cup Potato Starch

• 1/4 cup Tapioca Flour

• 1/4 cup Buckwheat Flour

• 1/4 cup Cassava Flour

• 4 tablespoons Glutinous Rice Flour

• 1 tsp Guar Gum

• 1 tsp Psyllium Husk

• 1 pinch Salt

• 1/4 - 1/2 cup warm water (approx. 65-75C)

  
  

Steps:

1. In a mixing bowl, combine all the dry ingredients.

2. Gradually pour 1/4 cup of warm water into the mixture, stirring continuously.

3. Slowly add more water as needed until the dough comes together and forms a ball.

4. Cover the dough and let it rest for 10 minutes.

5. Lightly dust your work surface with flour before placing the dough on it.

6. Knead the dough for a few minutes until smooth, then shape it into a rod about 3-5 cm in diameter.

7. Cut the dough into 3-5 cm long pieces, which should yield approximately 24 pieces. Note: Each dough ball should weigh between 8-12 grams.