Pork and bok choy dumplings with home made rice and tapioca wrappings (fodmap friendly, gluten free)

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We invited our friend Bill over for recipe tasting – Bill is on a low FODMAP diet and quite sensitive to additives, gluten & FODMAP.  Bill was going to an important interview the following week. He was very cautious about eating anything slightly suspicious which might make him sick for a few days. We had a debate over whether tapioca is indeed low FODMAP. I showed him this article from Stanford University Medical Centre (with reference to Monash University) indicating tapioca is low FODMAP. Bill was not totally convinced, so he ate a few handful of low FODMAP chocolate meringue biscuits I made for him instead. Yummy – more dumplings for us!

Pork & bok choy dumplings with home made rice & tapioca wrappings

Recipe is as follow:

(Makes approx 16-20 dumplings)

Dough for wrappings

Ingredients

  • 1 cup rice flour
  • 3/4 cup tapioca flour
  • 1 and 1/4 cup boiling water
  • a few pinch of salt

Method

  • Place rice flour, tapioca flour, salt in a mixing bowl; add boiling water, stir (one direction) to combine; kneel the ingredients into a smooth dough; leave aside to cool slightly.  Check out the video below.

Filling

Ingredients

  • 250g pork mince
  • 2 tsp sesame oil
  • salt & pepper
  • 1 tsp rice flour, mix well with 1 tbs water
  • 200g bok choy, finely chopped
  • 10g coriander, finely chopped

Method

  • In a mixer, mix the pork mince, sesame oil, salt and pepper, rice flour mixture to a fine paste (takes approx 2 minutes); transfer to a large bowl
  • Add chopped bok choy & coriander into the bowl, mix well

Assemble & steaming

  • I put the dough through the pasta maker and cut the shape out with a round cutter. Then fill the wrapper up with about 1 tsp of filling and close the edge.
  • Steam in a steamer for 15-20 minutes
  • Optional – served with a gluten free soy sauce, sesame oil & fresh chilli dipping  (note, soy sauce has various additives)

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