This recipe delivers a wholesome and satisfying meal that the whole family will love, packing in nutritious ingredients without compromising on taste.
Ingredients
Scale:
1 ½ cups gluten free all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup water
1 tablespoon olive oil
1 cup chopped vegetables (such as carrots, bell peppers, and bok choy)
1 cup cooked protein (chicken, tofu, or shrimp)
2 green onions, finely chopped
2 cloves garlic, minced
2 tablespoons soy sauce or tamari (for gluten free)
1 teaspoon sesame oil
1 cup vegetable or chicken broth
1 tablespoon cornstarch (optional, for thickening)
Sesame seeds and additional green onions for garnish (optional)
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, combine the gluten free flour, baking powder, and salt. Mix well.
Add the water and olive oil to the dry ingredients, stirring until a dough forms. Knead the dough gently for 1-2 minutes until smooth.
In a separate bowl, prepare the filling by combining the chopped vegetables, cooked protein, green onions, minced garlic, soy sauce, and sesame oil. Mix thoroughly.
Roll out the dough on a floured surface to about ¼ inch thickness. Cut into circles using a cookie cutter or the rim of a glass.
Place a spoonful of filling in the center of each dough circle. Fold the dough over to form half-moons and seal the edges.
In a small saucepan, heat the broth on medium heat. If using cornstarch, mix it with water to create a slurry before adding it to the broth. Stir until the broth thickens slightly.
Pour the broth over the dumplings in the baking dish.
Bake in the preheated oven for 30 minutes, or until the dumplings are cooked through and golden.
Remove from the oven and let cool for a few minutes before serving. Garnish with sesame seeds and additional green onions if desired.
