Rice flour is much healthier than wheat flour. And the dough from it turns out to be more airy and tender. Such dumplings literally melt in your mouth. And the amazing filling of raspberries makes their taste special and very bright.

Necessary products

• 250 grams of rice flour
• 1 chicken egg
• 70 grams of wheat flour
• sugar to taste
• 170 milliliters of milk
• starch
• 300 grams of raspberries

Let's start cooking

1. Pour milk into a bowl and heat in the microwave until warm.
2. Sift wheat and rice flour into another cup. Then we make a depression in the center and drive an egg into it. Gently mix it into the flour. Then pour in milk and add sugar. Mix everything well and knead soft dough... We leave it for 10 minutes.
3. Rinse the raspberries, put them in a bowl and crush them in mashed potatoes with a fork.
4. Divide the finished dough into 2-3 parts and roll it into a thin layer. We cut out circles from it. Put the raspberry filling in the center of the mug, sprinkle a little with starch, and gently pinch the edges. We do the same with the rest of the circles. Shifting ready-made dumplings on a dish sprinkled with flour.
5. Pour water into a saucepan, salt and bring to a boil. Put the dumplings in boiling water and cook until tender. Excess dumplings can be put in the freezer, frozen, put into a bag and left until next time.
6. Put the finished dumplings on a plate and serve with yogurt or sour cream.

Try also You can prepare them according to the recipe from our website.

Bon Appetit!

For a long time I wanted to learn how to sculpt manti or dumplings from rice flour, but still I couldn’t succeed correct dough... I tried both the cold method and the custard method, each time the dough crumbled and did not want to mold at all: (And when I was finally disappointed, I caught my eye quite interesting recipe Japanese urine. Starch is added to the dough, as well as two types of rice flour - ordinary and with a high gluten content. In addition, the dough does not need to be kept warm and in a hurry to sculpt, so that it does not begin to crumble. Quite the opposite, it needs to be completely cooled. I liked the description, the idea seemed tempting, and I went to the kitchen
For 48 urine we need:
Dough:
100 g rice flour + 2 tbsp. l. for rolling
40 gr. rice flour with increased gluten (gluant)
A pinch of salt
200 ml. water
25 gr. potato starch
Ground meat:
150 g beef
50 gr. bread crumb
50 ml. milk
1 onion, finely chopped
½ tbsp. l. Chinese seasoning "five spices"
2 tbsp soy sauce
Teriyaki sauce:
100ml light soy sauce
100 ml mirina
30 gr. (2 tablespoons) sugar
First, knead the dough. In a saucepan, combine rice flour, salt and glutinous rice flour. Pour water in a thin stream and stir thoroughly. Put on fire, stirring constantly. After a while, the dough will become dense and begin to peel off from the walls, transfer it to a cup and cool for 5 minutes so that your hands do not touch the dough hotly. Add starch, knead, form a ball, wrap in cling film and put in a cold place for at least 1 hour.
Let's get to the teriyaki sauce. Boil soybeans, mirin and sugar together, stirring occasionally, boil for 5-10 minutes. Put away in the cold.
Ground meat. Soak bread in milk, add meat, onions and seasonings.
Divide the dough into 4 pieces, then cut each piece into 12 pieces. Dip each piece in rice flour, roll out. Put a teaspoon of minced meat in the center and form a ball.
Put the urine in a steamer lined with bamboo leaves or just baking paper and steam for 20 minutes.
Serve immediately with the teriyaki sauce.
My amendments

1. I was not very inspired by the idea of ​​getting such a cutlet in a dough casing, so I went the tried and tested way :) Remembering how we sculpted Korean people in Tashkent (they are also called pyan-se), I replaced the bread with thinly chopped Chinese cabbage, which should be thoroughly paved with salt and drained out of the juice. In addition, I decided not to take ready-made minced meat, and chop yourself an excellent piece of the neck

2. The dough turned out to be soft, but very sticky and I had to add flour and knead well again. Also, in the process of sculpting, it was well rolled in flour.
3. I don’t know why, but I got not 48 urine, but only 20. Probably, they need to be made very small in size, like nuts. But, since my filling was of a completely different structure than in original recipe, then I sculpted a larger size. Do not roll out the dough too thin, as on ordinary dumplings - it breaks. I just took a piece of dough and kneaded it in my hands.

4. Instead of teriyaki, I made a sauce for pigody, namely: crush a tablespoon of coriander seeds in a mortar, + 1 tbsp. hot red pepper pasta + 5 tbsp. soy sauce. You can add fresh cilantro and garlic.

It turned out delicious, ate everything, asked for more. But I will not say that I liked the recipe unconditionally. So I'm still looking :)

Bon Appetit!

When I was diagnosed with celiac disease, I realized that I couldn't even dream of dumplings, for which my mother and her aunt were so famous, with whom I always spent summer holidays as a child. Making dumplings was always a favorite ritual, the dough had to be soft and thin, the filling was made of triple meat, and the dumplings themselves were molded tiny. I have forever mastered that ritual of making dough, rolling out an individual sausage, cutting it into pieces, which were rolled out individually for each dumpling. This is how I do and gluten-free dumplings.

Not all flour mixtures are gluten-free, even those containing xanthan gum, are particularly suitable for good, full-fledged dumplings, thin and soft, for small dumplings. I first adapted a simple gluten-free Orgran mixture that could be used to make a dough for relatively large ravioli, where the filling was sandwiched between two thick layers of dough. Over the years, the quality of gluten-free flour mixes has improved dramatically, and I found a flour mix that makes an excellent dough for dumplings and dumplings. This mixture is unfortunately produced and sold only in Australia. Therefore, it is impossible to imagine my joy when the very first attempt to create a dough recipe for dumplings from flour, available to the Russian consumer, turned out to be successful. The quality of the dough, its taste and ease of use exceeded all my expectations.

Below is a recipe for dumplings and dumplings based on the Pizza Basis gluten-free mixture produced by Garnets. The usual full portion of the dough is prepared from 300 g of flour mixture, but I tried it in half portion, so I quote the data for half portion of the dough.

Ingredients:

• 150g sifted mixture without gluten "Basis for Pizza" produced by Garnets
• additional amount of gluten-free flour mixture (any) for rolling out the dough
• 1 large egg
• 70ml water
• a pinch of salt

Preparation:

You can get acquainted with the process of making gluten-free dough for dumplings in the most detailed photos, as an example of preparing a full portion of dough from a flour mixture of the Well and Good company with the addition of quinoa flour.

• sift the flour mixture onto the work surface, when using a cutting board, it is best to have a large board
• make a depression in the center of the flour mixture slide
• add salt
• break the egg in the center of the indentation, and with a knife with a blunt end, stir in the egg into the flour
• gradually add water in 2 or 3 doses and stir the water into the flour

• when the whole mass consists of large wet dough lumps, use a special dough spatula and crush these lumps to a small size
• collect all the mass together and knead it into one lump

• dust the work surface with flour if necessary
• cut the dough into 3 pieces
• roll a long and thin sausage from each of them
• cut the sausage into small pieces
• roll each piece in flour on both sides, pressing lightly in the middle

• I used medium-sized pieces, since in both cases I made dumplings with meat or mushroom filling
• roll out each piece of dough individually
• a distinctive feature of gluten-free dough is the obligatory need to humidify / moisten the edges of the dough in order to firmly close the dumpling or dumpling

• to prepare ravioli, use 2 rolled pieces of dough, put the filling in the middle, moisten the perimeter with water using a brush, put a second piece of dough and press it gently, use a mold or knife to shape the edges
• for the filling, I used boiled bovine cheeks with stewed onions, leeks with the addition of lean bacon

• boil dumplings or dumplings in salted water for several minutes, depending on the raw or finished filling, and the thickness of the rolled dough

The dough is quite dense and easy to work with. It does not break or crack when cooking dumplings. Dumplings and dumplings keep well frozen. To do this, I put them on a baking sheet lined with food parchment, which I put in the freezer for 20-30 minutes. You should not overdo the dumplings in the freezer, you just need to freeze them and immediately transfer them to a hermetically sealed container. When opened, the dough is dehydrated and cracked.

You can cook dumplings and dumplings immediately from the frozen state, without first thawing them. I liked the taste of the dough, the consistency of the dough was slightly thicker compared to my regular gluten-free dumplings. This dough was easier to work with and the dumplings could be chewed, they didn't just dissolve in the mouth. My husband liked this dough more. I would appreciate both dumplings dough, my usual and presented in this article, as equally good, but slightly different in consistency. In terms of the strength and stability of the dough during work, this dough is better, it is stronger. See options various fillings for dumplings, dumplings and ravioli you can

In conclusion, I can say that I am satisfied with the results, and I have no complaints about the test either in taste or in structure. You can make the dough even more convenient to work with if you add only 60 ml of water, but then it will be denser. It will be easier to work with, but it will give a tighter consistency in finished products.

Dough recipes for dumplings and dumplings made from flour mixtures from other manufacturers, including a dough recipe from a mixture of green buckwheat flour and flax flour no thickeners or other additives can be found.

Update 13.2.2018

It's hard to believe it, but it turned out that you can make dough for dumplings without flour at all, more precisely, when the flour component is presented in the form of pumpkin flour and ground chia seed... The recipe will be published in March 2018.

The dough itself and dumplings turned out to be of a dramatic color, they are soft and delicate in taste. And if a person does not tolerate cereals, pseudo-cereals, legumes, soybeans, starches and nuts, but still want dumplings, at least sometimes, such dumplings will go off with a bang.

Rice flour dumplings are considered healthier. These dumplings are not made with rice flour alone. Usually it is a mixture of two types of flour: rice and wheat. These dumplings are delicious!

Dumplings are not Russian at all, but Chinese. Chinese dumplings are better known as ravioli. They come with different fillings, sweet to savory. Ravioli are made from one or more types of meat.

Number of Servings: 20

Simple Rice Flour Dumplings Recipe home cooking step by step with a photo. Easy to cook at home in 50 min. Contains only 90 calories.

• Prep time: 11 minutes
• Cooking time: 50 minutes
• Calorie count: 90 kilocalories
• Servings: 20 servings
• Occasion: For lunch

• Complexity: A simple recipe
• National cuisine: home kitchen
• Type of dish: Hot meals

Ingredients for twenty servings

• Rice flour - 150 grams
• Wheat flour - 150 Grams
• Salt - 1 Teaspoon
• Egg - 1 Piece
• Water - 200 Milliliters
• Ground beef - 500 Grams
• Salt and Spices for Minced Meat - To taste
• Vegetable oil - 30 Art. spoons

Step by step cooking

1. Combine the two flours and sift them into a bowl.
2. Add dough salt. Beat 1 egg and stir in flour.
3. Pour in cold water and knead the dough. In the last step, enter into the dough vegetable oil... Knead the dough again. Cover the bowl with plastic wrap and let the dough rest.
4. Finely chop the onion in a blender. Add the onion to the minced meat. Salt and pepper the minced meat, mix well. Dumplings can be sculpted by hand or using a dumplings. I make it faster with a dumpling maker. Sprinkle the dumplings with flour.
5. Roll out a small piece of dough on a floured table. Transfer the dough to the dumpling maker. With an open palm, slap the dough on the dumplings so that the holes appear, but the dough should not break through. Put in each cell small portion minced meat.
6. Roll out the dough piece again. Cover the minced meat with it. Lightly powder the dough with rice flour and roll with a rolling pin. The dumplings will cut through. All that remains is to shake them off the dumplings.
7. Let's get these cuties. Let me remind you that dumplings can be sculpted by hand, giving them different shapes. I followed the simple method.
8. Boil the dumplings in salted boiling water.
9. Serve with plenty of sour cream or yogurt.