Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Chinese Dumplings?


sammers1

Recommended Posts

sammers1 Enthusiast

Does anyone have a recipe to make CHinese dumplings or pot stickers? I feel like it can't be that hard to make them gluten free but I am not sure!


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



kenlove Rising Star

I've been playing with recipes for pot stickers and shumai since I was diagnosed a few years ago.

Lately 100% soba powder seems to work the best. Alot of soba (buckwheat) is mixed with flour as a binder. Same with soba noodles so you have to be careful to make sure the soba powder is 100%. Use very cold water when mixing it.

When I'm rolling the soba, I use quinoa flour on the board to keep it from sticking. I've tried rice and almond flours but so far soba seems to work and taste the best.

I've not tried the bao big steamed buns in a long time. I think it may be a matter of finding the right mix of flours to get them to taste half way decent.

good luck

Ken

Does anyone have a recipe to make CHinese dumplings or pot stickers? I feel like it can't be that hard to make them gluten free but I am not sure!
missy'smom Collaborator

Ken,

So have you been using a regular recipe for soba noodles and just cutting it in circles instead for the gyoza or shumai and then procceeding as usual for those recipies? Dh has been researching making his own noodles lately(gluten-free I'm assuming). It's his little hobby lately and I'm not sure exactly what he's up to! and I can't snoop 'cause it's all in Japanese! :P

kenlove Rising Star

Hi,

Right, I just use the sobako which I bring from Japan where its milled. Just dont trust the commercial stuff here after a bad experience getting glutened from what was said to be 100% soba. Instead of cutting noodles I just cut circles or squares and fill them with traditional stuffings or get creative. also use them for ravioli. My favorite is to stuff the gyoza with figs, feta and spinach. Ok so its a Japanese/Greek cultural clash but it sure tastes good, especially with some of the sauces we make from fruit I grow. Many years ago I trained as a chef in Japan but last March went back to take a soba class. If you scroll down on

Open Original Shared Link

you can see a lot of pictures of the master at work. I did learn a lot about working with sobako and started making everything with it. kase spatzel with soba is really great!

take care

ken

Ken,

So have you been using a regular recipe for soba noodles and just cutting it in circles instead for the gyoza or shumai and then procceeding as usual for those recipies? Dh has been researching making his own noodles lately(gluten-free I'm assuming). It's his little hobby lately and I'm not sure exactly what he's up to! and I can't snoop 'cause it's all in Japanese! :P

missy'smom Collaborator

Thank you for the advice, info. and photos. I imagine that combination of ingredients goes quite nicely with the sobako. Sounds really good! How can one resist figs or feta! and spinach to balance the two. I imagine butternut squash would be good too.

kenlove Rising Star

OH good idea although here we grow a lot of kabocha -- butternut does sound good.

GUess I'll have to find time to make them with the squash although fig season is just starting..

take care

Thank you for the advice, info. and photos. I imagine that combination of ingredients goes quite nicely with the sobako. Sounds really good! How can one resist figs or feta! and spinach to balance the two. I imagine butternut squash would be good too.

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - thejayland10 replied to thejayland10's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      6

      TTG IgA and IGA elevated mildy

    2. - trents replied to brian weinstein's topic in Coping with Celiac Disease
      3

      Cigars

    3. - brian weinstein replied to brian weinstein's topic in Coping with Celiac Disease
      3

      Cigars

    4. - trents replied to brian weinstein's topic in Coping with Celiac Disease
      3

      Cigars

    5. - brian weinstein posted a topic in Coping with Celiac Disease
      3

      Cigars


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,207
    • Most Online (within 30 mins)
      7,748

    nealp
    Newest Member
    nealp
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • thejayland10
      thank yo, i still eat a bit of dairy and a fair amount of processed foods. I wonder if I have sibo... I will look into that 
    • trents
      I think the best you will be able to do is to find out if gluten, or at least wheat, barley or rye is an intentional ingredient in a smoke product and only the manufacturer can answer that question. Since smokes are regulated by the AFT and not the FDA, allergens are not required to be declared in the labeling.
    • brian weinstein
      yes i understand that pectin is gluten free ty.  i want to know if any cigars are gluten free its a simple question
    • trents
      Welcome to the forum, @brian weinstein! Gluten is a protein found in wheat barley and rye kernels. Pectin is a polysaccharide (a very complex sugar) found in the cell walls of fruits and vegetables. It is most commonly used as a thickening agent in food products, particularly jellies. So, pectin is naturally gluten free. That is not to the same as saying the cigar is gluten free.  Personally, I am reluctant to text you. I think most of us would feel the same way. Too many people already have access to our cell phone numbers.
    • brian weinstein
      i have a question i called 3 cigar manufacturers alec bradley, olivia and camacho to ask if any of their cigars are gluten free?  camacho told me that their cigars are made with pectin does that mean they are gluten free?  does anyone know the correct answer please let me know text me at (347) 219-6325 ty 
×
×
  • Create New...