These gluten-free bokchoy crystal dumplings are plump, chewy, and juicy with crispy bottoms, made with a flavorful filling of bok choy, carrot, and optional mushrooms wrapped in a soft dough. Perfect for a delightful Sunday treat!
1: In a heated pan with 2 teaspoons oil, sauté the chopped carrot and grated ginger until fragrant.
2: Add the chopped mushrooms, bok choy, and stir fry sauce. Season accordingly and drain out as much liquid as you can.
3: In a heatproof bowl, mix the sweet potato starch, tapioca starch, rice flour, and salt.
4: Pour in the hot water and quickly stir to combine, then knead into a soft dough once it cools slightly.
5: Pinch out a 1-inch ball of dough, dust the surface and rolling pin with rice flour, and flatten the ball to form a round disc.
6: Place 1 tablespoon of the filling in the center of the wrapper and pleat to seal.
7: In a heated nonstick pan, add 2 teaspoons oil and the dumplings in a single layer.
8: Cook until the bottom is lightly browned, then add 1/2 cup hot water to the pan and cover. Lower the heat to medium and let simmer until the water is absorbed.
9: Serve warm with crispy garlic and chili oil.
