These rice flour dumplings are tender, pleasantly chewy little rounds made from a simple hot-water dough, with no wheat flour required. The dough is easy to shape once it rests, and the dumplings cook quickly in simmering water, making them a versatile base for savory broth or a sweet topping.
Ingredients
- 1 cup (160 g) white rice flour, plus 1–2 tablespoons for dusting if needed
- 1 tablespoon tapioca starch
- ¼ teaspoon fine salt
- ⅔ cup (160 ml) boiling water, plus 1–2 tablespoons more if needed
- 1 teaspoon neutral oil, such as canola or sunflower oil
- 1 tablespoon chopped scallions, optional
Instructions
- Mix the dry ingredients. In a heatproof bowl, whisk together the rice flour, tapioca starch, and salt. The tapioca starch helps the dumplings hold together and gives them a springier texture; it is not a substitute for all the rice flour.
- Add the hot water. Pour in ⅔ cup boiling water gradually, stirring with a sturdy spoon as you go. Take care with the steam and avoid touching the hot dough. When the mixture is cool enough to handle, add the oil and knead in the bowl or on a clean surface for 2–3 minutes, until it forms a soft, mostly smooth dough. If it is dry or crumbling, knead in hot water 1 teaspoon at a time. If it is very sticky, add rice flour a teaspoon at a time.
- Rest the dough. Cover the dough with a damp towel or an inverted bowl and leave it for 10 minutes. This gives the flour time to absorb the water and makes shaping easier. The dough should feel pliable rather than wet or stiff.
- Shape the dumplings. Divide the dough into four portions and keep the portions you are not using covered. Roll each into a rope about ¾ inch thick, then cut it into pieces about 1 inch long. Roll each piece into a ball or press it gently into a thick disk. Aim for similar sizes so they cook at the same rate. You should get about 20–24 dumplings.
- Bring water to a gentle boil. Fill a medium saucepan with water and bring it to a boil. Add the dumplings in batches, leaving room for them to move. Stir once gently to keep them from sticking to the bottom. Reduce the heat to maintain a steady simmer; a vigorous boil can break delicate dumplings apart.
- Cook until tender. Simmer for 5–7 minutes, depending on their size. When they float, cook for another 1–2 minutes, then cut one open to check: it should be hot throughout and have no dry, floury center. If it is undercooked, return the test piece and cook the batch for another minute before checking again.
- Drain and serve. Lift the dumplings out with a slotted spoon and drain well. Serve immediately in soup or toss gently with a little oil or sauce. If using scallions, scatter them over the finished dish.
Tips
- Use the right flour. This recipe calls for finely milled white rice flour, not glutinous (sweet) rice flour. Glutinous rice flour behaves differently and makes a much stickier, more elastic dough.
- Adjust by feel. Rice flour can vary by brand and humidity. Add hot water in small increments if the dough cracks when rolled; add a little flour if it clings to your hands. Avoid adding a large amount at once, which can make the texture tough or crumbly.
- Keep the dough covered. Rice-flour dough dries quickly. Cover unused pieces while shaping, and work on a clean, lightly dusted surface rather than adding lots of extra flour.
- Test one first. Cook a single dumpling before the full batch if you are unsure about the dough. If it falls apart, knead a teaspoon of tapioca starch into the remaining dough; if it is dense, make the next dumplings slightly smaller and check them sooner.
Serving Suggestions
For a savory meal, add the cooked dumplings to hot vegetable, chicken, or miso broth just before serving. They also work with a simple sauce of 1 tablespoon soy sauce, 1 teaspoon rice vinegar, and a few drops of sesame oil; use gluten-free tamari instead of soy sauce if needed. Add sautéed greens, mushrooms, or shredded cooked chicken to make the bowl more substantial. For a sweet version, omit the scallions and serve the dumplings warm with brown sugar syrup, coconut milk, or fresh fruit. Keep sweet and savory toppings separate from the cooking water.
Variations
For a savory dough, knead in the optional scallions after the dough has cooled enough to handle, or add a pinch of white pepper. For a lightly sweet version, replace the salt with 1 tablespoon sugar and serve with a sweet topping. You can also make smaller dumplings for soup or larger, flatter disks for a more substantial bite; adjust cooking time and cut one open to check doneness. Avoid adding wet fillings to this basic dough, as it is designed to be shaped plain and may split around a filling.
Storage and Reheating
Cooked dumplings are best eaten right away, when their texture is soft and springy. For food safety, refrigerate leftovers in a covered container within 2 hours of cooking; keep them for up to 3–4 days at 40°F (4°C) or colder. Store them with a little broth or a light coating of oil to reduce sticking. Reheat in gently simmering broth or water until steaming hot all the way through; a food thermometer should read 165°F (74°C) for leftovers. You can also microwave them covered with a splash of water, stirring or turning them partway through, then check that they are hot throughout. Do not leave cooked dumplings at room temperature for more than 2 hours, or 1 hour if the room is above 90°F (32°C).
Uncooked dough is easiest to use immediately. If necessary, wrap it airtight and refrigerate for up to 24 hours; bring it toward room temperature before shaping, and knead briefly if it has stiffened. Freezing is possible, but the texture may become less smooth: freeze shaped uncooked dumplings in a single layer until firm, then transfer to a freezer bag and cook from frozen, adding a few minutes and checking the center. Avoid freezing cooked dumplings if you want the best texture.
Frequently Asked Questions
Can I make these dumplings without tapioca starch?
Yes, but they will be more fragile and less chewy. You can replace the tablespoon of tapioca starch with an equal amount of potato starch or cornstarch, though the texture will differ slightly. Do not replace it with more rice flour and expect the same result.
Can I use glutinous rice flour?
Not as a direct swap. Glutinous rice flour absorbs water and stretches differently, so the dough will be stickier and the cooking result will not match this recipe. Use white rice flour for these dumplings.
Why did my dumplings crack or fall apart?
A dry dough is likely to crack, while dumplings can break in water if the dough is poorly hydrated or the boil is too vigorous. Knead in hot water a teaspoon at a time if the dough cracks, and cook at a gentle simmer. Make sure the dough is smooth before shaping.
How can I tell when the dumplings are cooked?
Floating is a useful sign, but it does not guarantee that the center is done. After they float, simmer for another 1–2 minutes and cut one open. The center should be hot, tender, and free of a dry or powdery texture.
Can I prepare the dumplings ahead?
You can shape them a few hours ahead and refrigerate them in a single layer, covered so they do not dry out. Cook them straight from the refrigerator, allowing an extra minute if needed. For best texture, avoid leaving uncooked shaped dumplings overnight.
Are these dumplings gluten-free?
The dough ingredients are naturally gluten-free, but check the labels on the rice flour, starch, and any sauces or broth for cross-contact warnings. Use tamari labeled gluten-free in place of regular soy sauce when serving.