Gluten-Free Crystal Dumplings in Noodle Soup

This is my fourth offering in the 2025 Alphabet Challenge, our second year of working our way through the alphabet with recipes. We post every other week for the entire alphabet and this is year two. Thanks for starting this series, Wendy of A Day in the Life on the Farm. It's so much fun!

D is for...

• Balkan Lamb and Rice Casserole (Djuvec) by Palatable Pastime

• Chicken with Dates by A Day in the Life on the Farm

• Dal Sultani by Sneha’s Recipe

• Date Salad, Ottolenghi Style by Mayuri’s Jikoni

• Dill Pickle Dip by Magical Ingredients

• Double& Dark Chocolate& Waffles by Jolene’s Recipe Journal

• Dragon Fruit Smoothie Bowl by Blogghetti

• Dutch Macaroni by Karen’s Kitchen Stories

• Gluten-Free Crystal Dumplings in Noodle Soup by Culinary Cam (you're here)

• Small Batch Dried Apricot Jam by Food Lust People Love

• Sugarplum Date Balls by A Messy Kitchen

• Sun-Dried Tomato Dip with Italian Seasoning by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Gluten-Free Crystal Dumplings in Noodle Soup

I made this for Lunar New Year this year. Noodles are for longeivity and dumplings are for prosperity. Both are gluten-free so Jake could partake.

Ingredients

Dumpling Skins

• 160 grams potato starch

• 30 grams tapioca flour/tapioca starch

• 3/4 teaspoon salt

• 150 grams boiling hot water

• 1-1/2 teaspoons canola oil

Filling

• 2 cups ground chicken

• 1/2 cup cooked bay shrimp

• 1/2 cup green onions, finely chopped

• 1/2 cup fresh cilantro leaves and tender stems, finely chopped

• 4 teaspoons soy sauce

• 1/2 inch knob fresh ginger, peeled and grated

• 1/2 teaspoon Basiya Ginger (on the Diaspora Spice Co. website)

• 1/2 teaspoon Pahadi Pink Garlic (on the Diaspora Spice Co. website)

Soup

• 6 cup liquid (I used 4 cups chicken broth and 2 cups water)

• 1-inch knob fresh ginger, grated

• 2 garlic cloves, peeled and pressed

• 2 teaspoons soy sauce

• 1 teaspoon chili garlic paste

• 1 teaspoon sesame oil

• 1 cup diced onions

• 1 cup diced carrots

• 1 cup diced celery

• 2 cups baby kale or spinach

• pre-cooked rice noodles, drained and tossed with sesame oil to keep them from sticking together

• green onions for garnish

• fresh cilantro for garnish

Procedure

Dumpling Skins

In a medium mixing bowl, add the potato starch, tapioca starch, and salt. Pour in the oil and the boiling water. Stir the ingredients together until a shaggy dough forms, then turn it out onto clean workspace. Start kneading the dough by hand. Knead the dough for 2 to 3 minutes, until it is completely smooth. The dough should feel moist but not sticky. Cover the dough and let it rest while you make the filling.

Filling

Place all of the ingredients together in a mixing bowl. Use a wooden spoon to mix until well-combined. Set aside until ready to assemble dumplings.

Assembly

I weighed out 15 gram portions of the dough to make about two dozen dumplings. You can eyeball that if you like; they are about walnut-sized.

Use more tapioca starch to dust your work surface and on the dough if it gets too sticky. Use a rolling pin to roll each ball out to about 3-1/2 to 4-inches in diameter. Scoop or spoon in about 2 teaspoons of the filling in to the center of your dumpling skin.

Now I will describe my process though my dumplings are a little klunky! Regardless, they tasted amazing.

Pinch the center together, then starting on the right and make pleats about every 1/4 inch, pinching the dough together, until you get to the opposite end. Place the finished dumpling on a lightly floured baking sheet and cover with a dry clean tea towel. Repeat with the remaining wrappers and filling.

Soup

Heat a glug of oil in the bottom of a souppot. Add in the onions, carrots, and celery and cook until the onions are softened and turning translucent. Pour in the broth, water, soy sauce, and sesame oil. Stir in the ginger, garlic, and chili garlic paste. Bring the liquid to a boil and drop the noodles into the soup. Lower the dumplings into the liquid and simmed until they begin to float; it might take 5 to 6 minutes.

Stir in the greens and cook until wilted. Divide into individual serving bowls and garnish with sliced green onions and chopped cilantro.

This Time Last Year

I shared...with links to everyone else's posts...

• A Reclaimed Æbleskiver Pan + Æbleskiver Bread Pudding

• Börek with a California Twist

• Crab-Stuffed Ravioli

• Dark Chocolate-Juniper Panna Cotta

That's a wrap for the letter 'D' v.2025. See you in two weeks for the letter 'E'. Stay tuned!