Gluten free dumplings (with egg)

Gluten free dumplings (with egg)
Category: Dishes from cereals and flour products
Ingredients
tapioca starch 100 g
rice flour 100 g
potato starch 50 g
egg 2 pcs.
vegetable oil 2 tbsp. l.
guar gum 1 tsp
xanthan gum 1/2 tsp
water
filling for dumplings to your taste
Cooking method

Mix dry ingredients. Add eggs and butter. Start kneading by adding a little water. The dough should be tight. Don't overdo it with water. Put the dough in a plastic bag and rest for 15 minutes.
At this time, you can prepare the filling to your taste. My options are:
minced beef 300 g + 1 egg + 150 g sauerkraut (finely chopped) + 1/2 tsp. salt
minced cod fish 300 g + 1 egg + 1 fresh carrot, chopped with a blender + 1/2 tsp. salt
minced veal 150 g + minced turkey 150 g (it turned out a little dry, it was necessary to add either vegetables or take the minced meat fatter) + 1/2 tsp. salt
Attention: if the filling is very "wet" (juice from vegetables, a lot of eggs, defrosted minced meat, etc.), the dumplings may crack when frozen.
Roll out the dough on a table covered with rice flour, sprinkle the rolling pin with rice flour as needed. If the dough is tight enough, then it will hardly stick. If it sticks too much, then it is too wet - you need to mix a small amount of rice flour directly into the dough. Roll out the dough in small portions - for a maximum of 10 dumplings, it dries and loses its elasticity. If the edges of the dumplings do not stick well, lubricate them with water. It is not worth rolling out thinner than 1.5 mm - it will not withstand the tension during modeling. Optimally from 2 mm or thicker, as you like.
Cook like regular dumplings. Well-cobbled and not cracked dumplings according to this recipe do not fall apart during cooking.

Note
You can also add salt to the dough if desired.
When I didn't have guar gum, I cooked with 1 tsp. xanthan - everything worked out.



Dumplings made from a mix of rice and wheat flour (Val79)