Gluten Free Asian Dumplings

I think Asian food is one of the easiest to make gluten free.  For example, this dumpling recipe is naturally gluten free, so I didn't even have to get creative to make it work.  You can use almost any filling with these dumplings.  I have included just a simple pork or chicken filling.  The dough is so great I bet they would also work for samosas. 

Dough

1 lbs of taro
1/2 cup tapioca flour
1/4 cup lard (or other oil that is solid at room temperature)
salt

Peel, cut up, and then steam the taro.  In a stand mixer add the cooked taro and mix it up until it is nice and smooth.  Add the flour, lard, and salt and mix up it until you get a nice dough.  Kneed the dough for a few minutes and let it rest for about 20 minutes (which I never have the patience to do).

Filling

1/2 lb of ground pork or chicken
2 tbs fresh ginger, grated
one bunch of green onions
1/2 cup of finely cut up vegetables (I like zucchini and/or bok choy)
gluten-free soy sauce, fish sauce, and sesame oil, to taste

Assembly

1. Pinch off a walnut size piece of dough and press into a circle in the palm of your hand.

2. Moisten the edges with a little bit of water and add about a teaspoon of the filling.

3. Close the dumpling and press the edges closed.

5. Pan fry the dumplings in small batches.  It works best to cook them on medium heat so that the outside does not cook faster than the raw filling.  I don't suggest that you steam these dumplings.