Rice flour dumplings without egg

Supporters of a gluten-free diet will surely like an interesting way of cooking rice flour dumplings. The national Russian dish is prepared differently in each family. Any hostess will have more than a dozen small secrets for cooking delicious, juicy, meat dumplings, which have been developed over the years by trial and error.

Lovers of experiments should take a chance and cook another option already from rice flour, which also has its own nuances. This method certainly deserves attention and will appeal to family and friends.

The dough made from pure rice flour leaves much to be desired. It is not elastic at all, but rather crumbly, and in order to achieve the desired consistency, it is recommended to add ordinary potato starch.

So, mix rice flour and starch in a saucepan, add salt and pour in water. Mix thoroughly and put on medium heat. Bring to a boil and brew the flour, constantly kneading. The result is a steep lump of dough. Now you need to wait until the dough cools down, and you can work with it. Meanwhile, prepare the filling.

Minced meat for rice dumplings is cooked as usual. Pork or any kind of pulp (optional) is passed through a meat grinder, you can take ready-made, bought in a store. Mix the minced meat together with onions. Add salt and pepper to taste, knead thoroughly and beat out the minced meat.

The cooled dough is spread on a table sprinkled with rice flour (or starch) and lightly kneaded. Then we divide into parts and roll each into a bundle. Cut the sausages into small pieces and roll them into circles. In the center of each tortilla we put minced meat and pinch the edges, forming a dumpling. We do this with all the blanks.

Pour water into a wide saucepan and bring to a boil. Add salt and cook the dumplings for 10-12 minutes until fully cooked.

You can serve hot rice dumplings with your favorite sauces or just with melted butter.

Bon appetit!