I tried making a gluten-free dumpling dough last year and to a s0-so success. This year, I've been inspired again to tinker with coming up with a dough for gluten-challenged Asian dumpling lovers. While I was futzing with the gluten-free dumpling dough, I got to thinking about gluten-free Asian ingredients. I tried some of those ingredients out after doing research via Laura Russell's new Gluten-Free Asian Kitchen Cookbook.
If you're sensitive to or interested in the gluten used in Asian ingredients, read this new post on Vietworldkitchen.com: Tolerance Test: Are Gluten-Free Asian Ingredients for You?
Certain ingredients, such as the all-purpose flour used for pot sticker and jiaozi wrappers, are off limits to gluten-free cooks. But as Russell rightly points out, there is gluten in a number of staples used in making Asian food, too. But what this means to you may vary in degrees. So let me know your thoughts on VWK!
Related posts: Building a Pantry for Asian Dumplings