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Brown Rice Dumplings with Chinese Vegetables

Brown Rice Dumplings with Chinese Vegetables

I have been having so much fun with dumplings lately, I wanted to come up with a gluten-free steamed dumpling so that everyone can partake. The wrappers are made with brown rice flour and steam up tender and flavorful. For a pretty pairing, share the plate with vibrant Chinese broccoli and baby bok choy, blanched crisp and tender, and creamy Chinese eggplant. Finally top them off with a lively Sichuan-inspired sauce for a delicious supper. If time is tight, make the dumplings and sauce in advance.

Worthy Chinese ingredients to add to your pantry (and essential to Sichuan cooking) are doubanjiang (fermented chili broad bean paste), Sichuan peppercorns, aged Chinese black vinegar, a good quality Shaoxing wine (look for one without added salt), and a good quality aged soy sauce.

Prep time 1 hour for dumplings plus 30 minutes for filling and sauce

Cook time 30 minutes

Makes 24-26 three-inch dumplings



1 pound Chinese broccoli (gai lan), bottoms trimmed

¾ pound baby bok choy

3 dark firm Chinese eggplants

3 cups water acidulated with 3 tablespoons white vinegar

Finishing Sauce

2 shallots, cut in half and sliced thinly

2 tablespoons Shaoxing rice wine

3 cloves garlic, minced

¾ inch fresh ginger, peeled and grated

½ teaspoon crushed Sichuan peppercorns

1 tablespoon doubanjiang

2 teaspoons black vinegar

2 teaspoons date paste

½ cup water or vegetable broth

Slurry of 1 tablespoon corn starch dissolved in 2 tablespoons water

2 teaspoons red miso, dissolved in hot water or soy sauce, or to taste

Dumpling Filling

1 large shallot, diced

1 carrot, peeled and diced

1-2 tablespoons Shaoxing wine to deglaze pan

3 cups shiitake mushrooms, sliced, tough stems removed