Brown Rice Dumplings Wrappers!!!

Brown Rice Dumplings Wrappers!!!
I’m a big fan of dumplings, but nornaly dumplings are made with white flour and for that reason I try to avoid it. So I’ve tried to make the wrappers with different flours and the best one and easy to work with was brow rice flour. Brown rice is rich in fiber, helps lower cholesterol and its also considered to have a low “glycemic index”. This recipe is also refined salt and oil free, great for freezing you can add the fillings of your choice!!! 🥟🥰💙🍀

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♡RECIPE (makes 20 to 24 wrappers)
1 cup of brown rice flour (more for dusting)
1/2 cup tapioca flour (or arrowroot flour or cornflour)
1/2 tsp of miso paste or 1/2 tsp salt
1 cup boiling water

*I advise to prepare the filling first so it will be cold and ready to use when the wrappers are done.

♡METHOD
Combine brown rice flour and tapioca flour in a bowl. Add the miso to the boiling water and mix it well until completely dissolved (if using salt, just add it to the flour mixture). Add the miso water to the flour and mix it well with a spatula/spoon to form a slightly sticky dough. Check if its not too hot to handle by hand. Transfer it to your work surface and knead it until you have a very smooth dough adding more flour, so it won’t stick to your hands. Cover it Let it rest for 30 minutes.
I use a cookie cutter for this recipe instead of open one by one.
Divide the dough in 4 parts. While working on one, make sure you cover the rest with a clean tea towel. Do not stretch the dough too much. I managed to cut 6 wrappers each time and making the dumplings soon after that, before moving to another dough.
Use cold water to seal the wraps. Remember to cover the ready made dumplings unter another tea towel so it won’t dry out!
Once you have all the dumplings ready, place them on a non-stick pan and add 12 cup of hot water. Place a lid and let it steam until the water evaporates. Alternatively you can use a steamer.