These dumpling wrappers are a total breeze to work with. They can be rolled as thin as you can feasibly manage and can be crimped without drama. I have fried them, baked them and boiled them and they stand up remarkably well. I’ve done a lot of mixing and matching of flours and I can say that these wrappers work with almost everything you throw at them. 




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You can also make them without starches – replace the 120 g tapioca flour with a wholegrain gluten-free flour of your choice, and add an extra 1 tablespoon of psyllium husk and more boiling water as necessary.

Fill them!
Spinach, water chestnut and tofu dumplings

I am fully aware that I have a problem with trying to stuff tofu into everything I make. This dumpling filling recipe was my attempt to rectify that until I decided it ‘could use some added protein’. You could omit it and add extra spinach or water chestnut if you wish, or you could relax into it with some smoked firm tofu for an added flavour hit.


  • 240 g (1½ cups) fine white rice flour
  • 120 g (1 cup) tapioca flour
  • 2 tbsp psyllium husk
  • 2 tbsp oil (vegetable or peanut work well, but really any oil will work)
  • 250–375 ml (1–1½ cups) boiling water, just enough to form a dough extra tapioca flour, for rolling 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Combine flours and psyllium in a large bowl. Whisk in the oil and enough boiling water to form a damp but crumbly dough. If in doubt, err on the side of caution – you can always add more water later.
  2. Turn the mixture out onto a clean, dry benchtop. Allow it to cool for a minute or two before beginning to knead with your hands. It will be hot, so be careful. Continue kneading until a smooth and pliable dough forms. If it doesn’t, add half a tablespoon of hot water at a time until you reach a good consistency.
  3. Tear off a golf-ball-sized piece of dough and cover the remainder. Roll dough out on a well-floured surface until it is as thin as you want it, keeping in mind that it swells a little during cooking. Use a medium-sized circular cookie cutter (or an upside-down glass) to cut out rounds of dough. Mine is 9.5 cm. I like to fill and shape the dumplings as I work, but you can roll them all out before filling if you prefer. Just make sure to flour in between the rolled-out wrappers well and keep them covered if you choose the latter option. Re-roll any excess dough as you work. You might need to moisten trimmings with wet fingers to return it to its pliable glory. Repeat with the remaining dough until it is all used.


Intolerance-Friendly Kitchen by Georgia McDermott has been published by Penguin Random House Australia.