½ cup teff flour
¼ cup rice flour
1 tsp xanthan gum
3 Tbsp water
1 tsp olive oil
Pinch of salt
Mix ingredients together until it starts to clump together.
Mixture should start to bind together as you knead. If still too dry, add some water but no more than 1 Tablespoon.
Since the dough is not glutenous, it won’t be as stretchy as regular dumpling wrap dough. It might be easier to roll out the dough, then cut out circles.
Roll to about ⅛ inches thick.
Use a ¼ cup size (4 oz) container for circumference.
Roll out the circles until they’re about twice as wide (up to 4 inches).
Wet the edges slightly when closing the filling.
Steam for about 5 – 10 minutes, depending on your filling and thickness.
This batch should produce about 10 dumplings.
