Dumplings

Ingredients:
- 2 cups of Gluten-free all-purpose flours
- 200g of ground pork
- 3 large mushrooms
- 1 cup of Chinese cabbage (Bok choy)
- 1 tbsp of ginger
- 1 tbsp of chopped green onion
- salt

Preparations:
- Cut mushrooms and Chinese cabbage into very small pieces. Crush ginger and green onion. Mix the ground pork, mushrooms, Chinese cabbage, ginger, green onion, salt, and 1 tbsp of water together.
- Mix flour with 1 cup of warm water. Kneed slightly until all dry flour is mixed into the dough.
- Shape the dough into two 1-inch in diameter rolls. Cut each roll into half-inch thick disks (as shown in the picture).

- Press the disks down against a place mat (as shown in picture below). Secure a pasta machine on edge of table.

- Run each crushed disk into the pasta machine at the lowest setting. Each disk will be elongated into oval-shaped wrap. Then change the pasta machine setting to medium. Turn the wrap 90 degrees and run through the machine again, with the short axis facing down. After the second run, the dumpling wrap becomes round. Repeat the same procedure for all the disks. Stack the wraps on top of each other, with a sprinkle of dry flour between the wraps to avoid sticking.

- Place one wrap on left palm. Add one tsp of the filling in the middle of the wrap. Pick up the closest edge, fold it up, and squeeze against its opposite edge. Close the wrap from the left to right, by squeezing the two opposite edges together, until the filling is completely closed inside the wrap.

- Place the dumplings in a weaved bamboo steaming plate and place the plate in a steaming pot. Steam for 10 minutes until the wraps become transparent. Transfer the dumplings onto plates.