Gluten-Free Dumpling Wrappers

In a large mixing bowl, whisk together the gluten-free flour, tapioca starch, glutinous rice flour, and xanthan gum until evenly combined.

Gradually sprinkle in the water while mixing with a rubber spatula. When the dough starts to come together, knead it by hand until smooth and cohesive.

Divide the dough into 4 equal pieces. Keep the dough you are not using covered tightly with plastic wrap so it does not dry out.

Roll 1 piece of dough into a log about 6 inches long, then cut it into 6 equal pieces. If you want even wrappers, aim for about 20 g per piece.

Lightly dust a wooden board and rolling pin with tapioca starch or cornstarch if needed. Roll each piece into a circle about 4 inches wide and 1/8 inch thick.

Brush the edge of each wrapper lightly with water. Place about 1 heaping tablespoon of filling in the center, then fold and pleat to seal. Set each finished dumpling on a parchment-lined tray and keep the shaped dumplings covered while you work.