Instructions

for the filling

Pulse 6 ounces ground pork, 6 ounces coarsely chopped peeled and deveined shrimp, 2 thinly sliced scallions, 3 minced garlic cloves, 1 tablespoon gluten-free tamari, 2 teaspoons grated ginger, and 2 teaspoons toasted sesame oil in food processor until combined but still coarse, 5 to 6 pulses, scraping down sides of bowl as needed. (Do not overprocess; mixture should not form paste.) Transfer to bowl, cover, and refrigerate while preparing dough.

for the dough

Whisk 150 grams (1 cup) sweet white rice flour, 60 grams (½ cup) tapioca starch, 40 grams (¼ cup) sorghum flour, and ½ teaspoon xanthan gum together in large bowl. Add 177 grams (¾ cup) boiling water and stir with fork until evenly hydrated (some dry patches are fine). Let cool slightly, about 1 minute, then add 1 teaspoon vegetable oil and knead in bowl until smooth and moist, about 1 minute. (Dough should feel soft, elastic, and slightly bouncy, like mochi.)
Divide dough into 4 equal pieces and cover with plastic wrap. Working with 1 piece at a time, roll into 8-inch log and cut into 8 equal pieces. Roll each into tight ball and cover. Working with 1 ball at a time, roll each ball into 3½-inch round, dusting with extra tapioca starch as needed. Transfer wrappers to parchment-lined baking sheet and cover with plastic wrap. Continue, layering finished wrappers between sheets of plastic and keeping covered until all dough is rolled.
Working with 1 wrapper at a time, place 2 teaspoons filling in center and brush excess starch from edges. Fold wrapper in half to form half-moon. Starting at center, firmly press edges together, working outward and pressing out any trapped air. (For pleated dumplings, form small pleats along 1 side and press each into opposite side to seal.) Transfer to parchment-lined baking sheet and keep covered while shaping remaining dumplings.
Brush 12-inch nonstick skillet with 1 tablespoon vegetable oil. Arrange 16 dumplings, flat side down, around perimeter of skillet and place 4 in center. Cook over medium heat until bottoms are spotty brown, 3 to 4 minutes. Off heat, carefully add ½ cup water (mixture will sputter). Return skillet to heat and bring to boil, then cover, reduce heat to medium-low, and cook for 6 minutes. Uncover, increase heat to medium-high, and cook until water evaporates and bottoms are crisp and deep golden brown, 1 to 2 minutes. Transfer dumplings, crisp side up, to platter. Let skillet cool for 10 minutes, then rinse under cool water, wipe dry, and repeat with remaining 1 tablespoon vegetable oil and remaining dumplings.
FOR THE DIPPING SAUCE: Whisk 2 tablespoons gluten-free tamari, 1 tablespoon unseasoned rice vinegar, ½ teaspoon chili crisp, and ½ teaspoon toasted sesame oil together in small bowl. Serve with dumplings.To Make Ahead: Arrange uncooked dumplings on parchment-lined rimmed baking sheet and freeze until solid. Transfer to zipper-lock bag and freeze for up to 1 month. To cook from frozen, increase water to ⅔ cup and increase covered cooking time to 8 minutes.