Mix the Dry Ingredients
In a large mixing bowl, combine the gluten-free all-purpose flour, tapioca starch, xanthan gum, and salt. Whisk to ensure an even distribution of the ingredients.

Add Wet Ingredients
Gradually pour in the hot water while stirring the mixture with a spoon or chopsticks. Add the vegetable oil and continue mixing until the dough begins to come together.

Knead the Dough
Transfer the dough to a clean surface lightly dusted with tapioca starch. Knead for 3-5 minutes until the dough is smooth and pliable. If the dough feels sticky, sprinkle in a bit more tapioca starch.

Rest the Dough
Wrap the dough in plastic wrap and let it rest at room temperature for 20 minutes. This step helps hydrate the flour and makes the dough easier to roll out.

Roll and Cut Wrappers
Divide the dough into 2-3 portions for easier handling. Roll each portion out on a tapioca-starch-dusted surface to about 1/16 inch thick. Use a 3-4 inch round cutter or a glass to cut out circles. Re-roll the scraps and repeat until all the dough is used.

Assemble Dumplings
Fill each wrapper with your desired filling. Seal by pinching the edges together, using a small amount of water if needed to help the edges stick. Be creative with pleats for a decorative touch!

Cook the Dumplings

• To Steam: Place dumplings in a steamer basket lined with parchment paper and steam for 8-10 minutes.
• To Boil: Cook in boiling water for 4-5 minutes or until they float.
• To Pan-Fry: Heat oil in a skillet, arrange dumplings in a single layer, cook until golden on one side, then add a splash of water, cover, and steam for 3-4 minutes.