Dumplings dough with Bio-Oz buckwheat flour

This recipe is another example that even the most demanding dough, such as pasta dough, can be prepared gluten free, with only one single flour as a dry ingredient. No added starches and even gums needed. Buckwheat flour never disappoints. I have written many times that Bio-Oz buckwheat flour has been and is consistently gluten free, compared to other brand names or supermarket own brands. It is Australian grown and reasonably priced. I use this flour for everything starting with simple cakes, many types of yeast free bread, tarts, biscuits, truly for everything. The most difficult dough to master is gluten free reliable pasta dough, that can be used to make ravioli, soba noodles and dumplings, one of the favourite dishes in our family.

It is the dish consistently demanded for lunch or dinner when grandkids come to visit, to the point that I have to make it over and over again. Fortunately, they can be frozen on an open tray, and stored frozen in air tight container for months without cracks in the dough. They can be cooked from being frozen, which is another convenient feature. The dough is super easy to prepare, I do it now in a wide low bowl, easy to roll, and the edges of the dough do not need to be brushed with water to make a dumpling. Even more, we love the taste of this dough. It has a distinct nice flavour that goes perfectly with chicken filling.


I usually make double portion of the dough that takes the filling made from 1 kg chicken mince


  • 260g Bio-Oz buckwheat flour
  • 40g flaxseed flour (I used golden flaxseed flour)
  • 2 eggs (around 50+g each without shell)
  • 100ml water, room temperature, water is added to eggs to make 200g combined weight
  • 1 tea spoon sea salt

chicken onion/leek filling

  • 1000g chicken mince (thigh skinless)
  • 1 egg
  • 1  leek
  • 1 large or 2 medium onions
  • 1 table spoon of garlic, sweet and hot red chilli home made preserve
  • pinch of fennel seeds
  • 1 table spoon of ground cumin
  • 1 table spoon of cold pressed olive oil
  • 1 table spoon of butter
  • sea salt and ground black pepper for seasoning


chicken onion/leek filling

  • heat butter and olive oil in a pan
  • add fennel seeds
  • add leek and onion sliced in semi-circles
  • gently fry on medium heat for 2 minutes, season with sea salt and pepper
  • saute on low heat until completely soft and translucent
  • place all ingredients on the recipe list in a large bowl and mix until fully combined
  • the filling is ready


  • place buckwheat and flaxseed flour in a low wide bowl
  • add salt
  • mix with a whisk
  • add water to 2 eggs to make combine weight 200g
  • add eggs mixed with water to dry ingredients
  • combine them using pastry scraper until the texture consists of small and medium size wet lumps
  • gather the dough into a bowl and kneed it until even texture
  • usually I cut the dough in 5-6 pieces, make a roll
  • cut the roll in 1 cm pieces
  • press each side of the piece in any gluten free flour mix
  • roll each piece close to a circle shape
  • use the filling for the each piece of dough, press the edges of the dough together

Dumplings are best cooked in boiling salted water for 5-7-10 minutes, depending on their size and the state they are cooked from, fresh or frozen. They can be served with butter or sour cream, my husband likes to have some broth they are cooked in.

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