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Learn how to easily make Gluten-Free Strawberry Dumplings that have a pillowy, light texture. Using a sweet potato base, the dumplings are also more nutritious than traditional recipes. Every dumpling has a whole strawberry that bursts with fresh strawberry flavor, and is finished with a crunchy nut topping. It’s a perfect, refined sugar-free dish that works for brunch as it does for a healthy dessert.
Why You’ll Love Gluten-Free Strawberry Dumplings
These gluten-free strawberry dumplings are soft, pillowy, and naturally sweet with a tender sweet-potato dough that wraps around juicy, fresh strawberries. They bring nostalgic Eastern European comfort into a modern kitchen with simple, wholesome ingredients without gluten. The texture is light, the flavor is fresh and not overly sweet, and the crunchy nut topping adds the perfect contrast. Whether served warm for dessert or slightly cooled for brunch, they’re just as beautiful as they are delicious.
Tips
Even Size Matters: Choose strawberries similar in size so dumplings cook uniformly.
No Microwave? Instead of microwaving the berries for topping, gently warm them in a small saucepan with a splash of water.
Texture Control: If dough feels too sticky in humid environments, add rice flour 1 Tbsp at a time.
I’ve included cup measurements for convenience, but for gluten-free cooking, I always recommend using the gram measurements for flour and starches. A ‘packed’ cup of flour can weigh 20% more than a ‘sifted’ one, and in a delicate dumpling, that’s the difference between light and leaden.
Substitutions
Nut-Free Topping: Swap ground nuts for gluten-free toasted breadcrumbs mixed with sugar (if no nut allergy).
Sugar Alternatives: Maple syrup, honey, or date-sweetener can replace coconut sugar (adjust sweetness to taste).
Flour Varieties: A gluten-free 1:1 baking flour blend can substitute rice flour for a tender texture.
Cook the Sweet Potatoes in Advance: You can boil or roast the sweet potatoes up to 3 days ahead. Store them mashed in an airtight container in the refrigerator and bring to room temperature before mixing the dough.
You Can Use Russet Potatoes: Traditional dumplings are often made with russet potatoes instead of sweet potatoes. If using russets, boil until fork-tender, mash well, and let excess moisture steam off before mixing the dough.
Assemble Ahead: Shape the dumplings and place them on a parchment-lined tray lightly dusted with rice flour. Refrigerate for up to 2 hours before cooking.
Freeze for Later: Arrange uncooked dumplings on a tray and freeze until solid, then transfer to a freezer-safe container for up to 3 months. Cook directly from frozen, adding a few extra minutes to the boiling time.
How to Choose Strawberries for Dumplings
Strawberries don’t ripen after picking, so choose ones that are bright red, plump, and fragrant with fresh green tops and no mold. Check the bottom of the container for hidden spoilage. Smaller berries are often sweeter, and if possible, buy organic according to Prevention.com strawberries rank high in pesticide residue.
Serving Ideas
Serve these gluten-free strawberry dumplings warm with a spoonful of lightly sweetened yogurt, sour cream, or whipped coconut cream for a creamy contrast. A drizzle of melted butter or a touch of maple syrup enhances their natural sweetness, while a sprinkle of powdered sugar or fresh lemon zest brightens the flavors.
For a more indulgent dessert, pair them with vanilla ice cream and extra macerated strawberries. They’re elegant enough for entertaining yet comforting enough for a family brunch.
Can I use frozen strawberries? No. Frozen strawberries release too much moisture as they thaw and cook, which makes the dough soggy instead of soft and pillowy. For best texture and structure, always use fresh strawberries.
Can these be baked instead of boiled? No. Baking will dry them out and you won’t achieve the tender, delicate texture that makes these dumplings special. Boiling is essential for that soft, pillowy result.
What if my dough is too sticky? Add gluten-free flour a tablespoon at a time during shaping.
Can I use other fruit? Yes! You can substitute pitted plums or small pitted apricots. Just make sure the fruit is firm but ripe and not overly juicy so the dough stays light and properly sealed during cooking.
Can I use jam instead of fresh fruit? Yes, you can use a thick jam or preserve as the filling. Use a small amount (about 1 teaspoon per dumpling) and make sure the dough is well sealed with no thin spots or openings, as jam can leak out during boiling. Pinch the seams firmly and roll gently between your palms to secure the seal before cooking.
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Cook the sweet potato in water until soft, about 15 min. Drain and mash with coconut oil or butter
2.
Once the sweet potato has cooled, stir in eggs, flaxseed, salt and ¾ cup of rice flour. Mix until a dough forms, add a little more rice flour if the dough is too sticky. Before you start making the dumplings bring a large pot of water to a boil
3.
Place a sheet of parchment paper on your working surface and lightly sprinkle with rice flour. Scoop out a large spoonful of the dough and form a ball. The ball should be slightly bigger than the strawberry. Press it down to a small pancake and wrap the dough around the strawberry. If needed add extra flour to stop it from sticking. Place the dumpling on the parchment paper. Continue doing this with remaining strawberries
4.
Add the dumplings to the boiling water and cook for approximately 10 minutes, or until the dough is fully cooked and the strawberries are floating to the top. Best way to tell if they are cooked is once they float to the top touch them and if they are soft but NOT mushy they are ready. Over cooking them will make the dumplings soft and mushy. Do not overcrowd the dumplings in the water so if needed do it in batches
5.
Transfer cooked and drained dumplings onto a serving platter
6.
TOPPING
7.
Place sliced strawberries into a bowl and microwave for 30 seconds. Scatter the strawberries over the dumplings
8.
Mix ground nuts with coconut sugar and sprinkle over the dumplings
Nutrition Info
Each gluten-free strawberry dumpling (1 of 12) contains approximately 158 calories, 5.7 g fat, 27.2 g carbohydrates, 1.9 g fiber, and 3.3 g protein. Note: These values are estimates and can vary based on specific brands. Nutrition information is automatically calculated, so should only be used as an approximation.
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Renata
I made these with regular potato and they were delicious.
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