Dumplings!

Tonight we tried chicken, leek and ginger dumplings for the first time.
I have been using a very simple recipe for scallion pancakes made with gluten free rice flour, previously Blipped here.  I had a feeling that the dough would hold up for making dumplings and it turned out that the feeling was correct.
My Editor, with many years of piroshki-making in her ancestry, applied that technology to rolling out the dough, stuffing the little pockets with my mixture of home-ground chicken, chopped leeks and chopped ginger as the main ingredients.  The art is in crimping the edges of the little semi-circles so that they look pretty and hold the dumpling closed as it cooks.  Gluten-free dough doesn't have, well, gluten - the essential ingredient which makes dough supple and keeps it from falling apart.  Much to our astonishment, they all stayed together perfectly!  So here they are, garnished with one of our home-grown scallions