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How a gluten free dumpling business started

How a gluten free dumpling business started

Like many eco businesses, House of Goodness (previously Golden Pig & Co) founder Erika Chan started the business while looking for a solution for her children

Erika’s life took an unexpected turn when her youngest daughter was diagnosed with life-threatening allergies to dairy, eggs, nuts, and shellfish along with other food intolerances. It was this that lead her family to explore where their food came from, from farm to plate; re-educating themselves on the importance of soil preservation and sustainable agricultural practices. 

With this in mind and Australia having one of the highest rates of food allergies in the world, Erika and husband Rob were determined to make food that was not only gluten free and allergy friendly but made from sustainably grown produce as well.

After many hours in the kitchen developing recipes and carefully sourcing ingredients, Erika and Rob started out at farmer’s markets. Being the first in Australia to supply Australian made gluten free and allergy friendly dumplings using clean ingredients, they now supply to hundreds of independent grocers and health food shops across Australia.

Making dumplings at home?

You can use House of Goodness gluten free flour or make your own for this recipe. 

Traditional Pork and Prawn dumplings

  • 200g pork mince
  • 200g prawns, peeled and chopped (approx. half cm size)
  • 2cm piece ginger, grated
  • 2 green onions, finely sliced
  • 1 Tbsp GF soy sauce
  • 2 Tbsp sesame oil
  • 1⁄2 tsp pepper
  • 1⁄2 tsp salt

Preparing your filling:

Mix ingredients together until it becomes evenly mixed and fairly smooth. Place in the fridge until you're ready to wrap your wontons. Wontons can then be boiled, steamed, or fried. See our cooking videos for tips on how to make your little pockets of goodness.

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