Gluten-Free Vegan Dumplings (Two Filling Options)

Prep Time: 1hr 30m | Cook Time: 30min | Servings: 20 dumplings

Ingredients

Dumpling Wrapper

• 115g fine white rice flour (1 cup)
• 65g tapioca starch (1/2 cup)
• 2/3 cup + 2 tbsp boiling water
• 2 tsp oil
• Extra rice flour for dusting
• FILLING OPTION 1: MIXED VEGETABLE
• 2 stalks spring onion, chopped (35g)
• 1 carrot (100g)
• 1/4 head of Wombok Cabbage (340g)
• 100g tofu
• 1 tbsp pure sesame oil
• 3 tsp gluten-free soy sauce, tamari, or coconut aminos
• 1/4 tsp white pepper
• 1/4 tsp sugar
• FILLING OPTION 2: SPINACH & TOFU
• 1 small bunch English spinach, include stems but not roots (150g)
• 50g dried shiitake mushrooms
• 100g water chestnuts, tinned, drained
• 12g fresh ginger (about thumb size)
• 100g extra firm tofu
• 1 tbsp miso paste
• 1/4 tsp salt (optional)

Instructions

PREPARE THE FILLING

For Mixed Vegetable Filling:

Roughly chop the cabbage and process in a food processor until finely chopped. Squeeze out excess liquid.

Process carrot and tofu until finely chopped (or grate carrot for texture). Add to cabbage.

Heat sesame oil in a pan over medium heat. Add spring onions and stir for 30 seconds.

Add the cabbage, carrot, tofu, soy sauce, white pepper, and sugar. Stir-fry for 2–3 minutes until slightly wilted.

Transfer to a bowl and allow to cool for 30 minutes before wrapping.

For Spinach & Tofu Filling:

Soak shiitake mushrooms in boiling water for 30 minutes, then drain and squeeze out excess liquid.

Chop spinach in a food processor. Add mushrooms, water chestnuts, ginger, tofu, miso, and salt. Pulse until desired texture is reached.

MAKE THE DUMPLING WRAPPERS

In a mixing bowl, combine rice flour, tapioca starch, and oil. Add boiling water last, mixing quickly with chopsticks or a spoon.

Once cool enough to handle, knead into a smooth dough for about 2 minutes.

Roll into a long log and cut into 20 equal pieces (about 18g each). Keep covered with a tea towel.

Lightly dust your workspace with rice flour. Roll out each piece into a 9-10cm circle.

Use a cookie cutter to trim into a perfect circle. Keep under a tea towel to prevent drying out.

FILL AND WRAP

Dust a chopping board with rice flour and fill a small bowl with water.

Lightly brush water over a dumpling wrapper. Place a small spoonful of filling in the centre.

Fold and seal using your preferred method (see my video for wrapping techniques!).

COOKING METHODS

For Steamed Dumplings:

Line a steamer basket with baking paper (with holes cut for steam) or use a cabbage leaf.

Place dumplings in the basket and steam over rapidly boiling water for 8 minutes with the lid on.

For Crispy Dumplings:

Steam dumplings first.

Heat 1 tbsp oil in a shallow frying pan. Fry dumplings on all sides until golden brown.