Vegan and Gluten-free dumplings / pot-stickers

An easy Vegan and gluten free dough and filling recipe, perfect for pot-stickers

Vegan and Gluten-free dumplings / pot-stickers

  • Servings: a dozen dumplings
  • Difficulty: a bit tricky
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Easy recipe but this can be a bit tricky to roll and fill. It's not a perfect dough, I still find it very chewy but it does the job for these dumplings cravings!

Ingredients

    The dough
  • 3/4 cup rice flour
  • 3/4 cup tapioca flour
  • 1 teaspoon xantham gum
  • 1/2 cup water + 2 tablespoons
  • salt 1/2 teaspoon
  • The filling
  • brown cup mushrooms x 4 (you could use shiitake)
  • 1/2 carrot ( 4 tablespoons)
  • 1/2 cup kale
  • 2 cloves garlic
  • 3-4 cm piece ginger
  • 2 tbsp gluten free soy sauce or tamari
  • 4 tablespoons of spring onion / green onion (= approx 1)
  • 3 tablespoons of sesame oil

Directions


1. Prepare the filling: cut the mushrooms, carrot, kale and spring onion in small pieces (think 3mm x 3mm), and crush the garlic and grate the ginger. Heat up a tablespoon of sesame oil in a pan and fry on low heat until all ingredients soften. Add the soy sauce and extra oil and cook for 1 more minute.
Set aside and let cool completely.
2. Prepare the dough:
Mix the rice flour, salt and tapioca flour in a large bowl. Bring 1/2 cup water + 2 tablespoons to the boil and add to the flour, mix thoroughly. (careful it will be hot you may want to start with a spoon). Knead, knead , knead. The dough will become very flexible like play-doh. If it’s too dry add a bit of water, only tiny bits at a time. If it’s too sticky, add a little bit of flour.
Cut the dough in smaller pieces to roll. Keep unused dough inside a damp towel. you want any of that dough to not dry out.
4. On a flat surface, throw a bit of tapioca flour and roll the dough as thin as you can with a rolling pin. The thinner the better – but know that it will tear more easily when filling the wrappers – it’s a hard balance to find…
Cut the dough in the shape you need (round or square depending how you like to fold your dumplings). Keep the dumplings wrappers inside damp paper towels or towels.*
5. Take the filling and pat dry with a paper towel – you want to make sure there isn’t much liquid when you take a teaspoon of mix.
Take about 1 teaspoon of the filling and wrap in a dumpling wrapper. Keep the dumplings in damp paper until used. (I also sometimes spray them with water before I use them to ensure they aren’t dry!). They can also be frozen, make sure they are not stuck to each other.
6. To cook the pot-stickers, brush a hot pan with vegetable oil and add the dumplings. Turn the heat to medium, cover and leave them without touching for about 4 minutes. Carefully add water to the pan – water should reach about 3/4 of their height. Cover again and cook for another 3-4 minutes. Remove the lid and cook until the water is fully evaporated.
7. Serve warm with gluten-free soy sauce or a dipping sauce.
Enjoy!

A few tips about rolling / cutting / folding. The dough is only made with water holding everything so if it dries up it will go back to its original form = flour powder, so keep it in damp towels always. Roll as thin as you can handle without the dough breaking / tearing apart. Mine are always thicker than I wish but they don’t break too easily so that the choice I make to not have a nightmare when filling, but I find them more chewy and tough than I would like. I’ll improve no doubt. there are many ways to cut the dough depending on how you want your dumpling to look (Google and Youtube are your friends!) Because it’s gluten free it’s not very stretchy so I find we are a bit limited on how to wrap without skill (I have no skill!), I find using the dumpling plastic little tool can help, and is perfect for pot-stickers as the dumplings are a bit flatter and cook well. If you need pictures of the dumpling tool or links about of how to wrap the dumplings let me know in comments I will add. What I like to do when rolling is to keep a few milliliters of warm water in the bottom of the bowl and “dip” by ball of dough in case it becomes dry or grainy. Hope this helps

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