Easy recipe to make delicious vegan gluten free chinese dumplings at home with rice flour, simply cooked in a pan.
Grilled and steamed chinese dumplings – or potstickers – are one of my favorite asian dishes and after a few tries I can finally share with you the recipe for these wheat free dumplings that are also
- GLUTEN FREE
- LACTOSE FREE
- WITHOUT EGGS
- MADE USING ONLY RICE FLOUR AND STARCH
My “sensitive” sweetheart is always very, very happy when I make them!
The dough recipe for the gluten free wrappers is SO easy to make and you will only need 4 simple ingredients:
- WHITE RICE FLOUR
- POTATO OR OTHER GLUTEN FREE STARCH (CORN, RICE, CASSAVA FLOUR, ARROWROOT)
- WATER
- SALT
For the filling I usually opt for a vegan/vegetarian one made with sauteed veggies, but they can be filled with meat and shrimps too.
Scroll down to read how to make and how to cook gluten free chinese dumplings at home, but don’t miss the following tips!
TIPS & SWAPS for these GLUTEN FREE CHINESE DUMPLINGS
I think so, yet I don’t have any experience with these blends, which are also different from country to country, so the ones here in Italy probarly differ from others from aroun the world.
That is another reason why I love to create recipes that use naturally gluten free flours, like in this case, I’m absolutely happy with the results I have using white rice flour and starch.
Absolutely, you can use other gluten free starches such as corn, rice, arrowroot, cassava.
Unfortunately not, I’ve tested it myself and no, the dough will stick together ONLY WITH boiling hot water.
Of course you can, tamari sauce gives that nice flavour typical of asian cooking, but you can omit it and add more black pepper and/or the spices you prefer!
I really hope you will enjoy these homemade gluten free dumplings!
If you make this recipe or have questions, leave me a comment down here!
And don’t forget to tag me on Instagram if you make this or any of my recipes! I absolutely LOVE to see what you make and share it in my stories!
Ciao!
Sonia
Looking for more fun gluten free savory recipes?
Check out my gluten free vegetable savory muffins or these vegan herb fritter balls!
Gluten free Chinese Dumplings {Potstickers} | Vegan
Ingredients
For the vegetable filling
- 1 medium carrot, finely sliced
- 1 cup cabbage, finely slices
- 1 cup bean sprouts
- 1 shallot finely sliced
- 1 spring onion, finely sliced
- 1 garlic clove
- 1 inch fresh ginger
- 2-3 tbsp seed oil
- 2-3 tbsp gluten free tamari sauce
- ground black pepper, to taste
For the gluten free wrappers
- 150 gr gluten free white rice flour
- 75 gr potato or other gluten free starch
- 1/2 tsp salt
- 150 gr hot water (boiled)
Instructions
For the vegetable filling
- Finely chop the carrot, cabbage, shallot, spring onion
- Finely chop garlic and ginger
- Place a wok or non-sticking pan over medium heat, add a couple tbsp of seed oil, add garlic and ginger and let them cook a few seconds
- Add carrot, cabbage, shallot, onion and bean sprouts, mix and cook for 4 – 5 minutes
- Add ground pepper if desired and 2-3 tablespoons of tamari sauce
- Mix well and let cook – stirring from time to time – until the veggies are tender but still “al dente”, no cooking liquid left
- Once ready let the vegetable mix cool down completely
For the dumpling wrappers dough
- Boil the water, either in a saucepan or a kettle
- In a bowl combine rice flour, starch and salt
- Add the boiling water (water has to be boiling hot, not warm nor cold) and whisk with a spoon, trying to incorporate as much flour as possible: big lumps will start to form
- At this point you will need to work the dough with your hands; not to burn yourself, you can either wait a moment for the mix to cool down or use a pair of kitchen gloves. It is very important you work the dough when still hot
- Squeeze the dough in your hand so that it incorporates as much flour as possible, then move it on the countertop and keep kneading it until you have a smooth dough ball
- Cut the dough into 4 equal parts, roll them into balls and let them rest 5 minutes covered with a napkin
- Place one dough ball at a time between two sheets of parchement paper, always keeping them well dusted with white rice flour, and roll them out with a rolling pin until you you have a 2 millimeter thick pasta sheet
- With a round cookie cutter or simply a glass/cup cut out disks in your dough sheets until all the dough is used up (you can knead and roll out again the dough leftovers)
- Spread slightly each dough disk by lightly pressing the center of each disk with your fingers, then add a teaspoon of filling at the center of each disk, lightly wet the borders of the disk and press them together using your fingers, making sure they dumplings are well sealed
- Keep going until both the pasta disks and filling are used
- Generously grease a large pan with seed oil and let it heat up over medium high heat, add the dumplings to the pan and let them cook until they are golden and toasted on the bottom (you can leave them like that or move them around to toast the sides too)
- Add (a large glass of) water to the pan and cover with a lid, letting dumplings cook over low-medium heat for a good 10 minutes or until the water is completely evaporated. Check if the dumplings are cooked, if not add more water and repeat
- Serve the dumplings still hot with tamari sauce and sweet & sour sauce
2 Comments
I’ve made these dumplings last night and loved them! Next time I’m going to try them with a shrimp filling!
Thank you Kate! I’m SO glad you loved them!