Easy recipe to make delicious vegan gluten free dumplings with homemade rice flour wrappers, simply cooked and fried in a pan.
Curious to know more about flours that are gluten free? Find the full list + tips here!
And if you want to make more gluten free fresh pasta dishes at home, don't miss:
Grilled and steamed vegan chinese dumplings - or potstickers - are one of my favorite Chinese recipes and after a few tries I can finally share with you the recipe for these rice flour dumplings, that are:
- 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!
Ingredients
The dough for these gluten free dumpling wrappers is SO easy to make and you will only need 4 simple ingredients:
- white rice flour
- potato or other gluten free starches (corn, rice, arrowroot, cassava flour)
- water
- salt
For the filling, I usually make these chinese dumplings vegan using sauteed vegetables, but they can be filled with meat and shrimps too of course.
Find all the quantities and directions in the recipe card below on how to make chinese dumplings and how to cook them, but don’t miss the following tips!
Tips and Substitutions
I think so, yet I don’t have any experience with these blends, which are often different from country to country, so the ones here in Italy probably differ from others from around the world.
That is another reason why I love to create recipes that use naturally gluten free flours, like in this case.
I’m very happy with the result 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 omit the sauce and the sprouts.
Tamari sauce gives that nice salty touch, but you can omit it and add more black pepper and/or the spices you prefer!
Or you can replace it with cocos aminos.
These dumplings can be frozen (uncooked) and you can cook them the same way as if freshly made, either after having let them thaw for a while or straight out of the freezer.
I really hope you will enjoy this gluten free dumpling recipe! And of course you can use the same dough to make gluten free gyoza too.
I'm definitely excited to experiment with more gluten free asian recipes!
If you make this recipe or have questions, leave me a comment down here!
And don’t forget to follow me on Facebook and 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!
📖 Full Recipe
How to make Gluten free Dumplings {Potstickers} | Vegan
Equipment
- 1 kitchen scale
- 1 bowl
- 1 spoon
- 1 rollling pin
- parchment paper
- 1 pan
- 1 round cookie cutter or a glass/cup
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 tablespoon seed oil
- 2-3 tablespoon gluten free tamari sauce
- ground black pepper, to taste
For the gluten free wrappers
- 150 grams (1 CUP) gluten free white rice flour
- 75 grams (½ CUP) potato or other gluten free starch
- ½ teaspoon salt
- 150 grams (¾ CUP) boiling hot water
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 tablespoon 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 gluten free tamari sauce (or coco aminos) and sweet & sour sauce
Kate says
I've made these dumplings last night and loved them! Next time I'm going to try them with a shrimp filling!
Sweet Sensitive Free says
Thank you Kate! I'm SO glad you loved them!
EB says
Hey, can you make traditional dumplings like the ones they boil? Like the Chinese golden nugget original dumplings? Basically, can you boil or steam these at all? Thanks!
Sweet Sensitive Free says
Hi! With this recipe you can make traditional dumplings and steam them but NOT boil them. As the wrappers dough contains no gums, by boiling them they would probably break or even "melt" in the water. Steaming them is ok. As you can find in the recipe instructions at the bottom of the post, I usually toast them in a large greased pan then add a glass of water and cover them with a lid until they are cooked 🙂 Hope this helps!
EB says
Thank you soooo much for letting me know! I'm going to try this now and I'll let you know how it goes. I will more than likely steam them. Thanks again!