How to make Gluten free Dumplings {Potstickers} | Vegan
Easy recipe to make vegan gluten free chinese dumplings at home, made from scratch with rice flour and simply grilled and steamed in a pan!
Servings 2 people
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
Notes
Please note that measurements in cups may slightly differ from the ones in grams, which is why the use of a kitchen scale is advised, for a correct outcome of the recipe.