Gluten-Free Steamed Vegetable Dumplings
Delight in the comforting flavors of these Gluten-Free Steamed Vegetable Dumplings, a healthier twist on a classic favorite that’s perfect for those seeking a delicious gluten-free option. Made with a pliable gluten-free dough crafted from all-purpose flour and tapioca starch, these dumplings are packed with a vibrant medley of finely grated carrots, shredded cabbage, tender mushrooms, and aromatic ginger and garlic. A touch of tamari and a cornstarch slurry elevate the filling with bold, savory flavors and a cohesive texture. Steamed to perfection until the wrappers turn translucent and tender, these dumplings make for a guilt-free indulgence that is light yet satisfying. Serve them with your favorite gluten-free dipping sauce for an irresistible appetizer or snack. Perfect for gluten-free diets, this recipe is a must-try for foodies and health-conscious eaters alike!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 2 tablespoons Tapioca starch
- 0.5 teaspoons Salt
- 0.75 cups Warm water
- 2 teaspoons Sesame oil
- 1 medium Carrot, finely grated
- 1 cup Cabbage, finely shredded
- 0.5 cup Mushrooms, finely chopped
- 2 stalks Green onions, thinly sliced
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 teaspoons Tamari (gluten-free soy sauce)
- 1 teaspoon Cornstarch
- 1 tablespoon Water (for cornstarch slurry)
Instructions
In a large mixing bowl, combine gluten-free all-purpose flour, tapioca starch, and salt.
Slowly pour the warm water into the flour mixture while stirring with a fork or spoon until a dough forms.
Transfer the dough to a clean surface and knead for 3-5 minutes until it is smooth and pliable. Cover the dough with a damp towel and let it rest for 20 minutes.
While the dough rests, prepare the filling. Heat sesame oil in a skillet over medium heat.
Add the garlic and ginger to the skillet and sauté for 30 seconds until fragrant.
Add the grated carrot, shredded cabbage, and chopped mushrooms to the skillet. Stir-fry for 3–4 minutes until the vegetables soften.
Stir in the tamari and green onions. Cook for another 1–2 minutes, then remove the skillet from the heat.
In a small bowl, mix the cornstarch and water to make a slurry. Stir it into the vegetable mixture to bind it slightly. Allow the filling to cool.
Divide the dough into 16 equal portions. Roll each portion into a ball, then flatten into a thin, circular wrapper about 3 inches in diameter using a rolling pin.
Place 1 teaspoon of filling in the center of each wrapper. Fold the wrapper over the filling to form a half-moon shape, pinching the edges together to seal. Use pleats if desired for added style.
Place the finished dumplings onto a piece of parchment paper in a steaming basket. Make sure the dumplings do not touch.
Fill a pot or wok with a few inches of water and bring to a boil. Place the steaming basket over the pot, cover with a lid, and steam the dumplings for 10–12 minutes until the wrappers are translucent and tender.
Carefully remove the dumplings from the steamer and allow them to cool slightly before serving.
Serve warm with tamari or gluten-free dipping sauce of your choice.
Nutrition Facts
Calories |
1087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1888 mg | 82% | |
| Total Carbohydrate | 198.7 g | 72% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 11.8 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 153 mg | 12% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 963 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
