Gluten-Free Vegetable Dumplings
Delight in the comforting, savory flavors of these Gluten-Free Vegetable Dumplings, a wholesome twist on a classic favorite. Perfect for those with dietary restrictions, this recipe uses gluten-free all-purpose flour and tapioca starch to craft tender, chewy dumpling wrappers that perfectly encase a vibrant, umami-packed vegetable filling. A combination of cabbage, carrots, mushrooms, and aromatic garlic and ginger is sautéed to perfection, then wrapped into delicate parcels, pan-fried to golden crispness, and steamed for a soft, pillowy finish. Ready in just an hour, this recipe yields 20 dumplings—the ideal appetizer or light meal that pairs beautifully with tamari or a chili oil dipping sauce. Whether you're gluten-free by necessity or choice, these dumplings promise bold flavor, satisfying texture, and undeniable comfort in every bite.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 0.5 cups Tapioca starch
- 0.5 teaspoons Salt
- 0.75 cups Hot water
- 2 teaspoons Sesame oil
- 1 cups Cabbage, finely shredded
- 0.5 cups Carrot, grated
- 0.5 cups Mushrooms, finely chopped
- 2 cloves Garlic, minced
- 1 tablespoons Ginger, minced
- 2 stalks Scallions, finely sliced
- 2 tablespoons Tamari or gluten-free soy sauce
- 2 tablespoons Neutral cooking oil (such as avocado or vegetable oil)
- 0.25 cups Water (for steaming)
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, tapioca starch, and salt. Gradually add the hot water while stirring with a wooden spoon or spatula until a dough forms.
Transfer the dough to a clean surface and knead for 3-5 minutes until smooth. Cover with a damp towel and let it rest for 30 minutes.
While the dough is resting, prepare the filling. Heat the sesame oil in a skillet over medium heat. Add the garlic and ginger, sautéing until fragrant (about 1 minute).
Add the cabbage, carrots, and mushrooms to the skillet. Cook for 5-6 minutes until softened. Remove from heat, stir in the scallions and tamari, and set aside to cool.
Divide the rested dough into small equal pieces (about the size of a golf ball). Roll each piece into a thin circle, approximately 3 inches in diameter, dusting with tapioca starch as needed to prevent sticking.
Place a spoonful of the vegetable filling in the center of each circle. Fold the dough over the filling to create a half-moon shape and pinch the edges together to seal tightly, pleating if you like.
Heat the cooking oil in a large non-stick skillet over medium heat. Place the dumplings flat-side down and cook for 2-3 minutes until the bottoms are golden brown.
Carefully add 1/4 cup of water to the skillet and immediately cover with a lid. Steam the dumplings for 5-6 minutes, or until the water evaporates and the dumplings are cooked through.
Remove the dumplings from the skillet and serve warm with gluten-free dipping sauce like tamari, chili oil, or rice vinegar.
Nutrition Facts
Calories |
1975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3204 mg | 139% | |
| Total Carbohydrate | 355.2 g | 129% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 19.4 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 220 mg | 17% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1270 mg | 27% | |
*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.
