Gluten-Free Vegetarian Dumplings
Delight in the comforting flavors of these Gluten-Free Vegetarian Dumplings, a perfect fusion of wholesome ingredients and satisfying textures. These handmade dumplings feature a tender, gluten-free wrapper made with all-purpose flour and xanthan gum, enveloping a savory filling of finely chopped cabbage, mushrooms, carrots, and aromatic ginger and garlic. With a touch of gluten-free soy sauce and sesame oil, the filling bursts with umami goodness. Whether pan-fried for crispy bottoms or steamed for a soft, delicate bite, these dumplings are a versatile treat ideal for an appetizer, snack, or light meal. Ready in under an hour, they’re an excellent option for those following a gluten-free, plant-based diet. Serve them hot with a side of tangy gluten-free dipping sauce, and enjoy a homemade taste of Asian-inspired comfort food.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt (for wrappers)
- 0.75 cup Boiling water
- 1 medium Carrot, finely grated
- 1 cup Cabbage, finely chopped
- 1 cup Mushrooms, finely chopped
- 2 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 stalks Scallions, finely sliced
- 2 tablespoons Soy sauce (gluten-free)
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt (for filling)
- 1 tablespoon Neutral oil (for pan-frying)
- 0.25 cup Water (for steaming in pan-frying method)
Instructions
In a mixing bowl, whisk together gluten-free all-purpose flour, xanthan gum, and 1 teaspoon of salt.
Slowly add boiling water to the flour mixture while stirring with a wooden spoon or spatula until the mixture comes together as a dough.
Knead the dough briefly (about 2–3 minutes) until smooth. Cover with a damp towel and let it rest for 30 minutes.
While the dough rests, prepare the filling: In a medium pan over medium heat, heat sesame oil. Add garlic and ginger, sautéing until fragrant (about 1 minute).
Add the cabbage, carrots, mushrooms, and scallions to the pan. Cook while stirring for 5–7 minutes until the vegetables soften.
Season the vegetables with gluten-free soy sauce and 0.5 teaspoon of salt. Stir well and cook for an additional 1–2 minutes. Remove from heat and let the filling cool completely.
Once the dough has rested, divide it into 16 equal pieces and roll each into a ball. Lightly dust your work surface with gluten-free flour and roll each piece into a thin circle (about 3 inches in diameter).
Place about 1 teaspoon of filling in the center of each wrapper. Fold the wrapper over the filling into a half-moon shape and pinch the edges together to seal tightly. Optionally, crimp the edges for a decorative touch.
To pan-fry: Heat 1 tablespoon of neutral oil in a non-stick skillet over medium heat. Arrange the dumplings in a single layer with space between each dumpling. Cook for 2–3 minutes until the bottoms are golden brown.
Add 0.25 cup of water to the skillet, cover with a lid, and steam the dumplings for 4–5 minutes until the wrappers are tender and the water evaporates.
To steam: Arrange the dumplings on parchment-lined steamer baskets, ensuring they do not touch. Steam over boiling water for 8–10 minutes until the wrappers become translucent and tender.
Serve the dumplings hot with gluten-free soy sauce or your favorite dipping sauce.
Nutrition Facts
Calories |
1262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5404 mg | 235% | |
| Total Carbohydrate | 237.1 g | 86% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 10.9 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 113 mg | 9% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1264 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.
