Gluten-Free Veggie Dumplings
These irresistible gluten-free veggie dumplings are a vibrant twist on a classic comfort food, perfect for anyone seeking a healthier and allergen-friendly option. Made with a tender homemade gluten-free wrapper infused with xanthan gum for the perfect pliability, these dumplings are filled with a colorful medley of fresh cabbage, carrots, scallions, garlic, and ginger, all lightly sautéed with sesame oil and tamari for an umami-packed punch. With a balance of pan-fry crispiness and delicate steaming, they deliver authentic flavor and texture without compromising dietary needs. Whether served as an appetizer, snack, or main course, these dumplings pair beautifully with tamari or spicy chili oil for dipping, making them a crowd-pleasing addition to any meal. Easy to make and ready in under an hour, they’re a must-try for veggie lovers and gluten-free foodies alike!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 0.75 cup Hot water
- 2 teaspoons Sesame oil
- 1 cup Cabbage
- 0.5 cup Carrots
- 3 stalks Scallions
- 2 cloves Garlic
- 1 teaspoon Ginger
- 1 tablespoon Tamari (gluten-free soy sauce)
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
Instructions
In a mixing bowl, combine gluten-free all-purpose flour and xanthan gum.
Slowly add hot water to the flour mixture while stirring with a spoon or chopsticks. Once the dough begins to come together, knead it with your hands for about 7-10 minutes until a smooth dough forms.
Wrap the dough in plastic wrap or place it in an airtight container, and let it rest at room temperature for 30 minutes.
While the dough rests, prepare the filling. Finely shred the cabbage and carrots, mince the garlic, and chop the scallions.
Heat 2 teaspoons of sesame oil in a skillet over medium heat. Add garlic and ginger, and sauté for 1 minute until fragrant.
Add cabbage, carrots, and scallions to the skillet. Stir-fry for 3-5 minutes, then add tamari, salt, and pepper. Remove the filling from heat and let it cool.
Divide the dough into small, equal portions (about 16-20 pieces). Roll each piece into a ball, and then flatten into a thin wrapper using a rolling pin. Use a dusting of gluten-free flour underneath to prevent sticking.
Place a small spoonful of the vegetable filling in the center of each wrapper. Fold the dumpling in half and pleat the edges to seal tightly.
Heat 2 tablespoons of vegetable oil in a non-stick skillet over medium heat. Place the dumplings in the skillet and cook until the bottoms are golden brown, about 2-3 minutes.
Carefully add 1/4 cup of water to the skillet, then cover the skillet with a lid. Let the dumplings steam for 5-7 minutes until cooked through.
Remove the lid and let any excess water evaporate. Serve the dumplings immediately with your favorite dipping sauce, such as tamari or chili oil.
Nutrition Facts
Calories |
360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 501 mg | 22% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 2.3 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 190 mg | 4% | |
*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.
