Vegan Veggie Dumplings

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These are a favorite at home, especially on Friday nights. It was hard to come up with a gluten-free dumpling dough recipe but we finally managed. But of course, if you are in a rush you can always buy gluten-free vegan pizza dough, roll it thinner, and cut it in circles of 8.5 cm diameter approx. 

Recipe for approx. 20 dumplings.

Ingredients:

Filling:

  • Sesame or other vegetable oil (to sauté)
  • 1 white onion
  • 2 garlic cloves
  • 2 carrots
  • 1/4 cabbage approx.
  • spinach (as much as you like)
  • mushroom sauteeing sauce or hoisin vegan sauce
  • soy sauce
  • coconut sugar or maple (to the taste)
You can add many other veggies you like, like mushrooms, pumpkin, zucchini,…

Sauce:

  • 2 tbsp soy sauce (I use gluten-free soy sauce)
  • 1 tbsp hot water
  • 1 tsp sriracha sauce
  • 1tsp rice vinegar
  • 1/2 tsp sesame oil
  • 1 garlic clove (pressed)
  • 1 tsp toasted sesame seeds
  • 1 tsp sugar or maple syrup

Dough:

  • 120 gr. white rice flour
  • 40 gr. tapioca starch
  • 20 gr. glutinous rice
  • 1 gr. salt
  • 1 tbsp vegetable oil (corn oil or similar)
  • 120 ml boiling water (+ 30 ml to adjust the final texture)

Directions:

For the filling:

Chop all veggies into small pieces (don’t mind too much about the size since they will be processed anyway). Heat a bit of sesame oil and add the chopped onion and garlic, add chopped carrots, and cabbage and let it cook well before finally adding the spinach. Add a dash of mushroom sauce, soy sauce, coconut sugar, or maple syrup. Mix well and let cool while you make the sauce. 

When veggies have cooled a bit, add to a food processor (in batches if needed) and then add to a sieve which should be placed above a bowl to let the excess liquid fall (which can be used another time as veggie broth).

Tip: I usually have left-over veggie filling which I store in the fridge and use later for rice paper rolls.


For the sauce:

Mix all the wet ingredients, add sugar, pressed garlic, sesame seeds and mix well. Set aside.


For the dough:

In a heat resistant bowl mix all the flours, oil and salt. Add 120ml hot water and mix quickly with a spoon until the dough becomes consistent (add more water if it’s too dry) you can knead it with your hands once it cools down a bit. Form a ball and let it rest covered.

Once you have the filling and sauce done you can proceed to take 15gr of dough to roll and cut with a 8.5 cm diameter mold, repeat until using all the dough. Place the circles on a board covered with tapioca starch and use as soon as possible to avoid it getting dry and cracking. If you find the dough is drying you can spray it with water. This also helps to fold the dumplings and make the sides stick together.

Place a small amount of the filling in the middle of the circle, spray the sides with water, or wet them lightly with your finger and proceed to fold.

There are many ways to fold them and many different difficulty levels, I am including a video below using my favorite folding style, but you can always find many dumpling folding videos on YouTube.

Place the dumplings on a starch-covered board to keep them from sticking there.


How to cook the dumplings

You can cook them by steaming them or you can try adding them to a pan covered with oil, let them toast for a couple of minutes, and then add water and cover the pan for about 5/7 min to let them steam.

You could also try spraying them with oil and putting them in an air fryer for about 8 min at 180°C.

Serve warm with the sauce and enjoy!










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