Simple Gluten-Free Veggie Dumplings

In a heated pan with 2 teaspoons oil, sauté carrot and ginger until fragrant, then add mushrooms, bok choy and sauce. Season accordingly and drain out as much liquid as you can.

Mix all dry ingredients for the dough in a heatproof bowl until well combined.

Pour in the hot boiling water and quickly stir to combine using a pair of chopsticks or similar tool.

Once the mixture cools off a little but is still warm, knead it into a soft dough. If the dough is too sticky, add more rice flour.

Pinch out a 1-inch ball of dough and dust the surface with rice flour.

Flatten each ball with your palm and roll it to a round disc, being gentle as the gluten-free wrapper is very fragile.

Place 1 tablespoon of filling in the middle of the wrapper and pleat to seal the dumpling.

To cook the dumplings potsticker style, heat a non-stick pan with 3 teaspoons oil and place the dumplings slightly apart in one layer.

Cook until the bottom is slightly browned; gluten-free wrappers take longer to brown.

Add about 1/2 cup of hot water, ensuring it covers at least one-third of the dumpling height.

Place a lid over the pan, turn the heat to low-medium, and cook until all water has been absorbed.

Serve warm with chili oil dipping sauce.