Homemade 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 possible

Mix all dry ingredients in a heatproof bowl until well combined

Pour in the hot water and quickly stir to combine

Once the mixture cools off a little but still warm, knead it into a soft dough

If the dough is too sticky, add more rice flour

Pinch out a 1-inch ball and dust surface with rice flour

Flatten each ball with your palm and roll it to a round disc

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

Heat a non-stick pan with 3 teaspoons oil, then place dumplings in, slightly apart in one layer

Cook until the bottom is slightly browned

Add about 1/2 cup hot water, ensure water covers at least one-third of the height of the dumplings

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

Serve warm with chili oil dipping sauce