Gluten-Free Vegan Veggie Dumplings
Ingredients
Dough
- 1 cup sweet potato starch (~200g)
- 2/3 cup tapioca starch (85g)
- 1/3 cup rice flour, more for dusting (50g)
- 1/2 teaspoon salt
- 1 cup hot boiling water
Filling
- 1 lb bok choy
- 1 small carrot, chopped
- 1 king oyster mushroom, chopped (optional)
- 1 teaspoon grated ginger
- 1 tablespoon mushroom stir fry sauce (substitute with tamari for gluten-free)
- oil for cooking
- salt to taste
Preparation
Filling
In a heated pan with 2 teaspoons oil, sauté carrot and ginger until fragrant.
Add mushrooms, bok choy, and sauce.
Season with salt to taste.
Drain out as much liquid as possible.
Dough
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 slightly 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 and dust the surface with rice flour.
Flatten each ball with your palm and roll it into a round disc.
Be gentle when rolling as the gluten-free wrapper is fragile.
Place 1 tablespoon of filling in the middle of the wrapper and pleat to seal.
Cooking
Heat a non-stick pan with 3 teaspoons oil and place dumplings in, slightly apart in one layer.
Cook until the bottom is slightly browned; gluten-free wrapper takes longer to brown.
Add about 1/2 cup hot water, ensuring it covers at least one-third of the dumpling height.
Place a lid over, turn heat to low-medium, and cook until all water is absorbed.
Serve warm with chili oil dipping sauce.
Tips
Handle boiling water with care.
Gluten-free dough is fragile; handle gently during preparation.
