Gluten-Free Vegetarian Dumplings
Delight in the comforting flavors of these homemade Gluten-Free Vegetarian Dumplings, the perfect fusion of crisp pan-fried edges and savory, veggie-packed filling. Crafted with a tender, gluten-free wrapper made from scratch using simple ingredients like gluten-free flour and xanthan gum, these dumplings are both celiac-friendly and deliciously satisfying. The filling features a vibrant medley of finely chopped carrots, cabbage, mushrooms, scallions, and aromatic ginger and garlic, all seasoned with gluten-free soy sauce and sesame oil for a classic umami punch. Whether you pan-fry them to golden perfection or steam them for a delicate, translucent finish, these gluten-free vegetable dumplings are a must-try dish for those seeking a wholesome, meatless appetizer or snack. Serve them hot with your favorite dipping sauce, and get ready to impress with this gluten-free, vegetarian recipe that’s sure to please everyone at the table!
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Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt (for wrappers)
- 0.75 cup Boiling water
- 1 medium Carrot, finely grated
- 1 cup Cabbage, finely chopped
- 1 cup Mushrooms, finely chopped
- 2 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 stalks Scallions, finely sliced
- 2 tablespoons Soy sauce (gluten-free)
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt (for filling)
- 1 tablespoon Neutral oil (for pan-frying)
- 0.25 cup Water (for steaming in pan-frying method)
Directions
Step 1
In a mixing bowl, whisk together gluten-free all-purpose flour, xanthan gum, and 1 teaspoon of salt.
Step 2
Slowly add boiling water to the flour mixture while stirring with a wooden spoon or spatula until the mixture comes together as a dough.
Step 3
Knead the dough briefly (about 2–3 minutes) until smooth. Cover with a damp towel and let it rest for 30 minutes.
Step 4
While the dough rests, prepare the filling: In a medium pan over medium heat, heat sesame oil. Add garlic and ginger, sautéing until fragrant (about 1 minute).
Step 5
Add the cabbage, carrots, mushrooms, and scallions to the pan. Cook while stirring for 5–7 minutes until the vegetables soften.
Step 6
Season the vegetables with gluten-free soy sauce and 0.5 teaspoon of salt. Stir well and cook for an additional 1–2 minutes. Remove from heat and let the filling cool completely.
Step 7
Once the dough has rested, divide it into 16 equal pieces and roll each into a ball. Lightly dust your work surface with gluten-free flour and roll each piece into a thin circle (about 3 inches in diameter).
Step 8
Place about 1 teaspoon of filling in the center of each wrapper. Fold the wrapper over the filling into a half-moon shape and pinch the edges together to seal tightly. Optionally, crimp the edges for a decorative touch.
Step 9
To pan-fry: Heat 1 tablespoon of neutral oil in a non-stick skillet over medium heat. Arrange the dumplings in a single layer with space between each dumpling. Cook for 2–3 minutes until the bottoms are golden brown.
Step 10
Add 0.25 cup of water to the skillet, cover with a lid, and steam the dumplings for 4–5 minutes until the wrappers are tender and the water evaporates.
Step 11
To steam: Arrange the dumplings on parchment-lined steamer baskets, ensuring they do not touch. Steam over boiling water for 8–10 minutes until the wrappers become translucent and tender.
Step 12
Serve the dumplings hot with gluten-free soy sauce or your favorite dipping sauce.
Nutrition Facts
| Serving size | 929.3 grams (929.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1262 |
| Total Fat 31.90g | 41% |
| Saturated Fat 4.70g | 24% |
| Polyunsaturated Fat 5.80g | |
| Cholesterol 0mg | 0% |
| Sodium 5405mg | 235% |
| Total Carbohydrate 237.10g | 86% |
| Dietary Fiber 14.20g | 51% |
| Total Sugars 10.90g | |
| Protein 18.80g | 38% |
| Vitamin D 14IU | 70% |
| Calcium 113mg | 9% |
| Iron 4mg | 23% |
| Potassium 1264mg | 27% |
Source of Calories