Gluten-Free Veggie Dumplings

These Gluten-Free Veggie Dumplings are a delicious and allergy-friendly twist on a beloved classic, perfect for anyone craving the flavors of traditional dumplings without the gluten! Made with a tender, homemade dough crafted from gluten-free all-purpose flour and xanthan gum, these dumplings are filled with a savory medley of finely shredded cabbage, carrots, scallions, and aromatic garlic and ginger, all seasoned with tamari for a burst of umami. The unique combination of pan-frying and steaming creates golden, crispy bottoms with soft, juicy centers, making every bite irresistible. Ready in just an hour, these dumplings are an ideal appetizer or main dish, served with dipping sauces like tamari or chili oil. Whether you're gluten-free or simply looking to explore new flavors, this recipe is a wholesome, crowd-pleasing treat. Perfect for weeknights or special occasions, these veggie-packed dumplings bring comfort and flavor to your table!

Nutriscore Rating: 65/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Gluten-free all-purpose flour
• 1 teaspoon Xanthan gum
• 0.75 cup Hot water
• 2 teaspoons Sesame oil
• 1 cup Cabbage
• 0.5 cup Carrots
• 3 stalks Scallions
• 2 cloves Garlic
• 1 teaspoon Ginger
• 1 tablespoon Tamari (gluten-free soy sauce)
• 2 tablespoons Vegetable oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper

Directions

Step 1

In a mixing bowl, combine gluten-free all-purpose flour and xanthan gum.

Step 2

Slowly add hot water to the flour mixture while stirring with a spoon or chopsticks. Once the dough begins to come together, knead it with your hands for about 7-10 minutes until a smooth dough forms.

Step 3

Wrap the dough in plastic wrap or place it in an airtight container, and let it rest at room temperature for 30 minutes.

Step 4

While the dough rests, prepare the filling. Finely shred the cabbage and carrots, mince the garlic, and chop the scallions.

Step 5

Heat 2 teaspoons of sesame oil in a skillet over medium heat. Add garlic and ginger, and sauté for 1 minute until fragrant.

Step 6

Add cabbage, carrots, and scallions to the skillet. Stir-fry for 3-5 minutes, then add tamari, salt, and pepper. Remove the filling from heat and let it cool.

Step 7

Divide the dough into small, equal portions (about 16-20 pieces). Roll each piece into a ball, and then flatten into a thin wrapper using a rolling pin. Use a dusting of gluten-free flour underneath to prevent sticking.

Step 8

Place a small spoonful of the vegetable filling in the center of each wrapper. Fold the dumpling in half and pleat the edges to seal tightly.

Step 9

Heat 2 tablespoons of vegetable oil in a non-stick skillet over medium heat. Place the dumplings in the skillet and cook until the bottoms are golden brown, about 2-3 minutes.

Step 10

Carefully add 1/4 cup of water to the skillet, then cover the skillet with a lid. Let the dumplings steam for 5-7 minutes until cooked through.

Step 11

Remove the lid and let any excess water evaporate. Serve the dumplings immediately with your favorite dipping sauce, such as tamari or chili oil.

Nutrition Facts

Serving size	700.4 grams (700.4g)

Amount per serving	% Daily Value*
Calories	1440

Total Fat 57.40g	74%
Saturated Fat 8.20g	41%
Polyunsaturated Fat 28.60g
Cholesterol 0mg	0%
Sodium 2230mg	97%
Total Carbohydrate 230.50g	84%
Dietary Fiber 13.00g	46%
Total Sugars 7.60g
Protein 10.90g	22%

Vitamin D 0IU	0%
Calcium 144mg	11%
Iron 3mg	17%
Potassium 552mg	12%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.9%

Protein: 2.9%

Carbs: 62.2%