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If, like myself, you’re not able to eat gluten, then these Vegan Gluten-Free Dumplings/Potstickers are a must try! Gluten-free dumplings are VERY hard to come by, and it’s common to find that eggs are used as a binder when gluten isn’t present. In other words, finding a dumpling that is both vegan and gluten free is very difficult, and something that I’ve dreamt about for a very long time.
Last year, I was lucky to discover a restaurant in my neighbourhood that offered a vegan and gluten free dumpling but unfortunately they stopped making them. I was devastated, and knew I had to do something I’d been putting off for a very long time. DIY-ing.
It’s not that I don’t love making things from scratch, but more that I knew that making dumplings could be a little bit of a time commitment. Especially if you commit to making them rainbow coloured with no food colouring (yes, I did that once). Oh, and that time I made them from scratch, I made them using standard wheat flour.
But here’s the good news, this year I was inspired to try my hand at them. Chinese New Year really made me feel nostalgic for dumplings, as did my most recent trip to China, so I knew it had to happen. Much to my surprise, it was a lot easier to make than I expected and I cut a lot of the work down by using a pre-blended gluten-free flour.
So, these Vegan Gluten-Free Dumplings/Potstickers (which do you call them, by the way?) are really not too much of a hassle to make. They’re flavourful, savoury and nostalgic in flavour, with a gluten-free wrapper that does the trick. Not only that, but they’re über healthy too, made with no added oils. Ready to get your dumpling on? Let’s get into the details.
This recipe is vegan, gluten-free, oil free, refined sugar free and meal-prep friendly.
Using this recipe, you can make about 15-16 dumplings, or more!
The filling is a delicious mix of scallions, napa cabbage and mushrooms. It’s a classic potsticker flavour and can be customized with your favourite veggies, or an added vegan protein source if you’d like.
secrets to success
For best results, I highly recommend making a single batch of these vegan gluten free dumplings/potstickers at a time. It can be tempting to make a double batch right off the bat, to maximize on your dumpling wrapping time, but be warned that the gluten-free dough tends to dry out quickly. You don’t want to leave the dough sitting out too long before you wrap, so work with a small amount and then make a second batch of dough if you need to. You can also recruit help from friends and family members!
We’re using a gluten-free flour blend to make our wrappers, and I would highly recommend doing so in order to save yourself a little bit of work. Many gluten-free dumpling recipes online require a blend of several gluten-free flours and gums, but I’ve found that this pre-blended gluten free flour contains all of the necessary components. If you prefer to blend your own or are well versed in gluten free flour blending, check out this great recipe by Natalie at Feasting on Fruit.
You can choose to serve your dumplings steamed, boiled or pan-fried but my personal preference is to pan-fry. Feel free to get creative with serve method, as well as the shape of the dumpling. Oh, and please don’t judge my shapes here–working with gluten-free flour is a little bit of a different experience, ok? ????
If you try this Vegan Gluten-Free Dumplings/Potstickers recipe out, tag me on Instagram @veggiekins so I can see your delicious re-creations and for a chance to be featured! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too!
Start by preparing your filling. Add cabbage and mushroom to a food processor and pulse until minced. Alternatively, you can chop by hand! Add all ingredients to a large mixing bowl, and toss to coat in gluten-free soy sauce and sesame oil if using. Set aside.
Prepare wrapper dough by sifting flour into a large mixing bowl. Create a well in the center of the bowl and pour hot water into the well. Using a spatula, start to mix flour and water until dough comes together. If you need to, add additional water (start with less, you can add more but not take away!). Cover the bowl of dough with a damp towel to avoid drying out while you work.
Flour your work surface, or lay out a nonstick baking mat or parchment paper and prepare a small bowl of water. Scoop roughly a tennis ball sized piece of dough and roll out using a rolling pin. Using a circular mold (cookie cutter or mason jar lid works best) create a circle out of the dough. Remove excess dough from the edges, and roll out wrapper again until about 1/8th of an inch thick. It should be the size of your hand.
Take about 2-3 tsp of filling and place in the center of your wrapper. Trace inner edge of the wrapper with a little bit of water and fold in half. Wrap as desired (I like to do pleats across the seam) and make sure edges are sealed tightly.
When ready to cook, you can steam until skins are soft and cooked through, boil, or pan-fry. To pan-fry, add a small amount of neutral oil to a large, flat pan and let oil coat the surface. Add dumplings onto the pan (flat side down) and cover to let fry for a few minutes. Then add about 1/4 cup cold water to the pan and cover with a lid. Let cook until water is absorbed.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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