Vegan dumplings (or potstickers) with an egg-free and gluten-free wrapper. And they are easy to make and oil-free with only 4 ingredient needed!
Yup, it’s one of those odd days where I post something with no dates or chocolate or streusel on top. Nope, no cupcakes here, but there is still flour and fillings involved in these gluten-free, oil-free Vegan Dumplings!
Not counting sweets, my favorite type of food is anything with Asian flavors. Sushi, stir-fry, noodle soups, curries, tempura–I love it all. Or at least the American versions of it all which are probably far from authentic.
I find it quite challenging to replicate many of these dishes at home, but homemade dumplings are actually something I’ve been making since before I was vegan. The challenge is those pesky wrappers that all seem to contain egg.
A reader requested a recipe for wonton wrappers without egg, gluten, or oil, and a few trials later I have a 4 ingredient recipe for just that!
With this wrapper recipe, there are many possibilities for different fillings, flavors, and sauces. I kept it simple with a cabbage + carrot + mushroom filling and an easy soy-free sauce, but feel free to use whatever you like.
Potstickers? Dumplings? Gyoza? Wontons?
Potstickers, gyoza, dumplings, wontons–why are there so many names? Are they all the same? Are they all different? I was very confused when I started researching for this recipe. Grab a potsticker/gyoza/dumpling/wonton and let’s talk it out…
- Pot stickers are Chinese and typically larger with a thicker homemade wrapper. They are called “pot stickers” because they are pan fried to be crispy as opposed to boiled.
- Gyoza are Japanese and smaller with a thinner wrapper.
- Dumpling is a broad word that can apply to either.
- Wonton is often used to refer to the wrapper itself. Or it can also refer to a dumpling that is boiled, usually in soup.
*Source: The Kitchn
These are most similar to a pot sticker in size and wrapper consistency, except they are not pan-fried since it is an oil-free recipe. So that’s why I went with the broad term of dumpling.
Now that we are all hopefully a little less confused, let’s eat!Print
- 1 cup white rice flour
- 1/2 cup tapioca flour
- 1 cup boiling water
- 1/2 tsp salt
- 1 cup chopped mushrooms
- 1 cup shredded carrots
- 2 cups cabbage
Sauce (*see note)
- 2 tbsps coconut aminos (or soy sauce)
- 1/4 tsp ginger (finely chopped)
- 1 clove garlic (finely chopped)
- 1 tsp rice vinegar
- 1 tsp cornstarch
- Wrappers: Combine all of the ingredients in a bowl. Mix/knead to form a slightly sticky dough.
- Divide into 12.
- Roll out each ball between two sheets of wax paper as thin as possible.
- Stack the rolled wrappers in a bowl with wax paper between each. Cover the bowl with a wet towel. This will keep them from drying out while you prepare the rest.
- Sauce: Combine all the ingredients in a jar. Shake.
- Filling: Add all the veggies to a non-stick skillet over medium high heat.
- Once they begin to sizzle, add about 1/3 cup of water, cover the pan, and let them steam for 4-5 minutes over medium heat till soft.
- Remove the cover, add the sauce mixture, and stir until everything comes together and all additional water has evaporated. About 1-2 minutes. Remove from heat and allow to cool for 5-10 minutes.
- To assemble: Remove one wrapper from the bowl with the wax paper that is underneath it. Spoon about a teaspoon of filling into the center of the wrapper.
- Fold in half and press the edges together firmly. Optionally crimp the edges. Using the wax paper to do this will prevent the wrapper from sticking to your finger as it is prone to do if they are even slightly wet/moist.
- Repeat with the remaining wrappers.
- To steam: Fill a shallow pan with enough water to completely cover the bottom. Bring to a boil. Add half of your dumplings. Cover and steam for 5-6 minutes. Remove from the pan. Repeat with the second half.
- Serve plain or with dipping sauce of your choice.
For a super simple sauce option, store-bought teriyaki sauce tastes great too. I really like this soy-free one.
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