Veggie Dumplings / Potstickers (Gluten-free)

Dumplings are the perfect comfort food.  But why make your own?

I have never seen gluten-free, vegetarian dumplings with protein before. So, it became my next challenge (ok, obsession). As usual, I read and watched videos until I felt that I had the best possible recipe and was comfortable enough to attempt it.

Overall, I was impressed with the final result. These hot pockets of deliciousness are especially good with an Asian dipping sauce. They take some time to put together but you can make a whole load and freeze them.

I should mention that my husband thought the dumplings were a little doughy. I disagree. That being said, for my 2nd and 3rd batches, I tried to make them thinner.  I even ran the dough through my pasta maker but it crumbled and fell apart. I tried some xanthan gum in one batch but it didn't help. Finally, I tried to find a better gluten-free recipe but no luck. I am thrilled with this one and am sticking to it!

[Note: I realize the trick to getting the perfect dough texture (and look) is is to use a dumpling press.  The cheap ones for under $5.00 will do the trick].


FILLING (Adapted from Steamy Kitchen)

Ingredients

• 1/2 block firm organic tofu (crumbled)
• 3 cups cabbage, shredded (I found organic, shredded cabbage. Lucky me.) 
• 1 cup mushrooms (I tend to use a mixed variety. I've also thrown in some shredded carrot when I didn't have a full cup of mushrooms)  
• 4 cloves garlic, finely minced 
• 4 green onions, chopped 
• 2 teaspoons grated fresh ginger 
• 1 tablespoon fresh basil, finely chopped 
• 2 tablespoons soy sauce 
• 2-3 tablespoons cooking oil

  
Note: This is a lot of filling. You will need to double the dough recipe below or cut this one in half.

Instructions

1. Heat up the oil in a skillet. Add the ginger, onions and garlic and cook for a couple of minutes. Add the mushrooms and cabbage, stir-fry for a few minutes.  
2. Add a few spoonfuls of water and cover, let it cook for a few more minutes.  Remove lid, and continue to stir-fry until the mushrooms are tender.  Remove from heat. Add soy sauce and basil. 

I prefer the taste of the mixture when it is cooked first. If you don't have the time or patience... 

you can skip this step. Your dumplings will get steamed and pan-fried later on. In a large mixing bowl, add cabbage, tofu, mushrooms, garlic, ginger, basil and soy sauce. Mix well. You can now fill the dumpling wrappers with the uncooked mixture.

DOUGH (Recipe from Garden of Gluten Free)

Makes 24-28 dumplings (depending on size)

 

Ingredients 

• 1 cup white rice flour
• 3/4 cup tapioca flour/starch
• pinch of salt
• 2 Tbsp olive oil
• 2/3 cup boiled water (adjust if necessary)

 

Instructions

Make / roll out the dough
 

1. Add rice flour, tapioca flour and salt into bowl. Pour in your oil. Add just-boiled water and mix. After it cools down a bit, start to knead the dough for a few minutes until it has a play-dough consistency.
2. Now your dough is ready to be divided. Lightly dust the counter with rice flour. Roll out the dough into a foot long rope and cut in half. 
3. Place half your dough directly into a ziplock bag to keep moist. With the remaining dough, cut into 12 pieces. Place the pieces into the bag except a few that you are working with to keep everything moist. Repeat with remaining dough.
4. Take one of your dough discs and flatten it by hand and then roll out with a rolling-pin. Here's a quick video on how to do it.

Filling the dumplings 

Watch the Steamy Kitchen video to see how it's done (you have to scroll down to find/play the video).

1. Prepare a baking sheet with rice flour on it. You will place your dumplings on it after they have been filled.  Make sure to space them apart so they don't stick together.
2. Gently take your wrapper in the palm of your hand and place about a tablespoon of your filling in it. Lightly wet the edge of the wrapper with water and close in half (water and cornstarch or egg whites work too). Pinch shut, and work your way around the rest of the dumpling to close. Or, simply place your disc into the dumpling press, add mixture and press shut.

Cooking 

1. You can boil, steam or pan-fry your dumplings. I love the pan-fried version. Heat the skillet with about 1 to 2 tablespoons of vegetable oil over high heat. Once the pan is hot, place dumplings in the pan, making sure they are not touching. They will stick.
2. Sear for about 1 to 2 minutes, until the bottoms turn golden brown. Add a few tablespoons of water, immediately cover with a lid, and let the dumplings steam for another 3 to 4 minutes.
   
   
   Dumplings are easy to freeze.  Place your baking sheet filled with dumplings (in a single layer) in the freezer until they are frozen. Gather them up and store them in a freezer bag. When ready to cook frozen dumplings, do not defrost or you'll end up with soggy mess. Follow the instructions to cook the dumplings and add an additional 3-5 minutes to the "steaming" time to completely cook the frozen dumplings.