Gluten-Free Crystal Dumplings with Tofu & Vegetable Filling

5.0

(9)

healthynibblesandbits.com
Your recipes

Prep Time: 1 hours, 30 minutes

Cook Time: 20 minutes

Total: 1 hours, 50 minutes

Servings: 24

Cost: $2.48 /serving

Gluten-Free Crystal Dumplings with Tofu & Vegetable Filling

Ingredients

Remove All · Remove Spices · Remove Staples

Export 22 ingredients for grocery delivery

Instructions

Helping creators monetize
Show ad-free recipes at the top of any site

Step 1

Wrap the tofu with paper towels, a muslin cloth, or a cheesecloth. Place the tofu on a plate and place a weighted object (like a bowl) over the wrapped tofu. Be careful that what you place on top won’t tip over as you press the tofu. Press the tofu for 15 to 20 minutes. Then, use your hands to crumble the tofu into a bowl.

Step 2

Heat 1 1/2 tablespoons of canola oil in a sauté pan over medium-high heat. Add the chopped mushrooms and cook for about 2 to 3 minutes, until the mushrooms start to shrink. Season the mushrooms with a small pinch of kosher salt. Transfer the mushrooms to the bowl with the tofu.

Step 3

Add all of the other ingredients for the filling to the bowl and mix together. Some gochujang is spicier than others, so you may want to only use 2 tablespoons instead of Set the filling aside.

Step 4

Mix the potato starch, tapioca flour, and kosher salt in a bowl.

Step 5

Bring 1 1/2 cups of water to boil into a saucepan. Measure 150 grams or 2/3 cup boiling hot water and pour it into the bowl with the flours. I usually pour 150 grams of hot water directly into the bowl. Cover the saucepan with the lid and set it aside. You may need the water again if the dough is feeling dry.

Step 6

Stir the flour and water together for about 1 minute. By now, most of the loose flour should be gathered into small bits of dough. Drizzle 1 1/2 teaspoons of oil over the dough.

Step 7

Use your hands to start gathering and kneading the dough together. If the dough is too hot to touch, cover it with a lid and let the dough rest for 2 minutes before kneading. The dough should come together pretty easily. If the dough feels very dry even after 1 minute of kneading the dough, drizzle 1 tablespoon of the reserved hot water over the flour and knead. Continue doing this until you’ve gathered up all the bits of dough into one large lump of dough.

Step 8

Transfer the dough onto a counter or surface and knead the dough for another 2 to 3 minutes, until it is nice and smooth. You don’t need to flour the surface. The dough will feel moist but shouldn’t be overly sticky after 2 minutes of kneading. If it is feeling sticky, sprinkle some potato starch over the dough and knead it into the dough.

Step 9

While you still have warm water on hand, make the dipping sauce. In a small bowl, combine 1 tablespoon of warm water with 1 1/2 teaspoons sugar until the sugar fully dissolves.

Step 10

Mix in the rest of the ingredients for the dipping sauce. Set the sauce aside.

Step 11

Cut off the zipper portion of a quart-size plastic ziploc bag. Then, cut open 2 sides of the plastic bag. The bag should now open and close like a folder. (See note 3)

Step 12

Divide the dough in half, and transfer 1 piece of dough back into the mixing bowl and cover it with a lid or damp towel.

Step 13

Cut the other half of dough into 12 equal pieces, about 13 to 15 grams each. Roll the pieces into small balls. Place all the small balls of dough except 1 into the bowl with the large dough half. Keep the bowl covered. Alternatively, you can leave the small balls of dough on your counter and cover them with plastic wrap to prevent them from drying.

Step 14

Open up the ziploc bag. Place one ball of dough in the center. Cover the dough with the other side of the ziploc bag. Use the palm of your hand to flatten the dough into a disc. Using a rolling pin, roll out the dough like pie crust until the dough is about 2 to 3 inches in diameter. Then, place the rolling pin over the center of the wrapper. Press and push the dough outward in a sweeping motion, until the dumpling skin is about 3.75 inches in diameter.

Step 15

Uncover the dumpling skin and place it on one hand. Place about 2 teaspoons of filling on the center of the skin. Pinch together the skin on the right. Using your index fingers, create a pleat and seal it over to the right. Continue making pleats and seal them over to the right until you have finished making the dumpling. (See note

Step 16

Transfer the dumpling to a pan or bamboo steamer lined with parchment paper. Cover the pan or bamboo steamer with a towel to keep the dumplings from drying out.

Step 17

Continue making the dumplings until you’re out of dumpling dough. You’ll likely have a lot of filling leftover, so use it in a stir fry.

Step 18

Fill a large wok with water and place a steaming rack in the center. Make sure that the water level is below the top of the steaming rack (by about 1/4 to 1/2 inch). Bring the water to boil.

Step 19

Carefully place one of the plates with the dumplings onto the steaming rack and cover the wok with the lid. Steam the dumplings for 5 to 6 minutes. Then, steam the rest of the dumplings.

Step 20

The dumpling skin is a bit chewy in texture. I recommend pan frying them in oil over medium-high heat for about 4 minutes to blister the bottoms. Make sure to do this in a nonstick pan to prevent the dumplings from sticking to the pan.

Step 21

Serve the dumplings immediately.

Top similar recipes

Gluten-free Dumplings-image
trending125 views

Gluten-free Dumplings

thewoksoflife.com

5.0

(8)

10 minutes

Gluten-free Dumplings-image
trending24 views

Gluten-free Dumplings

thewoksoflife.com

Crispy Vegetable Tofu Dumplings-image
trending300 views

Crispy Vegetable Tofu Dumplings

jessicagavin.com

4.4

(32)

30 minutes

Crystal Tang Yuan with Lava Filling-image
trending198 views

Crystal Tang Yuan with Lava Filling

pigoutyvr.com

20 minutes

Gluten-Free Babka with Chocolate Filling-image
trending118 views

Gluten-Free Babka with Chocolate Fi...

kingarthurbaking.com

4.5

(2)

1 hours

Gluten-Free Chinese Dumplings-image
trending638 views

Gluten-Free Chinese Dumplings

dontmesswithmama.com

4.6

(5)

10 minutes

Gluten-Free Vegan Dumplings-image
trending75 views

Gluten-Free Vegan Dumplings

elavegan.com

5.0

(2)

30 minutes

Gluten-Free Pumpkin Dumplings With Radicchio-image
trending218 views

Gluten-Free Pumpkin Dumplings With ...

cooking.nytimes.com

4.0

(124)

Gluten-Free Cranberry Bread with Pistachio Filling-image
trending109 views

Gluten-Free Cranberry Bread with Pi...

kingarthurbaking.com

1 hours

Gluten-Free Teriyaki Tofu-image
trending88 views

Gluten-Free Teriyaki Tofu

theveggiewifey.com

15 minutes

Fried Gluten Free & Keto Dumplings-image
trending591 views

Fried Gluten Free & Keto Dumplings

gnom-gnom.com

4.7

(6)

20 minutes

Gluten Free Chicken and Dumplings-image
trending130 views

Gluten Free Chicken and Dumplings

allthehealthythings.com

4.9

(39)

45 minutes

Potato Dumplings with Meet Filling-image
trending12 views

Potato Dumplings with Meet Filling

uncommonlydelicious.com

40 minutes

Vegetable Dumplings-image
trending228 views

Vegetable Dumplings

thewoksoflife.com

5.0

(45)

20 minutes

Vegetable Dumplings-image
trending249 views

Vegetable Dumplings

thewoksoflife.com

5.0

(45)

20 minutes

Vegan Gluten-Free Dumplings/Postickers (oil-free)-image
trending315 views

Vegan Gluten-Free Dumplings/Postick...

veggiekinsblog.com

20 minutes

Vegetable casserole with dumplings-image
trending247 views

Vegetable casserole with dumplings

bbc.co.uk

4.9

(15)

1 hours

Healthy Gluten-Free Chicken and Dumplings-image
trending136 views

Healthy Gluten-Free Chicken and Dum...

theweeklymenubook.com

90 minutes

Vegan & Gluten-Free Dim Sum Dumplings-image
trending344 views

Vegan & Gluten-Free Dim Sum Dumplin...

veganvvocals.com

4.9

(10)

60 minutes