gluten free dumplings

Crispy pan-fried Vegan Gyoza (Jiaozi) are Japanese Vegetable Dumplings, also called Potstickers. They’re made with simple Homemade Dumpling Wrappers that can be made gluten-free, then filled with healthy veggies, and steamed until tender. This recipe is pretty easy and includes an easy to follow step-by-step instruction + video.

Vegetable Dumplings (Vegan Gyoza / Potstickers)

all-purpose flour

salt

water (160 milliliters)

cornstarch or all-purpose flour flour

sesame oil

garlic (minced)

tbsp ginger (minced)

onion (diced)

carrot (100 grams) (shredded)

oz mushrooms (200 grams) (finely chopped)

leek (60 grams) (finely chopped)

oz cabbage (200 grams) (shredded)

soy sauce

tbsp rice vinegar

salt and pepper (to taste)

tsp sriracha (or sambal oelek (optional))

tbsp agave syrup

tsp sesame oil

sriracha

sesame seeds

tbsp spring onions (sliced)

*Note: I highly recommend watching the recipe video!

Mix the flour and salt in a bowl. Add the water while stirring to combine. Transfer to a working surface and knead for about 3-5 minutes until you have a smooth and soft dough. Form into a ball, wrap in cling film and refrigerate for 30 minutes.

Divide the dough into two pieces (This makes it easier to roll out). Dust the working surface with a little cornstarch and roll out the dough into about 2mm (1/14-inch) thick.

Cut out circles using a glass or cookie cutter (mine is 3-inch wide/ 8cm). Remove the trim, knead it into a ball, and roll it out again to cut out more circles.

Dust the wrappers with some cornstarch before stacking them up, otherwise they will stick together.

Use them right away or store in an airtight container in the fridge or freeze.

Dumpling Wrappers

Finely chop the veggies and heat the oil in a large pan.

Add the mushrooms, onions,&nbsp;and carrots and fry for 2-3 minutes until lightly browned. Then add the leek and cabbage with a little salt and cook for further 5-7 minutes, or until veggies are soft and cooked through, stirring occasionally, adding a little water if needed. Add the garlic, ginger, and seasonings and cook for a further minute to combine the flavors.

Set aside to cool.

Veggie Filling

Add 1 heaped teaspoon of filling to the center of the dumpling wrapper. Brush the edges with water and fold the dumpling creating hand fan pattern or as desired (see step-by-step pictures or recipe video in the text above), making sure to seal the seams.

Repeat until the wrappers are used up.

Now you can freeze the uncooked gyoza (see recipe notes*) or cook them.

Fold Gyoza

Heat the oil in a pan over medium heat. Add the gyoza and fry for 2-3 minutes or until the bottoms are nicely browned. Pour in about 1/4 cup of water and cover with a lid. Steam for 7-8 minutes or until the water has evaporated.

Cook Gyoza

Mix all ingredients for the dipping sauce together.

Sprinkle the gyoza with sesame and chopped spring onions and serve with the sauce. Enjoy!

Dipping Sauce

https://embed.mediavine.com/videos/b5nmwm8dide2pzozjxyn

Crispy pan-fried Vegan Gyoza (Jiaozi) are Japanese Vegetable Dumplings, also called Potstickers. They’re made of simple Homemade Dumpling Wrappers and filled with healthy veggies. This recipe is fairly easy and includes step-by-step instructions.

<p><em>Quick and easy pan fried dumplings made with rice paper! These vegan gluten free dumplings are crispy on the outside and stuffed with a simple yet flavourful tofu vegetable filling.</em></p>

Rice Paper Dumplings 

block soft or medium firm tofu (80 grams)

cabbage, shredded (100 grams)

carrot, shredded (25 grams)

green onion, chopped (8 grams)

tbsp toasted sesame oil (7 milliliters)

tbsp soy sauce (7 milliliters)

tsp grated garlic (5 grams)

tsp grated ginger (5 grams)

pepper

rice paper (I used 18cm rounds)

soy sauce (15 milliliters)

tbsp rice vinegar (15 milliliters)

layu or chili oil

Into a bowl, add all the filling ingredients and mash the tofu in until well combined.

Soak the rice papers in warm water for 5 seconds or until soft. Place 2 tbsp of filling in the middle. Bring the top flap down, then the right and left side. Then bring the top flap upward to seal. Do one more layer to ensure it does not break when cooking.

Over medium high heat, add enough oil to coat the pan. Cook on each side until golden brown (about 2 minutes each) and crispy.

Serve with soy sauce, rice vinegar and rayu and enjoy!

This was so simple and delicious! I can definitely recommend this recipe for a cozy night in, will be even better on a chilly autumn evening. The crisp of the outer layer and chewyness of the inside make this a family favorite!

Excellent recipe &amp; easy to follow. Loved the new method for dumplings!

Not that I'm a non meat eater but I love the recipes and enjoyed making my dumplings for dinner Last night. Keep up the amazing ideas that inspire other!!

Ive recently been eating plant based and trying all sorts of new recipes. This is one of my favorites! By the 4th dumpling i got the hang of wrapping and cooking but even the botches ones were yummy.

Really simple and delicious recipe. I gave the veggie filling a quick sauté for a few minutes because I didn't want a raw filling and let it cool before filling and wrapping rice papers. I will be making this again and again. Thank you!

those dumplings were super easy to make and soooooooo delicious! ❤️

Very easy recipe to follow with few ingredients I already have at home.  Taste delicious 😋

너무너무 맛있습니다! 엄청 간단해서 누구나 할 수 있는 요리! 맛있고 멋있고.. 라이스 페이퍼가 기름과 만나 바삭하고 쫄깃했어요! 안에 야채들과 두부들이 촉촉하게 익어서 부드러웠습니다. 부추도 추가로 넣어보았는데 괜찮아요! 이런 간단한 레시피라면 가끔 기름지고 튀긴 거 땡길 때 비건으로 쉽게 만들 수 있어서 좋아요 다음에 또 만들거예요 (*•̀ᴗ•́*)و ̑̑

Omg the best of the best ! My friends reactions after savoring the dish ~ “my taste buds are overjoyed!” “This is so fancy!” I love love this dish ! Tastes amazing ! So light and also looks so beautiful 5star and gourmet chef levels thank you so much Okonomi Kitchen !!! You are divine !!! 💚💜 Best, Luca

너무 맛있어요! 맛있고.. 멋있고.. 엄청 간단해서 아무때나 만들어 먹을 수 있어서 좋아요! 바삭하고 쫄깃한 라이스페이퍼 속에 촉촉한 야채들이 부드럽게 씹힙니다! 추가로 부추도 넣어보았는데 괜찮더라고요! 다음에 또 해먹을 거예요.. (*•̀ᴗ•́*)و ̑̑ 많이요..

I LOVE this dish!! It’s so easy to make and people love it!! This is definitely one of my go-to dishes. It’s really addicting!

I subbed in ground turkey for tofu and I massaged the cabbage with a little salt to get out excess water before I added it to the filling mixture. These were so easy and delicious! Definitely reminds me of my mom's gyoza, but it's delightfully gluten-free!

Easy, quick and delicious recipe! I made it second day in row! Thank you!

These were so easy to make, &amp; so so tasty! Definitely happy to have this recipe in my roster 🙌🏼🙌🏼

I made this! I typically make Puerto Rican food so this different the rice paper wrapping was the hardest and they came out like big vegan egg rolls lol  it’s great I would just season the filling more and make sure to form  small and flat dumplings to evenly cook. it was really tasty and my bf liked it , I’ll try wrapping the dumplings again!

I’ve made these twice already, and they’re even better for lunch the next day 😋

I made this twice already since I saw it a couple days ago!  I ran out of rice paper or I think I would have made it again lol. I didn’t have silken tofu at the time of making so I just crumbled the block of firm that I had and mixed it in  and also made a spicy peanut dipping sauce. Thanks for the recipe it was so easy I’ll be making this many times over

Super easy, delicious, and fun to make! My partner loved them and says it's one of the best things I've made for him.

So easy and so delicious. I always have rice wrappers in my pantry because I love summer rolls and make them a lot but this was an application that i never thought of. Thank you for the inspiration! I changed it the filling based on what i had on hand (too lazy to go to the store lol). My filling was a vegan pork flavored mince, finely chopped baby bok choy, carrot, and pa kimchi. Next time I want to try just 1 paper as mine came out with an inner layer that was a little on the chewy side and i like the crispy more. 
Also, i froze the leftover dumplings because I think they'll come back nicely in the oven or air fryer and i just couldn't eat 15 by myself!

Such a great way to use up rice paper! I didn't have all the exact ingredients - I substituted cabbage with sauerkraut, making it more similar to a kimchi dumpling, added cilantro, and sesame oil/toasted sesame seeds to the filling. Would also be good to add chopped shiitake or woodear mushrooms and I'd probably try this with chopped water chestnuts or peanuts for texture. So quick and easy to make, I'll be adding this to my recipe rotation for when I want dumplings.

Great idea. I’ve tried and it was amazing! For sure will be doing it again!

Super easy in the making &amp; they taste amazing! 😍
Will definitely make them again - thank you ☺️

This recipe is easy to follow and absolutely delicious. 10/10 would eat again. :)

This is my first time trying her recipe.  As a gyoza lover, I had to try it!!  As I put too much into a rice paper it came out to be ugly but tasted amazing!!!  I am not a vegan but I really really loved it.   And this dumplings never get heavy in my stomach!!  Thank you for sharing this amazing recipe, I will definitely make them again!!!

Omg thank you for sharing this! 

I made this tonight and everyone absolutely loved it. It’s going to be a regular! Just love the crunchy and chewy texture so much. 

Thanks for this and keep sharing! I’ll keep eating haha ~

Made these and added a dash of kimchi relish for spice. Super easy to make and full of flavor. The texture was amazing too.

This is so brilliant!! I made it using your recipe with slight variations (didn’t have cabbage so I used riced cauli and added a few drops of hoisin) and they were soooo yummy and perfect for a weeknight dinner while still feeling special! My kiddos called them “pillow treats” lol and gobbled them up. Thank you!!

This recipie was amazing! Even my picky husband loved it! The dumplings are so unique with a crispy ans chewy texture at once! Will definitely make these again.

I will 100% be making these again! So tasty without being too heavy like dumplings can sometimes be. Plus, it was so nice to get the flavour and knowing exactly what is going into the recipe (no extras like potential MSG). I always have rice paper on hand for fresh spring rolls, so I am very excited to have another use for them. The only thing I did that the recipe didn’t include was the addition of a finely chopped portobello mushroom, but otherwise I followed it exactly and it was perfect!

These were so amazing. The recipe was easy to follow. The texture was a perfect mix of chewy and crunchy. My fiancé and I immediately ate them, before the rest of our dinner was made lol. I'll definitely be making them again!

So fun to make! And not that hard to wrap or fry I didn’t have the tofu so I substituted for egg and it was equally delicious! Definitely making these again👍🏼

This recipe was so delicious! I will definitely be making it again. Such a unique texture being crispy yet chewy! Loved them so much even my picky husband wanted more.

super easy &amp; fast to make and damn soooooo yummy!!!

Tasty and super easy to make! I appreciate the creative use of rice paper. (It’s nice to make something other than spring rolls with them.) The filling reminds me of what I use when making egg rolls. The ingredients are things I often have on hand and it was simple to throw together. Low effort, great flavor!

Love this! So convenient and delicious, fam loved it too! This is going to be a new go to recipe!

Great idea of a recipe! Easy to make and made for a light and satisfying dinner! Thanks 🙏

Delicious recipe!! Even I’m not a vegetarian, I am obsess about it!! Always have so many left over rice paper and never finish it, very good ideas to use it!! I love how crispy the rice paper is and how soft and delicate texture inside ❤️❤️❤️

Great, easy recipe. I totally forgot to wrap my dumplings twice though and they split but the filling was delicious and the combo of crunchy and chewy rice paper made it fun to eat and not too heavy. I'm thinking I'll add more spring onion next time and will definitely double wrap, I love how versatile this recipe is. The fillings are a guideline but you can really fill it with whatever you have at hand (though this tofu one was bomb). The wrapping stage makes this a fun group activity ❤️

Loved this recipe!! All I had was firm tofu (that hadn’t been pressed) but it still worked great! I also used brown rice paper, which worked very well. Non-vegan family loved it and someone even said it tastes like chicken :)) one point for the vegans! Will definitely be making these again.

Delicious! It was so easy to make and I love the tofu filling. 10/10 would make again. ☺️☺️☺️

WOW—my boyfriend and I are not vegan or gluten-free, but we both loved these! 

To be honest, I'm always a little skeptical of very pretty-looking cooking TikTok videos, but this recipe is actually great and very easy to follow. We recently moved to an area with very few Asians, so when I saw the local grocery store had Vietnamese rice papers, I was so excited to try making these dumplings. I only had firm tofu, and used round red radishes instead of carrots, and spinach instead of cabbage, but followed the rest of the instructions. My wrapping skills are not as nice as Lisa's so before pan-frying them, my dumplings looked kind of sad but then they came together really nicely in the pan! 

This is totally going to become a regular rotation in our house. I don't have the patience to make my own dumpling wrapper, and I love that Vietnamese rice papers are a dry non-perishable shelf item instead of the refrigerated store-bought ones. Highly recommend!

An amazing recipe! So fast and easy when craving dumplings. I salted the veggies and let them sit for a bit so I could squeeze out the excess moisture before adding the tofu and seasoning to give everything  a little more bite. A stellar recipe that I’m adding to my weekly dinners!

Such a great recipe! I also used vegan ground beef as part of the filling. Will defiantly make it again

It was so good! Love it. Greetings from  Netherlands

Such a good recipe and sooo easy to make!! Definitely cooking this again. ❤️

Ok, YUM! These are SO easy to make and super tasty!! Definitely adding to my "staple recipes" list along with plenty of other Okonomi Kitchen recipes. To fry, I brushed with oil and cooked in a non-stick pan - worked great!! Also was lazy and just ran everything through a food processor to chop instead of actually chopping lol. Thanks for another amazing recipe, Lisa &lt;3

I LOVED THIS SOO MUCH

I did this three ways: in a steamed bao bun, in a toasted bao bun and using the rice papers. All three were a hit ! Of course the rice paper version is the easiest and tastiest but the buns give it a nice texture.

This is the first savory recipe that impressed me in a LOOOONG time. This will definitely be something I'd have almost every week 😋

These dumplings were easy to make and the rice paper wasn't too fiddly,  I think I made my filling too wet so the rice paper didn't get too crispy but the flavour was amazing.  We are not vegan but trying to increase the repertoire of foods we eat and this recipe will be done again.  It got a big thumbs up from the kids too!

I’m always looking for new ways to use my massive stack of rice paper wrappers, so this recipe is perfect! I used slightly different veggies in the filling (tofu, zucchini, carrot, onion) since it’s all I had in the fridge. They turned out SO GOOD!!! Very easy and fun to make, and quick to pan fry (I didn’t use oil and they turned out great). Crispy on the outside, slightly chewy on the inside, very flavorful and different. I will be making these often!

Tip: blot the wet rice paper wrappers with a towel before filling to prevent them from being too wet.

So easy and accessible even for students ! 
It was delicious. I love the wrapping technique and you can actually change the filling and enjoy as you prefer :)

They're super easy and fun to make and taste delicious, i for sure going to repeat soon 🤤🤤

I knew the moment I saw your post on IG that I needed to try these and I’m so glad I tried them sooner than letting them get lost in my never ending collection of saved recipes!

I’ve been juicing quite a bit and save the pulp in the freezer. This is a great way to use up the pulp. I cooked the filling to ensure things were not juicy and made these right before class. A snack that left me full past dinner.  Your tip for wrapping was essential to avoid frustration, thanks for your trial and error!  These are going to be a regular meal in our home. Thank you so much!

Excellent!! I love all the textures and flavors 
Very easy and not expensive to make. Will be making this again!!

Amazing amazing recipe! We love making dumplings and we often make different fillings depending on the veggies we have at home. But the rice paper wrapper idea is just genius, it‘s so easy and so so good! So crispy on the outside but also chewy it‘s the perfect combination. Definitely will make again!

Such a great easy recipe! I’m always looking for recipes that I can tweak to a gluten free option and this one was basically done for me☺️ Just subbed some Yamato and added a few other veggies for crunch. Awesome! I even ate the left overs the next night by popping them in the toaster oven and they were extra crispy!

I made your rice paper roll dumplings last night! Such an easy recipe to follow. they were so delicious 🤤 thank you so much!! I haven’t had a dumpling in sooo long since I was diagnosed as coeliac. This is as close as I can get and I’m so happy 😀

So easy to make, yet so delicious!
Love the texture of the rice paper and the  crunchy filling.
Made this for the first time tonight and I’ll definitely be making it again. Might addd some mince like others in the comments have done.

One word! Yum! I didn't have everything on hand that Lisa used but used the same basic sauce and idea. Red cabbage, mushrooms, tofu and edamame made for a perfect filling and easy weekday meal.

Please, try this recipe. This was honestly the best thing I’ve made in a while. I’ve been in a recipe rut for a bit but I saw this and I knew my tummy would end up happy. I’ve made soup dumplings with rice paper before but never thought to make actual filled dumplings! I  have PKU and I can’t have a lot of protein and this recipe was really easy to swap out ingredients and replace it with things I could have. So, if you have any nutritional needs I definitely think that this is an easy recipe to make work for you. I made this for my meal prep this week and literally, just now, finished the last of it. I’m so sad but so happy that I had such a good dinner for the past three days. Please, give it a try, you won’t be disappointed.

I'd been craving dumplings for the longest time, but was told to avoid gluten. I’m so glad I came across this recipe because I was about to experiment making gluten free dumpling wrappers from scratch and was dreading it. Honestly... how did I not think of using rice paper? Such an easy swap… AND this recipe is delicious. Crispy on the outside and the rice paper doesn't rip easily because it's double wrapped. Thank you Lisa!

I made the trial for this "Rice Paper Dumplings" for my family.. then for the first bite, Woowww... they said "OMG.. so DELICIOUS and yummy!!!" 
Yeayyy... NO DOUBT! @okonomikitchen you rocked it!! Thanks for the delicious recipes..😘

The dumplings are so good! I loved the contrasting textures of the somewhat crunchy vegetables on the inside and the crispy rice paper on the outside.

Made these today and they were SO yummy! So glad I came across this on IG!

Great recipe! Exactly what I was looking for in my dinner, and the recipe was very simple to follow. I can’t wait to make it again,

This was so easy and absolutely delicious.  I’m not a vegan but these recipes will convert me.  This rice paper dumpling hit the spot.  It was crunchy, crispy, chewy, and had all the flavor.  You will put this as your go to recipe.

This recipe was so easy to make and delicious. I paired it with pickled watermelon rinds and it’s amazing how they complimented each other. Both dishes help use up ingredients that would have otherwise gone to waste. I highly recommend.

Oh my gosh!  I’m not a vegan but I do love tofu and this dish satisfies all the tastebuds.  It’s soft, earthy, chewy and crunchy at the same time.   The other part of it is that it’s quick  and easy to make.  Ten out ten, I’ve already recreated this recipe 3 times now.  I’m hooked!  

Lisa,  you have wonderful recipes and they are not intimidating.  They are fun healthy dishes that I see myself cooking often.  I can’t believe I just recently discovered your talent.  Fan for life!!!

Loved this recipe! Saw it on tiktok, pinned it on Pinterest and made it last night and tonight. Was sooo goood and double wrapping was perfect

I really enjoyed making this recipe. The dumplings were so delicious. 🥰

They're great! Super easy to make and tasty, both hot and cold!

I really enjoyed making this recipe . The dumplings were so delicious  😍

I have had a package of rice paper in my pantry for awhile…. Finally a recipe that felt easy and satisfying to make me break them out! This was a fun and fast recipe that is so delicious. I will be making it again and again, for easy weeknight dinners and extravagant dinner parties. Ty!

Super easy to make, perfect balance between crunchy and chewy! All of my non-vegan family loved it and want me to make again ❤️

Absolutely amazing! So easy to make and delicious. Making them again asap

It’s super easy, simple, and delicious recipe. Definitely will make again. Thank you for sharing this idea, it helps me a lot. Following your next recipes 🥰🥰

these were so delicious! it was my first time using rice paper in a recipe and it turned out great. i’m happy i used 2 papers per dumpling because they kept everything in place. was an easy recipe too for a beginner like me! thank you ❤️

I fell in looooove with this recipe. It was so easy to make and the crunchy and chewy texture is everything. I added some shiitake mushrooms, because I love them and it was just so satisfying. I'm gonna do them every week at least once. Way quicker then making a dumpling dough from scratch. Soo yummy &lt;3

These were so delicious, easy and fun to make ! I added some sautéed mushrooms and hot peppers for a bit of spice and they came out great! Huge hit in my house, can’t wait to make them again!

Thanks for the recipe!  I tried it this week, the result is delicious!  thanks again

Love this recipe. Takes such little time and is quite healthy and honestly I think I like them better than dumplings. This definitely going to be my go to.

My new comfort food! Loved it ❤️❤️❤️

just made this and taste geeewwd :P and i also added some chopped corriander and it really enhanced the flavor! thanks lisa!

Such a delicious recipe 
I also gave to family members that are not a fan of vegan cooking and they loved it 
❤️

I now make sure I always have rice paper on hand. I made this twice in a row.

So easy to make, filling and really tasty! I added some gochujang in the dipping sauce for more spice hihi!

This is the first time I made anything vegan and OH MY GOD. It was SOOO GOOOOOOD! Super flavourful. While I was mixing the filling ingredients in the bowl I asked my husband to have a smell of how yummy it was and he couldn’t stop smelling it. It’s fresh, easy and healthy. Definitely going to be a regular on my list of meals for meal planning fast dinners.

Ingenious use of rice paper!  Simple to use and filling is delicious too!!

They’re so good and an easy recipe to follow  🥺🥺 highly recommend these dumplings

This recipe is delicious!  However, my dumplings never get nice and crispy brown.  What oil is best to use?  I just use vegetable oil, but is there a better one to use?  Also, how long does it take for each side to brown?  Any suggestions to help me improve my dumplings would  be so appreciated!

This recipe was so fun to make and tastes amazing! This will def be on repeat to make at home.

These were absolutely amazing! Super tasty and easy to follow recipe! I made a ton of the filling and it lasted me a few days!

I'm Brazilian, I made this recipe and it was wonderful! Thanks for sharing with us!

I love this recipe! I always wanted to try to make dumplings myself, and this recipe with the rice paper was great to put together!

It was so good! Love how it was both chewy and crispy

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I made this today for the first time and it was so easy and delicious! Can’t wait to make the Wagyumelon Katsu next! ☺️

This is the first recipe I tried from Lisa! Thank goodness for instagram reels! This was so yummy and I still feel the benefits of being healthy! Really fun to make!!! Also, learned how to make a sauce that I usually have to get from the store hehe!

Super easy to make and so delicious!!! Great alternative to people who are GLUTEN FREE! They were so crispy and the filling with the dipping sauce is just perfect! 

Really enjoyed making this recipe

Wouldn't have thought of using rice paper for dumplings but it works! Such a creative recipe and really good too! Easy to prepare and really tasty.

Learn how to make this quick and easy wheat free Jamaican cornmeal dumplings to add to your stews and soup recipes.

Jamaican cornmeal dumplings

fine cornmeal (200 grams)

flour

water

Fill 1/2 of a large pot with water, sprinkle in 1/4 tsp of pink salt and bring it to a boil then reduce the heat to medium

Grab a medium sized bowl and place the flour, pink salt and cornmeal

Mix all 3 ingredients together so the cornmeal is blended in with the flour.

Slowly pour in the water, abit at a time, and use your hands to mix the flour to make a big ball of dough. The dough should be pliable, not too sticky and not too stuff/flour based. Add more water (1tbsp at time or flour 1tbsp at a time if needed).

Once you have formed a huge dough ball, break off a piece of  the dough and use both hands to form into a ball about the size of a golf ball.

Flatten the ball to about 1/2'' thick disc into one hand and use thumb to make a dip in the middle.

Carefully lower the dumpling into the pot (use a slotted spoon if you aren't feeling confident) and then repeat the same process.

Once all of the dumplings have been added use a wooden or silicon spoon to give the pot a stir. This will stop them from sticking

Bring the pot to a boil then reduce the heat to medium and simmer for 15-20 minutes.

Once the dumpling have cooked use a slotted spoon to remove them.

Vegan &amp; Gluten-Free, these Mushroom Dumplings are packed with flavor from Baby Bella Mushrooms, Ginger, Garlic, and Tamari! Healthy, Tasty, &amp; Satisfying.

Creamy Mushroom Dumplings

oz Baby Bella Mushrooms

Green Onions

Garlic, minced

tsp Ginger, minced

tbsp Vegetable Broth (can sub with Water)

tsp Tamari

Vegan Cream Cheese (I like Kite Hill or Miyoko’s)

tsp Toasted Sesame Seeds

20-30 Vegan Wonton Wrappers,* storebought

First, thinly slice the Green Onions, separating the White and Green parts. Thinly slice the Baby Bella Mushrooms as well, then use a knife to mince them into small pieces.

Next, add the Vegetable Broth to a nonstick pan over Medium Heat. Add the Garlic, Ginger, and White portions of the Green Onions to the pan and cook until translucent.

Add the minced Mushrooms and Tamari to the pan, then let the Mushrooms cook down and release all of their moisture; this should take about 10 minutes. Stir the mixture occasionally to ensure everything is cooking evenly.

After the Mushrooms have cooked down, stir the Vegan Cream Cheese into the mixture. Finally, fold in the Green Portion of the Green Onions and the Sesame Seeds. Set Aside.

Prepare your Wonton wrappers if you are using homemade (or alternatively, take the store-bought ones out of their wrapper).

Place about 1/2 &#8211; 1 tsp of the Mushroom Filling in the center each dumpling, then wet the edges of each wonton wrapper and press to seal them tight.

Steam the Dumplings for about 5-6 minutes, or until they become translucent. You will need to do this in several batches, so they do not stick together (Note: if you are making the homemade GF wrappers, I suggest you follow the cooking instructions linked below).

Serve as desired; refrigerate leftovers in an airtight container for up to 5 days.

I made this recipe as my first time making dumplings. First of they are absolutely delish. Creamy is the perfect way to describe them. Sadly, I used the link and bought all the ingrediants to make the wrappers by hand. Well I have no idea why as I watched the other persons video but the consistancy came out like frosting (not doughy at all). i’m pretty upset because I used expensive ingrediants and had to toss it. I used
premade wrappers and they came out just fine. Absolutely delish. Thanks so much for sharing.

These gluten-free dumplings pan-fry well, boil well, and can also be steamed. Most importantly, you can also freeze any uncooked dumplings for later!

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Top 6 gluten free dumplings recipes from across the web

The most viewed gluten free dumplings recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Cabbage-Wrapped Dumplings wit...

The most viewed gluten free dumplings recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine