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Diesen Beitrag gibt east auch auf : How to make homemade vegan gluten-free dumplings ( gyoza, potstickers ) with vegetable filling – This egg-less 4 component boodle recipe is easy to make with rice flour and can be used for dumpling wrappers or as noodle and pasta dough for ravioli. Perfect for anyone who suffers from gluten intolerance but loves asian or italian cuisine. It ’ second ace dim-witted, brassy and so delightful !
Vegan Gluten-free dumpling and noodle dough recipe
If you ’ ve been following me for a while, you probably noticed that I ’ m a huge fan of any kind of dumplings ! Whether it ’ s asian dumplings, like Japanese gyoza ( jiaozi, potstickers ), Chinese wontons ( pale tans ), or Italian ravioli, tortellini, and Polish pierogi – I love any stuff food that ’ s vegan !
Since some of my readers suffer from coeliac disease, gluten sensitivity, or wheat allergy, I have besides already shared a simple recipe for gluten-free dumpling wrappers as an alternative. however, I want it to be a easy as possible to follow for anyone, particularly since the doughs ’ planning, consistency, and memory besides differ from the regular wheat boodle. Therefore, I decided to republish my basic recipe in a offprint blog station nowadays .
here I not entirely have the opportunity to list more tips and tricks specific to making vegan gluten-free dumpling wrappers, but I can besides partake a recipe video and illustrated step-by-step instructions ! The gluten-free dumpling boodle is truly easier to make than you think ! But the best thing is that it can besides be used as pasta dough to make noodles or many other dumpling recipes from all over the world ! I ’ megabyte indisputable nothing can go incorrect when you follow this recipe precisely ! so let ’ s catch started ! ????
Ingredients for gluten-free dumpling dough
- Rice flour: this comes in different varieties – white, brown, whole rice flour, and sticky rice flour. However, for gluten-free dumpling dough, we need fine white rice flour as it is finer than the other varieties. It has a very powdery consistency and bright white color. It is available in large supermarkets, Asian or organic markets, health food stores, or online.
- Tapioca Starch: This vegetable binder replaces the natural binding property of gluten from grains here. You can also find it in Asian or organic markets, health food stores, or online.
- Xanthan Gum: provides more elasticity so you can shape the gluten-free dumpling wrapper better without it cracking and breaking. Alternatively, you could substitute a little more guar gum, but I wouldn’t omit that special ingredient. Both are available at health food stores or online.
- Salt: for flavor.
- Hot water + oil: to make the dough smooth.
Ingredients for the vegetable filling + dipping sauce.
The vegetable filling is besides super quick and easy to make, healthy, high in vitamins and nutrients, low in calories, and incredibly delicious ! I recommend making a larger batch right off because it can besides be served as a vegetable stir fry or side dish with pasta, rice, or potatoes. If you love to eat while cook, just like me, you can snack here liberally without feeling guilty ! ????
- Oil for frying: I like to use sesame or peanut oil because it adds a nutty aroma to the filling!
- Garlic, ginger, and onions: for the perfect seasoning and a great flavor!
- Carrots: chopped small or grated. Squash, red bell peppers, or another orange or red vegetable with a sweet flavor can be used instead.
- Mushrooms: finely chopped. All kinds of mushrooms are suitable here, such as white or brown cremini, wild, shiitake, porcini or oyster mushrooms, chanterelles, etc. If you don’t like mushrooms, you can also use eggplant, tofu, or beans as a meat substitute.
- Leek: also add great flavor!
- Cabbage: finely chopped. Any variety can be used here such as Chinese napa cabbage, white cabbage, red cabbage, savoy cabbage, etc. Note, however, that harder cabbage varieties have a longer cooking time. Sprinkling a little salt on top and putting a lid on the pan will speed up the cooking process.
- Seasonings: gluten-free tamari sauce, rice vinegar, salt, and pepper. If you like, you can also add some sriracha or sambal oelek for more spiciness.
Dipping sauce
The gluten-free dumpling dipping sauce is quick and easy to make, excessively ! however, make sure to use a gluten-free tamari sauce ! It ’ sulfur best to check the pronounce on the back of the bottle. ideally, it should say “ organic, naturally fermented soy sauce + *gluten-free ”. You ’ ll besides need rice vinegar, agave syrup, sesame oil, and optional sriracha or sambal oelek .
How to make gluten-free dumplings
Check out these bit-by-bit instructions first for a better understand ! then you ’ ll find the fully recipe with accurate quantities in the recipe box below .
Step 1: Make filling and dough
first, prepare the filling according to this recipe and set it aside to cool .
Whisk together the rice flour, tapioca starch, and salt in a bowl. In a measure cup, whisk together the water system and the oil, then pour it into the flour mix. Mix everything with a fork until the liquid is absorbed. then transfer to a work coat and knead with your hands into a smooth and fictile boodle .
next, cut the boodle into 4 parts. Form each part into a testis and wrap each tightly in credit card wrapping ( so they don ’ deoxythymidine monophosphate dry out ) .
Step 2: Make gluten-free dumpling wrappers.
starting signal with one part of boodle and set aside the remaining pieces. Roll out the first base share between 2 layers of formative wrapping or parchment newspaper until about 3 mm thin. For wonton wrapper, cut out squares with a pizza stonecutter ( about 3″x3″ ; 7.5-x7.5-cm ). Or for gluten-free gyoza and ravioli dumpling wrapping, use a field glass or cookie cutter to cut out circles ( about 3-4″ ; 8-cm diameter ) .
Step 3: Fill and fold dumplings
Fill and fold the dumpling wrappers as shown in the recipe television or in the follow bit-by-bit photots. Be certain to use a little water system to dampen the out sides of your wrap before folding so they seal well. then place your potstickers on a wooden circuit board, embrace, and reprise this process with the adjacent assign of dough. Continue like this until everything is used up, making sure to keep the dough covered while you work .
Tip: If you find the traditional gyoza fold proficiency excessively complicated, you can besides shape the dumplings into half-moons like pierogi :
Step 4: Fry & Steam
once all of your vegan gyoza are formed, you can fry and steam them ( check the instructions here ). I dip the buttocks of each dumpling beginning in a little water system and then in sesame seeds to help the seeds stick to the boodle. then place them in the hot pan with the breaded sesame english facing down and electrocute and steam according to this recipe until cooked. then serve with the dipping sauce and delight !
Tips and tricks for the perfect gluten-free dough
- Consistency: if the dough is too dry, add a little water. If it’s too sticky, let it sit in the air for a few minutes or add some rice flour.
- Cover: The dough gets dry quickly and then can break easily. Therefore, either continue to use it immediately or wrap it airtight and store it in the refrigerator.
- Make ahead: You can leave only the dough or even the finished stuffed gyoza wrapped in foil for up to 3 days in the refrigerator.
- Xanthan gum makes the vegan gluten-free gyoza dumpling dough more elastic. It also works with guar gum instead or without it at all. However, I wouldn’t skip one of those binders or the dough will break faster and be harder to shape.
How to freeze dumplings
To freeze the vegan dumpling wrappers, inaugural, dust them all with rice flour so they don ’ thyroxine stand by together. future, stack them up and wrap the batch tightly in plastic wrap. then home in a deep-freeze bulge, seal tightly, and freeze. When you want to use them, just place them in the refrigerator overnight to thaw .
To freeze the uncooked vegan gyoza, arrange them on a broil sheet or board dusted with flour, leaving some space between each. then freeze them that way for 1-2 hours. once frozen and firm, you can transfer them to a deep-freeze bag to save space in your deep-freeze. When you ’ re ready to serve them, cook them directly from the deep-freeze without thawing. Just steam them for 2 minutes longer than recommended in the instructions .
This gluten-free dumpling dough recipe is:
- Vegan
- Gluten-free
- Dairy-free
- Without eggs
- Homemade
- Simple
- Inexpensive
- Versatile
- A great basic recipe that can be used for any type of dumplings in any shape!
Here are some of my favorite vegan dumpling recipes to try:
If you try this vegan japanese dumpling negligee recipe, feel complimentary to leave a remark and a rat if you liked it ! And if you take a painting of your homemade vegan gyoza and share it on Instagram, please tag me @ biancazapatka and use the hashtag # biancazapatka because I love seeing your pictures ! Bon appetit !
Vegan Gluten-free Dumpling Wrapper + Pasta Dough
Author:
How to make homemade vegan gluten-free dumplings (gyoza, potstickers) with vegetable filling – This egg-less 4 ingredient dough recipe is easy to make with rice flour and can be used for dumpling wrappers or as noodle and pasta dough for ravioli. Perfect for anyone who suffers from gluten intolerance but loves Asian or Italian cuisine. It’s super simple, cheap and so delicious!
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Prep Time
40
mins
Cook Time
15
mins
Course
Appetizer, Lunch & Dinner, Side Dish
Cuisine
Asian, Chinese, Japanese
Servings
36
Dumplings
Calories
31.8
kcal
Ingredients
Dumpling dough
-
200
g
fine white rice flour + more to dust the sour surface .
-
80
g
tapioca starch
-
2
tsp
xanthan gum for more elasticity* or 3 tsp guar chewing gum
-
½
tsp
salt
-
180
ml
hot water a little more if needed
-
1
tbsp
Read more: Spicy Korean Dipping Sauce Recipe
oil to make the dough more ductile
Vegetable filling + dip:
-
1
Recipe
Vegetable filling
-
1
Recipe
Dipping sauce
Instructions
*Note: Watch the recipe video + step-by-step instructions above for better understanding! The ingredients are measured on a metric scale as this is more exact.
- first base, prepare the filling according to this recipe, then set it aside to cool .
-
Whisk together the rice flour, tapioca starch, and salt in a bowl. In a measuring cup, whisk the water with the oil and pour it into the flour mixture. Mix everything with a fork until the liquid is absorbed. Then transfer to a work surface and knead with your hands into a smooth and pliable dough. Then cut the dough into 4 pieces. Form each piece into a ball, wrap each tightly in cling film and refrigerate until ready to use (so they don’t dry out).
-
Start with one portion of dough at a time and leave the remaining pieces in the refrigerator. Roll out the first portion between 2 layers of cling film or parchment paper or similar (because the dough is very sticky), until it’s about 3 mm thin.
- To make wonton wrappers, cut out squares with a pizza cutter ( approx. 3 “ x3 “, 7.5×7.5-cm ). Or to make gyoza wrappers, cut out circles, using a rung glass or cookie cutter ( approx. 3-4 “, 8-10-cm diameter ). Pick up the remaining dough, knead again into a ball, then roll out and cut out more squares/circles .
-
Fill and fold the dough sheets as shown in the recipe video or step-by-step photos above. (Be sure to wet the outer sides of the wrapper so they seal well). Then place on a wooden board, cover, and repeat this process with the next portion of dough. Continue this way until everything is used up, making sure to keep the dough covered while you work so it doesn’t dry out and crack*.
- once all the dumplings are formed, you can fry and steam them as instructed in this recipe.
- suffice with the dipping sauce and love !
Notes
- Consistency: If the dough is too dry, add a little water. If it’s too sticky, leave it uncovered at room temperature for a few minutes or add some more rice flour.
- Cover: The dough dries out quickly and then becomes slightly brittle. Therefore, be sure to use it up immediately or wrap it airtight in foil and store it in the refrigerator for up to 3 days or freeze (see blog post above for details).
- Xanthan gum makes the gluten-free dumpling dough more elastic. It also works with a little more guar gum instead or even without it at all. However, I suggest not to skip one of those binders as it makes the dough easier to form.
- For storage + freezing instructions, as well as helpful tips and more information, read the blog post above.
- The Recipe was first published here.
Nutritions
Serving:
1
Dumpling Wrapper
|
Calories:
31.8
kcal
|
Carbohydrates:
6.5
g
|
Protein:
0.3
g
|
Fat:
0.5
g
|
Saturated Fat:
0.1
g
|
Sodium:
37.4
mg
|
Potassium:
5.3
mg
|
Fiber:
0.3
g
|
Sugar:
0.1
g
|
Vitamin A:
0.1
IU
|
Vitamin C:
0.1
mg
|
Calcium:
0.6
mg
|
Iron:
0.1
mg
nutriment is calculated automatically and should be used as appraisal .
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