Best 4 Vegan Gluten Free Dumplings Recipes

VEGAN GLUTEN-FREE DUMPLINGS

Steps:

• Combine 1 tablespoon sesame oil, tamari, hot water, and chia seeds in a small bowl. Allow to bloom for 15 minutes.
• Combine bloomed chia seed mixture with mushrooms, carrots, shallot, leeks, ginger, Chinese five-spice powder, and pepper in a bowl. Fold filling ingredients together thoroughly.
• Fill a large, shallow container with cold water. Soak rice paper, 1 at a time, until pliable, about 10 seconds. Lay softened rice paper on a plate, rough side up. Scoop a heaping tablespoon of filling near an edge of the rice paper. Fold left and right edges in toward the center, then fold top and bottom edges in to create a large dumpling. Repeat with remaining rice paper and filling.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Brush remaining sesame oil onto the insert to keep dumplings from sticking. Bring water to a boil. Add dumplings, cover, and steam until tender, about 3 minutes.

VEGETABLE DUMPLINGS (VEGAN GYOZA / POTSTICKERS)

Steps:

• *Note: I highly recommend watching the recipe video!

VEGAN STEW WITH DUMPLINGS

Steps:

• In a medium bowl, whisk together the flour, baking powder, and salt. Use a spoon or spatula to make a well in the center and pour in the canned coconut milk (or melted vegan butter/oil) and warm water. Mix well until a sticky dough forms. If it won't come together, add a bit more warm water. If it's really sloshy and wet, sprinkle in a bit more flour. This is a pretty forgiving dough. When it's thick and somewhat sticky, cover it with a kitchen towel and set it aside.
• Heat a large, wide pot over medium high heat. If you don't like to cook with oil like me, add your onions, carrots, celery, and a few tablespoons of water to the pot and saute for 3-4 minutes until the onions are translucent (you can of course use oil if you prefer). Add water a splash at a time if the veggies start to stick. Now add the garlic and saute for another minute. Add the spices after that and stir them constantly for just a minute, until fragrant.
• Now add the mushrooms, broth, any extra water, and the beans and bring everything to boil. Unless you're using harder veggies like potatoes that are not very finely sliced (like the carrots and celery), you should be ready for the next step.
• Using a spoon (I like to use a smaller spoon), grab a small amount of dumpling dough. Keep in mind they will puff up, so grab less than you think you need. The perfect size for me was about 2 - 2 ½ teaspoons of dough. Push it off your spoon carefully into the broth. It's ok to dip your spoon into the liquid to coax it off. Repeat with the rest of the dough, giving the dumplings a little breathing room in the pot. It's OK if they touch after 30 seconds or so, but in that initial dunk they can stick a little, so just give them a little time.
• Simmer the dumplings on medium high heat for about 10-12 minutes. If your dumplings are bigger, they'll need a little longer to cook. Remove one, cut it in half, and give it a taste. Try not to overcook your dumplings, as they may become hard.
• If your dumplings are ready, stir in the baby spinach and then the coconut milk until the spinach has wilted and the soup is nice and creamy. Remove from heat and serve. Enjoy! I like to grind a little black pepper on top and sprinkle on a little fresh parsley.
• To store the vegan stew and dumplings: I recommend removing the dumplings from the soup and storing them separately. This will keep them from getting as hard. When you reheat, you can combine them in your bowl and microwave them or heat in a small saucepan on the stovetop (on medium low) until desired temperature is reached.

VEGAN NOT-CHICKEN AND DUMPLINGS

Steps:

• In a large soup pot, combine onions, carrots, potatoes, garlic, and broth. Heat on medium high and bring to a boil. Cook (uncovered) for about 15 minutes.
• Add frozen corn and peas, cook an additional 15 minutes, until potatoes are almost done (use a fork to pierce potatoes to check).
• Meanwhile, begin making the dumplings. I like to use my stand mixer for these, but a medium bowl and a fork will work fine also! Start by mixing together dry ingredients. Then, slowly pour in the almond milk and oil, using your fork to whisk as you go (or set the stand mixer to low speed). The dumplings should be combined well and STICKY. Set aside until the soup is ready for you to drop them in.
• Once the potatoes are close to done, and you have a good boil going, drop the dumplings by small spoonfuls into the pot. I like to work my way around the soup pot, making sure to fit as many as I can in! Once you are finished, the entire top of your pot should be filled in with dumplings. This recipe makes about 20, but it varies depending on how big you make them. Once you have all your dumplings in the pot, cover with a lid and cook for an additional 12-15 minutes. Leave the pot undisturbed for at least 10 minutes before you check!
• After 10-12 minutes, you can check your dumplings and taste them to see if they're done. You know they're finished when the middle is no longer gooey or doughy. Once finished, turn off heat and stir in the chopped parsley. Sprinkle with black pepper and a pinch of salt, if desired.