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!
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 (wan tans), or Italian ravioli, tortellini, and Polish pierogi – I love any stuffed food that’s vegan!
Since some of my readers suffer from celiac disease, gluten sensitivity, or wheat allergy, I have also already shared a simple recipe for gluten-free dumpling wrappers as an alternative. However, I want it to be as easy as possible to follow for anyone, especially since the doughs’ preparation, consistency, and storage also differ from the regular wheat dough. Therefore, I decided to republish my basic recipe in a separate blog post today.
Here I not only have the opportunity to list more tips and tricks specific to making vegan gluten-free dumpling wrappers, but I can also share a recipe video and illustrated step-by-step instructions! The gluten-free dumpling dough is really easier to make than you think! But the best thing is that it can also be used as pasta dough to make noodles or many other dumpling recipes from all over the world! I’m sure nothing can go wrong when you follow this recipe exactly! So let’s get 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 also 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 away because it can also be served as a vegetable stir fry or side dish with pasta, rice, or potatoes. If you love to eat while cooking, just like me, you can snack here generously 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.
The gluten-free dumpling dipping sauce is quick and easy to make, too! However, make sure to use a gluten-free tamari sauce! It’s best to check the label on the back of the bottle. Ideally, it should say “organic, naturally fermented soy sauce + *gluten-free”. You’ll also need rice vinegar, agave syrup, sesame oil, and optional sriracha or sambal oelek.
How to make gluten-free dumplings
Check out these step-by-step instructions first for a better understanding! Then you’ll find the full recipe with exact 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 measuring cup, whisk together the water and the oil, then 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.
Next, cut the dough into 4 parts. Form each part into a ball and wrap each tightly in plastic wrap (so they don’t dry out).
Step 2: Make gluten-free dumpling wrappers.
Start with one portion of dough and set aside the remaining pieces. Roll out the first portion between 2 layers of plastic wrap or parchment paper until about 3 mm thin. For wonton wrapper, cut out squares with a pizza cutter (about 3″x3″; 7.5-x7.5-cm). Or for gluten-free gyoza and ravioli dumpling wrapper, use a 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 video or in the following step-by-step photots. Be sure to use a little water to dampen the outer sides of your wrapper before folding so they seal well. Then place your potstickers on a wooden board, cover, and repeat this process with the next portion 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 folding technique too complicated, you can also 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 bottom of each dumpling first in a little water and then in sesame seeds to help the seeds stick to the dough. Then place them in the hot pan with the breaded sesame side facing down and fry and steam according to this recipe until cooked. Then serve with the dipping sauce and enjoy!
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, first, dust them all with rice flour so they don’t stick together. Next, stack them up and wrap the stack tightly in plastic wrap. Then place in a freezer bag, 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 baking 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 freezer bag to save space in your freezer. When you’re ready to serve them, cook them straight from the freezer without thawing. Just steam them for 2 minutes longer than recommended in the instructions.
This gluten-free dumpling dough recipe is:
- Without eggs
- 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:
- Japanese Gyoza (Vegan Potstickers)
- Pan-fried Bao buns
- Sichuan Spicy Wontons
- Polish Pierogi
- German “Maultaschen”
- Vegan Spinach Ravioli
- Squash Ravioli
- Vegan Tortellini
- Mexican Samosas
- Spanish Empanadas
If you try this vegan Japanese dumpling wrapper recipe, feel free to leave a comment and a rating if you liked it! And if you take a picture 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 DoughAuthor:
- 200 g fine white rice flour + more to dust the work surface.
- 80 g tapioca starch
- 2 tsp xanthan gum for more elasticity* or 3 tsp guar gum
- ½ tsp salt
- 180 ml hot water a little more if needed
- 1 tbsp oil to make the dough more pliable
Vegetable filling + dip:
- 1 Recipe Vegetable filling
- 1 Recipe Dipping sauce
*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, 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“, 7.5x7.5-cm). Or to make gyoza wrappers, cut out circles, using a round 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.
- Serve with the dipping sauce and enjoy!
- 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.
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