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!
*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.
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.