When I had to stop eating gluten, there were a few things that I really missed – one of them was Asian dumplings. I found a great recipe for gluten-free pot stickers from Andrea Nguyen’s blog Viet World Kitchen. Even though making pot stickers from scratch is time-consuming, the chewy gluten-like texture is well worth it. As always, I try to incorporate as much protein as I possibly can so I created a dumpling filling with quinoa. Yes, quinoa! These dumplings were a hit with my gluten-loving family over Chinese New Year last week.
Time: 2.5 – 3 hours
Vegan, Gluten-Free, Soy-Free
For the pot stickers:
- 3 3/8 ounces (95 g)
- tapioca starch 3 3/8 ounces (95 g)
- millet flour 4 3/8 ounces (122 g)
- glutinous (sweet) rice flour, plus more as needed
- 2 teaspoons xanthan gum
- 3/4 cup just-boiled water (bring to a boil, remove from heat, wait for about 1 minute to slightly cool)
- 1 to 2 tablespoons cold water
- Go to Andrea’s original recipe here for instructions.
For dumpling filling:
- 180ml water
- ½ cup quinoa
- 2 tbsp sesame oil
- 2 cups shitaki mushrooms, chopped VERY finely
- 2 cups cabbage, chopped finely
- 1 tsp garlic powder
- 1 tbsp gluten-free tamari
- Salt to taste
For dipping sauce:
- 1/3 cup gluten-free tamari
- 1/3 cup red wine vinegar
- 1 tsp of vegan and gluten-free Worcestershire sauce
- A pinch of sugar
- Toasted sesame seeds
- Prepare the pot stickers first.
- Boil water. Add quinoa. Cover. Simmer for 15 minutes. Remove from heat. Let sit for 5 minutes with lid on. Remove lid. Fluff gently. Let cool. Set aside.
- Heat sesame oil at medium/high heat. Add mushrooms and cabbage. Lower heat to medium. Add ¼ cup of water. Cover. Check periodically for sticking; add water if needed. Stir periodically. Cook until veggies are soft. Add tamari, garlic powder, and quinoa. Mix well. Remove from heat. Let cool. Set aside.
- Depending on how many dumplings you are serving, adjust the amount of dipping sauce you prepare. The recipe from Viet World Kitchen makes 32 pot stickers. I ended up freezing 1/3 of them. To make the sauce, toast sesame seeds on medium heat. Then simply mix all of the ingredients together.
- Follow the instructions from Viet World Kitchen to wrap the pot stickers with the filling.
- Bon appetitJ
- I recommend only frying these dumplings. I tried to cook them in soup and they were a bit too sticky for my taste.