Recipes, Responsible Living

LIONHEADS’ Dumpling Filling

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


  1. Prepare the pot stickers first.
  2. 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.
  3. 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.
  4. 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.
  5. Follow the instructions from Viet World Kitchen to wrap the pot stickers with the filling.
  6. 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.