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Vegan Dumplings with Easy Gluten-Free Wonton Wrappers

May 9, 2016 · Natalie 122 Comments

Vegan dumplings (or potstickers) with an egg-free and gluten-free wrapper. And they are easy to make and oil-free with only 4 ingredient needed!

Yup, it’s one of those odd days where I post something with no dates or chocolate or streusel on top. Nope, no cupcakes here, but there is still flour and fillings involved in these gluten-free, oil-free Vegan Dumplings!

Vegan Dumplings

Not counting sweets, my favorite type of food is anything with Asian flavors. Sushi, stir-fry, noodle soups, curries, tempura–I love it all. Or at least the American versions of it all which are probably far from authentic.

I find it quite challenging to replicate many of these dishes at home, but homemade dumplings are actually something I’ve been making since before I was vegan. The challenge is those pesky wrappers that all seem to contain egg.

A reader requested a recipe for wonton wrappers without egg, gluten, or oil, and a few trials later I have a 4 ingredient recipe for just that!

With this wrapper recipe, there are many possibilities for different fillings, flavors, and sauces. I kept it simple with a cabbage + carrot + mushroom filling and an easy soy-free sauce, but feel free to use whatever you like.

Potstickers? Dumplings? Gyoza? Wontons?

Potstickers, gyoza, dumplings, wontons–why are there so many names? Are they all the same? Are they all different? I was very confused when I started researching for this recipe. Grab a potsticker/gyoza/dumpling/wonton and let’s talk it out…

Pot stickers are Chinese and typically larger with a thicker homemade wrapper. They are called “pot stickers” because they are pan fried to be crispy as opposed to boiled.
Gyoza are Japanese and smaller with a thinner wrapper.
Dumpling is a broad word that can apply to either.
Wonton is often used to refer to the wrapper itself. Or it can also refer to a dumpling that is boiled, usually in soup.
*Source: The Kitchn

These are most similar to a pot sticker in size and wrapper consistency, except they are not pan-fried since it is an oil-free recipe. So that’s why I went with the broad term of dumpling.

Now that we are all hopefully a little less confused, let’s eat!

Vegan Dumplings with Easy Gluten-Free Wonton Wrappers

★★★★★ 4.2 from 19 reviews

Prep Time: 40 minutes
Cook Time: 5 minutes
Total Time: 45 minutes
Yield: 15 dumplings 1x

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Ingredients

Scale

Wrappers

1 cup white rice flour
1/2 cup tapioca flour
1 cup boiling water
1/2 tsp salt

Filling

1 cup chopped mushrooms
1 cup shredded carrots
2 cups cabbage

Sauce (*see note)

2 tbsps coconut aminos (or soy sauce)
1/4 tsp ginger (finely chopped)
1 clove garlic (finely chopped)
1 tsp rice vinegar
1 tsp cornstarch

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Instructions

Wrappers: Combine all of the ingredients in a bowl. Mix/knead to form a slightly sticky dough.
Divide into 15.
Roll out each ball between two sheets of wax paper as thin as possible.
Stack the rolled wrappers in a bowl with wax paper between each. Cover the bowl with a wet towel. This will keep them from drying out while you prepare the rest.
Sauce: Combine all the ingredients in a jar. Shake.
Filling: Add all the veggies to a non-stick skillet over medium high heat.
Once they begin to sizzle, add about 1/3 cup of water, cover the pan, and let them steam for 4-5 minutes over medium heat till soft.
Remove the cover, add the sauce mixture, and stir until everything comes together and all additional water has evaporated. About 1-2 minutes. Remove from heat and allow to cool for 5-10 minutes.
To assemble: Remove one wrapper from the bowl with the wax paper that is underneath it. Spoon about a teaspoon of filling into the center of the wrapper.
Fold in half and press the edges together firmly. Optionally crimp the edges. Using the wax paper to do this will prevent the wrapper from sticking to your finger as it is prone to do if they are even slightly wet/moist.
Repeat with the remaining wrappers.
To steam: Fill a shallow pan with enough water to completely cover the bottom. Bring to a boil. Add half of your dumplings. Cover and steam for 5-6 minutes. Remove from the pan. Repeat with the second half.
Serve plain or with dipping sauce of your choice.

Notes

For a super simple sauce option, store-bought teriyaki sauce tastes great too. I really like this soy-free one.

Finally veggie dumplings with an egg-free and gluten-free 4 ingredient wrapper! #vegan Click To Tweet

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Review: Win-Win Baking

May 5, 2016 · Natalie 10 Comments

You can find healthy recipes all over the place. Pinterest is full of them. There is a blog for every interpretation of the word “healthy”. There are recipe directories dedicated to nothing but healthy vegan cooking and baking where you can scroll endlessly through the mouthwatering creations. There is inspiration and ideas everywhere, but what about the basics? What about the whys and the hows? Following a recipe is great, but knowing how and why it works is even better.

If you are newly diving into the world of healthy vegan baking, you might find yourself having thoughts like…

Is this actually healthy or just vegan?

I need how many different flours to make ONE gluten-free muffin?

Why so many milks? Can I just pick one and stick with it?

Is “sprouted” really that special or is this bag of spelt flour just ripping me off?

Pinky swear this cake won’t taste like cauliflower?

The sweetener aisle is a mile long, but sugar is sugar, right?

Lucie from Win-Win Food has taken this vast world of healthier ingredients and methods and simplified it ten-fold. And not only simplified it, but also explained everything in great detail in the new course: Win-Win Baking!

If I had to describe this course in one word, it would be E M P O W E R I N G. Unlike a recipe that just tells you what to do, this course answers how and why. It gives you knowledge to understand how the cake came out so light and fluffy without eggs rather than just giving you the cake. But there is plenty of cake too!

Low-fat, sugar-free, gluten-free, oil-free–all these preferences are addressed in the course as well, with tons of options for how to shop, bake, and substitute accordingly. From the close-to-conventional to the really out there, its all covered throughout the 7 modules. With the information in this course there’s lots of room to develop your own healthy baking style.

And it’s not just about making the sweet treats, but decorating them too. There is a whole section devoted to how to make your baked goodies look Instagram-worthy naturally!

There is this section towards the end of the course that I really love and found to be incredibly helpful. Starting with a non-vegan recipe and using the info in previous modules, the course walks you through how to substitute and swap ingredients to make a healthier vegan version. This is such a great skill to know, and once you get the hang of it you can start to come up with your own recipes and adapt old favorites to fit your new healthier lifestyle.

Oh and let’s not forget the recipe section. Cakes, pies, cookies, quick breads, and (my personal favorite) the frosting/filling section. Your mouth will be watering.

The amount of information in this course is astonishing. Not only that, it is very practical and applicable to your life right now. It simplifies the necessary pantry items to a minimalist list of only 14! That’s like the pocket sized version of my current pantry situation #pantrygoals

There are even bi-weekly live Q&A sessions with Lucie (the creator of the course) to help answer any questions you might have along the way.

Healthy, vegan, simple, delicious–what more could you want?!

Registration is open through May 8th, so find all the details plus a free sample here and sign up!

Cinnamon Streusel Ice Cream Bars

May 3, 2016 · Natalie 36 Comments

I end most every night on something sweet. What that something is varies. Sometimes it’s homemade, sometimes it’s store-bought, usually it’s chocolatey–I go through phases. But lately it’s been Banana Choc Breakfast Bars from Marfigs Munchies Chocolate Riot ebook.

See here and here and here and there were a bunch of other batches that didn’t get their picture taken.

I know they are technically breakfast bars, but dessert and breakfast are always swapping places in my world. Ice cream for breakfast and breakfast bars for dessert–that’s why I love healthy fruit-based foods.

To be honest, my love for these bars has reached obsession level. Like eat the whole batch in two days obsession level. But hey it’s mostly just fruit and oats and cacao, so I have no problem with that. Well there was that one time I ate them all in one day…not recommended unless you really space it out.

Anyways, these bars are the bomb! I love the chewy base paired with the creamy cold top. So I experimented with that same basic concept but different flavors, and came up with these Cinnamon Streusel Ice Cream Bars.

The basic ingredients are quite similar, with just a few tweaks because it’s not in my nature to leave well enough alone. What’s really different is the non-chocolate flavor profile. Instead there is a lot of cinnamon and a lot of crumbly sweet streusel (my favorite part), making these a divine dessert. Or breakfast, cinnamon has plenty of health benefits after all!