Cookies & cream no-bake cheesecake bars but with a Cookies & cream no-bake cheesecake bars but with a PEANUT BUTTER twist🥜🍪🥜 Recipe below! Crust -2 cups (~160g) @emmysorganics Peanut Butter Brownie Snaps -1/4 cup (50g) coconut oil Filling -1 1/2 cups (180g) raw cashews, soaked overnight -1 cup (240g) full-fat coconut milk -1/3 cup (105g) agave or maple syrup -1/2 cup (125g) creamy peanut butter -1/4 cup (50g) coconut oil -1 tsp vanilla extract -1 bag @emmysorganics Peanut Butter Brownie Snaps Line a 8x8” square pan with parchment paper. In a food processor, grind the Brownie Snaps for the crust to fine crumbs. With the mixer still running, slowly stream in the coconut oil until the crumbs begin to clump. Press the crust into a thin layer in the bottom of the pan. Freeze. Drain and rinse the cashews. Blend with coconut milk, agave/maple syrup, peanut butter, coconut oil, and vanilla until very smooth and creamy. Crumble half of the bag of Brownie Snaps into the blender and pulse to mix in but not grind. Pour the filling on top of the crust and smooth the top. Add the remaining cookies on top, pressing in slightly. Freeze overnight. Slice into 12 squares. Keep in the freezer and defrost 5-10 minutes before serving. #veganrecipes #dairyfreerecipes #nobakecheesecake #healthydesserts #cookiesandcream
Blueberry Crumble Bars! Sweet jammy blueberries pl Blueberry Crumble Bars! Sweet jammy blueberries plus the yummiest cinnamon oatmeal streusel. Swipe to see inside 🤩 Three glorious reasons to start making your berry crumbles with @ndmedjooldates [sponsored] instead of sugar… 1. The usually just jammy berry becomes ever so slightly creamy in the most delicious way😋 2. A boost of wholesome healthfulness that means you can/should a) eat then for breakfast or b) add lots of ice cream on top🍨 3. You never want to make berry crumble bars any other way again💙 New recipe on the blog (link in my bio!) #veganrecipes #blueberrycrumble #medjooldates #healthydesserts #glutenfreevegan
The EASIEST vegan chocolate mousse with just 6 sim The EASIEST vegan chocolate mousse with just 6 simple ingredients🍫🍫 Ingredients -13.5oz can coconut cream, shaken -10oz dairy-free semi-sweet chocolate chips -1/4 cup cocoa powder -2 tbsp maple syrup -1 tsp vanilla extract -pinch of salt Melt the chocolate chips. Set aside 10 minutes to cool. In a large bowl, beat together coconut cream, cocoa powder, maple syrup, salt, and vanilla. Add melted/cooled chocolate and continue beating until combined and smooth. Chill for 2-4 hours. Remove from the fridge, and beat again briefly until fluffy. Transfer to a piping bag (or simply spoon) in jars/bowls. Add toppings or just grab a spoon! #chocolovers #veganrecipes #veganchocolate #dairyfreemousse
Banana tahini muffins with a little friday flair ( Banana tahini muffins with a little friday flair (aka FROSTING)🧁 Try them… Ingredients -2–3 overripe bananas (~250g) -1/2 cup (125g) tahini (or nut/seed butter of choice) -1/3 cup (105g) coconut sugar -3/4 cup (180g) almond milk -1 tbsp apple cider vinegar -1 tsp vanilla extract -1 1/4 cup (175g) cassava flour -3 tbsp (23g) coconut flour -1 tsp baking soda -1/4 tsp salt -2 tsp cinnamon -1/3 cup chopped walnuts (optional) Stir apple cider vinegar into the almond milk and set aside for 10 minutes. Whisk together flours, baking soda, salt, and cinnamon. Blend bananas, coconut sugar, almond milk + vinegar mixture, tahini, and vanilla. Add blended mixture to the dry ingredients, and mix to combine. Fold in chopped nuts. Scoop into a lined or greased muffin pan, filling each 3/4 of the way. Bake for 23-25 minutes at 350ºF. Cool for 10-15 minutes in the pan, then transfer to a cooling rack to cool completely. Frost if desired, and eat! https://feastingonfruit.com/vegan-paleo-banana-tahini-muffins/ #veganbaking #veganpaleo #tahinirecipes #bananamuffins #healthysnacks
It’s the sparkly sugar coating on an already per It’s the sparkly sugar coating on an already perfect PB + melty chocolate middle cookie for me✨ The important peanut butter blossom components: LOTS of peanut butter, a touch of cinnamon, and @emmysorganics Peanut Butter Coconut Cookies folded in for extra PB flavor🥜🥜🍫 Ingredients (makes 16) -1 cup (250g) creamy peanut butter -1/2 cup (80g) coconut sugar -1 tsp vanilla extract -1 flax eggs (2 tbsp flax meal + 6 tbsp water) -2 tbsp (30g) almond milk -1/2 cup (60g) gluten-free flour -1/2 tsp baking soda -1/2 tsp salt -1/2 tsp cinnamon (optional) -4-5 @emmysorganics Peanut Butter Coconut Cookies -Coarse sugar for rolling (optional) -Dark chocolate kisses (or place a few choc chips in the middle instead!) Use a hand mixer to beat together the peanut butter, coconut sugar, prepared flax eggs, vanilla, and almond milk. Add the flour, baking soda, salt, and cinnamon. Mix again until just combined. Crumble the cookies into the batter in large chunks. Gently fold in. Line a baking sheet with parchment paper. Scoop/roll the dough into balls (2 tbsp per cookie), roll in coarse sugar, and flatten slightly on the pan. Leave room for them to spread, I recommend 8 per pan max. Bake for 12-14 minutes at 350°F. Remove them from the oven and immediately press a dark chocolate kiss into the center of each. Cool 10 minutes on the pan, then transfer to a cooling rack to cool completely.
Cinnamon Roll Baked Oatmeal! The yummiest, gooiest Cinnamon Roll Baked Oatmeal! The yummiest, gooiest, sweet-stickiest breakfast recipe I’ve ever created✨ Oats -1 1/2 cup (145g) rolled oats -1/4 cup (35g) chia seeds -2-4 tbsp (15-30g) coconut sugar -1 tsp baking powder -1/2 tsp salt -2 tsp cinnamon -6 @emmysorganics Vanilla Bean Cookies -1 1/4 cups (300g) almond milk -1/4 cup (55g) vegan butter or coconut oil Cinnamon Swirl -1/4 cup (30g) coconut sugar -1/2 tsp vanilla -1 tsp cinnamon -2 tbsp (32g) almond butter -1 tbsp (15g) melted vegan butter or coconut oil Glaze -1/2 cup powder sugar -1 tbsp milk Mix together oats, chia seeds, coconut sugar, baking powder, salt, and cinnamon in a bowl. Crumble in the cookies. Combine almond milk and vegan butter/coconut oil, and microwave 60-90 seconds until warm and butter is fully melted. Pour into the oats mixture, and mix. Transfer the oats to a greased baking dish (9x9”). Mix together the cinnamon swirl ingredients. Use a spoon to make small wells in the top of the oats and fill/dollop with the cinnamon swirl. Bake 35-40 minutes at 350°F. Allow the oats to cool for 10 minutes or so, then drizzle with glaze. Slice, serve, and enjoy! #bakedoatmeal #cinnamonrolls #veganrecipes #healthybreakfastideas
For all your spring no-bake dessert needs: Lemon B For all your spring no-bake dessert needs: Lemon Blueberry Cheesecake Bars! Swirly berry bars with an unconventional trick for the light and CRISPY gluten-free crust, and the creamiest no-bake citrus sweet filling🍋🫐 Recipe linked in my bio! Happy friday✨ https://feastingonfruit.com/lemon-blueberry-cheesecake-bars/ #veganrecipes #nobakecheesecake #lemonblueberry #healthydessert
Prep a peanut buttery protein snack for yourself o Prep a peanut buttery protein snack for yourself on monday 👉 have a sweet choc + pb moment in your day all week🥜🍫 But hide them. Don’t share. They are too good. Everyone in your house will be hooked and they’ll be gone by wednesday. Learn from my mistakes, friends🥺 Ingredients -1 bag @emmysorganics Peanut Butter Coconut Cookies -1/2 cup (60g) protein powder of choice (I use @sproutliving) -1/4 tsp salt -1 cup (256g) peanut butter -2 tbsp (40g) maple syrup -1 tsp vanilla -2-3 tbsp almond milk if needed -3/4 cup (120g) semi-sweet chocolate chips In a food processor, blend the cookies with protein powder and salt. Add peanut butter, maple syrup, vanilla, and almond milk. Process until it starts to form a ball. Press firmly into a lined dish (9x5”). Melt the chocolate chips. Spread evenly on top of the bars. Refrigerate at least 4 hours (preferably overnight). Slice into 12 squares, and eat! Keep leftovers in the fridge. #chocolatepeanutbutter #vegansnacks #veganrecipes #peanutbutterlover
Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below… Cake -3/4 cup (180g) non-dairy yogurt -1/2 cup (125g) almond butter or tahini -1/2 cup (160g) maple syrup -1 tsp vanilla extract -1/3 cup (40g) coconut flour -1/3 cup (40g) tapioca flour -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Streusel -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) coconut flour -1 tsp cinnamon -1/4 cup (30g) chopped walnuts Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing. #veganbaking #coffeecake #glutenfreevegan #brunchrecipes
  • Home
  • About
  • Recipes
  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

Feasting on Fruit

  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

vegan, gluten-free, savory · May 9, 2016

Vegan Dumplings with Easy Gluten-Free Wonton Wrappers

Jump to Recipe·Print Recipe

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!

Vegan Dumplings with Easy Gluten-Free Wonton Wrappers (oil-free)

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 with Easy Gluten-Free Wonton Wrappers (oil-free)Vegan Dumplings with Easy Gluten-Free Wonton Wrappers (oil-free)

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.

Vegan Dumplings with Easy Gluten-Free Wonton Wrappers (oil-free)

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.

Vegan Dumplings with Easy Gluten-Free Wonton Wrappers (oil-free)Vegan Dumplings with Easy Gluten-Free Wonton Wrappers (oil-free)Vegan Dumplings with Easy Gluten-Free Wonton Wrappers (oil-free)

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

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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
Print Recipe
Pin Recipe

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

Instructions

  1. Wrappers: Combine all of the ingredients in a bowl. Mix/knead to form a slightly sticky dough.
  2. Divide into 15.
  3. Roll out each ball between two sheets of wax paper as thin as possible.
  4. 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.
  5. Sauce: Combine all the ingredients in a jar. Shake.
  6. Filling: Add all the veggies to a non-stick skillet over medium high heat.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Repeat with the remaining wrappers.
  12. 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.
  13. 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.

Did you make this recipe?

Tag @feastingonfruit on Instagram

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

>>> Pin It <<<

Vegan Gluten-Free Asian Dumplings (oil-free)

SaveSave

Pin
Share
Tweet
Email

In: vegan, gluten-free, savory · Tagged: asian, ginger, soy, veggies, egg-free, potsticker, wonton, gyoza, japanese, chinese, soy-free, coconut aminos, white rice flour

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

recipes to your inbox

enter your email to get on the list!

You’ll Also Love

Chai Cupcakes
Neapolitan Cupcakes
Chocolate Glazed Lemon Poppy Seed Muffins

Comments

  1. Bianca - ElephantasticVegan says

    May 9, 2016 at 5:11 pm

    First I thought… wait…. am I seeing this right.. a savory recipe on Feasting on Fruit?! Yes!! It’s a savory recipe 😀 Yeay! I’m a sucker for asian food too! These look perfect and I love that they are only 4 ingredients for the wrappers! <3 <3 LOVE & pinning 🙂

    Reply
    • Natalie says

      May 10, 2016 at 12:45 am

      Hahaha! Yes it’s Feasting on Wontons just for a today though 😀 Actually when I was doing my dumpling (and SEO) research for this one I searched “vegan dumpling recipe” and your Traditional Austrian Bread Dumplings popped up first page and I was like YEAH! Way to go Bianca! Whole different kinda dumpling, but still fun 🙂

      Reply
      • Bianca - ElephantasticVegan says

        May 10, 2016 at 7:44 am

        I was really happy seeing these delicious-looking dumplings on your blog 🙂 Oh, that’s really cool. To be honest, I don’t pay too much attention to SEO and I’m too lazy to do keyword research beforehand. But it’s nice that it apparently works without it, too. We’ve got so many different dumplings in Austria, bread dumplings, potato dumplings (sweet or savory), but these steamed asian dumplings are much prettier.

        Reply
    • Frida says

      February 26, 2019 at 3:19 pm

      Hi, i was wondering if i can use this recipe in a soup…

      Reply
      • Gary says

        August 14, 2020 at 5:34 pm

        Yes you can I’ve been using this recipe for over 20 years now. Always use the dough to make wonton soup

        Reply
        • Natalie says

          August 16, 2020 at 7:46 am

          Sounds delicious for soup purposes too!

          Reply
  2. Anjali @ Vegetarian Gastronomy says

    May 9, 2016 at 5:17 pm

    I loved watching this video! and all your videos for that matter when I get a chance to. YES on the savory recipes…although I do love your sweet ones as well. These wontons look delicious!

    Reply
    • Natalie says

      May 10, 2016 at 12:46 am

      It’s fun to throw in the occasional savory something, but having terrible lighting in my kitchen makes it a lot harder to film! Any stove top shots I have to cranck my ISO to 1600 just to be able to see what’s going on. So maybe that’s why I always do sweet baked things…yeah, we’ll go with that 😀

      Reply
      • G!g says

        September 5, 2018 at 1:56 am

        Sorty to say this but very disappointed after wasting all ingredients/cost.. i ended up twice with a sloppy mess… i used exactly your quantities second tine added more flour but both times had to throw in the bin.. there must be something you are ot telling me.. dough stuck to my fingers and baking paper.. i even let it rest for an hour second time. Nothing like your moving clip showed.

        Reply
        • Jenny says

          January 8, 2019 at 12:56 pm

          Did you use glutinous rice flour instead of regular? I was just reading through comments to see which one to use, and wonder if it’s supposed to be regular rice flour. Glutinous rice flour might cause the excessive stickiness.

          Reply
  3. Becky Striepe says

    May 9, 2016 at 8:37 pm

    These look so good!!

    Reply
    • Natalie says

      May 10, 2016 at 12:38 am

      Thanks Becky 🙂

      Reply
  4. Jenn says

    May 10, 2016 at 1:54 am

    Well, this was not a recipe I was expecting to see from you, but I LOVE IT!! And I’m so excited because I can NEVER find vegan wonton wrappers. Let’s just add this to the very long list of recipes of yours I can’t wait to make! 🙂

    Reply
    • Natalie says

      May 10, 2016 at 2:26 am

      Me either actually, totally not my usual but with the help of some very sticky GF flours it worked! I know, they sneak egg into all the packaged ones for some silly reason. It’s just pasta guys, no need for the egg! But making them is pretty easy too 🙂

      Reply
  5. Kaila @ Healthy Helper says

    May 11, 2016 at 12:15 am

    Girl! THESE PICTURES. The RECIPE!!! I can’t get over either! The pics are so gorgeous and I loooooove the sound of the recipe. I’m a huuuge dumpling fan but I’ve never thought of making them myself! A little intimidated actually, but you made it look doable! 🙂

    Reply
    • Natalie says

      May 11, 2016 at 1:20 am

      That was the point of the video!! Actually I was totally intimidated beforehand too. Anything that requires kneading and a rolling pin just sounds hard, but the dough was actually so easy to work with! These savory recipes kill me on pics, it takes foreverrrrrrrrr because I just don’t know how to style it. Enough rambling, did you get your lens working?

      Reply
  6. Rob says

    May 11, 2016 at 1:18 am

    MANDU! (As well call it here in Korea)
    I actually have the ingredients to make this one, so make it I shall!
    Thanks, Natalie, will also be sharing 🙂

    ★★★★★

    Reply
    • Natalie says

      May 11, 2016 at 1:22 am

      So many names for what is basically pasta with veggies inside lol! Thank you so much Rob for everything 🙂

      Reply
  7. Mel @ The Refreshanista says

    May 11, 2016 at 2:28 am

    Ohhhh I love dumplings! I love to eat them but I’ve never tried making them myself, this recipe looks delicious!

    Reply
    • Natalie says

      May 11, 2016 at 2:42 am

      You should try it sometime, they aren’t too hard! I have a much higher success rate with them than I do sushi haha 😀

      Reply
  8. The Vegan 8 says

    May 11, 2016 at 3:13 am

    I was like whaaaaa a savory, haha! I love these Natalie! I love, love Asian sauces and eat them weekly with rice and veggies and sometimes noodles….I think I could live off of them actually. These look delicious, simple and healthy. I love the green onions on top, I love love green onions. I love the tutorial video too…perfectly done girl! Now, I’m craving some of these like NOW, they are just perfect!

    Reply
    • Natalie says

      May 11, 2016 at 9:51 pm

      I could definitely live off asian dishes, although I might miss the occasional taco. I’m pretty lazy with my asian sauces though (not surprisingly), that’s why with the second test batch I just used teriyaki and I was perfectly happy with it 🙂 Green onion is pretty much the only savory garnish I use lol!

      Reply
  9. Sophia | Veggies Don't Bite says

    May 12, 2016 at 10:43 pm

    I love dumplings!!! These look delicious. And I like to drown mine in sauce. YUM.

    Reply
    • Natalie says

      May 13, 2016 at 3:41 am

      Oh yes, the dipping sauce is a must!

      Reply
  10. Alisa Fleming says

    May 13, 2016 at 1:48 pm

    OMG, we need these in our house! Pinned to try later. I’m actually surprised you use white rice flour rather than sweet rice flour, but they look great!

    Reply
    • Natalie says

      May 13, 2016 at 4:42 pm

      They were almost too sticky with white rice, I can’t imagine with sweet rice! Thanks for pinning, I hope you try them 🙂

      Reply
  11. Mel @ avirtualvegan.com says

    May 14, 2016 at 5:27 am

    I had to look twice when a saw a savoury recipe. I thought I was on the wrong blog!
    These little dumplings are so pretty and that filling looks delicious. And that dipping sauce…..So good!

    Reply
    • Natalie says

      May 14, 2016 at 4:20 pm

      I know it just feels out of place haha! Thanks Mel 🙂

      Reply
  12. Annelina says

    May 14, 2016 at 2:54 pm

    Wow I totally love this recipe Natalie. I always thought of making hclf vegan dumplings . Thank you so much . I guess I’ll try them soon !

    Reply
    • Natalie says

      May 14, 2016 at 4:19 pm

      Thanks Annelina! I’ve been thinking about them for a while too, I just needed someone else to ask to push me over the edge 🙂 I hope you try them!

      Reply
  13. Mandy says

    May 15, 2016 at 4:11 am

    HOW DID I MISS THIS?!?! OMG! Natalie, I haven’t had dumplings in forever, but when I did eat them, I couldn’t stop because they’re so good! These look perfect and I can’t believe that’s all you need to make the actual dumpling. I’ve been working so hard for the last few months trying to perfect a family recipe of ours and you’ve just given me an idea with the ingredients. Anyways…I would love a big plate of these right now with that dipping sauce! These look amazing! <3

    Reply
    • Natalie says

      May 15, 2016 at 9:39 pm

      In a long trail of events way these were actually inspired by you! You posted those pierogies from Margaret and then I bought white rice flour to try those because they look so similar to dumplings already, and then someone asked for a dumpling recipe, so I used the white rice flour + tapioca combo with some simplification and it worked! Phew! I would be so totally lost without tapioca flour in GF baking, it almost feels like cheating to use it for everything, but it is powerful stuff! Good luck on your family recipe, I can’t wait to see it once you nail it 🙂

      Reply
  14. Vegan Heaven says

    May 15, 2016 at 7:32 pm

    These look so delicious, Natalie! I LOVE your sweet recipes, but the savory ones look just as good! Yummy! 🙂

    Reply
    • Natalie says

      May 15, 2016 at 9:33 pm

      Thank you Sina! I have to admit I procrastinated for a long time on this one since it’s savory and all, but it turned out delicious!

      Reply
  15. Linda @ Veganosity says

    May 15, 2016 at 8:02 pm

    Potstickers are one of my favorite Asian foods, sadly so many are filled with meat. These are gorgeous! I love that you made your own dough. These will get made in my house soon. YUM!

    Reply
    • Natalie says

      May 15, 2016 at 9:34 pm

      It’s funny, I don’t think I’ve ever had a potsticker with meat inside. Even before I was vegan we always made the veggie ones. And with mushrooms in the mix they are already so “meaty” who needs it! I hope you enjoy them Linda 🙂

      Reply
  16. Michelle Blackwood says

    May 16, 2016 at 5:07 am

    These are absolutely gorgeous, I could eat the computer screen right now!

    ★★★★★

    Reply
    • Natalie says

      May 16, 2016 at 4:12 pm

      Thanks Michelle 🙂

      Reply
  17. Aimee says

    May 20, 2016 at 8:48 pm

    Amazing recipe! Definitely one to try 🙂

    Reply
    • Natalie says

      May 20, 2016 at 10:07 pm

      Thanks Aimee 🙂

      Reply
  18. Tiina @myberryforest says

    May 23, 2016 at 10:40 am

    I’m totally comment bombing, hope you don’t mind 😉 These dumplings look amazing! This is the kind of food I call healthy comfort food: veggies in a soft yummy wrap and a super delicious Asian sauce to go with it. And because it’s healthy, I could actually eat this all day long. Quite kid-friendly too, right?!? I’m still on the search for tapioca..grrr..can’t seem to find it anywhere!! Tried to buy it from a Finnish health food store but it was all gone. Should check soon if they have a new batch there. I really don’t understand why tapioca isn’t more popular here. I’ve heard (and seen in your recipes!) that it’s some sort of magic ingredient in GF cooking and baking. So the search continues!! Have a happy day 🙂

    ★★★★★

    Reply
    • Natalie says

      May 23, 2016 at 4:28 pm

      I never mind, you leave the best comments that always make me smile so the more the merrier 🙂 Yes yes yes total comfort food to me too! Asian meals are my favorite. I had dumplings as a kid, so I vote yes on kid-friendliness! I don’t know why tapioca is so hard to find, it’s as if they are conspiring against the GF Finnish population ? I don’t think I could make anything even remotely gluten free and dough-like without it, so I really hope you can track some down. Perhaps you could order it online? Idk if that’s something you do or not, but I just ordered a big box online because it was much cheaper that way! I hope you are having a lovely start to the week Tiina <3

      Reply
  19. Rute says

    August 16, 2016 at 5:10 pm

    Yaaasss I’m so exited to try this recipe!!!
    But Is it okay to sub the tapioca starch with corn starch?

    ★★★★★

    Reply
    • Natalie says

      August 16, 2016 at 5:17 pm

      I think it will be okay with cornstarch, but I have not tested it personally to be sure. But that would be my next best recommendation! Good luck 🙂

      Reply
      • Rute says

        August 16, 2016 at 7:08 pm

        Thanks ? I’ll definitely try it and when i do I’ll let you know how it turned out.

        ★★★★★

        Reply
  20. Susan says

    August 17, 2016 at 5:03 pm

    Can these be cooked in water or will they fall apart? Also can this dough be used for pot stickers?
    Thanks much.

    Reply
    • Natalie says

      August 17, 2016 at 5:06 pm

      Yes to potstickers! But no to boiling, they will fall apart. Hope that helps!

      Reply
      • Susan says

        August 17, 2016 at 10:57 pm

        It does. Thanks for the quick reply. I need to try these. ?

        Reply
        • Gary says

          August 14, 2020 at 5:37 pm

          Yes you can I’ve been using this recipe for over 20 years now. Always use the dough to make wonton soup

          ★★★★

          Reply
  21. Millet says

    October 5, 2016 at 9:34 am

    I did follow all the method but still sticking on my fingers as well to the parchment paper so to solve a it I add tapioca starch slowly into the dough until they don’t stick on a parchment paper when you roll it

    Reply