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!
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Prep Time:
Yield:
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PinIngredients
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
- 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.
>>> Pin It <<<
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 🙂
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 🙂
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.
Hi, i was wondering if i can use this recipe in a soup…
Yes you can I’ve been using this recipe for over 20 years now. Always use the dough to make wonton soup
Sounds delicious for soup purposes too!
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!
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 😀
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.
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.
These look so good!!
Thanks Becky 🙂
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! 🙂
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 🙂
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! 🙂
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?
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 🙂
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So many names for what is basically pasta with veggies inside lol! Thank you so much Rob for everything 🙂
Ohhhh I love dumplings! I love to eat them but I’ve never tried making them myself, this recipe looks delicious!
You should try it sometime, they aren’t too hard! I have a much higher success rate with them than I do sushi haha 😀
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!
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!
I love dumplings!!! These look delicious. And I like to drown mine in sauce. YUM.
Oh yes, the dipping sauce is a must!
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!
They were almost too sticky with white rice, I can’t imagine with sweet rice! Thanks for pinning, I hope you try them 🙂
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!
I know it just feels out of place haha! Thanks Mel 🙂
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 !
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!
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
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 🙂
These look so delicious, Natalie! I LOVE your sweet recipes, but the savory ones look just as good! Yummy! 🙂
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!
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!
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 🙂
These are absolutely gorgeous, I could eat the computer screen right now!
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Thanks Michelle 🙂
Amazing recipe! Definitely one to try 🙂
Thanks Aimee 🙂
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 🙂
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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
Yaaasss I’m so exited to try this recipe!!!
But Is it okay to sub the tapioca starch with corn starch?
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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 🙂
Thanks ? I’ll definitely try it and when i do I’ll let you know how it turned out.
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Can these be cooked in water or will they fall apart? Also can this dough be used for pot stickers?
Thanks much.
Yes to potstickers! But no to boiling, they will fall apart. Hope that helps!
It does. Thanks for the quick reply. I need to try these. ?
Yes you can I’ve been using this recipe for over 20 years now. Always use the dough to make wonton soup
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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
I’m so glad you got it to work, great tip!
Hi Natalie I made this wonton gluten free dumplings twice now and my boss was loving it she is into gluten free
food im just wondering have you tried freezing them? coz i want to make extra for freezing for a back up plan when
you’re lazy to cooked heavy meals ( you know what i mean 😉 ) Please share if you did thanks
I’m so happy she likes them! No I have not tried freezing them yet. I’m afraid freezing the wrappers by themselves will dry them out to much, but freezing the entire dumpling after cooking could work!
Hi! Is there any possible substitute for white rice flour? Because my family doesn’t eat white rice, and instead eat quinoa. Would coconut flour work just as well? Thanks.
Hi Brandon! The white rice flour is really really sticky which you need for this recipe, so the only other flour you could substitute there would be tapioca flour/starch since it is also really sticky. Coconut flour is too dry and crumbly. Sorry!
Thanks! Just one more question, how much do I use for each ingredient required to make the dough now?
I can’t say for sure since I haven’t made it without the rice flour myself, but I would start with 1 1/2 cup tapioca flour and then adjust from there until you get a sticky but roll-able dough.
You can use brown rice flour. I make them all the time using brown rice flour, Works perfectly. Tip, add the water 1 Table spoon at a time so you don’t end up with a sticky mess like other people have. 👍
Thanks for the tip!
Can I freeze them?
The wrappers alone don’t freeze very well, they dry out too much. But you could try freezing them after cooking as dumplings, that would work much better!
Can I fry these?
Sure! Pan frying in just a shallow layer of oil would probably be best 🙂
I’ve made these twice now and they are so good. My boyfriend who loves wheat and is deeply skeptical of gluten free items normally made from wheat, loves them and sits down with me when they are done to gobble them up. You shouldn’t skip the step where you put a wet towel over a bowl for storing the pre-rolled pastries. I did once and they were crumbly. Also, I fried mine in a shallow amount of olive oil. Thanks for this recipe!
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I am so happy to hear that you both approve Lola, even if skeptical at first! Yes the wet towel covering part is very important, it amazes me how fast they can dry out otherwise. Thanks for the feedback and I hope there are many more delicious batches to come 🙂
Thank you for the recipe, it worked out deliciously! I changed the process a bit during my preparation, notably by using parchment paper rather than wax paper. Here’s my process:
Instructions:
1. Combine all of the ingredients in a bowl. Mix/knead to form a slightly sticky dough.
2. Divide into 12 balls. Cover the bowl with a wet towel.
3. Roll out each ball between two sheets of parchment paper as thin as possible. Re-use the parchment paper.
4. Fill with filling, seal
Takeaways: They were about double or triple the thickness of store-bought wonton wrappers. These *needed* to be pan fried (steaming was too doughy; baking might work though!), but doing that, they were delicious. Partner thought they’d be great for making ravioli with.
I’m envisioning making GF pasties, especially since they don’t have oil in them (and pasties use, like, half a cup of lard for the dough recipes I know).
Do not try to make them with wax paper, that resulted in the dough sticking and tearing the paper.
Thanks!
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Wow thanks for the awesome feedback Amara, I am so happy you tried them! And best of luck with the GF pasties 🙂
Thank you! I should also note that I used brown rice flour, since I couldn’t find the white rice flour at the store. I couldn’t say if it affected things though – they tasted great.
I don’t know how you did it. My dough was like glue, runny and sticky. After many attempts, I just plopped dough onto hot skillet and fried up some very tasty hockey pucks to go with the filling.
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hi I was wondering if there are any stores that carry GF wonton wrappers?
Not that I have been able to find yet, but google may know better than me!
Hi, what is the reason for the boiling water to mix the rice flour vs cold water?
It makes the dough much easier to mix and work with. As it cools it will become more firm and less sticky/flexible. Hope that helps!
Would tapioca starch instead of tapioca flour work ?
Yep, they are perfectly interchangeable!
Hi Nathalie! I was looking for vegan gluten free dumplings recipes and stumbled upon your site! I’m making rice flour today and try making them for the weekend! Do you think cassava flour can work as well?! I’ll give it a try!
Can your dumplings be boiled instead of steaming or they will fall apart and dissolve in the water?!
I guess if there is rice pasta then of course they can probably be boiled!
Thank you for your recipe ideas! I like them and challenge me to experiment with my own versions!
Much love!
Alejandra
Two months ago I was excited about these gf dumplings so I went to the store and specifically bought white rice flour and tapioca flour just for this recipe. After following the recipe exactly, the dough was too sticky to knead. Even after adding more flour the dough was unworkable. I threw it away and never got a chance to even try it. Today I revisited this recipe, in hope that the disaster two months ago was a fluke. Well, I was completely wrong as the same outcome occurred again. The dough was way too sticky so I put it in the refrigerator for 20 minutes. The dough seemed better so this time I got to rolling process. I tried to slowly peel the wax paper off, but the dough stuck to the wax paper on both sides. In two attempts I never got to actually eating the dumplings. I guess the frozen ones are my best bet for eating dumplings. 🙁
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didn’t work for us. tried twice. too sticky, couldn’t get the dough off the parchment paper without breaking it.
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Just tried this and it’s soooo goood! I fried mine though cause was craving fried dumplings 😅. Will definitely make these again and experiment with fillings. For those having trouble with stickiness – I had that at the start (first 4) but just used a bit of rice flour on the wax paper as I rolled it out and it worked. ☺️
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Mmmm I bet they were delicious and extra crispy fried, I wish I could been there to steal one from you😋 I am so happy you liked them, and thanks for the feedback and tip!
Hi could regular flour be used in this recipe? I’m not gluten free so I’m just curious if it would still work with a wheat based flour?
Thank you!
Morgan
I haven’t tested it with all purpose flour so it may take a bit of tweaking on amounts to get the dough right. But I’m sure there are plenty of all purpose flour vegan wonton recipes out there, are you looking for an oil free one specifically? Let me know and I can point you towards a couple that could work!
I’m specifically looking for an oil free option. But I might play around with your recipe this weekend as well!
With all purpose flour it’s actually even easier, maybe try this one: http://www.marystestkitchen.com/easy-wonton-wrappers-or-gyoza-wrappers-or-dumplings-wrappers-vegan-recipe/
Could I sub out the rice flour for gram flour?
I want to use this recipe for mini taco shells!
Hmm I haven’t tried it with gram flour, but maybe. But these aren’t crispy, they are soft like a noodle wrapper so not sure they will work for tacos😕
Just a quick little errata on your recipe – your header says “15 dumplings” but in your recipe instructions say “divide the dough into 12 balls”. Having said that, these look great and I look forward to trying them. Thanks!
Ah thanks so much for catching that Jennifer! Hope you enjoy either way 🙂
SO yumm! I switched out cabbage/cole slaw with “broccoli slaw” and it was so delicious. The rough part was the dumplings… I may have added a tad bit too much water so it was VErY STICKY and kind of hard to work with.
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Have you tried using this recipe for a ravioli?
No I have not, but you could give it a shot!
I have to say, the filling of this recipe with the sauce is AMAZING. However, I’ve tried the dough three times now and each time it’s failed. It’s way too wet with 1 c. of water and even with less, I can’t get the dough to form correctly. Still looking for a formula that works… Thanks for the filling though! This will be a staple!
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Aww bummer it didn’t work out for you, it’s hard for me to say where the problem was without being there😕
I made these tonight after much hesitation regarding the comments of those who it didn’t work out for. Oh. My. Gosh. Vegan GF dumpling HEAVEN!!!! Amazing! I am convinced that those whom it didn’t work out for were not working with the proper ingredients because this was, in my opinion, fool proof! The dough was perfect and not at all too sticky! Very easy to work with. I will be making these a lot!! Thanks for this amazing & simple recipe.
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YAY!! That is wonderful to hear, I am so happy they worked out for you Brielle😊 Thanks for sharing your feedback, and enjoy!
Hi – I am hoping to make these soon for my family! My husband and I used to make dumplings with the regular store bought wrappers, but after learning more about the downsides healthwise of gluten, we have become mostly gluten free. As a result, we haven’t had dumplings in a year!! I do have a question — one of the earlier comments notes that these wrappers don’t freeze well. Is that still true if we have already made the dumplings and just not cooked them yet? We like to make 200-300 at a time and stock them in the freezer, and I would love to still be able to do that (although making that many wrappers frankly sounds like a nightmare lol).
thank you!
I haven’t personally tried freezing them, so I can’t say too sure. Maybe try a small batch to start and see? Sorry, wish I could offer more insight. Also WOW I admire your dumpling making dedication😳🙌😂
Hey!
I’ve tried to make these twice and both times my dough is so sticky and wet that i can’t even roll the dumpling wrappers. I’ve followed your exact measurements and have had to add more flour to try and attempt to have the dough dry up a little so i could roll the wrappers, but no luck. Any tips? So sad cause they looked amazing when you made them in your video
Hmm you can try reducing the amount of water, maybe start with 3/4 cup and only add more if the dough is too dry to come together. And you are using the wax paper but it’s still too sticky to roll?
I was using wax paper and did try and add more flour to get ratio of dough to water right but no luck. Thanks anyway! I might try adding the water more slowly next time 🙂
Thank you for this recipe! It sounds very delicious but I have a question. What kind of mushrooms do you use?
I used baby portobellos I do believe, but any kind is fine!
Thank you! I made it with white mushrooms and it was yummy!
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I am so happy you liked them!!
Would you please list the Kinako which was used? My local health food store only had a soy bean powder, which is not labeled as Kinako.
Dough did not work for me either but I put the mix over a bowl of kale and it tasted like lettuce wraps. Very good flavor with the ginger! Thanks
Aw I’m sorry it didn’t work, but I’m glad you found a way to save it! Hmm was it too dry or…?
Hi! So excited to try these. I’ve eaten potstickers since I was a little kid! It’s a big meal in our house that we love to make. We call them “Mantee” in our russian household. My ancestors are from Russia but we have a lot of chinese influence because they traveled to China and ended up in America. Very interesting history! But anyway. Traditionally we would steam our potstickers in a steamer. Will these hold well steamed instead of water fried? Thanks!
Aw well I am so happy you found these then! I’ve only ever steamed them in a pan on the stove, but they worked okay that way so should be fine. Let me know how it goes, hope you guys love them😊
The GF dumpling wrappers worked a treat! Were slightly sticky which made it a bit difficult but with lots of flour and careful handling they turned out perfect !
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I am so happy you got it to work! They are a little more tricky than regular, but worth it imo 🙂 Thanks for the feedback!
Can’t wait to try this! I wish you had a Pinterest “pin” button to easily save the recipe, unless I missed it?
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So good to know Angelica, I will add one!
So greatly it came out! My son loved it much and asked me to do more while I did it as soup. I am so happy! Thank your recipe much!
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I am so happy you guys liked them Lisa!