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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Vegan Dumplings with Easy Gluten-Free Wonton Wrappers
- Prep Time: 40 minutes
- Cook Time: 5 minutes
- Total Time: 45 minutes
- Yield: 15 dumplings 1x
Ingredients
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.
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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.