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

Vegan Dumplings with Easy Gluten-Free Wonton Wrappers

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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!

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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

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?

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Vegan Gluten-Free Asian Dumplings (oil-free)

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

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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