- 1 cup white rice flour
- 1/2 cup tapioca flour
- 1 cup boiling water
- 1/2 tsp salt
- 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
- 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.
For a super simple sauce option, store-bought teriyaki sauce tastes great too. I really like this soy-free one.