Vegan Dumplings Recipe

Dumpling Preparation

1. 1

   Make the Dumpling Dough

   In a large mixing bowl, combine the gluten-free flour and a pinch of salt. Gradually add the water, mixing until a smooth dough forms. Knead briefly until the dough is elastic. Cover with a damp cloth and let it rest for 30 minutes.

2. 2

   Prepare the Filling

   In a separate bowl, mix together the crumbled tofu, chopped carrot, green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, and black pepper. Stir until well combined.

3. 3

   Form the Dumplings

   Once the dough has rested, divide it into small balls (about the size of a golf ball). Roll each ball out into a thin circle on a lightly floured surface. Place a tablespoon of the filling in the center of each circle, then fold the dough over to create a half-moon shape. Pinch the edges to seal tightly.

4. 4

   Cook the Dumplings

   In a large pot, bring water to a boil. Add the dumplings in batches, making sure not to overcrowd the pot. Cook for about 5-7 minutes or until the dumplings float to the surface. Remove with a slotted spoon and drain on a paper towel.