Dumplings are one of those universally loved, crowd-pleasing dishes that leave everyone asking for seconds! Try your hand at making your own dumpling wrappers with this easy technique using a food processor and stuff with a delightful vegetable and tofu filling before flexing your crimping skills. This recipe is part of our Special Edition Meal Planner dedicated to celebrating Asian American and Pacific Islander Heritage Month.
- 1/ 2 box firm organic tofu, mashed in small pieces
- 1 red onion, sliced
- 1 tablespoon minced ginger
- 1 cup mushrooms, (shiitake or regular white)
- 1/ 2 cup shredded white cabbage,
- 1 cup shredded carrots,
- 1 cup garlic chives or regular chives, chopped
- 1 cup cooked bean thread noodles
- 1 teaspoon white pepper
- 1 teaspoon sesame oil
- 1/ 4 cup cilantro, chopped
- Salt to taste
For the filling
Combine all the filling ingredients in a medium bowl and set aside.
For the Dough
- 1 1/ 4 cup all-purpose flour
- 3/ 4 cup gluten-free sweet rice flour
- 3/ 4 teaspoon salt
- 3/ 4 cup boiling water, plus 2 tablespoons
- 2 tablespoons melted coconut oil
For the Dough
Mix everything in the food processor until it forms a smooth dough. Divide dough in two pieces. Roll each to a thin sheet, then cut out rounds with a glass. Fill each dumpling wrapper with the veggie filling, shape them like potstickers.
Cook dumplings for 10 min with one tablespoon vegetable oil and 1/3 cup water until crispy.