Vegetable Dumplings (GF, V)



  • 2-3 T oil
  • 2 cloves garlic
  • 1 1/2 in cube ginger
  • 1 medium sized onion
  • 1 brick tofu
  • 3 – 4 cup cabbage
  • 2 cup mushrooms
  • 2 – 3 carrots
  • Soy sauce/tamari/coco aminos


  • 2 cup all purpose flour or sub 1 1/2 cup rice flour & 1/2 cup tapioca/potato starch if gluten free
  • 3/4 cup hot water – if making gf version, you may need 2 – 3 T more water
  • Pinch of salt


  • 1/3 cup soy sauce/tamari/coco aminos
  • 2 T rice vinegar
  • 1 – 2 T sesame oil
  • 1 – 2 t gochujang paste

Special tools:

  • Large dutch oven or heavy-bottomed pot



  1. In a bowl, combine flour(s) and salt.
  2. Add in hot water and stir until combined.
  3. Knead dough, adding more flour or water if necessary, until smooth. About 5 – 10 minutes.
  4. Divide dough in two and let rest at room temperature, covered, for at least 20 – 30 minutes. While dough is resting, make filling.


  1. Chop garlic, ginger, and onion to desired size.
  2. In a pan, heat oil. Add in chopped garlic, ginger, and onion.
  3. Let cook until onions are transparent and aromatic.
  4. Chop tofu, cabbage, mushrooms, and carrots into small pieces, small enough to fit into small dumplings.
  5. Add tofu to aromatics in pan. Let cook until all water is cooked off from tofu.
  6. Next add in carrots and mushrooms. Cook for 1 – 2 minutes, or until slightly tender.
  7. Add in cabbage and cook until slightly wilted.
  8. Lightly pour desired soy/tamari/coco aminos to flavor filling. Let cook 1 – 2 minutes more to evaporate moisture.

Filling and cooking

  1. Divide rested dough into 32 even pieces, or 16 per half. It helps to weigh the dough and then divide by amount of pieces and use a scale to divide.
  2. Roll out each piece of dough to a very thin circle, about 4 inches across.
  3. Place a spoon of filling into each rolled out dough.
  4. Wet one side of the circle. Fold and pleat in desired way.
  5. Continue with all 32 dumplings.
  6. If steaming dumplings, line a steamer with cabbage leaves or parchment paper. Put over boiling water in a fry-pan. Steam for 8 – 10 minutes, or until fully cooked.
  7. If boiling, fill a sauce pan 3/4 full with water. Bring to rolling boil. Place dumplings in a single layer in water. Cook until the float, and then another 2 – 3 minutes.
  8. If pan-frying, heat a frying pan with additional 1 – 2 T oil. Place dumplings in and cook until crispy on all sides.


  1. Combine all sauce ingredients until well mixed. Serve dumplings with this or a different sauce.

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