Easy Gluten-Free Vegetarian Dumplings with Tofu
These gluten-free vegetarian dumplings are filled with savory tofu, cabbage, mushrooms, and scallions, then gently boiled for a soft, tender bite. Perfect for make-ahead meals or cozy dinners with dipping sauces.
Equipment
- Mixing bowl to combine and knead the dumpling dough
- Rolling Pin to flatten dough into wrappers
- Large pot for boiling the dumplings
- Frying pan or skillet – to cook the tofu and veggie filling
- Knife and chopping board – to prep vegetables and tofu
- Slotted spoon – to lift boiled dumplings safely
Ingredients
For the Dough:
- 1 ½ cups rice flour
- ½ cup tapioca starch
- ½ tsp salt
- ¾ cup boiling water plus more as needed
- 1 tbsp olive oil
For the Filling:
- 1 block 14 oz extra firm tofu, pressed and crumbled
- 2 cups napa cabbage finely shredded
- 1 cup mushrooms finely chopped
- 3 scallions sliced
- 2 cloves garlic minced
- 1 tsp grated fresh ginger
- 1 tbsp tamari or gluten-free soy sauce
- 1 tsp toasted sesame oil
For Serving:
- Tamari dipping sauce
- Chili oil or lime dipping sauce
- Fresh cilantro optional
Instructions
Make the Dough:
- In a bowl, mix rice flour, tapioca starch, and salt. Add boiling water gradually while stirring with a spatula. When cool enough to touch, knead until smooth. Add olive oil and continue kneading until elastic. Cover with a damp cloth and rest for 30 minutes.
Cook the Filling:
- Heat sesame oil in a skillet over medium heat. Add garlic, ginger, scallions, and mushrooms. Sauté for 2–3 minutes. Add cabbage and tofu. Cook until moisture evaporates and veggies are tender. Stir in tamari. Remove from heat and cool completely.
Assemble the Dumplings:
- Divide dough into small balls (about 1 tablespoon each). Roll into thin circles. Spoon filling in the center and fold into crescent shapes, pinching or pleating the edges to seal.
Boil the Dumplings:
- Bring a large pot of salted water to a boil. Add dumplings in batches. Once they float, cook for an additional 2–3 minutes. Remove with a slotted spoon and let drain.
Serve:
- Plate dumplings while warm and serve with tamari or dipping sauces. Garnish with fresh cilantro if desired.
Notes
f the dough is too dry, add 1–2 tsp more water.
Use a damp cloth to cover rolled wrappers to prevent drying.
These dumplings freeze well: line on a tray, freeze, then store in bags. Boil directly from frozen for 1–2 minutes longer.
Feel free to add grated carrots or finely chopped spinach to the filling for color.