Did I say dumplings? Vegan? And even gluten-free?! What? Yes, Vegan & Gluten-Free Dim Sum Dumplings coming your way! These are delightfully chewy and delicate in flavour, with such a yummy filling, and a homemade sweet chili sauce that you’re going to love too 🙂 A little sweet, a little spicy, hinted with sesame and ginger. This step-by-step recipe will show you the way to perfect dumplings!
You definitely will want to learn how to make these dumplings at home. It may seem difficult, but do not worry, I will guide you through and make the process much easier.
We can honestly say, making homemade dumplings gets easier and easier by the day, just make sure to read the instructions well! We’re making them every single week, as they are just SO addictive! These happen to be gluten-free. We also share some insanely good Baozi Buns (steamed buns) recipe, this time using active-dry yeast to make them EVEN FLUFFIER, in our cookbook & ebook if you’re interested! Here you can see a photo of them:
Anyway, we hope you enjoy these Vegan & Gluten-Free Dim Sum Dumplings as much as we do! Have a lovely day and hope you’re all doing well during these crazy Covid-19 times 🙁
If you liked this recipe, check out our The Most Exquisite Vegan Mushroom Pasta 100% Made of Whole Foods. It’s absolutely delicious!
Vegan & Gluten-Free Dim Sum Dumplings
Enjoy friends! If you make this recipe, please snap a photo and tag @veganvvocals and #veganvvocals on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Dumpling Wrappers Dough
- Heat the sesame oil in a large non-stick skillet over medium-high heat. When the oil shimmers, add the onion, and cook until fragrant, for about 2 minutes.
- Stir in tofu, carrot, and ginger, and cook for 5 more minutes, stirring occasionally.
- Reduce heat to low and add the white pepper, raw sugar, sea salt, and cornstarch, and cook for 1 more minute. Remove from the heat and let cool.
- Store in the refrigerator until completely cooled down. Make sure the filling is completely cooled before preparing the dumplings dough.
Sweet Chili Sauce
- Combine the sesame oil, sriracha, tamari, date syrup, crushed red pepper flakes, and fresh ginger in a medium bowl. Serve alongside the dumplings.
Dumpling Wrappers Dough
- In a food processor, using the dough function, combine rice flour, cornstarch, and tapioca.
- Make sure the water is boiling hot before adding it.
- With the food processor running on low speed, slowly add the boiling water 1-2 tbsp at a time. Stir in canola oil, and keep processing until a dough has formed. Make sure the dough becomes smooth and soft. The dough should not be sticky. If sticky, add 1 tbsp more of flour at a time. If the dough feels dry, add a few drops of water, and continue kneading until the dough is smooth and soft, but NOT sticky.
- Transfer the dough to a lightly floured working surface and keep kneading for 3 more minutes.
- Roll out the dumpling dough into a long cigar, and cut it into 20 equal pieces. Roll each dough piece from edge to centre, rotate, and repeat until it forms a 4-inch circle. The centre should be slightly thicker than the edges, to hold the filling well. Keep the wrappers under a damp paper towel, as they tend to dry out quickly, which makes folding more difficult.
- Add about 1 1/2 tbsp of filling to the centre of each circle.
- Dip your finger in a bit of fresh water and moisten the outer edges of half the dumpling wrapper (in a semi-circle).
- Now start by folding the dumpling in half and pinching the wrapper together at the meeting point at the top.
- On each side of the dumpling, make two pleats starting with the inside (closest to the middle). Then make another two pleats on the outer corners of the dumpling, again towards the middle. Make sure that all seams are sealed.
- Cover with a damp kitchen towel to keep them from drying out.
ASSEMBLING AND STEAMING THE DUMPLINGS
- Now you’re going to need perforated paper liners. This is just parchment paper with holes in it. It’s used to line the base of steamers to stop food from sticking to the base whilst still allowing steam to rise from the simmering water underneath to cook the food.
How to make your own perforated paper liners
- Get a piece of parchment paper and fold in half; Fold into quarters; Then continue folding twice more until you have a fairly thin triangle; Hold over the cooking vessel with pointy end lined up in the middle; Snip the end off – this will make it round and fit the steamer; Cut little triangles along the edge about 2.5cm/1″ apart – these will be the holes; Do this all down the folded edge, and snip the pointy end off; Unfold and place in bamboo steamer. Done!
- Place a bamboo steamer over a large skillet filled with cold water, making sure the steaming rack is at least 1 ½ inches above the water so the boiling water doesn’t touch the dumplings during the cooking process. Carefully place them inside the lined steamer, with at least 1 cm of clearance on all sides, cover with the lid, and let rest for 5 minutes without turning on the stove yet.
- Turn the heat on high to start the steaming process. Once the water starts to boil and steam is visible, turn the heat down to medium, and steam the dumplings for 6 minutes. Turn off the heat, and let them rest inside the steamer for 5 more minutes. DO NOT REMOVE THE LID, as they could collapse and lose their fluffiness.
- Make sure to start each batch with cold water. We steamed them in 3 batches, as our bamboo steamer is quite small.
- Enjoy the dumplings immediately, alongside the Sweet Chili Sauce.
- Store any leftovers in an airtight container in the refrigerator or freezer. Reheat in the microwave for a minute or re-steam for 3-4 minutes. Enjoy!
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