Simple Vegetable Dumplings

Born in Asia means that food is part of who I am. Love to cook from scratch if I have the time, and with clever shortcuts and substitutes if not.

subheading: Homemade Dumpling Wrappers: (optional. Gluten-free alternative included below):

2 cups (280g) unbleached all-purpose flour

pinch of salt

¾ cup (180ml) boiling water

subheading: Dumpling Filling:

drizzle of cooking oil (one for high heat. I like avocado oil)

1 tablespoon minced ginger

1 peeled and minced garlic clove

3 cups (185g) shredded nappa cabbage

2 cups (165g) chopped portobello or shiitake mushrooms

1½ cups (107g) chopped green onion

1 cup (120g) shredded carrots

2 tablespoons soy sauce, tamari (gluten-free) or coconut aminos (soy, gluten and grain free)

sesame oil

salt and pepper to taste

subheading: Dipping Sauce:

¼ cup low sodium soy sauce, tamari (gluten-free) or coconut aminos (grain, gluten, and soy free)

2 teaspoons rice vinegar

1 teaspoon pure sesame oil

2 cloves of garlic, minced

1 green onion, chopped

pinch of red pepper flakes or black pepper

pinch of sesame seeds, optional

subheading: Gluten-Free Wrappers:

⅔ cup Bob's Red Mill Gluten-Free 1-to-1 Baking Flour or other good 1-to-1 baking flour blend

⅔ cup sweet rice flour such as Mochiko

⅔ cup tapioca flour

1 teaspoon xanthan gum

2 eggs

2 to 4 tablespoons water, just enough to form dough

Directions at wifemamafoodie.com

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