Vegan GF Potstickers/Dumplings

Recipe by Loud Noodle. If you haven't seen her YouTube vegan adventures channel, check it out. She soooo hilarious! I'm making potstickers but if you shape them slightly differently and don't fry after steaming then you can easily make wontons. NOTE: the dough dries out very fast, I only ended up with half the amount because it dried up too fast. If you can have a second pair of hands it will help tremendously! Also the filling mixture would make a great fried rice addition!!

Vegan GF Potstickers/Dumplings

Ingredients

Filling 

340g Chinese Cabbage (Wombok Cabbage)
100g carrot
100g tofu
2 stalks of spring onion, sliced
1 Tbls sesame oil
3 tsp soy sauce
1/4 tsp white pepper
1/4 salt
1/4 sugar

Wrapper
115g white rice flour
65g tapioca starch
1/4 salt
2 tsp oil
2/3 boiling water


Method

Filling
Blitz cabbage in a food processor and then squeeze out all the liquid.
Blitz tofu and carrot in food processor and add to cabbage mix.
Heat sesame oil in a wok or large frying pan and add onion.
Once glossy add in cabbage, tofu & carrot mixture stir through.
Pour in soy sauce, white pepper, salt and sugar.
Allow too cook through and take off heat to cool.

Wrappers
Mix wrapper dough with hands, kneading it for a long time will make the dough much easier to work with. Roll into a log and chop in 20 pieces.
Dust working bench with flour.
Roll each piece into a 9-10cm diameter circle, you can use a cookie/scone cutter.
Cover made wrappers with a tea towel to keep from drying out.

Once done get your filling and a small bowl of water for sealing the dumplings.
Find a large chopping board for the finished dumplings and sprinkle with flour.
Take the wrapper in your hand and spread a thin layer of water over the inside of the wrapper.
Add around 1 Tbls of filling in the middle and fold up from the sides first and seal the top.
Take your time and once done place on your board and continue until done.
Steam dumplings for 8 minutes.

If you want to them fry the potstickers in a lightly oiled frying pan until golden on both sides. Serve with dipping sauce of choice, I love coconut aminos!