Introduction

These gluten-free crystal dumplings are filled with a flavorful tofu and vegetable mixture, offering a delicate yet satisfying bite. Perfect for anyone seeking a light, vegan, and gluten-free appetizer or snack, they combine tender dumpling skins with a savory, mildly spicy filling.

A white round plate with green leafy patterns holds about eleven dumplings arranged in a loose circle. Each dumpling has a smooth, slightly translucent white outer skin with neat ridge folds on top. The dumplings show a mix of textures with some parts browned and crispy from pan-frying, while the rest remain soft and pale. Small toasted sesame seeds sprinkle on and around the dumplings. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 ounces extra-firm tofu (about 1/2 block)
1 1/2 tablespoons canola oil (or any neutral oil)
1 cup (50g) chopped shiitake mushrooms
Pinch of kosher salt
1 medium carrot, grated (about 1 cup)
3/4 cup (60g) chopped garlic chives (Chinese chives)
2 tablespoons minced or grated ginger
2 to 3 tablespoons gochujang (adjust based on spice preference)
2 tablespoons tamari
1 1/2 teaspoons sesame oil
160 g (1 cup) potato starch
30 g (1/4 cup) tapioca flour/tapioca starch
3/4 teaspoon kosher salt
150 g (2/3 cup) boiling hot water
1 1/2 teaspoons canola oil (for dough)
1 tablespoon warm water (for dipping sauce)
1 1/2 teaspoons sugar (for dipping sauce)
2 tablespoons tamari (for dipping sauce)
2 teaspoons rice vinegar (for dipping sauce)
1 1/2 teaspoons hot sesame oil (for dipping sauce)
1 clove garlic, smashed (for dipping sauce)

Instructions

Step 1: Prepare the tofu by wrapping it in paper towels, muslin, or cheesecloth. Place it on a plate and weigh it down with a stable object. Press for 15 to 20 minutes, then crumble into a bowl with your hands.
Step 2: Heat 1 1/2 tablespoons canola oil in a sauté pan over medium-high heat. Add the chopped mushrooms and cook 2 to 3 minutes until they shrink. Season lightly with kosher salt. Transfer to the bowl with tofu.
Step 3: Add grated carrot, garlic chives, ginger, gochujang, tamari, and sesame oil to the tofu and mushrooms. Mix well and set aside the filling.
Step 4: In a large bowl, combine potato starch, tapioca flour, and kosher salt.
Step 5: Bring water to a boil. Measure 150 grams (2/3 cup) of boiling water and pour it into the bowl with the starches. Stir for about 1 minute to form small dough clusters.
Step 6: Drizzle 1 1/2 teaspoons canola oil over the dough. Begin kneading it by hand, letting it cool if too hot, until a smooth dough forms. Add reserved hot water by tablespoons as needed if dough feels dry. Knead 2 to 3 minutes until smooth and moist but not sticky, dusting with potato starch if sticky.
Step 7: Make the dipping sauce by dissolving sugar in 1 tablespoon warm water. Add tamari, rice vinegar, hot sesame oil, and smashed garlic. Mix and set aside.
Step 8: Cut off the zipper part of a quart-size zipper bag, then cut open two sides so it opens like a folder.
Step 9: Divide dough in half. Cover one half. Cut the other half into 12 equal pieces (~13-15g). Roll them into balls. Cover balls and large dough piece to prevent drying.
Step 10: Place one dough ball in the center of the opened zipper bag “folder.” Flatten with your palm, then roll with a rolling pin until 2-3 inches in diameter. Use the rolling pin to sweep edges outward until dough is about 3.75 inches in diameter.
Step 11: Place dumpling skin on your hand. Spoon about 2 teaspoons filling onto the center. Pinch right side and pleat edges over to the right repeatedly to seal the dumpling.
Step 12: Transfer dumplings to a pan or bamboo steamer lined with parchment paper. Cover with a towel to prevent drying. Repeat until all dough is used. Save leftover filling for stir fry.
Step 13: Fill a large wok with water, place a steaming rack inside, making sure water is below the rack by about 1/4 to 1/2 inch. Bring water to a boil.
Step 14: Place plate of dumplings on steaming rack, cover with lid, and steam for 5 to 6 minutes. Repeat with remaining dumplings.
Step 15: For chewier dumplings, pan-fry steamed dumplings in a nonstick pan over medium-high heat with some oil for about 4 minutes until bottoms blister.
Step 16: Serve dumplings immediately with the prepared dipping sauce.
Step 17: To freeze, place pleated dumplings on parchment-lined plates without touching. Freeze until hard, then transfer to freezer bags. Steam frozen dumplings for 7 to 8 minutes without defrosting before serving.

Tips & Variations

Adjust gochujang quantity to control spiciness; start with 2 tablespoons if unsure.
Pressing the tofu well ensures a better texture for the filling.
Use a nonstick pan for pan-frying to prevent dumplings from sticking.
Leftover filling can be added to stir-fries for another meal.
Freeze dumplings individually on parchment to avoid sticking together.

Storage

Store steamed dumplings in an airtight container in the refrigerator for up to 2 days. Reheat by steaming or pan-frying until hot. For longer storage, freeze dumplings on parchment-lined trays before transferring to freezer bags; they keep well for up to 1 month.

How to Serve

The image shows a white plate with a green leafy pattern and small pink flowers, filled with several crescent-shaped dumplings arranged in a circular way. Each dumpling has a translucent white wrapper with pleated edges and a shiny surface from a light sauce drizzle. Some dumplings have a golden-brown grilled bottom with a slightly crispy texture, while others are purely steamed with a soft, smooth texture. A sprinkling of light beige sesame seeds is spread over the dumplings, adding a small contrast to the white and golden colors. The plate sits on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, you can substitute shiitake mushrooms with cremini or button mushrooms. Just chop them finely and cook until they release moisture and soften.

Do I need a bamboo steamer to cook these dumplings?

No, a bamboo steamer is traditional but not necessary. You can steam the dumplings using any plate or heatproof dish set on a steaming rack inside a covered wok or pot.