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Gluten-Free Crystal Dumplings with Tofu & Vegetable Filling Recipe

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★★★★★

4.5 from 439 reviews

These Gluten-Free Crystal Dumplings feature a delicate, chewy skin made from potato starch and tapioca flour, filled with a savory mix of extra-firm tofu, shiitake mushrooms, carrots, garlic chives, and a spicy-sweet marinade. Perfectly steamed and optionally pan-fried for crispy bottoms, these dumplings are a delicious and allergen-friendly alternative to traditional dumplings, ideal for those seeking gluten-free and vegetarian Asian-inspired dishes.

Ingredients

Scale

Filling

  • 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 spice)
  • 2 tablespoons tamari
  • 1 1/2 teaspoons sesame oil

Dumpling Skins

  • 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

Dipping Sauce

  • 1 tablespoon warm water
  • 1 1/2 teaspoons sugar
  • 2 tablespoons tamari
  • 2 teaspoons rice vinegar
  • 1 1/2 teaspoons hot sesame oil
  • 1 clove garlic, smashed

Instructions

  1. Prepare Filling: Wrap the tofu in paper towels or a cheesecloth and place it on a plate. Press with a weighted object for 15 to 20 minutes to remove excess moisture, then crumble the tofu into a mixing bowl.
  2. Cook Mushrooms: Heat 1 1/2 tablespoons canola oil in a sauté pan over medium-high heat, add chopped shiitake mushrooms and cook for 2 to 3 minutes until they shrink slightly. Season with a pinch of kosher salt, then transfer to the bowl with tofu.
  3. Combine Filling Ingredients: Add grated carrot, garlic chives, ginger, gochujang, tamari, and sesame oil into the tofu and mushroom bowl. Mix thoroughly and set aside.
  4. Make Dumpling Skins Dough: In a bowl, mix potato starch, tapioca flour, and kosher salt. Pour 150 g boiling water over the starch mixture, stirring for about 1 minute until small dough bits form. Drizzle 1 1/2 teaspoons canola oil over dough and knead by hand. If dough is too hot, rest covered for 2 minutes, then continue kneading until smooth and moist but not sticky. Add more hot water as needed. Knead for 2 to 3 minutes until smooth.
  5. Prepare Dipping Sauce: In a small bowl, dissolve sugar in 1 tablespoon warm water, then mix in tamari, rice vinegar, hot sesame oil, and smashed garlic. Set aside.
  6. Form Dumplings: Cut off zipper portion of a quart-size Ziploc bag and open it into a folder-like shape. Divide dough in half; keep one half covered. Cut other half into 12 pieces (~13-15g each), roll into balls. Using the Ziploc bag, flatten each ball into roughly 3.75-inch diameter skins by hand and rolling pin.
  7. Fill and Pleat Dumplings: Place ~2 teaspoons filling in center of each skin. Pinch right side to seal, use index fingers to create pleats by folding skin over to the right repeatedly, fully sealing the dumpling.
  8. Rest Dumplings: Transfer finished dumplings to a parchment-lined pan or bamboo steamer, cover with towel to prevent drying. Repeat until dough is used; excess filling can be used for stir fry.
  9. Steam Dumplings: Bring water to boil in a large wok with a steaming rack placed so water is just below rack. Place a plate of dumplings on rack, cover with lid, and steam for 5 to 6 minutes until skins are translucent and filling heated through.
  10. Optional Pan Fry: For a blistered bottom texture, heat a nonstick pan with oil over medium-high heat and pan-fry steamed dumplings for about 4 minutes until bottoms are crispy.
  11. Serve: Serve immediately with the prepared dipping sauce.
  12. Freezer Storage: Lay pleated uncooked dumplings on parchment-lined plates or pans without touching. Once frozen solid, transfer to freezer bags. Dumplings may crack slightly when frozen, but cracks will seal during steaming. Steam frozen dumplings for 7 to 8 minutes without defrosting before serving.

Notes

  • Gochujang spice levels vary; start with 2 tablespoons if unsure to control heat.
  • The dumpling skins have a chewy texture due to potato starch and tapioca flour.
  • Use a Ziploc bag as a mold to roll out consistent, thin dumpling skins easily.
  • Leftover filling makes a great stir fry component.
  • Do not flour the surface for kneading dough; moisture content is critical for texture.
  • To press tofu properly, ensure weight is stable to avoid tipping.
  • For pan frying, a nonstick pan prevents sticking and tearing of dumpling skins.

Keywords: gluten-free dumplings, tofu dumplings, crystal dumplings, shiitake mushrooms, Korean dumplings, gochujang dumplings, steamed dumplings, gluten-free snacks, vegetarian Asian dumplings

Find it online: https://foodbylina.com/gluten-free-crystal-dumplings-with-tofu-and-vegetable-filling-recipe/