Introduction

Gluten-Free Crystal Dumplings with Tofu & Vegetable Filling offer a delicate, chewy wrapper and a flavorful vegetarian filling. These dumplings are perfect for anyone seeking a light yet satisfying dish that’s packed with umami and spice.

Gluten-Free Crystal Dumplings with Tofu & Vegetable Filling Recipe - Recipe Image

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
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
1 tablespoon warm water
1 1/2 teaspoons sugar
2 tablespoons tamari (for dipping sauce)
2 teaspoons rice vinegar
1 1/2 teaspoons hot sesame oil
1 clove garlic, smashed
2 mixing bowls
9 to 10-inch pans, plates, or bamboo steamer
Parchment paper
Quart-sized Ziploc bag
Small rolling pin or wooden dowel
Large wok with lid
Steaming rack

Instructions

Step 1: Wrap the tofu in paper towels, a muslin cloth, or cheesecloth and place it on a plate. Set a weighted object on top to press the tofu for 15 to 20 minutes. Then crumble the tofu into a bowl with your hands.
Step 2: Heat 1 1/2 tablespoons of canola oil in a sauté pan over medium-high heat. Add the chopped mushrooms, cook 2 to 3 minutes until they shrink, season lightly with kosher salt, and transfer to the bowl with the tofu.
Step 3: Add grated carrot, chopped garlic chives, ginger, gochujang (start with 2 tablespoons if you prefer less heat), tamari, and sesame oil to the tofu and mushroom mixture. Mix well and set aside.
Step 4: In a bowl, combine potato starch, tapioca flour, and 3/4 teaspoon kosher salt.
Step 5: Bring 1 1/2 cups water to a boil. Measure 150 g (2/3 cup) boiling water and pour it into the flour mixture. Stir for about 1 minute until small dough bits form. Drizzle 1 1/2 teaspoons canola oil over the dough.
Step 6: Using your hands, gather and knead the dough. If the dough is too hot, cover and let rest for 2 minutes. If dry, add a tablespoon of hot water gradually until dough comes together.
Step 7: Transfer the dough to a surface and knead 2 to 3 minutes until smooth and slightly moist but not sticky. If sticky, sprinkle potato starch and knead in.
Step 8: To make the dipping sauce, dissolve 1 1/2 teaspoons sugar in 1 tablespoon warm water. Add 2 tablespoons tamari, 2 teaspoons rice vinegar, 1 1/2 teaspoons hot sesame oil, and smashed garlic. Set aside.
Step 9: Prepare the Ziploc bag by cutting off the zipper edge and slicing open two sides, so it opens like a folder.
Step 10: Divide the dough in half. Cover one half with a lid or damp towel. Cut the other half into 12 equal pieces (13 to 15 grams each) and roll into balls. Keep these covered to prevent drying.
Step 11: Place one dough ball in the center of the opened Ziploc bag. Cover with the other side of the bag and flatten with your palm. Roll out into a 2 to 3 inch disc, then spread with the rolling pin to about 3.75 inches in diameter.
Step 12: Remove wrapper from bag, place on your hand, and spoon about 2 teaspoons of filling into the center. Pinch the right side, then pleat and seal by folding pleats over to the right, pinching firmly to close.
Step 13: Transfer dumplings onto pans or steamer lined with parchment paper. Cover with a towel to prevent drying. Repeat until all dough is used. Extra filling can be saved for stir fry.
Step 14: Fill a wok with water below the steaming rack, bring to a boil. Place a plate with dumplings on the rack and cover. Steam for 5 to 6 minutes, then repeat with remaining dumplings.
Step 15: For a slightly chewy texture with crisp bottoms, pan fry steamed dumplings in a nonstick pan with oil over medium-high heat for about 4 minutes until blistered.
Step 16: Serve dumplings immediately with the prepared dipping sauce.
Step 17: To freeze, arrange pleated dumplings on parchment-lined trays without touching. Once firm, transfer to freezer bags. Do not defrost before cooking; steam frozen dumplings on high heat for 7 to 8 minutes. Minor cracks will seal during steaming.

Tips & Variations

Adjust gochujang quantity to control spice level in the filling.
Use a nonstick pan when pan-frying to prevent dumplings from sticking.
Extra filling can be stir-fried as a delicious side or topping.
Ensure dumplings are spaced apart on the tray before freezing to avoid sticking.

Storage

Refrigerate cooked dumplings in an airtight container for up to 2 days. Reheat by steaming or pan frying. For longer storage, freeze dumplings as described above; cook directly from frozen by steaming. Avoid microwaving to preserve texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the tofu with another protein?

Yes, you can use firm tempeh or finely chopped mushrooms for a similar texture, though tofu provides a mild base that absorbs the seasoning well.

What if I don’t have potato starch or tapioca flour?

These starches create the unique chewy dumpling skin. If unavailable, you could try cornstarch or arrowroot, but results may vary and skins might be less elastic.

Gluten-Free Crystal Dumplings with Tofu & Vegetable Filling Recipe

Print Recipe

★★★★★

4.7 from 116 reviews

These Gluten-Free Crystal Dumplings with Tofu & Vegetable Filling feature a delicate, chewy potato starch and tapioca flour skin filled with a savory mixture of tofu, shiitake mushrooms, carrots, garlic chives, and flavorful seasonings. Steamed to perfection and optionally pan-fried for a crispy bottom, these dumplings offer a delicious, vegan-friendly, and gluten-free alternative to traditional dumplings, perfect as an appetizer or main dish.

Author: Tara
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 12 to 24 dumplings (depending on size and dough division) 1x
Category: Appetizer
Method: Steaming
Cuisine: Korean-inspired
Diet: Gluten Free, Vegan

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 spiciness to taste)
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

Equipment

2 mixing bowls
9 to 10-inch pans, plates, or bamboo steamer
Parchment paper
Quart-sized Ziploc bag
Small rolling pin or wooden dowel
Large wok with lid
Steaming rack

Instructions

Prepare Filling: Wrap the extra-firm tofu with paper towels, muslin cloth, or cheesecloth. Place on a plate and press with a weighted object for 15-20 minutes to remove excess liquid. Crumble the pressed tofu into a mixing bowl.
Sauté Mushrooms: Heat 1 1/2 tablespoons canola oil over medium-high heat in a sauté pan. Add chopped shiitake mushrooms and cook for 2 to 3 minutes until they begin to shrink. Season with a pinch of kosher salt and add them to the tofu bowl.
Mix Filling: Add grated carrot, chopped garlic chives, grated ginger, 2-3 tablespoons gochujang, 2 tablespoons tamari, and 1 1/2 teaspoons sesame oil to the tofu and mushroom mixture. Stir well to combine. Adjust gochujang to your preferred spice level. Set aside.
Make Dumpling Skins: In a bowl, mix potato starch, tapioca flour, and kosher salt. Bring 1 1/2 cups water to a boil. Measure 150 g (2/3 cup) boiling hot water and pour it into the flour mixture. Stir vigorously for about 1 minute until the flour forms small dough bits. Drizzle 1 1/2 teaspoons canola oil over the dough and begin kneading with hands.
Knead Dough: If dough is too hot, cover and rest for 2 minutes. Knead until all bits come together into a large lump. If still dry, gradually add 1 tablespoon reserved hot water. Transfer dough to a clean surface and knead for 2-3 minutes until smooth but slightly moist. If sticky, sprinkle potato starch to adjust.
Prepare Dipping Sauce: In a small bowl, dissolve 1 1/2 teaspoons sugar into 1 tablespoon warm water. Add 2 tablespoons tamari, 2 teaspoons rice vinegar, 1 1/2 teaspoons hot sesame oil, and 1 smashed garlic clove. Mix and set aside.
Form Dumpling Wrappers: Cut off the zipper portion of a quart-sized Ziploc bag, then cut two sides so it opens flat. Divide dough in half, keeping one half covered. Cut the other half into 12 equal pieces (~13-15 grams each). Roll into balls. Place one ball of dough onto the open Ziploc bag and cover with the other side. Flatten with the palm, then use a rolling pin to roll out to about 3.75 inches in diameter, thin like pie crust.
Fill and Shape Dumplings: Place the wrapper in one hand, add about 2 teaspoons filling in the center. Pinch right side, then use index fingers to pleat and seal edges moving to the right until dumpling is fully sealed. Place dumpling on parchment-lined pan or bamboo steamer. Cover with towel to prevent drying. Continue until all dough is used; leftover filling can be stir-fried.
Steam Dumplings: Fill a large wok with water below steaming rack. Bring to boil. Place plate with dumplings on rack and cover with lid. Steam for 5-6 minutes. Repeat with remaining dumplings.
Optional Pan-Fry (Blister Bottoms): Heat a nonstick pan over medium-high heat with oil. Add steamed dumplings and fry for about 4 minutes till bottoms blister and crisp. This adds texture contrast but is optional.
Serve Immediately: Enjoy your freshly steamed (and optionally pan-fried) gluten-free crystal dumplings with the prepared dipping sauce.
Freezing Instructions: Arrange pleated dumplings on parchment-lined plates or pans, ensuring they don’t touch. Freeze until solid, then transfer to freezer bags. Dumplings may develop minor cracks when frozen; this is normal and will seal during steaming. Steam frozen dumplings for 7-8 minutes on high heat without defrosting before serving.

Notes

Gochujang varies in spiciness; start with 2 tablespoons and increase to 3 if desired.
Boiling water measurement is critical for dough consistency; reserve extra hot water if dough feels dry.
Cutting and using a Ziploc bag as a rolling mat makes rolling gluten-free dough easier and prevents sticking.
Use leftover filling in a vegetable stir-fry to avoid waste.
For a crisp bottom, pan-fry steamed dumplings in a nonstick pan with oil after steaming.
Pressing tofu removes excess moisture, essential for the right filling texture.

Keywords: gluten-free dumplings, crystal dumplings, tofu dumplings, vegan dumplings, Korean dumplings, potato starch dumplings, homemade dumplings, steamed dumplings