Print

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Serve Immediately: Enjoy your freshly steamed (and optionally pan-fried) gluten-free crystal dumplings with the prepared dipping sauce.
  12. 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

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