Lunch + Dinner Recipes

Gluten Free Veggie Dumplings

I love all things asian food. Plain and simple. I love Hibachi style restaurants, fried rice, white rice, teriyaki chicken, dumplings, and literally anything else associated with this style of food. I think I associate this food with happy memories in my life! I used to have birthday parties in hibachi restaurants lol. However, as you guys know, I am gluten, dairy, and soy free. So, it is very hard to eat these foods without experiencing some stomach pains right after. Which is why I am so excited to bring you guys this recipe!

This recipe may be one of the most complicated ones I’ve ever shared. The ingredients are still simple and easy to use, however this recipe requires a little more work than usual. BUT I promise, it’ll be worth the work and wait. If you have any questions, please let me know. I’ll be happy to help 🙂

Ingredients:

For the shell:

  • 1 cup almond flour
  • 3/4 cup cassava flour
  • 3/4 cup arrowroot flour
  • 1 tsp salt
  • 3/4 cup hot water
  • 2 tbsp avocado oil

For the filling:

  • 1 package of beef/chicken
  • 2 large celery stocks
  • 1/2 shredded purple onion
  • 2 tsp salt
  • 1 tsp garlic
  • 1 tsp red pepper
  • 1 tsp black pepper
  • 1/2 tbsp avocado oil (for cooking)

Recipe: made about 16

For the shell:

  1. Combine all ingredients and mix well
  2. You’ll have to use your hands to get it nice and mixed since it becomes like a thick dough
  3. Roll the dough as thin as you can on a flat non stick surface. You should use a dash of arrowroot starch to make the surface non stick and prevent tearing. Roll it out and then use a circle to press out the shapes (see images) for the shells. They should be about 2 inches by 2 inches. I used a little ramekin bowl to make the circles
  4. After you press them circles out the first time, roll the dough back together and flatten out and then repeat the steps so you have no extra leftover dough
  5. Let these sit out to the side while you make your filling

For the filling:

  1. Chop up the veggies! I used a food processor to chop everything up so they were finely chopped
  2. After you get the right amount of veggies, season them and mix them!
  3. Sauté the veggies on a wide pan in the avocado oil for about 10 minutes on a medium heat. The veggies will become softer and ready to eat

Fill them up!

  1. Put about 2 tbsp of filling in each circle
  2. Press the circles shut around the edges around the filling. You might have to use a little water on your fingers to tightly secure them closed
  3. Cook them on a wide pan with a dash of oil to prevent them from sticking. Cook the bottoms first until they’re nice and crispy
  4. Flip onto each side so they get a chance to brown as well
  5. When all the sides are ready, fill the pan with about 1/3 cup water and let steam for another few minutes until the dough is almost translucent. More soft, but still crisp if that makes sense…?
  6. Let cool and ENJOY

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