Gluten Free Sweet Potato Dumplings
I love dumplings, potstickers, gyoza, you name it! Depending on where you go around the world, these little pastries can be stuffed with a variety of ingredients from veggies, meats, beans, and rice. They can come in all shapes and sizes too. Every culture has their own unique twist on dumplings. Unfortunately many are not vegan or gluten free, especially the really big ones which are my favorite. This got me thinking, why don’t I have a dumpling recipe on my blog?! I’m here to change that and to bring you a delicious sweet potato dumplings. Oh and of course vegan and gluten free! Duh!
This recipe is great for friends and family to get involved and help because it’s more fun and more hands makes the whole process go a lot faster. Now I’m no dumpling rolling expert, but this is a great place for beginners to start. Turn on some tunes, settle into the vibe of your kitchen, and lets make some dumplings!
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Makes 24 dumplings
The Goods:
1 tbsp sesame oil
1 small sweet potato, small diced
1 shallot, minced
2 garlic cloves, peeled and minced
1 inch cube ginger, minced
1 block tofu, drained and small diced
1 bok choy, thinly sliced
2 tbsp coconut aminos
1/4 tsp salt
1 tsp garlic chili paste
For the dough:
1 1/2 cup brown rice flour
2/3 cup tapioca flour + more for rolling
1 tsp salt
1 1/2 cup water
For the dipping sauce:
2 tsp coconut nectar/maple syrup
2 tbsp coconut aminos
1 tbsp liquid aminos
The Method:
First step is to get the dough set and time to sit. In a large mixing bowl, add brown rice flour, tapioca flour, salt and stir with a fork until mixed. Slowly add in the water for the dough and stir with the fork until it becomes a thick consistency. Now, with clean hands, mold the dough until a smoothened even ball. It will be sticky, so use as much tapioca flour as needed to knead into the ball. Careful not to add too much, just enough so it doesn’t get dried out. Cover and refrigerate for 30 minutes.
Grab large saute pan, and heat sesame oil on medium high heat. Once hot, add sweet potato and cook for 5-7 minutes. Sweet potato takes longer to cook, so we want to help soften them before adding everything else.
Toss in shallot, garlic, and ginger. Mix and cook for 2-3 minutes stirring occasionally. Add in tofu and cook for another 2-3 minutes. The excess water in the tofu will help deglaze the pan a little bit.
Next, add bok choy, but add in the whiter part of the bok choy before the green leafy parts because the green leafy ends will cook much faster. This will help everything cook evenly.
Now toss in the coconut aminos, salt, and chili paste. Stir and sauté on medium high heat for 2-3 minutes. By now the potato and bok choy should be fork tender, if not cook for a few more minutes. Cover and remove from heat, then set aside.
Quickly shake and make the dressing in a small mason jar with a lid by combining coconut nectar, coconut aminos, and liquid aminos. Set aside.
The dough should sitting in the fridge for about 30 minutes or so by now, remove, and clear a space on a large clean cutting board. Now the fun but messy part! Sprinkle some tapioca flour in about 1 square foot space. Not too much, but just enough so when you start rolling out the dough it doesn’t stick to the cutting board.
With a rolling pin, roll out the big dough ball into a large flat oval disc that’s about 1/8th of an inch, about thicker than 2 quarters stacked on one another. It doesn’t have to be a pretty oval shape, the key here is to make sure the thickness is just right. Keep the tapioca flour jar nearby, you may have to sprinkle some here and there to keep the dough from sticking to the rolling pin or cutting board.
9. Now when the dough is rolled into an evenly flat disc, with a mason jar or a jar with a sharper edge, cut circle molds out of the dough by pressing the lid side down on the dough over and over. Timing is important here because the longer the dough sits out on the cutting board after its rolled out, the more chance it has to dry out or stick to the cutting board, so show some haste!
10. Carefully and very lightly rub or sprinkle flour on each small dumpling circle mold and place each completed one onto a large plate. Once all remaining leftover dough is still on the cutting board, gather it all up, reroll into a ball, and sprinkle some flour, roll into a disc, press the molds, repeat till all the dough is used.
11. Make an assembly line now to create the dumplings. In a line, place your completed dough circle molds, a brush with a bowl of clean water, the veggies, and a large sheet pan. Using our non dominant hand, grab a mold with a clean dry hand and place into the palm. Add about 1 tbsp veggies into the center, and with the brush in the water, wet the outside rim around the center with the veggies.
12. With your other dominant hand, help close, fold, and pinch one end of the dough to the other. Starting from the middle, pinch down in small increments until the filling is inside and wrapped up in the dough. This dough recipe is sticker than usual, so it may be some getting used to its strength and flexibility in rolling each dumpling. You may have to dry your hands in between every couple dumpling. Beauty about this dough, is unlike others, you can preroll and knead it as many times over and over without it ruining the dough.
13. When pinching each dumpling shut, and starting from the middle and working down to the ends, use both pointer finger and thumb to pull out and stretch the ends together. You may need to wet one end to glue it to the other. Be gentle here as I find that this is the most common step the dumpling will rip. The finished product is a folded dumpling with then ends pressed and held together tightly. Refer to pictures above and below for reference.
14. Once you have all your dumplings completed and rolled up on the sheet pan. Bring it nearby the stove for quick access and then heat sesame oil in a large sauté pan on medium high. As the oil starts to heat, cook about 5-8 dumplings at a time stirring occasionally. About 2-3 minutes cooking time for each dumpling or until they are turn golden brown on all sides.
15. Right before taking them out of the hot pan, grab a 1/4 cup water and the lid to the pan. Very quickly pour the water into the pan and cover it, this will steam them really quickly, this is the chef bai touch. It will sizzle and crackle the first few seconds but after about 10-15 seconds it will calm down, this is when you remove each one with tongs and place onto a serving tray. Repeat until all are finished.
16. Enjoy with chop sticks and dip into the dressing!
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