Gluten-Free Vegan Rainbow Crispy Pan-Fried Dumplings (Potstickers)

For Filling

• 308 grams squashes/pumpkins (cooked & mashed - 1 ½ cup)
• 6-7 fresh shiitake mushrooms (finely chopped - ⅘ cup)
• 1 medium carrot (finely chopped - 180g)
• 178 grams cabbage (finely chopped - 2 cups)
• ½ onion (finely chopped - 120g)
• ½ tablespoon cooking oil
• ¼ teaspoon sea salt
• ¼ teaspoon ground white pepper
• Sauce: 2 tbsp tamari + ½ tbsp cornstarch
• 10 grams scallions (finely chopped - 2 tbsps)
• ½ teaspoon sesame oil

For Flour Blend - Mixture (A)

• 140 grams sweet potato starch (1 cup + 2 ½ tbsp)
• 70 grams white rice flour (7 tbsps)
• 35 grams glutinous rice flour (4 tbsps + 1 tsp)
• 35 grams tapioca flour (4 tbsps + 2 tsp)
• 1 ¾ teaspoon sea salt

For Flour Blend - Mixture (B)

• 231 grams sweet potato starch (1 ¾ cup + 4 tbsps)
• 112 grams white rice flour (½ cup + 3 tbsps)
• 70 grams glutinous rice flour (½ cup + 1 tsp)
• 70 grams tapioca flour (½ cup + 3 ½ tsps)

For Plain Wrappers (10 Dumplings)

• 80 grams Mixture (A) (⅔ cup)
• 138 grams Mixture (B) (1 cup)
• 240 milliliter water (1 cup)

For Red Wrappers (5 Dumplings)

• 40 grams Mixture (A) (⅓ cup)
• 69 grams Mixture (B) (½ cup)
• 120 milliliter water (½ cup)
• 1 teaspoon beetroot powder

For Orange Wrappers (5 Dumplings)

• 40 grams Mixture (A) (⅓ cup)
• 69 grams Mixture (B) (½ cup)
• 120 milliliter carrot juice (½ cup)

For Yellow Wrappers (5 Dumplings)

• 40 grams Mixture (A) (⅓ cup)
• 69 grams Mixture (B) (½ cup)
• 120 milliliter water (½ cup)
• 1 teaspoon turmeric powder/curry powder

For Green Wrappers (5 Dumplings)

• 40 grams Mixture (A) (⅓ cup)
• 69 grams Mixture (B) (½ cup)
• 120 milliliter spinach juice (½ cup)

For Purple Wrappers (5 Dumplings)

• 40 grams Mixture (A) (⅓ cup)
• 69 grams Mixture (B) (½ cup)
• 120 milliliter purple cabbage juice (½ cup)

For Filling

1. 1

   Steam the chopped pumpkins/squashes for 20 minutes until tender. Mash into a puree with a potato masher.

2. 2

   Heat oil in a pan over medium heat. Sauté the onions until fragrant, then add the shiitake mushrooms and carrots and cook until they start to soften and turn lightly golden. Add the cabbage and stir-fry until moist, then cook for a minute more. Season with salt and ground white pepper, stir in the sauce, and turn to medium-low heat. Sprinkle scallions over the top, stir in the sesame oil, then turn off the heat.

For Flour Blend

1. 1

   In a mixing bowl, whisk together all the flours and starch for Mixture (A). In another bowl, whisk all the flours and starch for Mixture (B) until completely combined.

For Dough

1. 1

   In a saucepan, add Mixture (A). Pour in the water/veggie juice and coloring powder (if needed). Stir until combined with no lumps. In a small bowl, prepare Mixture (B).

2. 2

   Heat the saucepan over low heat and keep stirring. When small translucent pieces of dough appear and the liquid begins to thicken, turn off the heat immediately. Pour Mixture (B) into the saucepan and stir until roughly combined. Transfer the loose dough onto a dusted surface and knead until it forms a non-sticky dough. Dust with a little white rice flour if it's too sticky.

3. 3

   Roll the dough into a long strip and divide evenly into small balls (around 20g each). Cover with a damp towel to prevent drying out while working.

4. 4

   Flatten each ball with your palm, then use a rolling pin to roll it into an approximately 3-inch round. Add a teaspoon of filling in the middle and pleat to seal (see video below).

Assembling

1. 1

   In a frying pan, heat a tablespoon of oil over medium heat. Pan-fry the dumplings until the bottoms are golden brown. Pour 80ml (⅓ cup) to 120ml (½ cup) of water (just enough to cover the bottom of the pan) into the pan and close the lid. Simmer for about 3 minutes until the water evaporates and the tops of the dumplings are also crispy. Enjoy!