PREPARATION:

Vegan Dumpling Wrappers:

1. Whisk together the starch, flour, and xanthan gum. Add the oil and 5 tbsp of the water. Mix by hand until everything comes together. Add more water if necessary.
2. Sprinkle your work surface with sweet rice flour, roll into a ball, and cover with a damp paper towel. Pinch off dough balls a bit smaller than a quarter and flatten in your palm. Add 1 tsp of the filling.
3. Steam in a bamboo steamer or in a vegetable steamer for about 10 minutes or until they are cooked through.
4. Add 1 tbsp vegetable oil to a pan on medium heat. Add dumplings for just enough time to crisp the sides up.

Recipe

1. heythattastesgood.com

Dumpling Filling:

1. Soften the mushrooms in boiling water for 30 minutes. Dice up the mushrooms.
2. In a small bowl, combine noodles with boiling water to cover. Let sit 10 minutes to soften. Drain and finely dice.
3. Bring a large pot of water to boil over high heat. Add the cabbage; blanch until just wilted, about 4 minutes and drain. Chop the cabbage.
4. Do the same thing with the bok choy.
5. Add vegetable mixture to a bowl. Add the sesame oil, soy sauce, and ginger. Stir in chopped mushrooms and noodles until completely incorporated.

   Recipe adapted from Epicurious