Gluten-free Vegan Rainbow Crispy Pan Fried Dumplings

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

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

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

In a saucepan prepare Mixture (A). Add water/veggie juice and coloring powder (if needed for that color). Stir until combined and no lump. In a small bowl prepare Mixture (B).

Heat the saucepan over low-heat and keep stirring. When small translucent doughs appear and liquid starts condense, 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 a bit white rice flour on it if it is too sticky.

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

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

In a frying pan heat a tablespoon of oil over medium heat, pan-fry the dumplings until their bottom is golden brown. Pour 80ml (1/3 cup) to 120ml (1/2 cup) water (barely cover the bottom of the pan) into the pan and close the lid to simmer for around 3 minutes until the water evaporates and the top of dumplings is also crispy. Enjoy!