Shanghai Style Dumplings


The traditional flavors of Chinese cuisine take center stage in this vegan version of Shanghai Style Dumplings. Although they take a bit of time and effort, the resulting dish is a special dish that will impress. These is a great chopstick, fork, or finger-food, either as a snack, or as a full meal. The process of making them is so worth it!

Using a variety of vegan, gluten-free flours, this recipe creates the perfect dumpling dough while staying gluten free and vegan.

Tips for Making Vegan Dumpling Dough

Making vegan dough is never the easiest task, especially when the dough needs to be extremely thin, as is the case with dumplings. Always work quickly as well as add more water to the dough if you notice that it is drying out. Be sure that your work station is very thoroughly floured, as gluten free dough tends to stick more easily than gluten-filled dough.

Also, use caution pouring water into a hot skillet filled with oil, as grease fires can ignite. So, if a grease fire does erupt, cover the skillet, turn off the burner, and remove pan from heat. DO NOT add water to a grease fire.

Make it a Meal

Love Asian food? Enjoy your Shanghai Style Dumplings with some delicious Vietnamese Summer Rolls or this unique Asian Rotini Pasta Salad with Creamy Peanut Dressing.


Shanghai Style Dumplings

Prep Time: 20 minutes Cook Time: 10 minutes
Yield:12-16 dumplings


For the Filling

3 leaves Napa cabbage, finely shredded

1 small carrot, grated

10 fresh shiitake mushrooms, wiped clean, stems removed and finely diced

1 inch piece ginger, grated on a microplane

3 garlic cloves, grated on a microplane

3 green onions, finely minced

1 teaspoon sesame oil

1 teaspoon salt

Black pepper, to taste

Grapeseed oil, for frying

Water, for steaming

Green onions, for garnish

Sesame seeds, for garnish

For the Dough

1/2 cup Bob’s Red Mill Chickpea and Fava Bean Flour

1/2 cup tapioca flour

1/2 cup white rice flour

1 teaspoon xanthan gum

1/2 teaspoon salt

1/2 cup boiling water

2 tablespoons cold water

1 1/2 tablespoons olive oil

For the Ponzu Sauce

1/4 cup tamari

3 tablespoons lemon juice

3 tablespoons rice vinegar

1 teaspoon chili sauce

2 teaspoons agave nectar

1 teaspoon sesame oil



For the Dumpling Filling

  1. Make dumpling filling before starting dumpling wrappers.
  2. Combine shredded napa cabbage, carrot, diced shiitake, ginger, garlic, green onion, sesame oil, and salt and pepper and stir to mix. Set aside.

For the Dumpling Wrappers

  1. Combine all three flours, as well as salt and xanthan gum. Then add boiling water and mix with a fork to combine.
  2. Add the cold water and olive oil, mixing until a dough forms. Knead with hands in the bowl to bring the dough together, while adding extra rice flour if the dough is sticky.
  3. Thoroughly flour a flat surface as well as a rolling pin. After that, turn dough out onto floured surface and knead a few more times.
  4. Roll the dough very, very thin and cut with a 3-inch round cookie cutter.
  5. Repeat kneading, rolling, and cutting process with remaining dough. Work quickly, so the dough doesn’t dry out.

For the Ponzu

  1. Whisk together all ingredients and set aside for serving.

To Assemble and Cook

  1. Place 1 1/2 teaspoonfuls of filling in each dumpling wrapper. Then rub a dab of water around the edge of the half of the wrapper and gently pinch closed. Repeat with remaining dumplings.
  2. Add 2 teaspoons grapeseed oil to a large skillet over medium high heat. Carefully drop in dumplings, working in batches, being sure not to overcrowd the skillet. Fry hard on one side until oil is absorbed.
  3. Once oil is absorbed, add about 2 tablespoons of water, and immediately cover with a lid. Steam until warmed through, about 2 minutes.
  4. Serve immediately with dipping sauce.

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