To make the dumpling wrappers, combine the ☆ ingredients in a bowl and thoroughly mix.
Add boiling water to the bowl from Step 1, and thoroughly mix with a spatula. Mash any lumps in the dough while mixing.
Once the dough comes together, wrap in plastic wrap, then let rest for 30 minutes at room temperature.
Mince the filling ingredients (vegetables). Work salt into the minced cabbage and thoroughly squeeze out the excess moisture. Combine all of the filling ingredients and mix until evenly combined.
Place the dough on a well-dusted work space, and divide into 12 equal portions. Roll each portion into a ball, then roll each into a 3-mm thick circle with a rolling pin. The edges should be slightly thinner than the middle.
Wrap the fillings and pan-fry. Serve with your favorite dipping sauce and enjoy!
Story Behind this Recipe
I came up with this recipe for my family with wheat allergies.
The dough for the wrappers will be a bit sticky, so be liberal with dusting your workspace. The wrappers tear easily since they're made with rice flour. While wrapping, take care not to stretch the dough. You can also knead the dough in a bread machine.