For the filling:
Shred cabbage, carrot and celeriac (though I think any roots would work). Sautee onion, garlic and ginger in sesame oil, add the veggies and cook down. Then crumble in sprouted organic tofu (optional). Season with a bit of tamari and just a scant drizzle of maple. Once that is cooked, set it aside to cool.
Wrappers:
I used Pamela’s GF all purpose flour for the dumpling skins (but you could just buy pre-made wrappers if gluten is no issue!) I used 3 cups of flour to 2 1/4 cups of water. Make a well in the flour and add the water, and then mix well. Don’t add more water– if anything you will need a bit more flour– just be patient with the mixing and use your hands if necessary. Once mixed, divide into 30 balls and cover with a damp cloth.

Assembly:
Dust a silpat or wax paper with more flour and roll each ball of dough out (I ended up just doing this by hand– it was the most effective). Place a spoonful of filling into one half and then fold and pinch the edges with a wet finger. Mine looked ridiculous and my partner Piper’s were gorgeous… both turned out to be delicious! Once you have finished this LONG AND TEDIOUS part of the process you can decide to freeze some of your dumplings. If so, just place them on a cookie sheet in the freezer until firm and then toss into a ziploc to freeze.

Cooking:
With those that you plan to eat more immediately, LIGHTLY oil a pan and fill with dumplings (they will absorb excess oil). Fry for a minute on each side and then, when all have been fried, add 1/2 cup of water and cover to steam them for two minutes. This part was quick and easy.

Dipping Sauce:
2 parts wheat free tamari, 2 parts rice vinegar, 1 part honey, 1/2 part sesame oil, a splash of water, some minced ginger and some chili paste (or crushed pepper).