Gluten-Free Vegan Dumplings

Make a batch of dumpling dough and chill it wrapped in the fridge for 30 minutes, or use store-bought wrappers. 2. Heat oil in a pan over medium heat, fry the garlic and ginger for a minute, then add the red pepper, zucchini, carrot, and cabbage. 3. Add all spices, tamari, and optional peanut butter and cook 5-6 minutes, stirring frequently. 4. Roll out the wrappers, add 2 teaspoons of filling to each, moisten the edges, and pleat closed, keeping finished dumplings covered. 5. Heat about 1 tablespoon of oil in a skillet, add 10-15 dumplings, and fry 2 minutes. 6. Pour in half a cup of water, cover, and steam over medium-low heat 8-10 minutes until the water is almost evaporated. 7. Uncover and fry 1-2 more minutes to crisp the bottoms. 8. Serve with garlic or hoisin sauce.