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Tender Pear and Cauliflower Mini Dumplings with Mild Herb Sauce

By TinyTummyTreats Editorial TeamPublished May 8, 2026 | Updated Sep 25, 2026
International 25 mins easy-to-makeallergy-substitutionssoft-texturebalanced-nutritionno-added-saltmake-ahead

Pear and cauliflower mixed into a flour-based dough, shaped into flattened dumplings and served with a parsley and dill yogurt-style sauce. Allow time for steaming the cauliflower, preparing the dough, cooking and cooling.

Tender Pear and Cauliflower Mini Dumplings with Mild Herb Sauce
Prep 15 min
Cook 10 min
Total 25 min
Servings 4
Difficulty easy
Cuisine International

Recipe Details

Prep15 min
Cook10 min
Total25 min
Servings4
Difficultyeasy
CuisineInternational
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Ingredients

Servings 4
  • 1 medium ripe pear
  • 1 cup cauliflower florets
  • 1/2 cup gluten-free all-purpose flour
  • Up to 1/4 cup brown rice flour, for adjusting the dough and dusting
  • 1/4 cup warm water, added gradually as needed
  • 1 tablespoon olive oil, divided: 2 teaspoons for the dough and 1 teaspoon for the pan
  • 1 tablespoon fresh parsley
  • 1 teaspoon fresh dill
  • 3 tablespoons non-dairy plain yogurt (coconut or soy-based)
  • 1 teaspoon lemon juice
Tender Pear Cauliflower Mini Dumplings Mild Herb Sauce ingredients image for TinyTummyTreats
Tender Pear Cauliflower Mini Dumplings Mild Herb Sauce ingredients image for TinyTummyTreats

Instructions

  1. Peel and core the ripe pear, then grate finely. If it is firm, steam it until soft before mashing.
  2. Steam the cauliflower until very tender, then drain well and mash finely. Let it cool enough to handle.
  3. Combine the pear and mashed cauliflower in a bowl. These ingredients are mixed into the dough; there is no separate filling or wrapper.
  4. Add the gluten-free all-purpose flour and 2 teaspoons of the measured olive oil. Add the measured warm water a little at a time, using only what is needed. Mix in the brown rice flour gradually, reserving a little for dusting, until the dough is soft and can be shaped without being runny.
  5. Lightly dust the work surface with the reserved brown rice flour. Form small oblong dumplings and flatten to approximately 1/4 inch thick for even cooking. Do not leave them as round balls.
  6. Heat the remaining 1 teaspoon olive oil in a non-stick pan over medium-low heat. Cook in batches if needed.
  7. Cook the flattened dumplings for about 6–8 minutes, turning as needed, until lightly golden and cooked through. Cut one open to check that the centre is set with no raw flour or sticky dough; continue cooking if needed. Alternatively, steam for about 10 minutes and check the same endpoint. Cooking time varies with size and moisture.
  8. Mix the plain non-dairy yogurt with finely chopped parsley, dill and lemon juice. Check yogurt and flour labels for allergens; non-dairy does not mean suitable for every allergy.
  9. Let the dumplings cool before serving. Check that they are soft and easily broken apart, then cut into narrow strips or mash as needed for your child's chewing skills. Do not serve whole round pieces or firm, sticky centres. Keep children seated upright and supervised; age alone does not establish readiness. Offer the sauce separately.
  10. Cool promptly and refrigerate the dumplings and sauce in separate covered containers; use within 2 days. Freeze portions you will not use within that time. Thaw in the refrigerator and use within 24 hours. If reheating, heat until steaming hot throughout, reheat only once, then cool to a suitable eating temperature. Discard food left on a child's plate.
Tender Pear Cauliflower Mini Dumplings Mild Herb Sauce process image for TinyTummyTreats
Tender Pear Cauliflower Mini Dumplings Mild Herb Sauce process image for TinyTummyTreats

Serving Notes

Adapt the portion size and texture to your child's chewing skills. Serve seated upright with an adult watching. Do not offer firm, sticky or whole round pieces; cut soft cooked food into narrow strips or mash it as needed. No recipe is suitable for every child at a fixed age.

Frequently Asked Questions

Are these filled dumplings?
No. Pear and cauliflower are mixed into the dough, which is flattened before cooking.
What age are these suitable for?
There is no universal age cutoff. Match the cooked texture and serving shape to the individual child; ask a qualified feeding professional if you are unsure.
Can I prepare them ahead?
Refrigerate cooked dumplings and sauce separately and use within 2 days. Reheat the dumplings until steaming hot throughout, then cool before serving.

Ingredient Replacements

Use plain non-dairy yogurt that matches your household's allergy requirements. Check flour blends, yogurt and other ingredients for allergens and cross-contact. Substituting flours or yogurt may change texture; no substitution makes this recipe universally allergy-safe.

Storage

Store dumplings and sauce separately. Cool promptly, within 1 to 2 hours, then refrigerate in a covered container and use within 2 days. Freeze portions you will not use within that time. Thaw in the refrigerator and use within 24 hours. If reheating, heat until steaming hot throughout, reheat only once, then cool to a suitable eating temperature. Discard food left on a child's plate.

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