Gluten-free vegan dumplings | Rice paper pockets



Author Notes: Tell us about your recipe.Alannah | Kale Mary

Serves: 4-6

Ingredients

  • 1 packet frozen edamame beans, cooked and shelled
  • 1 leek, halved and finely sliced
  • 1/2 wombok, finely sliced
  • 125 grams organic non-GMO tofu, crumbled
  • 1 carrot, julienned
  • 1 thumb size ginger, finely chopped
  • Small handful of coriander, chopped
  • Small handful sliced spring onion
  • 100 grams fine bean vermicelli, cooked and cooled
  • 1 tablespoon coconut oil
  • 1/4 cup gluten-free soy sauce or tamari
  • 1/4 cup dry sherry
  • 1 tablespoon garlic powder
  • 1 tablespoon sesame oil
  • As many small rice paper rounds as you want dumplings (this mix will make about 20, but you can freeze what you don’t use for later)

Directions

  1. Add the edamame beans, leek, wombok, tofu, carrot, ginger, coriander and spring onion to a bowl and mix to combine.
  2. Put the cooked and cooled bean vermicelli onto a chopping board and slice into small pieces, then mix the vermicelli into the bowl of vegetables and tofu until combined.
  3. Heat coconut oil in a large saucepan on the stove and add the vegetable mix. Cook until ingredients soften, then add soy sauce, sherry, garlic powder and sesame oil. Cook on a low-medium heat for 5-10 more minutes or until all the liquid is combined, then let cool.
  4. Organise your workstation and get your first rice paper round ready by dipping it in some water and placing on a damp teatowel – just as you would if you were making rice paper rolls. Place a small spoonful of dumpling mix into the middle of each rice paper round, then fold in two opposite sides tightly around the filling, before bringing in the other opposite sides.
  5. OPTIONAL: Steam dumplings for 2-4 minutes.
  6. Serve about 5 dumplings in a bowl and drizzle with some gluten-free soy sauce or tamari and sesame oil.

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