Ingredients
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1 packet
frozen edamame beans, cooked and shelled
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1
leek, halved and finely sliced
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1/2
wombok, finely sliced
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125 grams
organic non-GMO tofu, crumbled
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1
carrot, julienned
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1
thumb size ginger, finely chopped
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Small handful of coriander, chopped
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Small handful sliced spring onion
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100 grams
fine bean vermicelli, cooked and cooled
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1 tablespoon
coconut oil
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1/4 cup
gluten-free soy sauce or tamari
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1/4 cup
dry sherry
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1 tablespoon
garlic powder
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1 tablespoon
sesame oil
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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
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Add the edamame beans, leek, wombok, tofu, carrot, ginger, coriander and spring onion to a bowl and mix to combine.
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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.
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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.
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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.
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OPTIONAL: Steam dumplings for 2-4 minutes.
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Serve about 5 dumplings in a bowl and drizzle with some gluten-free soy sauce or tamari and sesame oil.
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