Continue After Advertisement
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
-
Add the edamame beans, leek, wombok, tofu, carrot, ginger, coriander and spring onion to a bowl and mix to combine.
-
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.
-
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.
-
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.
-
OPTIONAL: Steam dumplings for 2-4 minutes.
-
Serve about 5 dumplings in a bowl and drizzle with some gluten-free soy sauce or tamari and sesame oil.
See what other Food52ers are saying.