Vegan Dumplings with Rice Paper Recipe (2024)

Step 1. Roughly chop the carrots and cabbage. Transfer them to the canister of a food processor. Pulse until finely chopped, but not mushy.

Step 2. Grate the pressed tofu with the largest holes on a box grater.

Step 3. Cook: Heat a drizzle of oil in a large skillet over medium-high heat. Add the veggies and cook for about 3 minutes, or until just softened.

Add the tofu and cook for about 4 minutes more or until golden brown.

Step 4. Make the sauce. Mix the soy sauce, rice vinegar, ginger, garlic, maple syrup, sriracha and sesame oil.

Step 5. Pour two-thirds of the sauce over the cooked tofu and veggies. Add water as needed. Cook for about 3 minutes more or until mostly dry.

Step 6. Wet one rice paper wrapper in warm water for about 10 seconds (or according to packet directions). Lay flat on a nonstick surface or large cutting board.

Place 4 tablespoons of the tofu filling in a rectangular shape in the center of the wrapper.

Step 1. Fold one side of the wrapper across to snugly cover the filling.

Step 2. Fold in the opposite side, overlapping the first folded side.

Step 3. Then fold in one of the remaining sides snugly to cover the filling.

Step 4. Finally, fold the remaining side to cover the filling, forming a small rectangle.

Step 1. Wrap the first rectangle inside a second rice paper wrapper using the method above. Place the first wrapped dumpling folded side down so that the thickness of the wrapper is the same on both sides.

Step 2. Fold over one side of the wrapper, snugly covering the filling.

Step 3. Repeat for the remaining sides to form a small rectangle with the filling wrapped inside two rice papers. Repeat for the remaining filling.

Bake (optional): Brush each dumpling lightly with oil. Sprinkle with sesame seeds. Either bake or air-fry at 400ºF until lightly golden brown.

Or pan fry. Heat enough oil to coat a nonstick skillet. Once the oil is hot, cook the dumplings for about 3 minutes on each side, or until golden brown.

For serving: Serve rice paper dumplings with the remaining one-third of the sauce or a different dipping sauce.

What are rice paper wrappers made from?

They are typically made from a mixture of rice flour, tapioca flour, water, and salt.

How do you soak rice paper wrappers?

Soak them in warm water for about 10 seconds, or until they are just pliable. Don't oversoak or they will stick together and easily rip. Note that they will continue to soften even after being removed from the water.

Can you make rice paper dumplings in advance?

Yes. I have refrigerated these dumplings and eaten them throughout the week. You can also make the filling ahead of time and make the dumplings fresh for serving.

Vegan Dumplings with Rice Paper

Nisha Melvani

These Vegan Dumplings with Rice Paper are a foolproof way to enjoy dumplings with very little effort! Plus, this recipe is rich in protein and nutrient-packed veggies.

Nutrition

Calories: 459kcal | Carbohydrates: 60g | Protein: 29g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 790mg | Potassium: 518mg | Fiber: 6g | Sugar: 8g | Vitamin A: 10206IU | Vitamin C: 6mg | Calcium: 153mg | Iron: 4mg

This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.