Gluten-Free Vegan Dumplings | Rice Paper Pockets Recipe

Name: Gluten-Free Vegan Dumplings | Rice Paper Pockets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

141

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Gluten-Free Vegan Dumplings | Rice Paper Pockets falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gluten-Free Vegan Dumplings | Rice Paper Pockets

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