Gluten-Free Vegan Dumplings | Rice Paper Pockets

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!