Vegetarian Rice Paper Dumplings
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5.0
6 reviews
Excellent
Vegetarian Rice Paper Dumplings
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Indulge in crispy & chewy dumplings like you haven't had before! These are the ultimate dumplings to make to change things up and no fancy pleating is needed!
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Ingredients
- 3 garlic cloves minced
- 1/4 teaspoon ginger grated
- 1/3 cup king oyster mushrooms finely chopped
- 1/3 cup shitake mushrooms finely chopped
- 1/2 cup kimchi finely chopped and excess moisture squeezed out
- 2 green onions finely sliced
- 4 oz firm tofu excess liquid squeezed out then crumbled
- 1 tablespoon cornstarch
- 1 tablespoon Gochujang Korean chili paste
- 1 1/2 tablespoon low-sodium soy sauce
- 1/2 tablespoon sesame oil
- 1/4 teaspoon salt
- 10 rice paper sheets* round or square
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Instructions
- In a large bowl, combine all of the ingredients, except for the rice paper sheets. Mix well until all of the ingredients are well coated in the seasonings.
- Dampen a rice paper sheet until it’s pliable, but not soggy. Place on a clean wet surface to prevent sticking. Add about two tablespoons of filling to the center of the rice paper. Fold the bottom of the rice paper over the filling, bring the sides towards the center, then fold the top edge toward the center to seal the dumpling. As you wrap your dumplings, don’t let them touch each other, otherwise, they’ll stick together and it’ll be pretty much impossible to separate them.
- Optional: You can wrap the dumpling in another rice paper sheet if you like an extra chewy texture. I like a single layer of rice paper because you get a deeper char flavor on the dumpling. Choose if you like a more chewy texture, more charred flavor, or make a mixture of both types of dumplings! If you decided to wrap the dumpling again, make sure to place the dumpling in the rice paper with the folded seam facing down so the dumpling will be an equal thickness on each side.
- Heat a large skillet on medium-high. Add a very small amount of oil, wipe off any excess oil, then add in dumplings. Work in batches if needed so the pan doesn’t overcrowd. Overcrowding makes it difficult for the dumplings to crisp. Cook for about 3 minutes per side, or until they’re crispy and golden. Keep a closer on the filling side of the single wrapped dumpling because it’ll char much more quickly than the folded side. Serve immediately & enjoy!
Notes
- Variation: This recipe accounts for about 10 dumplings wrapped in rice paper sheets once, however, you can double them in rice paper if you like an extra chewy texture. I like a single layer of rice paper because you get a deeper char flavor on the dumpling. Choose if you like a more chewy texture, more charred flavor, or make a mixture of both types of dumplings!
Nutrition Information
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Serving
170g
Calories
284kcal
(14%)
Carbohydrates
47g
(16%)
Protein
12g
(24%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Cholesterol
6mg
(2%)
Sodium
951mg
(40%)
Potassium
350mg
(10%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
130IU
(3%)
Vitamin C
3mg
(3%)
Calcium
99mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Serving | 170g | |
| Calories | 284kcal | 14% |
| Carbohydrates | 47g | 16% |
| Protein | 12g | 24% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 6mg | 2% |
| Sodium | 951mg | 40% |
| Potassium | 350mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 99mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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