Rice Paper Vegan Dumplings (gluten-free

• 总时间: 6 minutes

配料

20 rice paper sheets

1 pack firm tofu- crumbled in small pieces

1 cup mushrooms- chopped small

2 small carrots -finely shredded

¼ small green cabbage- shredded

2 spring onions- chopped

4 garlic cloves- minced

3 tablespoon Gluten free soy sauce or 3tbsp. Coconut aminos

3 TBSP neutral oil

Salt and pepper

Oil for frying

Dumpling sauce: 1/4 cup ponzu + 2 tbsp chili garlic crisp or chili oil

步骤

Heat a large pan on high heat. Sauté tofu, onion, carrot, garlic, cabbage and mushrooms for a few minutes in oil. Once browned add all the vegetables and tofu.

Add soy sauce along with a dash of sesame oil, stir through and take off the heat. Stir in chopped spring onions and set the mixture aside to cool down.

Fill a plate with water. Dip a rice paper sheet in water for a few seconds and place on a cutting board or tray. Add a heaping spoon of the filling mixture in the center of the sheet in a rectangle shape

Starting at the bottom, fold over the rice paper sheet to cover the filling. Then fold the top of the sheet over the filling, seal by folding the sides to form a rectangle/square.

Dip a second rice paper sheet in the water and wrap the pocket the same way by folding from the bottom first and folding the sides.

Repeat this process until the you’ve used up all of the filling.

Pan fry the dumplings in your preferred oil over a medium-high heat for a few minutes on each side until lightly golden

Serve with a mixture of ponzu and chili oil. Garnish with green onions. Serve and Devour!