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Easy Vegan No-Chop Dumplings

Published: by · 4 Comments

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This Easy Vegan No-Chop Dumplings recipe is foolproof. No knife required. Rice paper wraps the high-protein tofu filling. Kid approved.

Easy Vegan No-Chop Dumplings with dipping sauce, and bok choy in a bowl. this RECIPE
Enjoy your dumplings with a side of garlicky bok choy, and a dipping sauce.

These dumplings are quick and easy to make. The high-protein tofu filling requires no chopping whatsoever!

Pair your Easy Vegan No-Chop Dumplings with garlicky greens for a complete meal.

If you like this recipe, you may also like my Panko Tofu 'Meat' Noodle Bowl. For another Asian-inspired tofu dinner, try these Miso Soy Tofu and Brussels.

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👩🏼‍🌾 Ingredients

Ingredients for Easy Vegan No-Chop Dumplings: Rice paper, tofu, basil, sesame oil, ground ginger, coconut aminos, soy sauce, maple syrup, and chili garlic sauce.
Ingredients for making Easy Vegan No-Chop Dumplings.
  • Extra-firm tofu
  • Sesame oil (optional)
  • Fresh basil leaves
  • Ground ginger
  • Coconut aminos
  • Tamari or soy sauce
  • Toasted sesame oil (optional)
  • Maple syrup
  • Chili garlic sauce
  • Rice paper wrappers

See recipe card for quantities.

📖 Instructions

Easy Vegan No-Chop Dumplings are foolproof. The detailed instructions, with accompanying images, guarantee success every time.

Use extra-firm tofu for the filling. Make sure to press your tofu beforehand. Or you can purchase super firm tofu which requires no pressing.

Crumbled tofu in a white bowl.
Use your hands to break the tofu into crumbles.
Crumbled tofu with basil in a skillet.
Cook the crumbed tofu until golden. Add the basil and cook until wilted.
Rice paper soaking in water for making Easy Vegan No-Chop Dumplings.
Soak the rice paper for 10 seconds in water. It should still be firm when you remove it.

How to fold Easy Vegan No-Chop Dumplings:

Step 1 for wrapping the tofu filling.
Step1: Lay the rice paper flat. Add 5 tablespoons tofu filling down the middle.
Step 2 for wrapping the tofu filling.
Step 2: Fold the top of the rice paper wrap downward, snugly over the tofu filling.
Step 3 for wrapping the tofu filling.
Step 3: Fold the left side of the rice paper wrap inward, snugly over the tofu filling.
Step 4 for wrapping the filling.
Step 4: Fold the right side inward, snugly over the tofu filling.
How to wrap the tofu filling step 5.
Step 5: Fold the bottom upward to form a dumpling. Place the dumpling in the center of a second soaked wrapper.
Step 6 for wrapping the tofu filling.
Step 6: Fold the top of the rice paper wrapper downward over the dumpling.
Step 7 for wrapping the tofu filling.
Step 7: Fold the left side inward, snugly over the dumpling.
Step 8 for wrapping the tofu filling.
Step 8: Fold the right side inward, snugly over the dumpling.
Step 9 for wrapping the tofu filling.
Step 9: Fold the bottom of the wrapper upward to form the dumpling.

Browning your Easy Vegan No-Chop Dumplings

Option 1:

Air-fried Easy Vegan No-Chop Dumplings.
Brush the dumplings with a little oil and air-fry.

Option 2:

Pan-fried Easy Vegan No-Chop Dumplings in a skillet.
Pan-fry the dumplings on both sides until golden brown.

🥕 Substitutions

  • Tofu - skip the tofu and use a different filling of your choice, keeping the quantity to about 5 tablespoons for each dumpling
  • Vegetables - add shredded carrots and cabbage and cook with the tofu crumbles
  • Oil-free - omit the sesame oil, and enjoy your dumplings without browning

🔪 Equipment

You don't need an air-fryer to make these Easy Vegan No-Chop Dumplings. Pan-frying gets them just as crispy and golden. The benefit of using an air-fryer is that much less oil is needed for browning.

⏱ Storage

These dumplings are best eaten immediately. Refrigerate any remaining tofu filling in an air-tight container for up to 3 days.

💡 Top tip

Double wrap your dumplings so they don't fall apart when browning.

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 over soak or they will stick together and easily rip. Note that they will continue to soften even after removed from the water.

👩🏽‍🍳 Made this recipe?

Please leave a review for Easy Vegan No-Chop Dumplings and share your creation with me on Instagram. It makes my day to see you recreate my recipes.

I would love it if you would ⭐️ rate this recipe and leave a comment. Thank you in advance.

📖 Recipe

Easy Vegan No-Chop Dumplings with dipping sauce, and bok choy in a bowl.

Easy Vegan No-Chop Dumplings

Nisha Melvani
This Easy Vegan No-Chop Dumplings recipe is foolproof. No knife required. Rice paper wraps the high-protein tofu filling. Kid approved.
Print Recipe Pin Recipe
Cook Time 25 mins
Total Time 25 mins
Course Side Dish or Main
Cuisine Vegan
Servings 3
Calories 387 kcal

Ingredients
  

  • 14 ounces extra-firm tofu pressed
  • 1 tablespoon sesame oil (optional)
  • 1 ¼ ounces fresh basil leaves (about 2 packed cups)
  • ½ teaspoon ground ginger
  • 2 tablespoons coconut aminos
  • 1 tablespoon tamari or soy sauce
  • 1 ½ teaspoons toasted sesame oil (optional)
  • 2 ½ teaspoons maple syrup
  • 1 teaspoon chili garlic sauce
  • 12 rice paper wrappers (about 9-inches in diameter)
  • Neutral flavored cooking oil for pan-frying (optional)

Instructions
 

  • Crumble the tofu: Use your hands to break the tofu up into small crumbles. If using, heat the sesame oil in a large skillet over medium-high heat.
  • Cook tofu & basil: Cook the tofu for about 7 minutes, or until golden brown. Roughly tear the basil leaves and cook with the tofu for 1 minute more.
  • Add seasonings: Add the ginger, coconut aminos, tamari, toasted sesame oil, maple syrup, and chili garlic sauce and cook for about 2 minutes, or until warmed through.
  • Prepare rice paper: Wet 1 rice paper wrapper in warm water for 10 seconds (or according to packet directions). Transfer the wrapper to a paper towel and pat dry. Lay flat on a large cutting board.
  • Add filling & wrap: Place 5 tablespoons of the tofu filling in a line along the center of the wrapper, from left to right, leaving enough space on either side to fold. Fold the top of the wrapper downward, snugly covering the filling. Fold in one of the sides, followed by the other side. Then fold the bottom of the wrapper upward to cover the filling, forming a small rectangle.
  • Wrap again: Wrap the first rectangle inside a second rice paper wrapper using the method above. (The filling should now be wrapped inside 2 rice papers.) Repeat for the remaining 5 dumplings, for a total of about 6 dumplings.
  • Air-fry dumplings (option 1): Brush each dumpling lightly with oil and air-fry until lightly golden brown. (400ºF, about 3 minutes)
  • Pan-fry dumplings (option 2): Heat enough oil to reach about one third way up the side of the dumplings. Once the oil is hot, cook the dumplings for about 3 minutes on each side, or until golden brown.

Notes

  • There is no need to pan-fry or air-fry these dumplings unless you want them to be crispy. 
  • For oil-free, omit the sesame oil and toasted sesame oil, and do not air-fry or pan-fry the dumplings.

Nutrition

Calories: 387kcal | Carbohydrates: 54g | Protein: 18g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 690mg | Potassium: 328mg | Fiber: 2g | Sugar: 5g | Vitamin A: 634IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 5mg

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.

Tried this recipe?Let me know how it was!
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Vegan Asian-Inspired Recipes

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    Recipe Rating




  1. Cathy

    5 stars
    Is there a substitute for coconut aminos please?

    Reply

    • Nisha Melvani

      5 stars
      Use more tamari instead.

      Reply

  2. Catherine

    5 stars
    I just tried this recipe and it was so perfect! Never thought to wrap these twice and airfry. Such a great idea!

    Reply

    • Nisha Melvani

      5 stars
      Yay. I'm so glad you tried the recipe. Thank you.

      Reply