Vegan Dumplings with Rice Paper

Vegan rice paper dumplings with sesame seeds on a white plate.

5 from 8 votes

These Vegan Dumplings with Rice Paper are a foolproof way to enjoy dumplings with very little effort! Plus, this recipe is rich in protein and nutrient-packed veggies.

Prep Time5

Cook Time20

Total Time25

Course: Appetizer, Main Course, Side Dish

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: to 5

Calories: 459kcal

Author: Nisha Melvani

Ingredients

4 medium carrots quartered
2 small heads napa cabbage or green or savoy cabbage (core removed, quartered)
Drizzle of sesame oil or olive oil
14 to 16 ounces extra-firm tofu pressed and drained

For the sauce:

½ cup soy sauce or tamari (preferably low sodium)
¼ cup rice vinegar
2 teaspoons grated ginger
2 large cloves garlic minced
1 ½ tablespoons maple syrup
2 teaspoons sriracha or chili garlic sauce
1 ½ teaspoons sesame oil or toasted sesame oil (optional)

Other:

16 to 20 rice paper wrappers (about 9 inches in diameter)
Neutral flavored oil for cooking (optional)
Sesame seeds for garnish

Instructions

Chop the carrots and cabbage: Transfer the roughly carrots and cabbage to the canister of a food processor. Pulse until chopped finely but not mushy.
Cook the chopped cabbage and carrots: Heat a drizzle of oil in a large skillet over medium-high heat. Add the veggies and cook for about 3 minutes, or until just softened.
Cook the tofu: Use the largest holes on a box grater and grate the tofu directly into the skillet or a large bowl. Cook the tofu with the veggies for about 4 minutes more, or until golden brown.
Prepare the sauce: Mix the soy sauce, rice vinegar, ginger, garlic, maple syrup, sriracha, and sesame oil. Pour about two-thirds of the sauce over the cooked tofu and veggies. Add water (¼ cup at a time as needed for the desired taste and texture) and cook for about 3 minutes more, or until mostly dry.
Prepare rice paper: Wet a rice paper wrapper in warm water for 10 seconds (or according to packet directions). Lay flat on a nonstick surface or large cutting board.
Add filling and wrap: Place 4 tablespoons of the tofu filling in a rectangle in the center of the wrapper. Fold the top of the wrapper downward, snugly covering the filling. Fold in the opposite side to overlap the first. Repeat for the remaining sides, forming a small rectangle.
Wrap twice for cooking: Wrap the first rectangle inside a second rice paper wrapper using the method above. (The filling should now be wrapped inside of two rice papers.) Repeat for the remaining filling.
Bake or Air Fry (optional): Brush each dumpling lightly with oil. Sprinkle with sesame seeds (if using) and either bake or air-fry at 400ºF until lightly golden brown.
Pan-Fry (optional): Heat enough oil to cover the base of a nonstick pan. Once the oil is hot, cook the dumplings for about 3 minutes on each side, or until golden brown.
For serving: Add water to the remaining dipping sauce, one tablespoon at a time, until the desired taste. Serve the dumplings with the sauce or a different dipping sauce of your choice.

Notes

There is no need to pan-fry or air-fry these dumplings unless you want them to be crispy. Wrap them twice in two separate rice paper wrappers if crisping so they don't fall apart.
For oil-free, use veggie broth to cook the filling, and omit the sesame oil in the sauce. Do not air-fry or pan-fry.
Storage: Refrigerate any remaining Vegan Dumplings with Rice Paper in an air-tight container for up to 4 days. Reheat in the microwave, oven, air fryer, or skillet.

Nutrition