Steamed Rice Paper Dumplings (Vegan & Gluten Free) Recipe

Introduction

These Steamed Rice Paper Dumplings are a delightful vegan and gluten-free treat. Packed with savory mushrooms, tofu, and fresh vegetables, they offer a light yet satisfying bite perfect for any occasion.

Ingredients

• 7 chestnut mushrooms, finely chopped
• 1 inch fresh ginger, finely chopped
• 2 garlic cloves, finely chopped
• 2 spring onions, finely chopped
• 200g extra firm tofu, broken apart
• 1 carrot, finely chopped into cubes
• 2 tablespoons light soy sauce (gluten free)
• 1/2 teaspoon MSG
• 1 teaspoon sugar
• 12 rice papers

Instructions

1. Step 1: Place your frying pan on medium heat and add a drizzle of oil. Add the chopped mushrooms, ginger, garlic, spring onions, tofu, carrot, light gluten free soy sauce, MSG, and sugar. Fry for 5 minutes, stirring frequently.
2. Step 2: Turn the heat off and set the pan aside.
3. Step 3: Fill a large bowl with warm water and set aside.
4. Step 4: Dunk one piece of rice paper into the warm water to fully wet it. Shake off excess water and place the rice paper flat onto a clean, dry chopping board.
5. Step 5: Slice the rice paper in half.
6. Step 6: Place a spoonful of the filling onto each half. When the rice paper feels sticky, fold it into a small parcel by bringing in each corner and sealing the edges. Repeat until all filling is used.
7. Step 7: Cut parchment or baking paper into a circle the size of your steamer and poke small holes to allow steam to pass through. Place the baking paper into the steamer.
8. Step 8: Arrange the dumplings on the baking paper, cover with the lid, and steam for 5 minutes.
9. Step 9: Serve with your favorite dipping sauce or chili oil and enjoy!

Tips & Variations

• Use gluten-free soy sauce to keep the recipe entirely gluten-free.
• Add finely chopped water chestnuts or bamboo shoots for extra crunch.
• Substitute tofu with finely chopped tempeh or cooked lentils for a different texture.
• Try steaming dumplings in a bamboo steamer for added aroma and authenticity.

Storage

Store leftover dumplings in an airtight container in the refrigerator for up to 2 days. Reheat gently by steaming again for 3-4 minutes to maintain their soft texture. Avoid microwaving as it can make the rice paper tough.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these dumplings?

Yes, you can freeze the dumplings before steaming. Arrange them on a tray to freeze individually, then transfer to a freezer bag. Steam them directly from frozen for about 7-8 minutes.

What dipping sauces go well with these dumplings?

These dumplings pair well with soy sauce mixed with a little rice vinegar and chili flakes, sesame oil, or a spicy chili oil for added heat and flavor.

Steamed Rice Paper Dumplings (Vegan & Gluten Free) Recipe

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★★★★★

4.5 from 124 reviews

• Author: lilan
• Total Time: 25 minutes
• Yield: 12 dumplings 1x
• Diet: Gluten Free, Vegan

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Description

These Steamed Rice Paper Dumplings are a delicious vegan and gluten-free appetizer made with finely chopped chestnut mushrooms, ginger, garlic, spring onions, tofu, and carrots. The filling is seasoned with light gluten-free soy sauce, MSG, and a touch of sugar, wrapped in delicate rice papers, and steamed to perfection. Perfect served with your favorite dipping sauce or chili oil for a flavorful bite.

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Ingredients

Scale 1x2x3x

Filling

• 7 chestnut mushrooms, finely chopped
• 1 inch fresh ginger, finely chopped
• 2 garlic cloves, finely chopped
• 2 spring onions, finely chopped
• 200g extra firm tofu, broken apart
• 1 carrot, finely chopped into cubes
• 2 tablespoons light soy sauce (gluten free)
• 1/2 teaspoon MSG
• 1 teaspoon sugar

Wraps

• 12 rice papers

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Instructions

1. Prepare the filling: Place a frying pan on medium heat and drizzle with a little oil. Add chopped mushrooms, ginger, garlic, spring onions, tofu, carrot, light gluten-free soy sauce, MSG, and sugar. Fry for 5 minutes, stirring frequently to mix and cook evenly.
2. Set the filling aside: Turn off the heat and remove the pan from the stove. Let the filling cool slightly.
3. Prepare warm water bowl: Fill a large bowl with warm water and set it near your workspace for dipping the rice papers.
4. Soften the rice papers: Take one rice paper at a time, dunk it fully into the warm water until it becomes pliable, then shake off excess water and lay it flat on a clean, dry chopping board.
5. Cut rice paper: Slice the softened rice paper in half to create two semicircles for easier handling and portioning.
6. Fill and fold dumplings: Place a spoonful of the prepared filling onto each half of the rice paper. Once the rice paper becomes sticky, gently bring in each corner to form a small parcel and seal the edges tightly. Repeat this process until all filling is used.
7. Prepare steamer: Cut a piece of parchment or baking paper into a circle matching your steamer basket size. Poke small holes in the paper to allow steam circulation. Place the paper inside the steamer.
8. Steam the dumplings: Arrange the dumplings gently onto the parchment paper inside the steamer. Cover with the lid and steam the dumplings for 5 minutes until cooked through and tender.
9. Serve: Remove dumplings carefully and serve hot with your favorite dipping sauce or chili oil. Enjoy your flavorful vegan and gluten-free meal!

Notes

• Use extra firm tofu to ensure the filling holds together well.
• Adjust the amount of soy sauce to your taste for saltiness.
• MSG is optional and can be omitted based on dietary preference.
• If you don’t have a steamer, use a steaming rack inside a large pot with a lid.
• Dumplings are best enjoyed fresh but can be refrigerated for up to 1 day.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Steaming
• Cuisine: Asian

Keywords: steamed dumplings, vegan dumplings, gluten free dumplings, rice paper dumplings, chestnut mushroom dumplings, tofu dumplings