Rice Paper Dumplings

Ingredients

• 150 g Mushrooms (about 1.5 cups)
• 1 Courgette (zucchini)
• 1 Carrot (large)
• 0.25 Cabbage (small head)
• 200 g Tofu (extra firm, crumbled)
• 2 tbsp Soy sauce (divided (for filling and sauce))
• 1 tsp Garlic powder
• 10 Rice paper (sheets)
• 1 tbsp Sesame seeds (for the pan)
• 1 tbsp Rice vinegar (for sauce)
• 2 tbsp Sweet chili sauce (for sauce)

Steps

1. 1

   Add the mushrooms, courgette, carrot, cabbage, and tofu to a food processor and blitz until finely chopped.

2. 2

   Transfer the chopped vegetable and tofu mixture to a non-stick pan.

3. 3

   Add the soy sauce and garlic powder to the pan.

4. 4

   Cook the mixture over medium heat for a few minutes until the vegetables soften and the flavors meld.

5. 5

   Prepare a large bowl of water. Dip a sheet of rice paper into the water briefly until softened.

6. 6

   Place the softened rice paper on a clean surface. Add a portion of the vegetable filling to the center and fold the edges over to create a sealed parcel.

7. 7

   Sprinkle sesame seeds into a clean non-stick pan over medium heat.

8. 8

   Place the dumplings directly on top of the sesame seeds. Cook until golden and crispy on both sides.

9. 9

   In a small bowl, mix together the soy sauce, rice vinegar, and sweet chili sauce to create the dipping sauce.

10. 10

    Serve the hot dumplings immediately with the dipping sauce.

Notes

The sesame seeds act as a non-stick barrier as well as a flavor enhancer. If you prefer more flavor in the filling, you can add grated ginger as suggested in the transcript.

Nutrition per serving

• main
• vegan
• oil-free
• weight loss
• healthy
• dumplings
• pan-fried