Vegan Rice Paper Dumplings

Steps

1. 1

   Roughly chop the mushrooms, courgette, carrot, and cabbage. Add them to a food processor along with the tofu, then pulse until the vegetables and tofu are finely chopped. Do not process into a smooth purée.

2. 2

   Transfer the chopped filling to a large non-stick pan. Add the soy sauce and garlic powder, and stir to combine.

3. 3

   Cook the filling over medium heat for a few minutes, stirring occasionally, until the vegetables soften and the mixture is hot. The filling should remain fairly dry so the wrappers do not become soggy.

4. 4

   Fill a wide bowl with water. Dip one rice paper wrapper into the water with a few brief dips, just until it begins to soften. Lay it flat on a clean work surface and wait briefly for it to become pliable; soaking too long can make it tear.

5. 5

   Place a portion of the warm filling in the center of the softened wrapper. Fold the sides over the filling, then fold and roll it into a sealed parcel. Repeat with the remaining wrappers and filling.

6. 6

   Heat a clean non-stick pan over medium heat. Sprinkle a light, even layer of sesame seeds across the cooking surface; no oil is required.

7. 7

   Place the dumplings seam-side down on top of the sesame seeds, leaving space between them. Cook until the underside is golden and crisp, then carefully turn and cook the other side until golden and crispy. Work in batches if necessary to avoid crowding the pan.

8. 8

   While the dumplings cook, combine the remaining soy sauce with the rice vinegar and sweet chili sauce in a small bowl. Stir until evenly mixed.

9. 9

   Transfer the crisp dumplings to a serving platter and serve immediately with the dipping sauce.