Asian Dumplings
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This plant-based version of a classic is great tasting, gluten free, and a sure-fire hit! Serve it with this fast peanut sauce, and everyone will be thrilled!
Servings:
Calories: 61kcal
Ingredients
- 3 tablespoons grapeseed oil (or other neutral oil, such as avocado or canola You may need slightly more)
- 1 red pepper (seeded and diced)
- 1 small onion (peeled and diced)
- 4 scallions (light and dark parts separated, finely sliced)
- 1 carrot (peeled and grated)
- 4 garlic cloves (peeled and minced)
- 1 teaspoon Chinese five spice
- 1 teaspoon Aleppo Pepper
- 1 tablspoon tamari (or soy sauce)
- 1 teaspoon sesame oil
- 1 16 oz firm tofu
- 12 rice paper sheets (8"-9", round or square are fine)
- 2 tablespoons sesame seeds (optional)
- salt
- pepper
Instructions
- Heat a large skillet over a medium-high heat. When it’s hot, add 1 tablespoon of neutral oil to the pan, then add the pepper and onion. Sprinkle with salt and pepper, and cook for approximately 3 minutes, then add the light (crunchier) parts of the scallions, and cook for 2 more minutes
- Add the garlic, and cook until fragrant. Add the five spice and Aleppo pepper, and stir until fragrant. Mix in the tamari and sesame oil, then the   green scallion pieces and crumbled tofu. Adjust the flavors as needed: more five spice, pepper, or other seasonings you’d like. Cool to room temperature
- Set up an assembly line for the dumplings with the following: Fill a large, wide bowl or pie plate with warm water. Set aside the package of rice paper wrappers, a cutting board with sharp kitchen scissors, the bowl of the tofu mixture, a sheet pan lined with parchment paper (or a lightly oiled sheet pan), and a sheet pan with parchment paper to hold the cooked dumplings
- Dip a rice paper wrapper, one at a time, in the warm water to evenly wet it, around 10-15 seconds. It should be barely pliable. Use the scissors to cut it in quarters and space each piece apart on the cutting board. Put a rounded tablespoon of filling in the center of each quarter and pat the filling into a 1½-inch round. Pull the sides of the wrapper over the filling to encase it completely, overlapping the wrapper on top. It’s fine if a wrapper completely sticks to itself or tears apart and you have to throw it away; that’s why there are extras. Place the wrapped dumplings on the prepared sheet pan, spacing an inch apart. Repeat with the remaining filling and wrappers
- Heat a large skillet over a medium-high heat. Add enough neutral oil to coat the bottom to an ⅛-inch depth. Carefully add some of the dumplings, spacing them an inch apart. Don’t crowd the pan. Cook until the bottoms are browned, 2 to 3 minutes, then flip carefully. sprinkle sesame seeds onto the cooked side of the dumpling. Cook until the other sides are opaque, 1 to 2 minutes longer. Transfer to sheet pan. Repeat with the remaining dumplings, wiping out the skillet and replacing and reheating the oil as needed. Lower the heat if the wrappers brown too quickly; some wrappers may not brown
- Serve hot or warm with peanut sauce, or any other dipping sauce that you’d like. Rice wrappers are quite sticky, so space the dumplings apart on the serving plate
Nutrition Facts
Asian Dumplings
Serving Size
10 g
Amount per Serving
Calories
61
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
1
g
Sodium
16
mg
1
%
Potassium
84
mg
2
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
1
g
2
%
Vitamin A
1684
IU
34
%
Vitamin C
17
mg
21
%
Calcium
28
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.