Vegan Bunny Elle

The ultimate easy lazy quick version of dumplings! No need to mix flour or make dough but you get the same satisfaction. Bonus perk, they’re completely Gluten Free!

Rice papers are such a perfect “cheat” to make easy dumplings. No need to mix flour, knead the dough, then roll out the wrappers, simply dip rice papers in some warm water, cut them into shapes, and start wrapping. The texture is more like the “crystal dumplings” you would get at a dim sum restaurant – the skins would be translucent and chewy and if pan-fried, super crispy!

For the fillings, I used a mixture of tofu and vegetables but this is highly adaptable! You can use up any scraps of veggies in your fridge and use any protein base you like – tofu, mashed lentils, or even crumbled tempeh.

And if you could handle a little heat, I highly recommend making this super easy scallion garlic chili oil to go with your dumplings! This little dip will elevate your dumpling experience to a whole new level.

Pan Fried Rice Paper Dumplings

Make your dream dumplings with those irresistible crispy bottoms without breaking a sweat! These crispy rice paper dumplings are very beginner friendly and will for sure become a regular star at your dining table.

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Ingredients Method

Ingredients

  

For the dumplings

• 7-8 rice papers
• 14 oz extra firm tofu
• 6 oz shiitake mushroom chopped
• 1 carrot chopped
• 2 scallions chopped, separate whites and greens
• 4 garlic cloves minced
• 1 tablespoon arrowroot powder
• 1/2 tablespoon tamari/soy sauce
• 1/2 tablespoon coconut amino
• 1 teaspoon rice vinegar
• Pinch of salt and white pepper
• Sesame oil

For the Scallion Chili Oil

• 2 scallions chopped
• 4 garlic cloves minced
• 1 teaspoon chili powder
• 1 teaspoon Gochugaru aka Korean chili pepper, or sub more chili powder
• 1/2 cup vegetable oil
• Salt and soy sauce to taste

Method

 

1. Prepare the fillings first. In a large non-stick frying pan, heat a drizzle of oil over medium-high heat, sauté the scallion white parts and garlic till fragrant for about 2 minutes;
2. Add carrot and shiitake mushroom, cook till soft;
3. Use your hands to crumble the tofu into the pan, continue to mash and break apart with your spatula, season with tamari sauce, coconut amino, and vinegar, stir and fold to mix everything, cook till the liquid is mostly gone;
4. Stir in the scallion greens and arrowroot powder, make sure the powder is mixed in well and the texture will become stickier, turn off the heat and set aside;
5. Dip a piece of rice paper in warm water, quickly for just 2 – 3 seconds, DO NOT SOAK, the rice paper will continue to soften;
6. Fold in half, and then cut from the middle, now you have two pieces of double layered wrappers, fold in the corners to make them more round;
7. Place 1 1/2 tablespoon to 2 tablespoons of fillings in the middle, lift up two opposite corners and press them together, and start pleating along the sides to close;
8. Once the entire edge is pleated, press down all the pleats with your fingers to make sure there’s no gap or air bubbles, repeat until all of the fillings are used up;
9. In a nonstick pan, heat another drizzle of oil, pan-fry the dumplings till golden crispy, about 2 minutes each side, watch closely and do not overcrowd the pan, this is to avoid the dumplings sticking together;
10. Meanwhile, mix all the chili oil ingredients in a separate bowl except the oil, heat the oil in a small saucepan till hot, a good way to tell is to put a small piece of scallion in the oil and if it starts to sizzle that means the oil is hot enough;
11. Carefully pour the oil over the rest of the sauce ingredients, everything will start sizzle immediately and release the aroma, wait till the sizzlings quiet down and stir the sauce, season with salt and soy sauce to taste;
12. Serve dumplings with the freshly made chili oil, enjoy!