Steamed Rice Paper Dumplings (Vegan & Gluten Free)
These Steamed Rice Paper Dumplings are vegan and gluten free! They're packed full of flavour and delicious vegetables.
Servings: 2 people
Equipment
- 1 steamer
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)
- ½ teaspoon MSG
- 1 teaspoon sugar
- 12 rice papers
Instructions
- Place your frying pan on medium heat and add in a drizzle of oil. Next up, add in your chopped mushrooms, ginger, garlic, spring onions, tofu, carrot, light gluten free soy sauce, MSG and sugar. Fry for 5 minutes stirring frequently.
- Turn the heat off and set the pan aside.
- Fill a large bowl with warm water and set aside.
- Grab one piece of rice paper and dunk it in your warm bowl of water so your whole piece is wet. Shake off any water and then place it down onto a clean dry chopping board.
- Slice the rice paper in half.
- Place a spoonful of the filling onto each half of the paper. Once the rice paper feels sticky, fold up into a little parcel by bringing in each corner and seal. Repeat this step until you've run out of filling.
- Get some parchment or baking paper and cut it out into a circle the size of your steamer. Cut little holes into the baking paper so that the water can evaporate. Place the baking paper into your steamer.
- Gently place your dumplings onto the baking paper, put on the lid, and steam your dumplings for 5 minutes.
- Serve up your dumplings with your dipping sauce of choice or chilli oil and enjoy!