Vegan Gluten-Free Dumplings recipe

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Ingredients

1 tablespoon sesame oil
1 tablespoon tamari
1 tablespoon hot water
1 tablespoon chia seeds
5 ounces shiitake mushrooms, minced
¼ cup carrots, minced
2 tablespoons shallot, minced
2 tablespoons leeks, chopped
2 teaspoons minced ginger
½ teaspoon Chinese five-spice powder
¼ teaspoon ground black pepper
8 rice paper sheets
1 teaspoon sesame oil, or as needed

Nutrition Info

77.4 calories
carbohydrate: 5.1 g
cholesterol: : -
fat: 5.5 g
fiber: 1.6 g
protein: 1.9 g
saturatedFat: 0.7 g
servingSize: -
sodium: 261.2 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine 1 tablespoon sesame oil, tamari, hot water, and chia seeds in a small bowl. Allow to bloom for 15 minutes.

  2. Combine bloomed chia seed mixture with mushrooms, carrots, shallot, leeks, ginger, Chinese five-spice powder, and pepper in a bowl. Fold filling ingredients together thoroughly.

  3. Fill a large, shallow container with cold water. Soak rice paper, 1 at a time, until pliable, about 10 seconds. Lay softened rice paper on a plate, rough side up. Scoop a heaping tablespoon of filling near an edge of the rice paper. Fold left and right edges in toward the center, then fold top and bottom edges in to create a large dumpling. Repeat with remaining rice paper and filling.

  4. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Brush remaining sesame oil onto the insert to keep dumplings from sticking. Bring water to a boil. Add dumplings, cover, and steam until tender, about 3 minutes.

Recipe Yield

8 dumplings

Recipe Note

Rice paper is a low-calorie, gluten-free option in comparison to wheat-based products. This delicate, translucent vegan dumpling allows the diner to see the colorful nutritious vegetables, which are bursting with vitamins. Another serving option is to create a rice wrap by leaving one end open, allowing the vegetables to cascade onto the plate creating a delicious display.

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