If you know me, you’ll know that I love dumplings. I’ve been known to throw in the towel from time to time just for a tasty reminder of what dumplings are like (not recommended if you are GF). My partner’s sister fondly remembers the time she asked me where to get dumplings in Sydney and my response was a long and detailed paragraph with a variety of options depending on the type of dumplings she was in the mood for.
I’ve tried making gluten-free vegan dumplings many times before but they never really did it for me, especially after the long prep. One day I realised my mistake, I had been over-complicating the entire process, there was no need to make dumpling dough from scratch. The solution was right under my nose in the form of rice paper wrappers.
I spent about three months working on this recipe mentally – I wanted to keep it simple so each ingredient would shine. When it came down to trialling this one IRL, it worked first go, I didn’t want to change a thing.
This dish might be a little daring and unusual but promise me you’ll give it a go. It’s crazy addictive. The strong lemon flavour is balanced out by the nutritional yeast and accompanying slaw. You’ll definitely be wanting more.
Lemon ‘paneer’ parcels
Serves 4
1 packet of organic, non-GMO tofu, cut into rectangles
4 tbsp nutritional yeast
1 tbsp garlic powder
Juice of 1 lemon
1/4 cup water, room temperature
1/2 tsp salt
Small rice paper rounds, as many as you have tofu slices
1 tbsp rice wine vinegar
1 tbsp vegan fish sauce
1 tbsp coconut sugar
1 tsp sesame oil
Juice of 1/2 lemon
1/4 head green cabbage, finely chopped
1/4 head red cabbage, finely chopped
Mix nutritional yeast, garlic powder, lemon juice, water and salt in a shallow bowl. Add tofu and ensure it is smothered in the ingredients. Put in the fridge to marinate until you’re ready for it (the longer, the better).
Pop the marinated tofu pieces on a lined baking dish and bake at 180 degrees C for 10-15 minutes.
While the tofu is marinating, add the rice wine vinegar, vegan fish sauce, coconut sugar, sesame oil and juice of half a lemon to a bowl and whisk until combined. Then add green and red cabbage and toss until evenly coated in the dressing.
Let your tofu cool slightly and set up your wrapping station, pop a damp tea towel on your bench and fill a shallow dish with room temperature water. Put the rice paper round in this dish for a 5 seconds then lay it out on the damp tea towel. Lay a piece of the baked tofu in the middle of the round and fold the rice paper around it. Repeat with remaining pieces of tofu and rounds.
Steam the parcels for 5 minutes. Delicately remove them and serve atop the dressed cabbage.
Kale Mary 
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