Remember when I told you about my love of dumplings? Well, I’m back to profess my love once more. Life isn’t the same without them; I miss them terribly and think about them daily. That’s why I’m back with another batch – although these ones are very different from the last.
These bad boys are filled with what you might expect from a vegetarian dumpling but best of all, they are allergy and tummy friendly. Essentially, you’ll be transported to intolerance-friendly Chinatown at first bite. Closing your eyes might help if you’re anything like me and haven’t quite mastered the art of folding rice paper rounds to make dumplings look like dumplings.
You can steam these dumplings before eating them or skip that step completely. It’s been a hot summer so I’ve been choosing cold dumplings over piping hot ones.
Rice paper pockets
1 packet frozen edamame beans, cooked and shelled
1 leek, halved and finely sliced
1/2 wombok, finely sliced
125g organic non-GMO tofu, crumbled
1 carrot, julienned
1 thumb size ginger, finely chopped
Small handful of coriander, chopped
Small handful sliced spring onion
100g fine bean vermicelli, cooked and cooled
1 tbsp coconut oil
1/4 cup gluten-free soy sauce or tamari
1/4 cup dry sherry
1 tbsp garlic powder
1 tbsp sesame oil
As many small rice paper rounds as you want dumplings (this mix will make about 20, but you can freeze what you don’t use for later)
Add the edamame beans, leek, wombok, tofu, carrot, ginger, coriander and spring onion to a bowl and mix to combine.
Put the cooked and cooled bean vermicelli onto a chopping board and slice into small pieces, then mix the vermicelli into the bowl of vegetables and tofu until combined.
Heat coconut oil in a large saucepan on the stove and add the vegetable mix. Cook until ingredients soften, then add soy sauce, sherry, garlic powder and sesame oil. Cook on a low-medium heat for 5-10 more minutes or until all the liquid is combined, then let cool.
Organise your workstation and get your first rice paper round ready by dipping it in some water and placing on a damp teatowel – just as you would if you were making rice paper rolls. Place a small spoonful of dumpling mix into the middle of each rice paper round, then fold in two opposite sides tightly around the filling, before bringing in the other opposite sides.
OPTIONAL: Steam dumplings for 2-4 minutes.
Serve about 5 dumplings in a bowl and drizzle with some gluten-free soy sauce or tamari and sesame oil.