Vegan Dumplings
Rice paper is a healthy low calorie option in comparison to other wheat based products. This delicate translucent dumpling allows the diner to see the colourful nutritious vegetables which are bursting with vitamins. Another serving option is to create a rice wrap by leaving the one end open allowing the vegetables to cascade on to the plate creating a delicious display.
Yield
8 servingsPrep
40 minCook
3 minReady
43 minIngredients
8 pieces rice paper
150g/5.25oz shiitake mushrooms, finely minced
30g/1oz leeks, thinly sliced
30g/1oz shallots, finely minced
10g/2 tsp ginger, finely minced
50g/2oz carrots, finely minced
½ tsp Chinese five spice powder
¼ tsp black pepper powder
15ml/0.5fl oz sesame oil
15ml/0.5fl oz soy sauce (gluten free optional)
15ml/0.5fl oz hot water
1 tbsp chia seeds
Ingredients
8 pieces rice paper
150g/5.25oz shiitake mushrooms, finely minced
30g/1oz leeks, thinly sliced
30g/1oz shallots, finely minced
10g/2 tsp ginger, finely minced
50g/2oz carrots, finely minced
½ tsp Chinese five spice powder
¼ tsp black pepper powder
15ml/0.5fl oz sesame oil
15ml/0.5fl oz soy sauce (gluten free optional)
15ml/0.5fl oz hot water
1 tbsp chia seeds
Directions
In a small bowl, combine hot water, soy sauce, sesame oil, and chia seeds. Leave to bloom for 15 minutes.
Make the filling. Combine mushrooms, leeks, shallots, ginger, carrots, five spice, pepper, and bloomed chia seed mixture in a bowl. Fold ingredients thoroughly.
Assemble the dumplings. One at a time, soak rice paper for about 10 seconds in a bowl of cold water or until pliable. Lay on a plate, rough side up. Scoop 40grams of the prepared filling near to one edge of the rice paper. Fold left and right edges toward the center, then from bottom to top edge.
Steam the dumplings for 3 minutes. Brush a little sesame oil onto the perforated insert of your steamer to keep the dumplings from sticking.
