Gluten-Free Tofu Veggie Rice Paper Dumplings
Delight in the irresistible flavors of Gluten-Free Tofu Veggie Rice Paper Dumplings, a light and wholesome dish perfect for both casual lunches and elegant gatherings. These golden-brown, crispy dumplings are packed with a vibrant mix of crumbled tofu, shredded carrot, cabbage, and aromatic herbs like cilantro and green onion, all lightly bound with cornstarch for a perfect texture. Seasoned with gluten-free tamari, sesame oil, ginger, and garlic, each bite is a savory, umami-filled treat. Wrapped in delicate rice paper and pan-fried to perfection, these dumplings offer a satisfying crunch paired with a soft, flavorful filling. Serve them warm with a tangy chili dipping sauce or extra tamari for an unforgettable gluten-free appetizer or main course. Whether you’re following a gluten-free diet or just looking for a fresh and healthy recipe, these veggie-packed dumplings are sure to impress!
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Recipe Information
Ingredients
- 12 pieces Rice paper wrappers
- 200 grams Firm tofu
- 1 medium (grated) Carrot
- 1 cup (shredded) Cabbage
- 2 stalks (chopped) Green onion
- 2 tablespoons (chopped) Cilantro
- 1 teaspoon Sesame oil
- 2 tablespoons Tamari (gluten-free soy sauce)
- 1 teaspoon (minced) Ginger
- 1 teaspoon (minced) Garlic
- 1 teaspoon Cornstarch
- 2 tablespoons Cooking oil
- 1 bowl (for softening rice paper) Warm water
- 1 small bowl Chili dipping sauce (optional)
Instructions
Press the tofu to remove excess water. Once drained, crumble it into small pieces using your hands or a fork.
In a large mixing bowl, combine crumbled tofu, grated carrot, shredded cabbage, chopped green onion, cilantro, sesame oil, tamari, minced ginger, and minced garlic. Mix until all ingredients are evenly incorporated.
Sprinkle the cornstarch over the mixture and stir again. This will help bind the filling slightly.
Set up a workstation with a plate for assembling the dumplings, a bowl of warm water, and your rice paper wrappers.
Dip one rice paper wrapper into the warm water for about 5-7 seconds until it becomes soft and pliable. Place it on a clean plate or work surface.
Spoon about 1-2 tablespoons of the tofu veggie filling onto the center of the softened rice paper.
Fold the bottom edge of the rice paper over the filling, tuck in the sides, and roll it up tightly to form a dumpling. Repeat with the remaining rice papers and filling until all dumplings are made.
In a large non-stick pan, heat the cooking oil over medium heat. Place the dumplings seam-side down in the pan and cook for 2-3 minutes or until lightly browned and crispy on one side.
Carefully flip the dumplings and cook for another 2-3 minutes on the other side until crispy and golden brown.
Remove the dumplings from the pan and let them cool slightly before serving.
Serve warm with a side of chili dipping sauce or tamari for dipping, if desired.
Nutrition Facts
Calories |
1383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4036 mg | 176% | |
| Total Carbohydrate | 199.6 g | 73% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 74.9 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 454 mg | 35% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 977 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
