Paleo Tofu Veggie Rice Paper Dumplings
Delight your taste buds with these vibrant and flavorful Paleo Tofu Veggie Rice Paper Dumplings, a gluten-free, dairy-free, and plant-based spin on classic dumplings. Filled with a colorful medley of grated zucchini, carrots, shiitake mushrooms, and fresh cilantro, these dumplings are delicately seasoned with coconut aminos, ginger, and garlic for a savory punch. Wrapped in soft, translucent rice paper and pan-fried to golden perfection, they offer a delightful balance of crispness and tenderness in every bite. Quick to prepare in just 30 minutes, this recipe is an excellent meal or appetizer option for those following Paleo or Whole30 lifestyles. Serve them warm with additional coconut aminos or your favorite dipping sauce for a healthy, satisfying treat that's perfect for entertaining or enjoying as a light, guilt-free comfort food.
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Recipe Information
Ingredients
- 12 sheets rice paper wrappers
- 1 medium zucchini, grated
- 1 medium carrot, grated
- 1 cup shiitake mushrooms, finely chopped
- 2 stalks green onion, thinly sliced
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons coconut aminos
- 1 teaspoon ginger, grated
- 1 clove garlic, minced
- 1 teaspoon sesame oil
- 1 teaspoon arrowroot starch
- 3 cups water
- 2 tablespoons coconut oil for frying
Instructions
In a mixing bowl, combine the grated zucchini, grated carrot, chopped shiitake mushrooms, sliced green onion, and chopped cilantro.
Add the coconut aminos, grated ginger, minced garlic, sesame oil, and arrowroot starch to the vegetable mixture. Stir well to combine. Set the filling aside.
Fill a large, shallow bowl with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds, until it becomes soft and pliable.
Place the softened rice paper wrapper on a clean, damp kitchen towel or cutting board.
Spoon about 2 tablespoons of the vegetable mixture into the center of the wrapper.
Fold the bottom edge of the wrapper over the filling, then fold in the sides, and roll tightly to form a dumpling. Repeat with the remaining wrappers and filling.
Heat coconut oil in a large skillet over medium heat.
Place the dumplings in the skillet seam-side down and cook for 2-3 minutes on each side, or until the wrappers are golden and crisp.
Transfer the cooked dumplings to a plate lined with paper towels to absorb excess oil.
Serve the dumplings warm with additional coconut aminos or your favorite Paleo-friendly dipping sauce.
Nutrition Facts
Calories |
224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 200 mg | 9% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.7 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 48 mg | 4% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 344 mg | 7% | |
*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.
