Rice Paper Vegan Tofu Dumplings
Who doesn’t love a good dumpling! And with crispy rice paper skins, these vegan tofu dumplings are super tasty, as well as being incredibly easy and convenient. With a filling of daikon, carrot, silken tofu, spinach, and more, these amazing bites are filled with so much flavor, and incased in that crunchy, crispy rice paper exterior.
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TikTok Dumplings
I can’t say I’m usually in touch with what’s going on in the TikTok universe, because I’m old and just can’t keep up with what the kids are up to. I mean, are they still on TikTok, or is there a new thing? I don’t know. But I did somehow get a hold of a video making some super simple looking dumplings with rice paper as the exteriors. These were from Lisa, of Okonomi Kitchen (she creates lots of wonderful, creative and simple vegan recipes). You can see her original recipe here. I used a different filling mixture, but the technique I used is all from Okonomi Kitchen. I really love these dumplings because they’re quick, easy, and use an ingredient I tend to have on hand. Since rice paper wraps are shelf-stable, I usually have a package of them in the pantry. These dumplings are on the larger size, which means you get more dumpling for less fussy dumpling folding. They’re also really versatile, so if you have other vegetables you can change the filling. So here we are, being all hip with our TikTok-style dumplings.
Got Rice Paper Wraps? Here are a few ways to use them!
I almost always have a pack of rice paper wraps in my pantry. They’re pretty cheap, shelf-stable, and can be used for all sorts of recipes. You can sometimes find them at your regular grocery store, at your local Asian grocery store, or even online. If you’re looking for some more ideas using rice paper, here are a few!
- Vegan BLT Bites- Vegan Party-Friendly Snack
- Baked Apple Pie Rice Paper Rolls
- Simple Garden Spring Rolls
- Unbelievable Homemade Vegan Sausage
- Fruit Spring Rolls
- Vegan Rice Paper Bacon
- Spicy Vegan Samosa Rolls
Looking for Small Bites? Try some of these!
- Wild Oyster Mushroom Dumplings
- Vegan Air Fried Cream Cheese Wontons
- Buffalo Jackfruit Vegan Air Fryer Spring Rolls
- Simple Homemade Vegan Pumpkin Ravioli
- Backyard Wild Field Garlic Pancakes
- Golden Sweet Steamed Buns with Raisins and Pecans
- Mushroom Bao from Meera Sodha’s East
- Delicata Rounds with Lemon and Miso Dipping Sauce
- Cucumber and Jicama Vegan Tea Sandwiches
How to Make Rice Paper Vegan Tofu Dumplings
The magic of these dumplings really is how easy they are to make. Most of the time, making dumplings is a fairly time-consuming task, where you may have to make and roll your own dough, fill, and delicately crimp each single mouthful. Not the case here- it’s just a quick couple of folds and you’re ready.
To make the filling we first grate and chop our vegetables. For the bulk of the dumplings, we used daikon radish, carrots, and spinach. For added flavor we included onion, garlic, scallions, ginger, and a chili pepper. To bind all the ingredients together, and give a bit more bulk, we used silken tofu. A little sesame oil, soy sauce, and salt and pepper really adds some nice flavor to the vegetables. The best method for mixing your filling really is your hands- you can get in there and break up the tofu, stirring all the ingredients together.
To make these dumplings, we used two layers of rice paper so that they’re less likely to break apart. You need a little water to soften the rice paper, but you don’t need to soak them for a long time. Just a few seconds in some warm (not hot) water will get them so you can fold easily. It seems like no matter how I describe folding these dumplings it sounds more complicated than it is- basically, you fold four edges in to turn a circular wrap into a square. Then you turn the dumpling over, and place it on another soaked wrapper, and repeat.
Use a generous amount of oil to pan fry these dumplings. The first time I made it I had some trouble with them breaking apart, but I found that by just adding some more oil to my pan those problems were solved. Make sure your dumplings don’t touch as they cook, as they like to stick to one another. They only take a few minutes on each side to become crispy and golden.
I used a simple dipping sauce to serve with — soy sauce, a little sesame oil, vinegar, garlic chili sauce, and just a touch of sugar. You can do something similar, or you can get creative with it and add something exciting! Have fun with your dumplings!
Rice Paper Vegan Tofu Dumplings
Ingredients
- ¾ cup grated daikon radish
- ½ cup grated carrot
- ½ onion, grated
- 1-2 tsp. ginger, grated
- 1 chili pepper, minced
- 3 cloves garlic, minced
- 2 scallions, chopped finely
- 3 cups lightly packed fresh spinach
- 7 oz. silken tofu
- 1 tbsp. soy sauce
- 1 tsp. sesame oil
- ½ tsp. salt
- ¼ tsp. pepper
- 20 rice paper wraps
- Vegetable oil, for cooking
Instructions
- Start by preparing your vegetables. Grate the daikon, carrot, onion, and ginger. Mince or chop the chili, garlic, and scallion. Place them all in a large bowl. Prepare your spinach by placing in the microwave on high for one minute, removing, and draining off any liquid. Chop roughly, and add it to the bowl with the vegetables. Add the silken tofu, soy sauce, sesame oil, salt, and pepper. Use your clean hands to mix, breaking up the silken tofu as you go, until everything has been well incorporated.
- Start assembling your dumplings. Set a bowl or a deep plate out and fill with warm water. Find a clean area of counter or a cutting board to work on, and prepare a second cutting board or silicon baking mat to place the finished dumplings on. Dip one of the rice wrappers into the water for about 5 seconds, and then lay flat on your work surface. Scoop two tablespoons of the filling mixture onto the middle of the rice paper. Fold the right side over, so it covers to the edge of the filling, and then fold the left side so that it reaches over to the edge. Repeat with the top and bottom edges, so you’re left with a square dumpling. Soak a second rice paper wrap, and place it on your cutting board. Place the dumpling on the second wrap, with the edges down. Repeat the process, so that the whole dumpling is wrapped in two layers of rice paper. Continue with the rest of the dumplings.
- Place a generous amount of oil in a large skillet, and heat on medium to medium-high heat. Once hot, place a few of your dumplings in the skillet, working in batches to avoid any touching or crowding. Cook for a couple minutes, until golden and crispy, and then flip. Cook for another couple minutes, and remove from the pan. Repeat until all the dumplings are cooked. Serve warm with your favorite dipping sauce.
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