Blow your mind with these chewy crispy rice paper dumplings that require no pleating! Let’s face it, sometimes we want less time pleating dumplings and more time indulging in them. If this is you, these easy vegetarian dumplings are right up your alley! They’re incredibly easy to stir up and are explosions of textures and flavors in every bite!
Easy Vegetarian Dumplings
Even though these dumplings don’t have meat, even carnivores won’t miss it! Yep, bold statement, I know.
I love meat, but it’s nice to break away every once in a while to eat lighter. If I’m still craving something meaty, I incorporate mushrooms and / or crumbled tofu. In this case, I mix in both and it’s such a winning combo with the other veggies!
The mushrooms add so much depth and umami, while the tofu adds a meaty texture, and the kimchi adds a brightness that lifts the rice dumplings. YUM!
Tips to Wrapping Your Rice Paper Dumplings
- Don’t Get Stuck with Soggy Dumplings: Rice paper can turn soggy very quickly, which becomes tough to manage and doesn’t have the best texture. No one likes soggy dumplings! To avoid this, make sure to wet your rice paper enough so it’s pliable, but not soaking.
- Properly Prep Your Wrapping Station: Rice paper can also get very sticky when it starts to dry. Make sure your work surface is clean and slightly wet so it’ll easily peel from the surface. Otherwise, you may have more rice paper on your cutting board than your plate!
- Prevent Tearing: Is there anything more heartbreaking than seeing a dumpling you worked so hard on tear before your eyes?! Avoid this heartache by wrapping your dumpling twice in rice paper. When wrapping your dumpling the second time, make sure the folded side of the dumpling is facing down so the dumpling has an equal thickness on both sides.
- Quick Tip for Guaranteed Crispiness: One simple thing to keep in mind when cooking is to not overcrowd the pan. I know it’s easier to stuff them in if they fit, but if the pan is overcrowded, steam will be created instead of a sear. That means you’ll be left with steamed rice paper dumplings, not crispy ones!
Enjoy Quick Vegetarian Sides with Your Meal!
- Miso Roasted Cauliflower (Easy & Healthy!)
- Garlic Spinach Stir-Fry (10 Minutes Only!)
- Bok Choy with Garlic Sauce (Restaurant-Quality Made EASY!)
- Garlic Edamame Recipe (Less Than 10 Minutes!)
Let's Get Cooking!
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Vegetarian Rice Paper Dumplings
- 3 garlic cloves minced
- ¼ teaspoon ginger grated
- ⅓ cup king oyster mushrooms finely chopped
- ⅓ cup shitake mushrooms finely chopped
- ½ cup kimchi finely chopped and excess moisture squeezed out
- 2 green onions finely sliced
- 4 oz firm tofu excess liquid squeezed out then crumbled
- 1 tablespoon cornstarch
- 1 tablespoon gochujang Korean chili paste
- 1 ½ tablespoon low-sodium soy sauce
- ½ tablespoon sesame oil
- ¼ teaspoon salt
- 10 rice paper sheets* round or square
- In a large bowl, combine all of the ingredients, except for the rice paper sheets. Mix well until all of the ingredients are well coated in the seasonings.
- Dampen a rice paper sheet until it’s pliable, but not soggy. Place on a clean wet surface to prevent sticking. Add about two tablespoons of filling to the center of the rice paper. Fold the bottom of the rice paper over the filling, bring the sides towards the center, then fold the top edge toward the center to seal the dumpling. As you wrap your dumplings, don’t let them touch each other, otherwise, they’ll stick together and it’ll be pretty much impossible to separate them.
- Optional: You can wrap the dumpling in another rice paper sheet if you like an extra chewy texture. I like a single layer of rice paper because you get a deeper char flavor on the dumpling. Choose if you like a more chewy texture, more charred flavor, or make a mixture of both types of dumplings! If you decided to wrap the dumpling again, make sure to place the dumpling in the rice paper with the folded seam facing down so the dumpling will be an equal thickness on each side.
- Heat a large skillet on medium-high. Add a very small amount of oil, wipe off any excess oil, then add in dumplings. Work in batches if needed so the pan doesn’t overcrowd. Overcrowding makes it difficult for the dumplings to crisp. Cook for about 3 minutes per side, or until they’re crispy and golden. Keep a closer on the filling side of the single wrapped dumpling because it’ll char much more quickly than the folded side. Serve immediately & enjoy!
- Variation: This recipe accounts for about 10 dumplings wrapped in rice paper sheets once, however, you can double them in rice paper if you like an extra chewy texture. I like a single layer of rice paper because you get a deeper char flavor on the dumpling. Choose if you like a more chewy texture, more charred flavor, or make a mixture of both types of dumplings!
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.