Rice Paper Veggie Dumplings

You could probably get through life without knowing how to roast a chicken, but the question is, would you want to? 

One of the best things about living in the Pacific Northwest is the variety of cuisines we have access to: Thai, Japanese, Greek and I love diving into researching new recipes to serve at home. These Asian inspired dumplings are tasty and easy to make. In good Jenn fashion, I took it up a notch and created an entire Asian inspired meal and served them with Fried Rice and Beef Broccoli

Here’s what I did.

1 cup each of veggies

mushrooms sliced

carrots chopped

celery chopped

cabbage chopped

soy sauce and rice vinegar (1 Tblsp each)

ginger (about a teaspoon grated)

green onion x 2 chopped

garlic 1-2 cloves minced

cilantro 1/4 cup

10 – 12 rice paper sheets (the same ones you use to make Vietnamese Spring Rolls)

a large baking pan with luke warm water

To Make:

Once you’ve prepped all your ingredients, place a pan on medium high heat and add some cooking oil (I used a drizzle of sesame oil and some coconut oil).

add the veggies one by one to the pan, stir-frying until all veggies are soft and cooked through adding soy sauce and rice vinegar at any point and mixing into the veg.

add the ginger, green onion, garlic and cilantro and cook for a few more minutes then remove pan from heat. Allow veg mix to cool a little in a bowl. In the meantime add about 1/2 an inch of lukewarm water to a large baking pan. Working one rice paper sheet at a time add a sheet to the water and hold it under the water for about 20 seconds.

Remove rice sheet to a cutting board and place about 2 heaping Tablespoons of the dumpling mix to the centre of the rice sheet, folding the 4 corners to create a square envelope. Take another rice sheet and place the dumpling in the centre of this sheet and fold over. You want each dumpling to have double casing so that they don’t fall apart when we pan fry them.

I was able to make 5 good sized dumplings with the mix.

In a pan on high heat, add about 2 Tablespoons of cooking oil (coconut oil is great for high heat). Pan fry the dumplings until crispy on the bottom, then flip and fry on the other side.

Serve with Gyoza style dipping sauce. Yup, that easy!

Quick Dipping Sauce for Dumplings

To a bowl add

  • ½ cup rice vinegar
  • ½ cup low-sodium soy sauce
  • ½ teaspoon crushed red pepper flakes (optional)
  • 1 garlic clove, minced
  • ½ teaspoon minced fresh ginger root
  • ⅓ cup thinly sliced green onions
  • 1 teaspoon sesame oil

Serve, dip and enjoy!

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Love Jennifer

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