These crispy, vegetable and rice paper dumplings are filled with a delicious, flavorful vegetable mixture. This gluten free, vegetarian, recipe takes less than 25 minutes to make and makes a great appetizer.
I love recipes that are quick and delicious. This one check marks both boxes with an added benefit of being healthier! We use a bit of oil to pan fry the dumplings, not deep fry. And they make a chewy, crispy delight with a delicious, flavorful vegetable stuffing on the inside.
This flavorful vegetable dumplings are inspired from Cooking with Ayeh. I had to make my own version of these when I saw a picture of these delicious goodies. I brushed the rice paper with a soy chili mixture to make the dumplings very flavorful. The potato vegetable mixture goes so well as a stuffing making this a perfect appetizer or snack!
Ingredients to make these dumplings
I found the rice paper used to make these dumplings at an Asian store, you can also find them at Whole Foods.
I recommend buying the spices at an Indian store, where you’ll likely find a good price. You can also find Paneer at an Indian store.
Choose a Ketchup that you prefer, you can find healthy ketchup sweetened with dates at the online health food grocer Thrive Market or a health food grocer.
Dipping sauce for these dumplings
A soy sauce-based dip goes perfect with these dumplings, and I found a 2 minute one on My Recipes. Just combine 2.5 tbsp soy sauce or tamari, 1.5 tbsp. water, 1 tsp sugar or desired sweetener, 1 tsp toasted sesame seeds, 2 tsp. rice vinegar, and 1 tsp sesame oil in a bowl. Give everything a nice mix and enjoy with dumplings!
Vegetable Rice Paper Dumplings
These crispy vegetable rice paper dumplings is filled with a delicious, flavorful vegetable mixture. This gluten free, vegan recipe takes just 25 minutes to make and makes a great appetizer.
Ingredients
- 1 tbsp. oil
- 1/2 tsp. cumin
- 1 tsp. ginger garlic paste
- salt to taste
- 2 small green chilies finely chopped
- 1 potato chopped into small cubes
- 1 tbsp. finely chopped onion
- 1/4 cup thinly sliced vegetable ( I used snap peas, but carrots, cabbage work great)
- 1/4 cup thinly sliced red pepper
- 1/2 cup crumbled paneer
- 1/4 tsp. turmeric
- 2 tsp. coriander
- 1/2 tsp amchur (mango powder)
- 2 tbsp. tomato ketchup
- 1/2 tsp. chaat masala
- 1 tbsp. chopped coriander
- 14-15 rice paper sheets
- 1 tbsp. soy sauce
- 1/2 tbsp. hot chili sauce like sriracha
- Oil for frying the dumplings (1 tbsp. desired oil)
Instructions
- Heat oil in a pan. Once hot add cumin. Sauté till fragrant.
- Add cut green chilies and ginger garlic paste and sauté.
- Add the cubed potatoes, sauté and add 1/4 cup water. Add salt to taste, mix well and cover and cook for 4-5 minutes. Make sure they are 3/4 way cooked and not mushy.
- Uncover and add vegetables (everything except coriander leaves), paneer, spices (everything except chaat masala) and tomato ketchup.
- Mix everything and sauté for 2-3 minutes.
- Garnish with coriander leaves and chaat masala and mix well. Check salt and add more if needed. Set the mixture aside.
- Mix the soy sauce and chili sauce in a bowl.
- Fill a big tray with warm water, take a wet chopping board to roll the dumplings on.
- Dip a rice paper in water only for a few seconds and then place it on the wet chopping board. Brush the rice paper with the already made soy chili sauce.
- Add a spoonful of vegetable mix in the center of sheet. Fold the sheet from the bottom to cover the rice paper filling. Then fold the top of the sheet. Do the same with sides until it becomes a rectangular shape pocket.
- Take a second rice paper sheet and dip in water for a few seconds, place it on the damp chopping board and brush it again with soy chili sauce. Place the already made pocket in the middle of this rice paper sheet. Wrap the pocket in the same way as done previously to double wrap the filling.
- Repeat the process until the filling is finished.
- Pan Fry the dumplings until golden or browned to desired level
- Enjoy warm with a dumpling dipping sauce.
Notes
Use a nonstick pan to fry the dumplings (This will reduce the incidents of dumplings sticking to the pan)
Do not overcrowd the pan while frying the dumplings, because the dumplings may stick together.
Eat them warm with a dumpling dip (recipe on blog)
Make sure the potato is chopped into small cubes and the veggies are finely chopped.
While cooking, make sure you don't cook the mixture to a mush. Try retaining the crunch of the vegetables.
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