Crispy Gluten-free Vegan Dumplings

These crispy, gluten-free, vegan dumplings are a simple and truly delicious way to enjoy a fresh take on classic dumplings at home. They are perfect as an appetizer or as a main meal! With a meat-free filling rich in plant-based protein and a wrapper made from rice paper, they allow you to enjoy tasty dumplings even when following a gluten-free and vegan diet. Crispy on the outside and flavorful on the inside, they prove that you certainly don’t have to compromise!

Prep15 min
Cook10 min
Total25 min
Servings2

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The ingredients

Scale the recipe

2 servings

Dumpling filling

3/4 cup plant-based ground meat
1/2 cup green cabbage, finely shredded
2 green onions, chopped
1 tbsp soy sauce (or tamari)
1 tbsp rice vinegar
1 tsp toasted sesame oil

Spicy peanut sauce

3 tbsp creamy peanut butter
1 tbsp soy sauce (or tamari)
1 tbsp Sriracha sauce
1 tbsp rice vinegar
Water to thin, as needed for desired consistency
Salt and pepper to taste

For the dumplings

6 rice paper wrappers (round ones)
3 tbsp vegetable oil

The method

In a medium bowl, add the plant-based ground meat, shredded green cabbage, green onions, soy sauce, rice vinegar, and sesame oil. Mix well until the filling is uniform.
Using scissors, cut each rice paper sheet into four, first vertically, then horizontally, to obtain 4 quarters.
Lightly moisten two pieces of rice paper at a time by quickly running them under water or dipping them for a few seconds into a bowl of water. Avoid over-wetting them: they should become pliable and slightly sticky, without being soaked. Place them on a clean, relatively dry surface.
Place the two sections side by side and overlap their tips so that they adhere to each other, forming a single wrapper.
Place about a spoonful of dumpling filling in the center. Fold the rice paper over the filling to form a half-moon shape, leaving a border of about ½ to 1 inch. Gently press around the filling to remove any excess air and seal the two sides firmly together.
To achieve the classic dumpling shape, gradually fold the edge over itself, creating small pleats, then press lightly to make them stick together. Repeat with the remaining rice paper wrappers and filling.
In a large skillet over medium heat, heat a little oil and add the dumplings, leaving some space between each one. Cover and cook until the filling is thoroughly cooked (about 10 minutes) and the rice paper wrappers are golden and slightly crispy, turning them over as needed.
Meanwhile, add all the sauce ingredients to a small bowl and mix until smooth.
Once cooked, place the dumplings briefly on a plate lined with paper towels to absorb any excess oil. Serve the dumplings hot, accompanied by the sauce.