Vegan Tofu & Walnut Rice Paper Dumplings

The easiest and “meatiest” vegan dumplings you have ever had! They have a flavourful Asian-inspired flavour and are wrapped in rice paper sheets for ease of making.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat sesame oil in a wok over medium heat. Add the onion and sauté for 1-2 minutes.

Step 2

Add the garlic, ginger, carrot and cabbage and cook for 4-6 minutes, or until the vegetables are tender.

Step 3

Add the tamari, vegan fish sauce, sriracha, rice malt syrup, tofu, sesame seeds, salt and pepper. Cook for a further 2-3 minutes and remove from heat. Allow to cool for 10-15 minutes.

Step 4

To make the dumplings, soak one rice paper sheet in warm water for 8-10 seconds. Lay it on a flat surface and place a few tablespoons of the tofu and walnut meat in the centre. Fold like a present. Soak a second paper sheet in warm water for 8-10 seconds and lay it on a flat surface. Place the rice paper dumpling in the centre with the fold face down and fold the second sheet over like a gift. Repeat for each dumpling.

Step 5

Heat sesame oil over medium to high heat in a fry pan. Place 3 - 4 dumplings in the pan and fry for a few minutes on each side. Repeat for all the dumplings.

Step 6

Remove from heat, garnish and serve with tamari. Enjoy! Store in the fridge for 3 - 4 days.