These Miso Vegetable Rice Paper Dumplings are going to be your new favorite recipe. Filled with carrots, mushrooms, cabbage, tofu, and seasoned with a delicious miso dressing. Garnish with green onions, sesame seeds, and dunked in soy sauce.
This recipe is such a crowd pleaser. The filling is packed with tons of veggies and wrapped in rice paper. I love how the rice paper makes a chewy texture similar to mochi. The best part of this recipe is that you can modify the filling for things you already have on hand. If you are not plant-based you can substitute the tofu for the protein of your choice.
Filling Substitutions
VEGGIES- This recipe is great because you can use the veggies you already have on hand. Some of the other veggies I recommend using include:
Yellow Onions
Leeks
Green Onions
Shiitake Mushrooms
Bok Choy
Napa Cabbage
Bamboo shoots.
PROTEIN– I used tofu for this recipe but marinated crumbled tempeh would be another great plant-protein option.
If you are not plant-based any other protein will work.
Folding Your Dumplings
Step 1- Assemble dumplings by dipping the rice paper in water.
Step 2– Lay the wrapper flat on your workspace.
Step 3-Add 1 to 2 tablespoons of the filling in the middle of the wrapper. Don’t add more filling than this. It will fall apart.
Step 4- Fold the right side of the wrapper toward the middle and repeat on the left side.
Step 5- Fold the bottom half up to cover the filling, making an envelope shape.
These Miso Vegetable Rice Paper Dumplings are:
Tasty
Fun to Make
Easy to Assemble
Plant-based
Can be made Gluten-Free
If you like this recipe check out these other appetizers:
Vegetable Fritters with Chickpeas
When you make these Miso Vegetable Rice Paper Dumplings I would love it if you would rate and write a review below. I can’t wait to see how you like them!
Miso Vegetable Rice Paper Dumplings
Ingredients
Dumplings
- 1 carrot grated
- 1 cup cabbage chopped thinly
- 1 cup mushrooms chopped into small pieces
- 1/2 block firm tofu mashed into small pieces
- 1/2 tsp sesame oil
- 1 package rice paper
Miso Sauce
- 1/2 Tbsp white miso paste
- 3 Tbsp soy sauce gluten-free
- 1/2 tsp rice wine vinegar
- 1/2 tsp ginger fresh or ground
- 1/2 tsp garlic fresh or ground
Garnish
- 1 Tbsp green onions sliced
- 1 tsp sesame seeds
- 1 Tbsp soy sauce for dipping
Instructions
- Heat a large pan on medium heat. Once warm, add the oil, tofu, carrots, mushrooms, and cabbage. Lightly saute them for 3-5 minutes. Don't over cook the filling or the dumpling will be soggy.
- Prepare the miso sauce by mixing all if it together until there are no lumps.
- Turn off the heat and add the sauce. Mix until combined. Take the filling mixture off the stove and drizzle with sesame oil.
- Assemble dumplings by dipping the rice paper in water. Lay the wrapper flat on your workspace. Add 1 to 2 tablespoons of the filling in the middle of the wrapper. Fold the right side of the wrapper toward the middle and repeat on the left side. Fold the bottom half up to cover the filling making an envelope shape.
- Heat a pan on medium heat and add the rolls to the pan. Make sure they dont touch, otherwise they will stick together. Fry for 1 minute on each side. Remove from the heat.
- Garnish with green onions, sesame seeds, and soy sauce.
Notes
- Substitute any of the filling ingredients for ones you already have on hand.
- Â I recommend eating the dumplings right away. As they cool they will get very chewy.
Sounds delicious!