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–+ servings

Miso Vegetable Rice Paper Dumplings

Filled with carrots, mushrooms, cabbage, tofu, and seasoned with a delicious miso dressing.
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Prep Time 20 minutes
Cook Time 40 minutes
Servings 4

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

Make It Your Own
  • Substitute any of the filling ingredients for ones you already have on hand.
  •  I recommend eating the dumplings right away. As they cool they will get very chewy.
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