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Vegetable Dumplings with Rice Paper

By Sho @ Hungry for Thai on Jan 13th 2025 Sho

This recipe for Vegetable Dumplings with Rice Paper offers a creative twist on traditional dumplings, using rice paper wrappers instead of conventional dough. It’s light, crispy, and packed with nutritious vegetables, making it perfect for a vegetarian or vegan-friendly appetizer or snack.

Vegetable Dumplings with Rice Paper

Table of Contents

What you'll need

  • Glass Noodles: Thin, translucent noodles made from mung bean starch, ideal for absorbing flavors in the filling.
  • Hot Water: Used to soften the glass noodles before mixing them with the other ingredients.
  • Cooking Oil: Neutral oil (e.g., vegetable or canola oil) for sautéing the vegetables and enhancing flavor.
  • Carrot: Adds sweetness, crunch, and a vibrant orange color to the filling.
  • Beans: Green beans or snow peas for a fresh, crisp texture and a subtle sweetness.
  • Mushrooms: Shiitake or other varieties, providing an earthy and umami flavor.
  • Garlics: Finely minced for a pungent aroma and depth of flavor in the filling.
  • Mushroom Sauce: A vegetarian alternative to oyster sauce, adding savory and slightly sweet umami richness.
  • White Pepper: Offers a mild heat and earthy spiciness to balance the flavors.
  • Rice Paper: Thin, translucent wrappers made from rice flour, used to encase the filling.
  • Water: Combined with vinegar to soften the rice paper for easier wrapping.
  • Rice vinegar (or other vinegar): Adds a slight tanginess to the water solution, softening the rice paper.
  • Cooking Oil: For pan-frying the dumplings to create a crispy, golden exterior.
  • Salt (optional): It can reduce excess water released by the filling or wrappers, allowing the potstickers to crisp up better.

This recipe for Vegetable Dumplings with Rice Paper features a gluten-free, plant-based twist on classic dumplings. The filling combines glass noodles, carrots, beans, and mushrooms, seasoned with mushroom sauce and white pepper. Rice paper wrappers are used to encase the filling, creating a light, crispy texture when pan-fried. Ideal for sharing at gatherings or as a quick solo treat, these dumplings are simple and delicious!

Vegetable Dumplings with Rice Paper

Vegetable Dumplings with Rice Paper

Prep time

25 minutes

Cook time

10 minutes

Serves

3

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Ingredients

  • For the Filing

  • For the potstickers

Calories: 1577kcal Total Fat: 58g Protein: 33g Carbs: 233g Sodium: 586mg

Steps

  • Cooking Vegetable Dumplings with Rice Paper:

    1. Soak the glass noodles in hot water for 5 minutes until softened. Drain and cut the noodles into shorter lengths.

      Soak the glass noodles in hot water for 5 minutes until softened. Drain and cut the noodles into shorter lengths.Soak the glass noodles in hot water for 5 minutes until softened. Drain and cut the noodles into shorter lengths.

    2. Slice the carrot, beans, and mushrooms into thin strips.

      Slice the carrot, beans, and mushrooms into thin strips.Slice the carrot, beans, and mushrooms into thin strips.Slice the carrot, beans, and mushrooms into thin strips.

    3. Mince the garlic finely.

      Mince the garlic finely.

    4. Heat a pan over medium heat, add oil, and once hot, sauté the galic until it fragants, then add the carrot, snow peas, and shiitake mushrooms until well combined.

      Heat a pan over medium heat, add oil, and once hot, sauté the galic until it fragants, then add the carrot, snow peas, and shiitake mushrooms until well combined.Heat a pan over medium heat, add oil, and once hot, sauté the galic until it fragants, then add the carrot, snow peas, and shiitake mushrooms until well combined.Heat a pan over medium heat, add oil, and once hot, sauté the galic until it fragants, then add the carrot, snow peas, and shiitake mushrooms until well combined.Heat a pan over medium heat, add oil, and once hot, sauté the galic until it fragants, then add the carrot, snow peas, and shiitake mushrooms until well combined.Heat a pan over medium heat, add oil, and once hot, sauté the galic until it fragants, then add the carrot, snow peas, and shiitake mushrooms until well combined.

    5. Add the glass noodles and season with vegetarian oyster sauce and a pinch of white pepper. Stir until everything is evenly mixed. Remove from heat and let cool.

      Add the glass noodles and season with vegetarian oyster sauce and a pinch of white pepper. Stir until everything is evenly mixed. Remove from heat and let cool.Add the glass noodles and season with vegetarian oyster sauce and a pinch of white pepper. Stir until everything is evenly mixed. Remove from heat and let cool.Add the glass noodles and season with vegetarian oyster sauce and a pinch of white pepper. Stir until everything is evenly mixed. Remove from heat and let cool.Add the glass noodles and season with vegetarian oyster sauce and a pinch of white pepper. Stir until everything is evenly mixed. Remove from heat and let cool.

    6. Mix water with vinegar to create a solution for softening the rice paper.

      Mix water with vinegar to create a solution for softening the rice paper.Mix water with vinegar to create a solution for softening the rice paper.

    7. Place a sheet of rice paper on a flat surface and brush both sides with the vinegar solution until it softens.

      Place a sheet of rice paper on a flat surface and brush both sides with the vinegar solution until it softens.Place a sheet of rice paper on a flat surface and brush both sides with the vinegar solution until it softens.Place a sheet of rice paper on a flat surface and brush both sides with the vinegar solution until it softens.Place a sheet of rice paper on a flat surface and brush both sides with the vinegar solution until it softens.Place a sheet of rice paper on a flat surface and brush both sides with the vinegar solution until it softens.

    8. Heat a pan over medium heat, add oil, and sprinkle a pinch of salt.

      Heat a pan over medium heat, add oil, and sprinkle a pinch of salt.Heat a pan over medium heat, add oil, and sprinkle a pinch of salt.

    9. Place the dumplings in the pan and fry for about 2 minutes on each side, or until golden and crispy.

      Place the dumplings in the pan and fry for about 2 minutes on each side, or until golden and crispy.

    10. Serve with the dipping sauce, you can try my 3 Minute-Dumpling Sauce! It's quick and easy to make.

      Serve with the dipping sauce, you can try my <a href="https://hungryforthai.com/3-minutes-dumpling-sauce/">3 Minutes-Dumpling Sauce!</a> It's quick and easy to make.

Nutritional info

% of daily value
protein: 33g
66%
fat: 58g
89%
carbs: 233g
78%
fiber: 22g
87%
saturatedFat: 5g
23%
sugar: 10g
sodium: 586mg
24%
cholesterol: 0mg
0

Calorie Breakdown

Protein

131 cal

Fat

518 cal

Carbs

928 cal

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Tagged as:
Appetizer Comfort Food Dairy-free Egg-free Fried Fusion Gluten-free Healthy Low Carb Festive Kid-friendly Holiday Special Quick & Easy Snack Mild Street Food Traditional Vegan Vegetarian