These vegan, gluten-free, cheesy-tofu, mushroom & spinach dumplings are a nutritious meal that satisfies! A soft crunch that offers a bunch of bold flavor! This easy, plant-based meal is quick to make and something that family and friends of all dietary preferences can enjoy! I use simple, wholesome ingredients so these dumplings support easy digestion. Enjoy every bite!
Vegan I Gluten-free
Serves: 6 - 8 dumplings
Time: 45 minutes
Cheesy Tofu
400g tofu
1/2 lemon, juiced
2 tbsp nutritional yeast
1/2 tsp. salt
2 - 3 tbsp. water (for blending)
Filling
2 tbsp. olive oil
2 cloves garlic
6 ounces baby Bella mushrooms, chopped
3 handfuls leafy greens, chopped
2 tbsp. tamari sauce
6 - 8 rice papers
Toppings
White sesame seeds
Black sesame seeds
Spring onion
To prepare the cheesy tofu - Add all 'cheesy tofu' ingredients to a blender or food processor. Mix until smooth and creamy. Add water to adjust consistency. Taste and adjust seasoning to your preferences.
Set the mixture aside.
To prepare the filling - Chop the mushrooms and leafy greens. Set aside.
In a large skillet heat 2 tbsp. olive oil over medium-high heat. Add the garlic and sauté until fragrant, 30 - 60 seconds.
Add the chopped mushrooms and greens to the pan. Stir to combine and sauté until wilted, 3 - 5 minutes.
Stir in the tamari sauce.
Transfer the tofu mixture to the sauce pan and stir to evenly combine with the veggies.
Sauté everything an additional 2 - 3 minutes, stirring occasionally to prevent the tofu from sticking to the pan.
To prepare the dumplings - Prepare a bowl of warm water, a clean, dry, flat surface (recommended large cutting board), and a plate.
Working one at a time, place a rice paper into the bowl of water. Use your hands to gently massage the paper until pliable. Use both hands to lift the paper from the water and let excess water drip off. Holding the edges, transfer the rice paper to the flat surface. Keep the paper as open and in shape as possible.
Add ~1/4 - 1/3 cup of the filling mixture to the bottom of the rice paper, leaving 2 - 3 inches at the bottom edge. Fold the right and left sides of the paper over the mixture. Lift the bottom edge and fold it tightly over the filling. Continue to roll the dumpling until sealed.
Transfer the rolled dumpling on the plate. Continue the process until all dumplings are rolled.
To fry the dumplings - Heat a large skillet over medium-high heat. Add 2 tbsp. olive oil. Once hot, add dumplings to the pan, careful that they don't touch or overcrowd the pan.
Heat 2 - 3 minutes, until golden brown, then flip, cooking an additional 1 - 2 minutes, until browned.
Transfer the cooked dumplings to a plate. Work in batches until all dumplings are fried.
To serve - Enjoy the dumplings warm. Garnish with sesame seeds. Serve with tamari dipping sauce.
To store- Best served fresh. Keep leftovers 1 day in the fridge.
