Paleo Tofu Veggie Rice Paper Dumplings
Indulge in the irresistible fusion of texture and flavor with these Paleo Tofu Veggie Rice Paper Dumplings! Perfectly crisped on the outside and bursting with a savory blend of fresh zucchini, carrots, shiitake mushrooms, and herbs, these dumplings are a healthy, gluten-free, and grain-free appetizer or snack. Infused with the umami-rich goodness of coconut aminos, garlic, and ginger, and wrapped in delicate rice paper, they're lightly pan-fried in coconut oil to golden perfection. Quick to prepare in just 30 minutes, these paleo-friendly dumplings are ideal for dipping in your favorite sauce, making them a crowd-pleasing addition to any gathering or a wholesome treat for yourself.
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Ingredients
- 12 sheets rice paper wrappers
- 1 medium zucchini, grated
- 1 medium carrot, grated
- 1 cup shiitake mushrooms, finely chopped
- 2 stalks green onion, thinly sliced
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons coconut aminos
- 1 teaspoon ginger, grated
- 1 clove garlic, minced
- 1 teaspoon sesame oil
- 1 teaspoon arrowroot starch
- 3 cups water
- 2 tablespoons coconut oil for frying
Directions
Step 1
In a mixing bowl, combine the grated zucchini, grated carrot, chopped shiitake mushrooms, sliced green onion, and chopped cilantro.
Step 2
Add the coconut aminos, grated ginger, minced garlic, sesame oil, and arrowroot starch to the vegetable mixture. Stir well to combine. Set the filling aside.
Step 3
Fill a large, shallow bowl with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds, until it becomes soft and pliable.
Step 4
Place the softened rice paper wrapper on a clean, damp kitchen towel or cutting board.
Step 5
Spoon about 2 tablespoons of the vegetable mixture into the center of the wrapper.
Step 6
Fold the bottom edge of the wrapper over the filling, then fold in the sides, and roll tightly to form a dumpling. Repeat with the remaining wrappers and filling.
Step 7
Heat coconut oil in a large skillet over medium heat.
Step 8
Place the dumplings in the skillet seam-side down and cook for 2-3 minutes on each side, or until the wrappers are golden and crisp.
Step 9
Transfer the cooked dumplings to a plate lined with paper towels to absorb excess oil.
Step 10
Serve the dumplings warm with additional coconut aminos or your favorite Paleo-friendly dipping sauce.
Nutrition Facts
| Serving size | (1534.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1002.9 |
| Total Fat 45.3g | 0% |
| Saturated Fat 25.7g | 0% |
| Polyunsaturated Fat 5.8g | |
| Cholesterol 0mg | 0% |
| Sodium 732.2mg | 0% |
| Total Carbohydrate 143.0g | 0% |
| Dietary Fiber 14.4g | 0% |
| Total Sugars 21.0g | |
| Protein 16.7g | 0% |
| Vitamin D 385IU | 0% |
| Calcium 195.0mg | 0% |
| Iron 5.1mg | 0% |
| Potassium 1810.5mg | 0% |
Source of Calories