I came across a recipe like this while I was scrolling through Pinterest looking for inspiration. Little Asian flavor bombs? YES, PLEASE.
Most recipes I came across either had tofu, pork or salmon, but I wanted alllll veg. I'm pretty happy with how the filling turned out, too. But honestly, if its wrapped in rice paper - I'm eating it.
Rice paper can be found in almost any grocery store, in the ethnic foods section. They are super affordable, no chemicals, naturally gluten, soy, and dairy free, AND shelf stable. HUZZAH!
Ingredients:
8 oz. sliced cremini mushrooms
1 tbsp. avocado oil
1/4 cup green onions, thinly sliced
3 large carrots, peeled and shredded
1" fresh ginger root, peeled and grated
3 cloves of garlic, minced
1 head of Napa cabbage, washed and roughly chopped
2 tbsp. coconut aminos
1 tbsp. rice vinegar
1/4 red pepper flakes
1/2 tsp. fine sea salt
1 tsp toasted sesame oil
Rice paper wrappers
Warm water
1 tsp of avocado oil
Dipping Sauce:
2 tbsp. of coconut aminos
1 tbsp. rice vinegar
Hot sauce to taste
Heat a large, deep skillet over medium heat. Add mushrooms to the dry pan. Sauté for 5-10 minutes, until the water releases and the outsides char a bit.
Move the mushrooms to one side of the pan and add the avocado oil to the clear side. Add the green onions to the oil and gradually stir in the mushrooms. Add carrots, ginger, and garlic and sauté for 1 minute. Add Napa cabbage and stir carefully to combine. Sauté for 10-15 minutes, until the cabbage is wilted and the water has evaporated.
Add the coconut aminos, rice vinegar, red pepper flakes, and salt and stir to combine. Cook for another 3-5 minutes. Remove from heat and add sesame oil. Stir to combine. Allow to cool completely.
Once the mixture has cooled, assemble your filling station:
Fill a wide bowl or pie plate with warm water.
Dip one wrapper into the warm water until it is completely wet.
Place on a cutting board and add 1/4 cup of mixture to the center of the wrapper.
Bring the bottom of the wrapper up over the mixture, tuck each side in, and continue to roll to the top of the wrapper.
Repeat the previous step for the same dumpling. You have to double-wrap it or they will fall apart when you cook them. Place the dumplings on a greased plate until ready to cook (I used a little bit of avocado oil).
Repeat steps 2-5 until the mixture is used up.
Heat a large non-stick skillet over medium heat. Add 1 tsp of avocado oil and once shimmering, add the dumplings to the pan carefully, leaving at least an inch of space on each side.
Fry on one side for 3-5 minutes, or until its golden brown and blistered. Flip to the other side and cook for another 3-5 minutes. Remove from heat and serve warm with dipping sauce, fresh cilantro, and/or green onions.