Rice paper is a low-calorie, gluten-free option in comparison to wheat-based products. This delicate, translucent vegan dumpling allows the diner to see the colorful nutritious vegetables, which are bursting with vitamins. Another serving option is to create a rice wrap by leaving one end open, allowing the vegetables to cascade onto the plate creating a delicious display.


Recipe Summary

5 mins
15 mins
1 hr
40 mins
8 dumplings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine 1 tablespoon sesame oil, tamari, hot water, and chia seeds in a small bowl. Allow to bloom for 15 minutes.

  • Combine bloomed chia seed mixture with mushrooms, carrots, shallot, leeks, ginger, Chinese five-spice powder, and pepper in a bowl. Fold filling ingredients together thoroughly.

  • Fill a large, shallow container with cold water. Soak rice paper, 1 at a time, until pliable, about 10 seconds. Lay softened rice paper on a plate, rough side up. Scoop a heaping tablespoon of filling near an edge of the rice paper. Fold left and right edges in toward the center, then fold top and bottom edges in to create a large dumpling. Repeat with remaining rice paper and filling.

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Brush remaining sesame oil onto the insert to keep dumplings from sticking. Bring water to a boil. Add dumplings, cover, and steam until tender, about 3 minutes.

Cook's Note:

Use soy sauce instead of tamari for a non-gluten-free version

Nutrition Facts

77 calories; protein 1.9g; carbohydrates 5.1g; fat 5.5g; sodium 261.2mg. Full Nutrition