Vegan Baked Dumplings (Using Rice Paper)

When seeking a snack that’s both comforting and packed with plant-based goodness, these Vegan Baked Dumplings truly deliver. Crispy on the outside, tender and savory on the inside, each bite is satisfying, nutritious, and perfect for sharing. They’re naturally gluten-free, high in protein, and require no frying, making them a wholesome addition to your weekly menu.

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Vegan Baked Dumplings 

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Prep Time: 25 minutes

Cook Time: 15–20 minutes

Total Time: 45 minutes

Servings: 10 dumplings

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Ingredients

Filling:

• 1 cup firm tofu, crumbled

• 1/2 cup cooked quinoa or cooked lentils (optional for extra protein)

• 1/2 cup finely grated zucchini or carrot

• 2 tbsp nutritional yeast

• 1 tsp soy sauce or tamari

• 1/2 tsp garlic-infused oil (for flavor, optional)

• 1/2 tsp ground ginger

• 1/4 tsp black pepper

• Pinch of salt

Wrappers:

• 4–5 round rice papers

• Optional: a light dusting of coconut flour for extra crispiness

For brushing (optional, for golden baked finish):

• 1–2 tsp sesame oil or a neutral oil

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Instructions

1. Preheat oven to 200°C (400°F) and line a baking tray with parchment paper.

2. Prepare the filling:

   • Combine crumbled tofu, cooked quinoa or lentils, grated vegetables, nutritional yeast, soy sauce, ginger, pepper, and salt. Mix until evenly incorporated. The filling should be firm but not too dry.

3. Prepare the wrappers:

   • Cut each rice paper into 4 quarters using scissors.

   • Fold each pointed edge of a quarter (3 pointed quarters in total per wrapper) toward the center to form small triangles. Carefully peel the quarter off the board—this helps make a more rounded wrapper.

   • Optional: sprinkle a tiny bit of coconut flour on each quarter for extra crispiness.

4. Fill the dumplings:

   • Place 1–1.5 tbsp of the filling in the center of each rice paper quarter.

   • Fold the wrapper in half over the filling or create small pleats. Pinch tightly to seal. No water is needed.

5. Bake the dumplings:

   • Place the filled dumplings on the lined tray. Brush lightly with oil if desired.

   • Bake 15–20 minutes, until wrappers are lightly golden and crispy.

6. Serve:

   • Enjoy warm with a dipping sauce of choice (soy sauce, tamari, or a spicy peanut sauce).

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Notes

• Wrappers: Sprinkling coconut flour adds crunch and prevents sticking. Don’t overfill to avoid tearing.

• Protein boost: Using tofu + quinoa/lentils makes these high in protein and satisfying.

• Optional flavor twist: Add finely chopped mushrooms, scallions, or spices to the filling for extra depth.

• Dips: Miso dip is ideal, but soy sauce, gochujang sauce, or light teriyaki works too.

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Nutrition (per dumpling)

• Calories: ~76 kcal

• Protein: 4.8 g

• Fat: 2.4 g

• Carbohydrates: 6.4 g

• Fiber: 1–1.5 g

• Sugar: 0.8 g

• Net Carbs: ~5–5.5 g

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