Rice paper dumplings with mushrooms

Vegan Aperitif fingerfood bake
Total: 1 hr | Active: 40 min.
vegan, lactose-free

These oven-baked dumplings are a smart, simplified version of the classic. Delicately wrapped in rice paper and filled with mushrooms, spinach, chickpeas and a tangy, vegan feta alternative, they make for a flavoursome snack. No deep-frying, no kneading dough – just a few simple ingredients, perfectly baked. Ideal as a starter, party nibbles or satisfying snack.

Recipe by:
Tosca - Chef Tosca

Ingredients

for 6 pieces

Filling
1 tin chickpeas (approx. 215 g)
1 tbsp olive oil
1  onion, finely chopped
1  garlic clove
150 g mushrooms, in slices
100 g baby spinach
80 g vegan feta substitute
70 g pitted green olives, cut into rings
½ bunch flat-leaf parsley, roughly chopped
½  lemon, the whole juice
¼ tsp caraway seeds
Dumplings
2 tbsp soy sauce
2 ½ tbsp water
6  rice paper
2 tsp sesame seeds

How it's done

Filling

Place the chickpeas in a sieve, retaining the aquafaba, set aside. Crush the chickpeas with a fork. Heat the oil in a wide pan. Sauté the onion and garlic for approx. 3 mins. Add the mushrooms and cook for approx. 5 mins. Gradually add the spinach, allow to wilt. Remove the pan from the heat. Add the feta and all the other ingredients up to and including the caraway seeds, mix, leave to cool slightly.

Dumplings

Whisk the reserved aquafaba, soy sauce and water in a wide bowl. Place a sheet of rice paper in the liquid for approx. 30 secs., drain, then place on a work surface. Place 1/6 of the filling in the middle of the sheet. Fold the edges over the filling from three sides to form a triangle. Place the dumpling on a baking tray lined with baking paper. Repeat this process with the remaining sheets of rice paper and the remaining filling. Brush the dumplings with the liquid, sprinkle the sesame seeds on top.

To bake

Approx. 20 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, allow the dumplings to cool slightly, serve warm.

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