Gluten-Free Rice Paper Dumplings - Sweet Potato & Shiitake

Name: Gluten-Free Rice Paper Dumplings - Sweet Potato & Shiitake
Ingredients: 3 ounces dried shiitake mushrooms; 1 large sweet potato (or 1.5 cups peeled and grated sweet potato); 1/2 cup snow peas (chopped or veggie of choice); 3 green onions (chopped); 1 knob ginger (fresh grated); 3 cloves garlic (fresh peeled and chopped finely); 1 teaspoon garlic chili sauce (or sriracha or to your desired heat level); 2 tablespoons soy sauce (Coconut aminos, tamari or gluten free soy sauce to keep gluten free - to taste); 2 teaspoons sesame oil; salt; pepper; 2 tablespoons oil (1 tablespoon to sauté the vegetable mixture and 1 tablespoon to pan fry or air fry the dumplings.); 24 sheets rice paper wrappers (Vietnamese - Bánh tráng (gluten-free) - ours were the 6.5 inch diameter size ); water (room temperature in a bowl to dip the rice paper wrappers); 1 clove garlic (peeled and minced); 1 green onion (chopped); 3 tablespoons soy sauce (Coconut aminos, tamari or gluten free soy sauce to keep gluten free - to taste); 2 tablespoons rice vinegar; 1 teaspoon sesame oil; 1 teaspoon honey (or sweetener of choice like maple syrup or brown sugar to keep Vegan - adjust to your taste preference.); sesame seeds (white toasted); fresh chilis (chopped - optional )

www.hwcmagazine.com

Try our crispy gluten-free rice paper dumplings recipe with sweet potatoes and shiitakes. Easy appetizer or vegan dim sum with dipping sauce.

View full recipe on www.hwcmagazine.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.hwcmagazine.com.

Share this recipe:

Cooking tools:

Air fryer
Grater
Chef's knife
Cutting board
Mixing bowl
Nonstick skillet
Stove
Spatula
Wok
Parchment paper
Baking sheet
Pastry brush
Colander
Spoon
Kettle

Ingredients

3 ounces dried shiitake mushrooms
1 large sweet potato (or 1.5 cups peeled and grated sweet potato)
1/2 cup snow peas (chopped or veggie of choice)
3 green onions (chopped)
1 knob ginger (fresh grated)
3 cloves garlic (fresh peeled and chopped finely)
1 teaspoon garlic chili sauce (or sriracha or to your desired heat level)
2 tablespoons soy sauce (Coconut aminos, tamari or gluten free soy sauce to keep gluten free - to taste)
2 teaspoons sesame oil
salt
pepper
2 tablespoons oil (1 tablespoon to sauté the vegetable mixture and 1 tablespoon to pan fry or air fry the dumplings.)
24 sheets rice paper wrappers (Vietnamese - Bánh tráng (gluten-free) - ours were the 6.5 inch diameter size )
water (room temperature in a bowl to dip the rice paper wrappers)
1 clove garlic (peeled and minced)
1 green onion (chopped)
3 tablespoons soy sauce (Coconut aminos, tamari or gluten free soy sauce to keep gluten free - to taste)
2 tablespoons rice vinegar
1 teaspoon sesame oil
1 teaspoon honey (or sweetener of choice like maple syrup or brown sugar to keep Vegan - adjust to your taste preference.)
sesame seeds (white toasted)
fresh chilis (chopped - optional )