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Wild Rice and Tofu Dumplings With Spicy Glass Noodle Salad [Vegan]

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Making your own veggie and tofu dumplings from scratch is much easier than you think! These dumplings can be whipped up with minimal ingredients thanks to the simple and flexible recipe. The vegetables used in the filling can be swapped out for whatever you like and the spice level of the sauce is customizable! Serve your dumplings alongside this glass noodle salad that can be made in only a few minutes. Use the sauce from the dumplings along with a couple other veggies and seasonings to make a salad that is complementary to the dumplings but also can be enjoyed on its own.

Wild Rice and Tofu Dumplings With Spicy Glass Noodle Salad [Vegan]

This Recipe is :

Dairy Free Vegan


30 dumplings


For the Dumpling Dough:

  • 3 cups all-purpose flour
  • 2 teaspoons sea salt
  • 1 1/2 cups warm water
  • 2 tablespoons sesame seeds
  • 1/4 cup vegetable broth

For the Dumpling Filling:

  • Sautéed extra-firm tofu
  • Wild rice/quinoa blend
  • Sliced Shiitake mushrooms
  • Broccoli florets
  • Green onions
  • Fresh garlic
  • Red peppers

For the Sauce:

  •  Sriracha
  • Sesame oil
  • Maple syrup
  • Soy sauce
  • Rice vinegar
  • Lime juice
  • Sesame seeds

For the Glass Noodle Salad:

  • Glass noodles
  • Sautéed vegetable mixture
  • Baby bok choy
  • Soy sauce
  • Sriracha
  • Maple syrup
  • Garlic
  • Ginger powder
  • Cilantro
  • Green onion
  • Rice vinegar
  • Lime


To Make the Filling:

  1. Combine all filling ingredients.
  2. Season with the sauce, leaning heavily on soy sauce, garlic powder, ginger powder, and rice vinegar.

To Make the Sauce:

  1. Whisk all ingredients together, tasting periodically to get it to your liking. Go heavier on the vinegar and soy, with approximately equal portions of the others.

To Make the Dumplings:

  1. Mix all the dough ingredients together in a big bowl and add the water.
  2. When you’re ready to roll it out, heavily flour a board and get to it! You’ll want a side dish of flour for periodic sprinkling, but it’s important to keep it sticky to seal the edges. You’re striving for a thickness somewhere around 1/8-3/16-inch. Try to get as thin as possible without tearing.
  3. Cut out some circles (around 4-inch), stuff them up with a tablespoon of filling, seal the edges with a bit of water, and set them aside. A bit of time in the refrigerator before cooking helps the texture, if you have time.
  4. Pan fry in a bit of sesame oil for a few minutes until browned on one side. At that point flip them over, hit the pan with 1/4 cup of vegetable broth, and cover for about 5 minutes of steam time. Serve immediately, or keep under foil in a warm oven until you’re ready.

To Make the Glass Noodle Salad:

  1. Follow package instructions to cook the noodles.
  2. Once the noodles are cold, add in some of the leftover vegetables from the dumplings.
  3. Sauté the baby bok choy and add that to the noodles.
  4. Add in the seasonings and toppings and mix well.





Fresh, original, delicious vegan food that can be made while balancing the demands of a busy lifestyle. I'm a full-time teacher, father, and ultra-runner obsessed with vegan food, recipe development, and photography. I write my blog to share food-related experiences while living as an expatriate in Nicaragua. I work really hard to produce the most original, delicious vegan food that I can while balancing the demands of a busy lifestyle. Veganism is a way of life that demands exposure!



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