These easy rice paper dumplings are stuffed with a delicious chickpea filling. This fun and flavorful vegan dinner or lunch idea is a must-try.
Ingredients and Substitutions
I like to use canned chickpeas when making these dumplings, but you can use cooked dried chickpeas if you prefer.
The filling is flavored with sesame oil, ground ginger, garlic powder, and onion powder. You can substitute finely chopped fresh ginger and garlic instead of the ground ginger and garlic powder if you prefer, in which case I recommend doubling the amounts. Or jarred chopped garlic and ginger works too.
I love using rice paper as dumpling wrappers. They have such a satisfying chewy texture. They’re available at my local grocery stores, but if you have trouble finding them then you can order some online.
How to Make Chickpea Dumplings
Start by adding the chickpeas, soy sauce, ground ginger, sesame oil, maple syrup, garlic powder, and onion powder to a mixing bowl. Mix well to combine. Next you’ll use a potato masher or fork to mash the chickpeas until mostly smooth with some small chunks remaining.
Wet a clean kitchen towel with cold water and lay it flat on a cutting board or plate. Submerge a sheet of rice paper in a dish filled with cold water for about 10 to 20 seconds, or until pliable.
Next you’ll place the softened rice paper on the damp kitchen towel. Add 1 heaping tablespoon of the chickpea mixture to the center of the rice paper.
Fold the bottom of the rice paper up over the filling, fold in the sides, then roll upward to seal.
Repeat with the remaining chickpea filling and rice paper sheets.
Add 1-2 teaspoons of oil to a large nonstick frying pan over medium heat, just enough to coat the surface.
Let the pan heat up for a couple of minutes, then place 8 of the dumplings in the pan, or however many you can fit without crowding the pan (the dumplings will stick to each other if they touch).
Cook for 3-5 minutes per side or until warmed through and lightly crisped.
Repeat with the remaining dumplings.
Serve with any type of dipping sauce you like (my go-to is a mixture of soy sauce, chili sauce, and rice vinegar with a sprinkle of sesame seeds).
Chickpea Dumplings Recipe
Equipment
- Clean kitchen towel
Ingredients
- 1 1/2 cups rinsed and drained canned chickpeas (or cooked dried chickpeas)
- 1 tablespoon soy sauce (or tamari)
- 1/4 teaspoon ground ginger
- 1/4 teaspoon sesame oil
- 1 teaspoon maple syrup
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 16 sheets rice paper
- 1-2 teaspoons of oil (just enough to coat the surface of a large nonstick frying pan)
Instructions
- Add 1 1/2 cups rinsed and drained canned chickpeas, 1 tablespoon soy sauce, 1/4 teaspoon ground ginger, 1/4 teaspoon sesame oil, 1 teaspoon maple syrup, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder to a mixing bowl. Mix well to combine.
- Use a potato masher or fork to mash the chickpeas until mostly smooth with some small chunks remaining.
- Wet a clean kitchen towel with cold water and lay it flat on a cutting board or plate.
- Submerge a sheet of rice paper in a dish filled with cold water for about 10 to 20 seconds, or until pliable.
- Place the softened rice paper on the damp kitchen towel.
- Add 1 heaping tablespoon of the chickpea mixture to the center of the rice paper.
- Fold the bottom of the rice paper up over the filling, fold in the sides, then roll upward to seal.
- Repeat with the remaining chickpea filling and rice paper sheets.
- Add 1-2 teaspoons of oil to a large nonstick frying pan over medium heat, just enough to coat the surface.
- Let the pan heat up for a couple of minutes, then place 8 of the dumplings in the pan, or however many you can fit without crowding the pan (the dumplings will stick to each other if they touch).
- Cook for 3-5 minutes per side or until warmed through and lightly crisped.
- Repeat with the remaining dumplings.
- Serve with any type of dipping sauce you like (my go-to is a mixture of soy sauce, chili sauce, and rice vinegar with a sprinkle of sesame seeds).
Notes
- You can substitute finely chopped or jarred garlic and ginger instead of the garlic powder and ground ginger, if you prefer, in which case I recommend doubling the amounts.
Nutrition
Did You Try This Recipe?
Let me know how it turned out in the comments!
