Vegan Gluten-Free Dumplings - cooking recipe

Ingredients

1 tablespoon sesame oil
1 tablespoon tamari
1 tablespoon hot water
1 tablespoon chia seeds
5 ounces shiitake mushrooms, minced
1/4 cup carrots, minced
2 tablespoons shallot, minced
2 tablespoons leeks, chopped
2 teaspoons minced ginger
1/2 teaspoon Chinese five-spice powder
1/4 teaspoon ground black pepper
8 rice paper sheets
1 teaspoon sesame oil, or as needed

Preparation

Combine 1 tablespoon sesame oil, tamari, hot water, and chia seeds in a small bowl. Allow to bloom for 15 minutes.
Combine bloomed chia seed mixture with mushrooms, carrots, shallot, leeks, ginger, Chinese five-spice powder, and pepper in a bowl. Fold filling ingredients together thoroughly.
Fill a large, shallow container with cold water. Soak rice paper, 1 at a time, until pliable, about 10 seconds. Lay softened rice paper on a plate, rough side up. Scoop a heaping tablespoon of filling near an edge of the rice paper. Fold left and right edges in toward the center, then fold top and bottom edges in to create a large dumpling. Repeat with remaining rice paper and filling.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Brush remaining sesame oil onto the insert to keep dumplings from sticking. Bring water to a boil. Add dumplings, cover, and steam until tender, about 3 minutes.