Name: Rice Paper Dumplings
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 3 garlic cloves, minced; 1 tbsp minced ginger; 1/2 small (60 g) onion, diced; 1/3 block (150 g) tofu (any firmness); 1 1/2 cup (105 g) cabbage, shredded; 1 small (50 g) carrot, shredded; 3 (70 g) shiitake mushrooms, finely chopped; 2 scallions, sliced; 1 tsp salt, to taste; 1 tbsp (15 ml) sesame oil; 1 1/2 tbsp (22 ml) soy sauce; 1/4 tsp msg, optional; 1/2 tsp white pepper; 24 rice papers (size small, 16 cm rounds); Dipping Sauce (1:1 soy sauce to rice vinegar ratio); 1 tbsp (15 ml) soy sauce; 1 tbsp (15 ml) rice vinegar; Few drops of layu or chili oïl

Description

The combination of crispy rice paper and the savory vegetable tofu filling makes these dumplings a perfect snack or light meal. The contrast of textures and flavors—from the crunchy outside to the tender, seasoned filling—brings a delightful balance to each bite.

Ingredients

Scale

3 garlic cloves, minced
1 tbsp minced ginger
1/2 small (60 g) onion, diced
1/3 block (150 g) tofu (any firmness)
1 1/2 cup (105 g) cabbage, shredded
1 small (50 g) carrot, shredded
3 (70 g) shiitake mushrooms, finely chopped
2 scallions, sliced
1 tsp salt, to taste
1 tbsp (15 ml) sesame oil
1 1/2 tbsp (22 ml) soy sauce
1/4 tsp msg, optional
1/2 tsp white pepper
24 rice papers (size small, 16 cm rounds)
Dipping Sauce (1:1 soy sauce to rice vinegar ratio)
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) rice vinegar
Few drops of layu or chili oïl

Instructions

Heat 1 tbsp of oil in a pan over medium-high heat. Add the garlic and ginger, and sauté until fragrant (about 1 minute).
Add the onion, tofu, cabbage, carrot, shiitake mushrooms, and scallions. Season with salt and cook until the vegetables are tender and the liquid has evaporated, about 5-7 minutes.
Stir in the sesame oil, soy sauce, white pepper, and msg (if using). Adjust seasoning to taste. Let the filling cool.
Prepare a shallow dish with water. Dip one rice paper wrapper in the water for 5-10 seconds until softened. Place it on a damp cutting board.
Place about 2 tbsp of filling in the center of the rice paper. Fold the bottom edge up over the filling, then fold the sides inward, and roll tightly.
Double wrap by dipping a second rice paper and repeating the process.
To pan-fry, heat oil in a non-stick skillet over medium-high heat. Place the dumplings seam-side down and cook for 2-3 minutes on each side until crispy and golden.
To air fry, preheat the air fryer to 375°F (190°C). Spray or brush dumplings with oil, and cook for 8-10 minutes, flipping halfway through.
Mix the dipping sauce ingredients and serve alongside the dumplings.

Prep Time: 15 minutes
Cook Time: 20 minutes

Nutrition

Calories: 230