Rice Paper Dumplings
These Rice Paper Dumplings are crispy and stuffed with a delicious vegan filling.
Ingredients
Rice paper dumpling wrapper
- 22 sheets rice paper 16cm (6in)
- 1 bowl water room temp
Rice paper dumpling filling
- 1 cup green cabbage minced
- ⅓ cup carrot grated
- 1 stalk green onion sliced
- 3 pieces shiitake mushroom minced
- 3 cloves garlic grated
- 1 tsp ginger grated
- ½ package firm tofu 227g
- 3 tsp soy sauce
- 1 tsp sesame oil
Dumpling sauce
- 2 tbsp Chinese black vinegar
- 1 tbsp soy sauce
- 1 tbsp chili oil
- 1 tsp Thai chili pepper sliced, optional
- 1 tbsp green onion sliced
Instructions
Rice paper dumpling filling
- Toss the prepared vegetables in a bowl, crumble tofu, and drizzle in soy sauce and sesame oil. Mix until well combined and set aside.
Wrapping rice paper dumplings
- Submerge a sheet of rice paper in water, place onto a dry surface, and place 3 tbsp of filling in the centre of the sheet.
- Bring the bottom portion up, left side to right, and right side to left, then roll it up, all the while tucking in any filling spilling out (Note 1).
- Repeat step 2 with another sheet of rice paper, placing the dumpling on new sheet seam side down.
Cooking rice paper dumplings
- To a non-stick pan on medium heat, shallow fry the dumplings until crispy golden brown on both sides (Note 2).
Dumpling sauce
- Toss in ingredients into bowl and stir.
- Serve the dumplings with the sauce on the side.
Video
Notes
- Please refer to my rice paper dumpling video above, if you are having trouble understanding my written directions.
- To effectively get a good crisp on the dumplings, you must add around 3mm high of oil to the pan - this is called "shallow frying".