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Rice Paper Dumplings

Delicious and crispy dumplings filled with tofu and vibrant vegetables, perfect for a savory meal or appetizer.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Asian, Vegan
Calories: 175
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 3 cloves garlic, minced Adding a robust aromatic richness.
  • 1 tbsp minced ginger For a warm, zesty kick.
  • 1/2 small onion (60 g), diced Providing a savory foundation.
  • 1/3 block (150 g) tofu (any firmness) Offering a creamy, protein-packed filling.
  • 1 1/2 cups (105 g) cabbage, shredded Lending a crunchy texture.
  • 1 small carrot (50 g), shredded Contributing natural sweetness and color.
  • 3 shiitake mushrooms (70 g), finely chopped Imparting an earthy flavor.
  • 2 scallions , sliced For a fresh, peppery note.
  • 1 tsp salt To taste, enhancing overall flavor.
  • 1 tbsp (15 ml) sesame oil Adding nutty depth.
  • 1 1/2 tbsp (22 ml) soy sauce For a savory umami touch.
  • 1/4 tsp MSG, optional Amplifying flavor complexity.
  • 1/2 tsp white pepper Introducing warmth and spice.
  • 24 pieces rice paper wrappers (size small, 16 cm rounds) The perfect encasing for your filling.
Dipping Sauce Ingredients
  • 1 tbsp (15 ml) soy sauce
  • 1 tbsp (15 ml) rice vinegar Balancing the flavor of the dip.
  • a few drops layu or chili oil For a spicy kick.

Method
 

Prepare the Filling
  1. Begin by heating 1 tablespoon of oil in a pan over medium-high heat.
  2. Add the minced garlic and ginger, sautéing them until fragrant, about 1 minute.
  3. Incorporate the diced onion, shredded cabbage, carrot, chopped shiitake mushrooms, tofu, and salt into the skillet.
  4. Cook this mixture for about 5-7 minutes or until the vegetables are tender and any excess liquid has evaporated.
  5. Stir in the sesame oil, soy sauce, white pepper, and optional MSG. Taste and adjust seasoning as necessary.
  6. Remove the filling from heat and let it cool.
Prepare the Rice Paper Wrappers
  1. Fill a large shallow dish with cool water.
  2. Dip one rice paper wrapper into the water for about 5-10 seconds until soft but not over-soaked.
  3. Carefully lay the softened wrapper onto a clean, damp cutting board.
Fill the Wrapper
  1. Place approximately 2 tablespoons of filling in the center of the wrapper.
  2. Fold the bottom edge of the wrapper over the filling, then fold the top edge down over it.
  3. Turn the dumpling and fold the bottom left edge up.
  4. Using your fingers or chopsticks, pack the filling down firmly, then fold the top right edge down to complete the dumpling.
  5. Dip another piece of rice paper until pliable and place the dumpling seam side down.
Cook the Dumplings
  1. Heat enough oil to cover the surface of a non-stick skillet over medium-high heat.
  2. Place the dumplings in the skillet seam-side down, cooking for about 2-3 minutes on each side until golden and crispy.
Air Frying Option
  1. Preheat the air fryer to 390°F (200°C).
  2. Lightly spray or brush the dumplings with oil and arrange them in a single layer.
  3. Cook for about 8-10 minutes, flipping halfway to ensure even crispiness.
Prepare the Dipping Sauce
  1. Mix together the soy sauce and rice vinegar.
  2. Add a few drops of chili oil or layu for an added flavor layer.
  3. Serve the dipping sauce alongside the hot dumplings.

Notes

To keep rice paper wrappers intact, do not over-soak. Experiment with different vegetables and herbs for a varied filling. For optimum flavor, allow the filling to cool before filling the wrappers.