Crispy Rice Paper Dumplings (Print Version)
# Ingredients:
→ Filling
01 -
Firm tofu, crumbled
02 -
Mushrooms, finely diced
03 -
Carrots, finely grated
04 -
Green cabbage, shredded
05 -
Garlic, finely diced
06 -
Ginger, grated
07 -
Soy sauce or tamari (for gluten-free option)
08 -
Sesame oil
09 -
Spring onions, chopped
→ Dumpling wrapping
10 -
Rice paper sheets
# Instructions:
01 -
Shred cabbage and carrots finely. Finely dice garlic and mushrooms. Crumble tofu into small pieces using fingers.
02 -
Sauté mushrooms in oil for a few minutes until browned. Add all the vegetables and tofu, stirring until they are half cooked and just starting to soften. Season with grated ginger, soy sauce, and a dash of sesame oil. Stir in chopped spring onions and set aside.
03 -
Dip a rice paper sheet into water for a few seconds and place it on a damp surface. Add a spoonful of filling mixture in the center of the sheet, forming it into a rectangular shape. Fold the sheet from the bottom, then the top, and finally the sides to create a rectangular pocket. Dip a second rice paper sheet, place the pocket in the center, and wrap it following the same folding process for double-layered wrapping. Repeat with the remaining filling.
04 -
Heat a pan over medium heat. Pan-fry the dumplings for a few minutes on each side until lightly golden. Serve immediately with a dipping sauce.
# Notes:
01 -
Cut vegetables and tofu into similar sizes for even cooking and mixing.
02 -
Avoid oversoaking rice paper; it will continue softening as you work with it.
03 -
Wrap dumplings on a damp tea towel or wet chopping board to prevent sticking.
04 -
Fry dumplings in batches to prevent sticking and maintain crispiness.
05 -
Serve immediately to enjoy the crisp texture, or keep them on a wire rack when cooking in batches.