Description
These Rice Paper Dumplings are a delicious, vegan, and gluten-free snack or meal option featuring a savory filling of tofu, fresh vegetables, and Asian seasonings wrapped in delicate rice paper. The dumplings have a crispy golden exterior achieved by pan-frying or air-frying, offering a perfect balance of chewiness and crunch. Quick to prepare in just 25 minutes, they are ideal for a nutritious lunch, dinner, or snack, paired with a simple soy and rice vinegar dipping sauce accented with chili oil.
Ingredients
Filling
- 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
Rice Paper Wrappers
- 24 rice paper wrappers (small size, 16 cm rounds)
Dipping Sauce
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) rice vinegar
- Few drops of layu or chili oil
Instructions
- Prepare the filling: Heat 1 tbsp of oil in a pan over medium-high heat. Add the minced garlic and ginger, sautéing until fragrant for about 1 minute. Add the diced onion, shredded cabbage, shredded carrot, chopped shiitake mushrooms, sliced scallions, and crumbled tofu to the pan. Season with salt and cook for 5-7 minutes until the vegetables soften and excess liquid evaporates. Stir in the sesame oil, soy sauce, white pepper, and optional MSG. Taste and adjust seasoning as needed. Remove from heat and allow the filling to cool.
- Prepare the rice paper wrappers: Fill a large shallow dish or pie plate with cool water. Dip one rice paper wrapper into the water for 5-10 seconds until it becomes soft and pliable, being careful not to over-soak. Lay the softened wrapper flat on a clean, damp cutting board.
- Assemble the dumplings: Place approximately 2 tablespoons of the cooled filling in the center of the softened rice paper. Fold the bottom edge of the wrapper up over the filling, then fold the top edge down over the bottom edge. Turn the wrapper and fold the left (bottom) edge up, packing the filling gently with a finger or chopsticks. Finally, fold the right (top) edge down to seal the dumpling.
- Double wrap: Soften a second rice paper wrapper as before, then place the assembled dumpling seam-side down on this wrapper to double wrap it. This helps ensure an even thickness and sturdiness.
- Cook the dumplings: Choose your preferred method:
- Pan-frying: Heat enough oil in a non-stick skillet over medium-high heat to cover the surface. Place dumplings seam-side down and cook for 2-3 minutes on each side until wrappers turn golden and crispy.
- Air-frying: Preheat the air fryer to 390°F (200°C). Lightly spray or brush the dumplings with oil. Arrange them in a single layer in the air fryer basket and cook for 8-10 minutes, flipping halfway through for even crispiness.
- Serve: Mix together the soy sauce and rice vinegar in equal parts, adding a few drops of layu or chili oil for heat. Serve the dipping sauce alongside the hot, crispy rice paper dumplings and enjoy immediately for the best texture.
Notes
- Do not soak rice paper wrappers for too long as they will become too soft and difficult to work with.
- Double wrapping the dumplings helps keep the filling secure and creates a sturdy, crisp texture.
- You can adjust the seasoning of the filling according to taste; add more soy sauce or white pepper if desired.
- For extra crispiness in the pan, use a non-stick skillet and sufficient oil coverage.
- If using the air fryer, avoid overcrowding the basket to ensure all dumplings crisp evenly.
- This recipe is vegan and gluten-free by nature, perfect for those dietary preferences.
