Crispy Rice Paper Dumplings

Name: Crispy Rice Paper Dumplings
Cook time: 60 min
Total time: 60 min
Yield: 10 servings
Ingredients: 20 sheets of Rice Paper, sheets; 180g Tofu (Firm), crumbled; 200g Mushrooms, finely diced; 2 Carrots, shredded; 1/2 Napa Cabbage, shredded; 2 Spring Onions, chopped; 4 cloves of Garlic, minced; 1 tsp Ginger, fresh, grated; 1 tbsp Rice Vinegar, or Apple Cider Vinegar; 2 tbsp Soy Sauce; 1 tsp Sesame Oil; Some Salt, to taste; Some Pepper (Black), to taste; Some Oil

Crispy Rice Paper Dumplings are light, crunchy parcels filled with savory tofu and a medley of vegetables, seasoned with ginger, garlic, and soy for an umami bite. Each wrapper becomes crackling golden in a quick pan fry, making these dumplings irresistible as an appetizer or snack. Serve them with sweet chili or a soy-vinegar dip for contrast.

Crispy Rice Paper Dumplings are light, crunchy parcels filled with savory tofu and a medley of vegetables, seasoned with ginger, g... Show more

By Jan · Original recipe

Health Grade

A · Excellent

Time

1 hr

Price

0,53 €

Calories

109 kcal

vegan

budget

low calorie

healthy

low fat

low sodium

Method

Prep the filling

Finely dice the Mushrooms, shred the Carrots and Napa Cabbage, chop the Spring Onion, mince the Garlic, grate the Ginger, and crumble the Tofu (Firm) into small bits. Keep everything in separate piles so it is easy to add to the pan in the right order.

Cook the filling

Heat a large skillet over medium-high and add the Oil. When it shimmers, add the tofu, mushrooms, carrots, and cabbage, then cook, stirring often, for 5 minutes until the mixture softens and most of the moisture has cooked off. Stir in the spring onion, garlic, and ginger, then add the Rice Vinegar, Soy Sauce, Sesame Oil, Salt, and Pepper (Black); cook for 2 minutes more, stirring until everything smells fragrant and the filling looks dry enough to hold together.

Cool it down

Spread the filling out on a plate or tray in a thin layer and let it cool for 10 minutes before you start wrapping.

Wrap the dumplings

Fill a shallow bowl with warm water. Working one dumpling at a time, dip one Rice Paper sheet briefly, then a second sheet, just until they soften; lay them together so they overlap a little and give the dumpling extra strength. Spoon a little cooled filling onto the lower third of the wrapper, fold in the sides, then roll or fold into a tight parcel. Repeat until all 10 dumplings are assembled, and set them on a plate without letting them touch.

Pan-fry until crisp

Set a skillet over medium heat and add enough oil to coat the bottom. When the oil is hot, pan-fry the dumplings seam-side down in batches for 3 minutes per side, turning carefully, until the wrappers are deeply golden, blistered, and crisp all over. Serve them right away while the outside is still shatteringly crunchy.