Rice Paper Dumplings

These Rice Paper Dumplings are crispy on the outside, chewy and filled with flavourful goodies on the inside.

Author: Cooking with Ayeh

Prep Time: 15 mins, Cook Time: 5 mins, Total Time: 20 mins

Servings: 12 dumplings 

Ingredients

For 12 dumplings                           Single Serving (2 lg dumplings or 3 rolls)

• 20 rice paper sheets                  4 or 6 sheets
• 6.5 oz firm tofu                           1 oz
• 7 oz mushrooms                          1 oz
• 2 small carrots                             1/3 carrot
• ¼ small green cabbage                1/12 cabbage
• 2 spring onions (aka scallions)    2/3 of a scallion 
• 4 garlic cloves                              1 clove
• 2 tbsp soy sauce                           1/2 tbsp
• 1 tsp sesame oil                            1/4 tsp
• 1 tbsp olive oil                              1/4 tbsp
• Salt and pepper
• Ginger
• Oil for frying

Instructions

Prepare your filling by shredding the cabbage and carrots finely. Finely dice the garlic and mushrooms into small cubes.

Using your fingers, crumble the tofu into small pieces.

In a large pan sauté mushrooms for a few minutes in olive oil. Once browned add the carrots, cabbage,  garlic and tofu. When they’re half cooked and starting to soften, season and grate in some ginger

Add soy sauce along with a dash of sesame oil, stir through and take off the heat. Stir in chopped spring onions and set the mixture aside to cool down.

Make a dipping station with a tray of water, along with a wet chopping board or damp clean tea towel to wrap the rice paper dumplings on.

Dip a rice paper sheet in water for a few seconds and place on the damp surface. Add a spoonful of the filling mixture in the center of the sheet in a rectangular shape.

Starting at the bottom, fold over the rice paper sheet to cover the filling. Then fold the top of the sheet over the filling, then the same with the sides so you will be left with a square/rectangle shape pocket

Dip a second rice paper sheet in the water, place on the damp surface and place the pocket in the middle. Wrap the pocket the same way by folding from the bottom first and so on, to double-wrap the filling

Repeat this process until all the filling has finished

If not air frying, pan fry the dumplings in your preferred oil over a medium-high heat for a few minutes on each side until lightly golden.  If air frying, lightly brush with oil and air fry.

Serve with a dipping sauce.