📋Rice Paper Dumplings
Rice paper dumplings have crispy outer and chewy inside and are filled with vegetables and tofu stuffing inside. Rice paper wraps are filled with a delicious umami-flavored mix of vegetables and tofu folded into little dumpling parcels and fried until crispy on the outer and chewy inside. These are insanely addictive when dipped in tasty dipping sauce.
Servings: 8 dumplings
Calories: 156kcal
Ingredients
- 16 rice paper sheets
- 8 oz coleslaw mix finely shredded carrots, and cabbage
- 7- ounce mushrooms portabella or cremini mushrooms, or white button mushrooms
- 3 cloves garlic minced
- 1- inch ginger peeled & grated
- ½ cup firm tofu scrambled
- 2 green onions
- 2 tablespoons light soy sauce
- 1 teaspoon rice vinegar
- ½ teaspoon sesame oil
- 2 teaspoons vegetable oil
- Salt & pepper to taste
- Sesame seeds
- Oil for frying
For dumplings dipping sauce-
- 1 ½ tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha
- 2 teaspoons maple syrup
- 1 teaspoon sesame oil
- Sesame seeds
Instructions
- Prepare the filling –If you want to include tofu in the filling mix, I highly recommend you dry the tofu first so the filling mix does not break the rice paper sheets. To dry tofu, place tofu between 4-5 layers of kitchen paper towel and place a heavy cast iron pan or mortar on top. Leave it for 15 to 30 minutes. This will press all the liquid out of the tofu. Then crumble the tofu with your hands.
- Shred carrot and cabbage. Mince garlic and ginger.
- Cook filling –Heat oil in a skillet. Sauté diced mushrooms for a few minutes. Add fresh ginger and garlic to the pan, stir cook for a minute.
- Add coleslaw mix (shredded cabbage and carrot). Cook until carrot and cabbage are half cooked. Drizzle some soy sauce and rice vinegar. Give it a mix.
- Add crumbled tofu, and stir well. Remove pan from heat, and sprinkle green onion. Taste and adjust seasoning, if required add salt and pepper to taste.
- Dipping sauce-It’s a simple dipping sauce that’s a mix of soy sauce, rice vinegar, sriracha, maple syrup, toasted sesame oil, and little sesame seeds.
- Make the dumplings –Soak rice paper sheets in water for a few seconds (5 seconds work). Place the wet sheet on a damp surface (note it’s important to work on a damp surface, so rice paper wrappers don’t stick and break apart).
- Add a spoonful of filling in the center. Fold the sides and then top and bottom to form a parcel. The picture below is helpful to understand the fold. Watch the video for a better understanding.
- To avoid tearing while cooking, I’d like to double-warp the parcels. Dip another rice paper sheet in water. Place it on a damp surface (damp kitchen towel or wet wooden chopping board). Place the pocket in the middle with folded side down and repeat the folds.
- Optional step – sprinkle some sesame seeds on top of the pockets, it adds a nice nutty bite.
- Repeat this process for all the filling.
- Cook dumplings –Add vegetable oil to a pan. Pan-fry the dumpling in hot oil for a few minutes on each side until each side is lightly browned and crispy.
- Eat it right away, fresh out of the pan with dipping sauce.
Notes
Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.
Nutrition
Calories: 156kcal | Carbohydrates: 27g | Protein: 7g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 678mg | Potassium: 196mg | Fiber: 2g | Sugar: 3g | Vitamin A: 64IU | Vitamin C: 12mg | Calcium: 57mg | Iron: 2mg