Rice Paper Dumplings (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 small carrots
02 -
4 garlic cloves
03 -
200g mushrooms
04 -
180g firm tofu
05 -
2 spring onions
06 -
1/4 small green cabbage
07 -
20 rice paper sheets
08 -
1 teaspoon sesame oil
09 -
1 tablespoon olive oil
10 -
2 tablespoons soy sauce
11 -
Salt and pepper
12 -
Oil for frying
13 -
Ginger
# Instructions:
01 -
Use your hands to crumble tofu into chunks. Finely chop mushrooms into tiny pieces. Shave the carrots and cabbage into thin strands. Mince the garlic.
02 -
In a pan with olive oil, cook the mushrooms till they get a nice brown color. Add in veggies and tofu, cooking until they soften up halfway. Toss in grated ginger, sesame oil, and soy sauce for flavor. Mix, then take off the heat. Stir in sliced spring onions to finish it, and let it cool down.
03 -
Get a tray and fill it with water. Put a damp cutting board or wet towel nearby for wrapping. Dip a rice paper in water for just a couple of seconds, then lay it flat on the wet surface.
04 -
Spoon some of the filling onto the rice paper, shaping it into a little rectangle in the center. Fold the bottom edge first, then the top edge, and finally tuck in the sides to seal the filling. Wrap it again using another sheet for a snug fit.
05 -
Heat some oil in a pan at medium-high. Fry your dumplings one side at a time until they're crispy and golden. Serve right away with a dip you like.
# Notes:
01 -
Cut the tofu and vegetables as evenly as possible so they cook well.
02 -
Soak each rice paper briefly and gently to keep it from ripping.
03 -
Leave space between dumplings in the pan while frying to cook them properly.
04 -
These are best eaten fresh, but you can keep them warm on a rack if you’re frying in batches.