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Crispy Rice Paper Dumplings with Veggie and Tofu Filling Recipe

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4.2 from 26 reviews

Crispy Rice Paper Dumplings are a delightful vegan appetizer featuring a savory tofu and vegetable filling wrapped in delicate rice paper and pan-fried to golden perfection. These dumplings offer a crunchy exterior with a flavorful, tender interior, making them perfect for a snack or party dish.

Ingredients

Filling

  • 1 block extra firm tofu
  • 1 large carrot
  • 1/4 of a napa cabbage
  • 1 cup shiitake mushrooms
  • 3 garlic cloves
  • 1 inch ginger

Seasoning

  • 1/4 cup soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 1 tsp sesame oil
  • Salt and pepper to taste

Wrapping

  • 16 rice paper sheets
  • Oil for frying (about 2-3 tbsp)

Instructions

  1. Prepare Vegetables: Finely chop the carrot, napa cabbage, shiitake mushrooms, garlic, and ginger using a food processor or a sharp knife until you have a finely minced vegetable mix suitable for a dumpling filling.
  2. Drain and Dry Tofu: Thoroughly drain the extra firm tofu and pat it dry to remove excess moisture, which will help achieve a better texture when cooked.
  3. Cook Filling: Heat a pan with some oil, add the chopped vegetables, then crumble the tofu by hand directly into the pan. Stir well to combine.
  4. Cook and Stir: Break up the tofu further while stirring and cook everything together for a few minutes until the vegetables soften slightly.
  5. Add Seasonings: Pour in the soy sauce, rice vinegar, sugar, sesame oil, and season with salt and pepper. Continue cooking for 2-3 minutes until the mixture is fragrant and heated through.
  6. Cool Filling: Remove the pan from heat and allow the dumpling filling to cool completely to make wrapping easier.
  7. Soak Rice Paper: Quickly dip one rice paper sheet into a bowl of water for only 1-2 seconds to soften it without making it fragile.
  8. Form Dumplings: Place a scoop of the cooled filling in the center of the softened rice paper, shape it into a square pocket by folding the paper over the filling.
  9. Double Wrap: Soak another rice paper sheet briefly and wrap the formed dumpling again to double-wrap, which prevents tearing during frying.
  10. Repeat Wrapping: Continue the soaking, filling, and double wrapping process until all filling is used up, creating approximately 16 dumplings.
  11. Pan Fry: Heat oil in a large pan over medium-high heat and fry the dumplings for a few minutes on each side until they turn crispy and golden brown.
  12. Serve: Serve the crispy dumplings hot with your favorite dipping sauce and enjoy this tasty, crispy treat!

Notes

  • Do not soak the rice paper for too long; 1-2 seconds is sufficient to avoid tearing and maintain pliability.
  • Double wrapping the dumplings with rice paper strengthens the wrapper and helps keep the filling secure during frying.
  • Press the tofu firmly before draining to remove excess water to avoid soggy dumplings.
  • Use a non-stick or well-oiled pan to prevent sticking when frying the dumplings.
  • These dumplings are best eaten fresh to retain crispiness.

Find it online: https://deliciousyum.com/crispy-rice-paper-dumplings-with-veggie-and-tofu-filling-recipe/