Crispy Rice Dumplings (Print Version)
# Ingredients:
→ Main Ingredients
01 -
200g mushrooms
02 -
180g firm tofu
03 -
20 sheets of rice paper
04 -
2 spring onions
05 -
2 small carrots
06 -
A quarter of a small green cabbage
→ Seasonings
07 -
Oil for frying
08 -
Salt and pepper, adjust to taste
09 -
2 tablespoons of soy sauce
10 -
Fresh ginger—grate some for flavor
11 -
1 tablespoon olive oil
12 -
4 garlic cloves, diced
13 -
1 teaspoon sesame oil
# Instructions:
01 -
Slice up the carrots and cabbage as thin as you can. Cut the mushrooms and garlic into tiny bits. Crumble the tofu into pieces with your hands.
02 -
Use a big pan and heat some oil. Cook mushrooms first until they’re golden and juicy. Stir in the tofu and all your veggies. Once things soften, season with salt, pepper, and grated ginger.
03 -
Pour soy sauce and sesame oil over the mix, giving it a nice stir. Toss in the chopped spring onions, then let it cool completely off the heat.
04 -
Set up a tray with water, and either a damp chopping board or wet tea towel nearby. This makes the wrapping easier.
05 -
Soak one rice paper sheet in water for a few seconds, then lay it flat on your damp surface. Place a spoon of filling in the center. Fold the bottom part over, then the top, and finish by tucking in the sides to close it up.
06 -
Wet another rice paper sheet and lay it flat. Put your folded dumpling in the center. Wrap the same way—bottom goes up first, top second, and finish with the sides.
07 -
Heat oil on medium-high heat and fry each dumpling, flipping them so both sides get crispy and golden brown.
08 -
Pair the crispy dumplings with your favorite dipping sauce. They're best when served warm!
# Notes:
01 -
These have a crispy outside, a chewy layer, and a flavorful filling.
02 -
Frying oil isn’t counted in the nutrition facts—the type and amount vary!
03 -
Serve as a starter or as part of your main meal.