Japanese-style Rice Paper Dumplings
Japanese-style Rice Paper Dumplings
Ingredients
For the Dumpling Filling
- 300 g firm tofu
- 5 g dried wakame, crushed
- 75 g cabbage, finely chopped
- 30 g Chinese chives, chopped
- 1 tablespoon sesame seeds
- 1 tablespoon grated ginger
- 1 1/2 tablespoons potato starch
- 1 1/2 tablespoons miso
- 1 1/2 teaspoons soy sauce
For Assembly and Frying
- 1 package rice paper wrappers, as needed
- 2 tablespoons oil, for frying, or as needed
For Serving
- 1 lime, cut into wedges, as needed
- 2 tablespoons chili sauce, such as gochujang, as needed
Instructions
- 1
In a large mixing bowl, crumble the firm tofu thoroughly. Ensure there are no large chunks.
⏱️ 3 min
- 2
Add the crushed dried wakame, finely chopped cabbage, chopped Chinese chives, grated ginger, and sesame seeds to the bowl with the crumbled tofu. Mix well to combine all ingredients evenly.
⏱️ 5 min
- 3
Sprinkle the potato starch over the tofu mixture. Then, add the miso and soy sauce. Mix everything thoroughly until the filling is well combined and has a consistent texture. The wakame will help absorb excess moisture from the tofu.
⏱️ 5 min
- 4
Prepare your rice paper wrappers according to package instructions (usually by briefly dipping in warm water). Place a spoonful of the filling onto the softened rice paper. Using a unique folding technique, fold the rice paper to ensure each side of the dumpling is covered by multiple layers, which helps prevent tearing and creates a beautifully shaped dumpling.
⏱️ 7 min
- 5
Heat 2 tablespoons of oil in a large non-stick pan over medium heat. Once the oil is hot, carefully place the folded rice paper dumplings into the pan, ensuring not to overcrowd it. Pan-fry the dumplings for 3-5 minutes per side, or until they are golden brown and crispy on both sides.
⏱️ 15 min
- 6
Remove the cooked dumplings from the pan and place them on a plate lined with paper towels to absorb any excess oil. Serve immediately with a squeeze of fresh lime juice and/or a side of chili sauce, such as gochujang, for dipping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese-style Rice Paper Dumplings
For the Dumpling Filling
- 300 g firm tofu
- 5 g dried wakame, crushed
- 75 g cabbage, finely chopped
- 30 g Chinese chives, chopped
- 1 tablespoon sesame seeds
- 1 tablespoon grated ginger
- 1 1/2 tablespoons potato starch
- 1 1/2 tablespoons miso
- 1 1/2 teaspoons soy sauce
For Assembly and Frying
- 1 package rice paper wrappers, as needed
- 2 tablespoons oil, for frying, or as needed
For Serving
- 1 lime, cut into wedges, as needed
- 2 tablespoons chili sauce, such as gochujang, as needed
Instructions
- 1
In a large mixing bowl, crumble the firm tofu thoroughly. Ensure there are no large chunks.
⏱️ 3 min - 2
Add the crushed dried wakame, finely chopped cabbage, chopped Chinese chives, grated ginger, and sesame seeds to the bowl with the crumbled tofu. Mix well to combine all ingredients evenly.
⏱️ 5 min - 3
Sprinkle the potato starch over the tofu mixture. Then, add the miso and soy sauce. Mix everything thoroughly until the filling is well combined and has a consistent texture. The wakame will help absorb excess moisture from the tofu.
⏱️ 5 min - 4
Prepare your rice paper wrappers according to package instructions (usually by briefly dipping in warm water). Place a spoonful of the filling onto the softened rice paper. Using a unique folding technique, fold the rice paper to ensure each side of the dumpling is covered by multiple layers, which helps prevent tearing and creates a beautifully shaped dumpling.
⏱️ 7 min - 5
Heat 2 tablespoons of oil in a large non-stick pan over medium heat. Once the oil is hot, carefully place the folded rice paper dumplings into the pan, ensuring not to overcrowd it. Pan-fry the dumplings for 3-5 minutes per side, or until they are golden brown and crispy on both sides.
⏱️ 15 min - 6
Remove the cooked dumplings from the pan and place them on a plate lined with paper towels to absorb any excess oil. Serve immediately with a squeeze of fresh lime juice and/or a side of chili sauce, such as gochujang, for dipping.
⏱️ 5 min