Rice Paper Dumplings
Rice Paper Dumplings
Ingredients
For the Filling
- 1 tablespoon oil, for sautéing
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 2 spring onions, chopped, white parts
- 1/2 cup carrots, chopped
- 1/2 cup mushrooms, chopped
- 1 cup cabbage, chopped
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon pepper, to taste
- 1 tablespoon dark soy sauce
- 1 tablespoon vinegar
- 1 cup tofu, crumbled
- 1 tablespoon chili garlic crisp
- 2 spring onions, chopped, green parts
For the Dumplings
- 12 rice paper sheets, round
- 2 cups water, for dipping rice paper
For Steaming
- 4 cabbage leaves
For the Secret Dumpling Sauce
- 2 tablespoons coriander, chopped
- 2 tablespoons spring onion greens, chopped
- 1 tablespoon chili garlic crisp
- 2 tablespoons dark soy sauce
- 1 tablespoon vinegar
- 1 tablespoon water
- 1 tablespoon sesame seeds
Instructions
- 1
Heat 1 tablespoon of oil in a large pan over medium heat. Add the minced ginger and minced garlic, and sauté for 1 minute until fragrant.
⏱️ 2 min
- 2
Add the chopped spring onion whites, chopped carrots, chopped mushrooms, and chopped cabbage to the pan. Sauté for 5-7 minutes until the vegetables have softened.
⏱️ 7 min
- 3
Season the vegetables with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Stir in 1 tablespoon of dark soy sauce and 1 tablespoon of vinegar.
⏱️ 1 min
- 4
Crumble 1 cup of tofu into the mixture and stir everything together well. Cook for another 2-3 minutes.
⏱️ 3 min
- 5
Remove the pan from the heat. Stir in 1 tablespoon of chili garlic crisp and the chopped green parts of the spring onions. Mix until combined. Set the filling aside.
⏱️ 1 min
- 6
Take a round rice paper sheet and cut it into four quarter-circle parts using scissors. Overlap three of these quarter-circle parts slightly to create a star-like shape.
⏱️ 5 min
- 7
Dip the layered rice paper into a bowl of water for approximately 10 seconds to soften it. Place the softened rice paper onto a chopping board or a clean surface.
⏱️ 1 min
- 8
Place a spoonful of the prepared filling in the center of the softened rice paper. Gather the edges of the rice paper around the filling and twist them to seal, forming a dumpling shape. Repeat for all remaining rice paper sheets and filling.
⏱️ 5 min
- 9
Line the bottom of a bamboo steamer with cabbage leaves to prevent the dumplings from sticking. Arrange the prepared dumplings on top of the cabbage leaves, ensuring they are not overcrowded.
⏱️ 2 min
- 10
Cover the steamer and steam the dumplings over boiling water for approximately 10 minutes, or until the rice paper is translucent and the filling is heated through.
⏱️ 10 min
- 11
While the dumplings are steaming, prepare the sauce. In a small bowl, combine the chopped coriander, chopped spring onion greens, chili garlic crisp, dark soy sauce, vinegar, water, and sesame seeds. Stir all the sauce ingredients together until well combined.
⏱️ 3 min
- 12
Once steamed, carefully transfer the hot dumplings to a serving bowl. Pour the prepared secret dumpling sauce over the dumplings. Garnish with additional chopped spring onion greens or sesame seeds if desired. Serve immediately and enjoy.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Rice Paper Dumplings
For the Filling
- 1 tablespoon oil, for sautéing
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 2 spring onions, chopped, white parts
- 1/2 cup carrots, chopped
- 1/2 cup mushrooms, chopped
- 1 cup cabbage, chopped
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon pepper, to taste
- 1 tablespoon dark soy sauce
- 1 tablespoon vinegar
- 1 cup tofu, crumbled
- 1 tablespoon chili garlic crisp
- 2 spring onions, chopped, green parts
For the Dumplings
- 12 rice paper sheets, round
- 2 cups water, for dipping rice paper
For Steaming
- 4 cabbage leaves
For the Secret Dumpling Sauce
- 2 tablespoons coriander, chopped
- 2 tablespoons spring onion greens, chopped
- 1 tablespoon chili garlic crisp
- 2 tablespoons dark soy sauce
- 1 tablespoon vinegar
- 1 tablespoon water
- 1 tablespoon sesame seeds
Instructions
- 1
Heat 1 tablespoon of oil in a large pan over medium heat. Add the minced ginger and minced garlic, and sauté for 1 minute until fragrant.
⏱️ 2 min - 2
Add the chopped spring onion whites, chopped carrots, chopped mushrooms, and chopped cabbage to the pan. Sauté for 5-7 minutes until the vegetables have softened.
⏱️ 7 min - 3
Season the vegetables with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Stir in 1 tablespoon of dark soy sauce and 1 tablespoon of vinegar.
⏱️ 1 min - 4
Crumble 1 cup of tofu into the mixture and stir everything together well. Cook for another 2-3 minutes.
⏱️ 3 min - 5
Remove the pan from the heat. Stir in 1 tablespoon of chili garlic crisp and the chopped green parts of the spring onions. Mix until combined. Set the filling aside.
⏱️ 1 min - 6
Take a round rice paper sheet and cut it into four quarter-circle parts using scissors. Overlap three of these quarter-circle parts slightly to create a star-like shape.
⏱️ 5 min - 7
Dip the layered rice paper into a bowl of water for approximately 10 seconds to soften it. Place the softened rice paper onto a chopping board or a clean surface.
⏱️ 1 min - 8
Place a spoonful of the prepared filling in the center of the softened rice paper. Gather the edges of the rice paper around the filling and twist them to seal, forming a dumpling shape. Repeat for all remaining rice paper sheets and filling.
⏱️ 5 min - 9
Line the bottom of a bamboo steamer with cabbage leaves to prevent the dumplings from sticking. Arrange the prepared dumplings on top of the cabbage leaves, ensuring they are not overcrowded.
⏱️ 2 min - 10
Cover the steamer and steam the dumplings over boiling water for approximately 10 minutes, or until the rice paper is translucent and the filling is heated through.
⏱️ 10 min - 11
While the dumplings are steaming, prepare the sauce. In a small bowl, combine the chopped coriander, chopped spring onion greens, chili garlic crisp, dark soy sauce, vinegar, water, and sesame seeds. Stir all the sauce ingredients together until well combined.
⏱️ 3 min - 12
Once steamed, carefully transfer the hot dumplings to a serving bowl. Pour the prepared secret dumpling sauce over the dumplings. Garnish with additional chopped spring onion greens or sesame seeds if desired. Serve immediately and enjoy.
⏱️ 1 min