Spicy "Beef" Rice Paper Dumplings with Cucumber Salad
Spicy "Beef" Rice Paper Dumplings with Cucumber Salad
Ingredients
For the Dumpling Filling
- 1 inch fresh ginger, peeled and minced
- 4 cloves garlic, peeled and minced
- 1 bunch scallions, chopped, divided for filling and dipping sauce
- 1 tablespoon Gochugaru chili oil, plus more for cooking
- 1 carrot, peeled into ribbons
- 1/2 cup kimchi, chopped
- 12 ounces vegan ground "beef"
- 1 tablespoon Gochujang
For the Spicy Cucumber Salad
- 3 mini cucumbers, sliced
- 1/2 teaspoon salt, or to taste
- 1 teaspoon toasted sesame seeds
- 1/2 teaspoon chili flakes
- 1/2 teaspoon granulated sugar, (optional)
For the Dipping Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon Gochugaru chili oil
- 1 teaspoon sesame seeds
- 1/2 teaspoon chili flakes
- 2 tablespoons scallions, reserved from above, snipped
For Assembly and Cooking
- 12 rice paper wrappers, 8.5-inch diameter
Instructions
- 1
Prepare the aromatics: Peel and mince the fresh ginger and garlic. Chop the scallions, reserving about 2 tablespoons for the dipping sauce later.
⏱️ 5 min
- 2
Heat a large pan over medium heat. Add 1 tablespoon of Gochugaru chili oil. Once hot, add the minced ginger, minced garlic, and the majority of the chopped scallions (reserving some for the dipping sauce). Sauté for 2-3 minutes until fragrant.
⏱️ 3 min
- 3
While the aromatics cook, peel the carrot into thin ribbons using a vegetable peeler. Chop the kimchi into smaller pieces.
⏱️ 2 min
- 4
Add the carrot ribbons and chopped kimchi to the pan with the aromatics. Sauté for another 3-4 minutes until the carrots begin to soften.
⏱️ 4 min
- 5
Add the block of vegan ground "beef" to the pan. Break it apart with a spoon and cook, stirring occasionally, until it is browned and cooked through, about 5-7 minutes.
⏱️ 7 min
- 6
Stir in the Gochujang until well combined with the filling mixture. Remove the filling from heat and transfer it to a bowl to cool completely. This cooling step is crucial for easy dumpling assembly.
⏱️ 1 min
- 7
While the filling cools, prepare the spicy cucumber salad. Slice the mini cucumbers into thin rounds. Place them in a container with a lid. Sprinkle generously with salt, toasted sesame seeds, chili flakes, and optionally, granulated sugar. Close the container and shake well to coat the cucumbers. Set aside to marinate.
⏱️ 5 min
- 8
Prepare the dipping sauce: In a small bowl, combine the soy sauce, rice vinegar, Gochugaru chili oil, sesame seeds, chili flakes, and the reserved snipped scallions. Stir well to combine and set aside.
⏱️ 3 min
- 9
Once the dumpling filling is cool, begin assembling the dumplings. Fill a shallow plate or bowl with warm water. Dip one rice paper wrapper into the water for about 15-20 seconds until it becomes soft and pliable.
⏱️ 1 min
- 10
Carefully lay the softened rice paper wrapper flat on a clean surface. Place about 2-3 tablespoons of the cooled dumpling filling onto the center of the wrapper. Fold the bottom edge of the rice paper over the filling, then fold in the sides, and finally roll it up tightly to create a square or rectangular dumpling shape. Repeat with the remaining filling and rice paper wrappers.
⏱️ 10 min
- 11
Preheat your air fryer to 375°F (190°C). Lightly spray the air fryer basket with cooking spray. Place the assembled dumplings in a single layer in the air fryer basket, ensuring they are not overcrowded.
⏱️ 2 min•🌡️ 375
- 12
Air fry the dumplings for 8-12 minutes, flipping halfway through, until they are golden brown and crispy. Cook in batches if necessary.
⏱️ 10 min•🌡️ 375
- 13
Serve the hot, air-fried spicy "beef" rice paper dumplings immediately with the spicy cucumber salad and the dipping sauce on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy "Beef" Rice Paper Dumplings with Cucumber Salad
For the Dumpling Filling
- 1 inch fresh ginger, peeled and minced
- 4 cloves garlic, peeled and minced
- 1 bunch scallions, chopped, divided for filling and dipping sauce
- 1 tablespoon Gochugaru chili oil, plus more for cooking
- 1 carrot, peeled into ribbons
- 1/2 cup kimchi, chopped
- 12 ounces vegan ground "beef"
- 1 tablespoon Gochujang
For the Spicy Cucumber Salad
- 3 mini cucumbers, sliced
- 1/2 teaspoon salt, or to taste
- 1 teaspoon toasted sesame seeds
- 1/2 teaspoon chili flakes
- 1/2 teaspoon granulated sugar, (optional)
For the Dipping Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon Gochugaru chili oil
- 1 teaspoon sesame seeds
- 1/2 teaspoon chili flakes
- 2 tablespoons scallions, reserved from above, snipped
For Assembly and Cooking
- 12 rice paper wrappers, 8.5-inch diameter
Instructions
- 1
Prepare the aromatics: Peel and mince the fresh ginger and garlic. Chop the scallions, reserving about 2 tablespoons for the dipping sauce later.
⏱️ 5 min - 2
Heat a large pan over medium heat. Add 1 tablespoon of Gochugaru chili oil. Once hot, add the minced ginger, minced garlic, and the majority of the chopped scallions (reserving some for the dipping sauce). Sauté for 2-3 minutes until fragrant.
⏱️ 3 min - 3
While the aromatics cook, peel the carrot into thin ribbons using a vegetable peeler. Chop the kimchi into smaller pieces.
⏱️ 2 min - 4
Add the carrot ribbons and chopped kimchi to the pan with the aromatics. Sauté for another 3-4 minutes until the carrots begin to soften.
⏱️ 4 min - 5
Add the block of vegan ground "beef" to the pan. Break it apart with a spoon and cook, stirring occasionally, until it is browned and cooked through, about 5-7 minutes.
⏱️ 7 min - 6
Stir in the Gochujang until well combined with the filling mixture. Remove the filling from heat and transfer it to a bowl to cool completely. This cooling step is crucial for easy dumpling assembly.
⏱️ 1 min - 7
While the filling cools, prepare the spicy cucumber salad. Slice the mini cucumbers into thin rounds. Place them in a container with a lid. Sprinkle generously with salt, toasted sesame seeds, chili flakes, and optionally, granulated sugar. Close the container and shake well to coat the cucumbers. Set aside to marinate.
⏱️ 5 min - 8
Prepare the dipping sauce: In a small bowl, combine the soy sauce, rice vinegar, Gochugaru chili oil, sesame seeds, chili flakes, and the reserved snipped scallions. Stir well to combine and set aside.
⏱️ 3 min - 9
Once the dumpling filling is cool, begin assembling the dumplings. Fill a shallow plate or bowl with warm water. Dip one rice paper wrapper into the water for about 15-20 seconds until it becomes soft and pliable.
⏱️ 1 min - 10
Carefully lay the softened rice paper wrapper flat on a clean surface. Place about 2-3 tablespoons of the cooled dumpling filling onto the center of the wrapper. Fold the bottom edge of the rice paper over the filling, then fold in the sides, and finally roll it up tightly to create a square or rectangular dumpling shape. Repeat with the remaining filling and rice paper wrappers.
⏱️ 10 min - 11
Preheat your air fryer to 375°F (190°C). Lightly spray the air fryer basket with cooking spray. Place the assembled dumplings in a single layer in the air fryer basket, ensuring they are not overcrowded.
⏱️ 2 min•🌡️ 375 - 12
Air fry the dumplings for 8-12 minutes, flipping halfway through, until they are golden brown and crispy. Cook in batches if necessary.
⏱️ 10 min•🌡️ 375 - 13
Serve the hot, air-fried spicy "beef" rice paper dumplings immediately with the spicy cucumber salad and the dipping sauce on the side.
⏱️ 1 min