Rice Paper Dumplings
These crispy Rice Paper Dumplings are a versatile and flavorful dish that can be pan-fried or air-fried to crispy perfection. Packed with a delicious filling of mushrooms, tofu, cabbage, and more, these dumplings are a must-try!
Ingredients
For the sauce
- 1/4 cup coconut aminos gf Tamari or low sodium soy sauce
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 1-2 tsp maple syrup or preferred liquid sweetener
- 1/8 - 1/4 tsp chili crunch / crisp Sriracha or hot sauce of choice, or to taste. Omit if sensitive to spice
- 1/2 tsp tapioca starch can also sub with arrowroot starch, corn starch or potato starch - to create slurry for thickening the filling(for adding to the dumpling filling)
- ⅛ - 1/4 tsp sesame seeds for the dipping sauce
- ⅛ - 1/4 tsp finely chopped cilantro for the dipping sauce
For the dumplings
- 1 tbsp avocado oil or olive oil
- 2 green onion s, finely chopped, green and white parts separated and reserving some green parts for the garnish
- 1/2 tsp grated ginger about 1 small knob of ginger
- 3 garlic cloves finely minced
- 2/3 cup finely chopped fresh shitake cremini, button or mushrooms of choice (about 80 grams)
- 2/3 cup firm tofu drained and crumbled (about 6-8 oz)
- 1/3 medium carrot or 2 small carrots peeled and grated
- 2/3 cup shredded / finely chopped Nappa cabbage or green cabbage about 1/4 head of a small cabbage
- 2 stalks / heads of baby bok choy or 1/2 of 1 large bok choy, finely chopped
- Salt and pepper
- 2 tbsp of the dipping sauce
- 1-2 green onion s, finely chopped, reserving some for garnish
- 18-20 or more as needed Rice paper sheets (about 22 cm / 8.67 inches per sheet)
- Oil for frying
- Oil spray for air frying
Garnish
- Chopped green onions
- Finely chopped fresh parsley or cilantro
Instructions
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For the sauce:
Whisk together the coconut aminos, sesame oil, vinegar, maple syrup and chili oil (if using) until combined. Measure out 2 tablespoons of the sauce into a smaller bowl and whisk together with 1/2 tsp of tapioca starch (can also sub with arrowroot starch, corn starch or potato starch). Set aside the small bowl to add to the dumpling filling later.. Add the sesame seeds and cilantro to the larger portion and set aside for dipping with the dumplings once they are ready.
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For the filling:
Prepare the vegetables by grating / chopping / mincing / dicing finely. In a large pan, heat oil over medium - medium-high heat. Once hot add the white parts of the green onions, ginger and garlic. Cook for about 10 seconds, until fragrant. Add the mushrooms and cook for 1-2 minutes then add the carrots, cabbage and bok choy and sauté until the vegetables start to soften and the liquid soaks up, about 3-4 minutes. Add the crumbled tofu then season with salt, black pepper, 2 tablespoons of the reserved sauce with starch, stirring to combine. Allow to cook for 1-2 minutes until the mixture thickens up slightly from the sauce. Remove the pan from the heat and stir in the chopped green onions. Set aside until cool enough to handle.
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Wrapping:
Working with one rice paper at a time, take one and soak it in warm water for 5-8 seconds until softened. Place onto a flat work surface. Add a spoonful or two (about 1 1/2 tablespoons) of the filling into the middle of the rice paper and shape into a small square or rectangle. Wrap the dumplings into a small rectangle envelope / pocket by carefully lifting the bottom end of the wrapper up to cover the filling.Then, bring the left side over to the center followed by the right side towards the center. Finally, roll the dumpling from the bottom-up (away from you) tucking and rolling tightly as needed to seal everything together into an envelope. Dip another piece of rice paper and wrap over the dumpling the same way. (This helps to ensure that the dumpling does not break while cooking). Repeat with the remaining filling / rice paper sheets.
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Cook Dumplings:
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Pan Frying Method:
Heat enough oil for frying the dumplings in a skillet or cast-iron pan over medium heat. Carefully place the dumplings (reserving four of the dumplings for air frying) into the pan in a single layer and fry for a few minutes, until nice and golden (about 3-4 minutes), peaking occasionally (after 3 minutes) to avoid burning the wrapper. Flip the dumplings and continue to cook for another 3-4 minutes, or until golden and crispy.
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Air Fryer Method:
If your air fryer requires preheating, preheat to 380F. Spray the air fryer basket with oil spray. Spray the bottom of the dumplings with oil and place into a single layer, oil side down into the air fryer basket. Spray the tops with oil and air fry at 380 F for 6 minutes, flip and air fry again for another 6-8 minutes, or until golden and crispy, cooking longer if needed and checking occasionally after 5 minutes that the dumplings do not burn.
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Garnish and serve:
Transfer to a dish and garnish with chopped green onions or chopped parsley / cilantro. Serve with the reserved dipping sauce.
Recipe Notes
- To Make Ahead: Veggies can be washed, cut, & refrigerated in separate airtight containers for up to 3 days. Tofu can be cooked up to 3 days in advance, cooled, then refrigerated in an airtight container. Assemble wraps right before serving.
- To Store Extras: These are best enjoyed shortly after they're made. If you have to keep them in the fridge for more than 1-2 hours, wrap each roll in plastic wrap and store them in an airtight container. They'll stay fresh this way for 2-3 days. Do not freeze them – rice paper is too fragile. Peanut sauce can be refrigerated in an airtight container for up to 1 week.