RICE PAPER DUMPLINGS
If there’s one recipe you *need* to make it’s these RICE PAPER DUMPLINGS 🥟 I’ve seen so many variations of these over social media so I had to make them and I swear they did NOT disappoint! 👏 I used a mix of vegetables + tofu but feel free to add a
0 servings
What you need
Instructions
- in a large skillet over low-medium heat, add oil and sauté mushrooms, shredded cabbage, carrots, minced garlic, grated ginger and crumble the tofu, give it a good mix - stir in the soy sauce and sesame oil until well combined and let the mixture cook for a couple minutes until the vegetables have softened - remove the skillet from the heat, stir in diced scallions and let cool - fill a large bowl with lukewarm water and dunk one rice paper sheet in for a couple seconds (you still want it to have some stiffness to it as it will soften on the cutting board) - place the rice paper sheet on a wooden cutting board and scoop a couple spoonfuls of filling in the middle - fold the bottom of the rice paper over the filling, then the top, and then the sides until you create a rectangle - dunk another rice paper in the water and place the dumpling in the middle and fold the same way again creating a thick dumpling wrapper, set aside on a wet cutting board/plate so it doesn’t stick, repeat this process until you create 6-8 dumplings - heat a large skillet over medium heat and add oil, add in the dumplings and cook for 3-5 minutes or until a nice golden brown crust form, flip, and repeat on the other side - serve with soy sauce or mix together the ingredients for the dipping sauceView original recipe