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These crispy rice paper dumplings offer a delightful fusion of textures - a golden, crunchy exterior giving way to a savory filling of mushrooms, tofu and fresh vegetables. The simple rice paper wrapper creates both a satisfying crunch and tender chew that makes these irresistible. Drawing inspiration from both Vietnamese and Chinese cuisines, these easy-to-make dumplings deliver restaurant-quality results perfect for entertaining or everyday cooking.
This recipe comes from a cooking class discovery in Thailand, where the instructor shared it as an approachable alternative to traditional dumpling making. The technique produces such professional results that guests often mistake them for restaurant takeout. They've since become a go-to appetizer for gatherings, especially appreciated by those following plant-based diets.
Key Ingredients
- Rice paper wrappers: 22cm rounds provide ideal size for wrapping and crisping
- Firm tofu: Press well to remove moisture for best texture
- Shiitake mushrooms: Provide meaty texture and rich umami flavor
- Carrots: Add sweetness and color to filling
- Napa cabbage: Creates tender texture and moisture
- Fresh ginger: Brings aromatic warmth to filling
- Garlic: Provides essential savory base notes
- Sesame oil: Adds nutty depth to finish
- Soy sauce: Seasons filling with balanced saltiness
Cooking Instructions
- Prepare the Filling:
- Press tofu between towels for 15 minutes. Finely shred cabbage, julienne carrots, mince garlic, and slice mushrooms. Crumble drained tofu into small pieces.
- Cook the Filling:
- Sear mushrooms in oil until caramelized. Add garlic, then cabbage and carrots. Cook tofu until heated through. Season with ginger, soy sauce and sesame oil. Cool completely.
- Wrap the Dumplings:
- Dip rice paper in room temperature water for 3-4 seconds. Place on damp towel and let soften. Add filling to center and fold into tight square. Double wrap for best results.
- Pan-Fry:
- Cook in medium-hot oiled pan for 3 minutes per side until golden and crispy.
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Serving Suggestions
Serve with fresh herbs like mint and cilantro, plus crisp lettuce leaves. Offer dipping options including nuoc cham, spicy mayo, and hoisin sauce topped with crushed peanuts.
Recipe Variations
Try filling with kimchi, glass noodles or Thai basil. For Japanese flavors, use edamame and miso filling.
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Storage Tips
Serve dumplings right after cooking. Filling can be made ahead and refrigerated up to 2 days.
Frequently Asked Questions
- → Can I bake these dumplings instead of frying them?
- You sure can! Bake them at 375°F (190°C) for 15-20 minutes, flipping them once. They won't crisp up as much as frying, but they'll still be delicious and lower-fat.
- → What's the best way to store leftover dumplings?
- Place leftovers in an airtight container and keep them in the fridge for up to 3 days. To reheat, use an oven or air fryer to bring back some crispiness.
- → Can I prepare the filling ahead of time?
- Definitely! You can make the filling up to two days in advance. Keep it in the fridge, and let it come to room temp before assembling the dumplings.
- → What dipping sauces pair well with these dumplings?
- Sweet chili sauce, peanut sauce, or a mix of soy sauce, rice vinegar, and honey are all great choices.
- → Is this recipe gluten-free?
- The rice paper wraps are naturally gluten-free, but make sure to use tamari instead of soy sauce to keep the whole dish gluten-free.
- → Can I freeze the dumplings?
- Yes, it's easiest to freeze them before cooking! Lay the un-cooked dumplings on a baking sheet, freeze until solid, then transfer to a freezer bag. Cook straight from frozen and just add a few extra minutes to the cooking time.