Easy Crispy Dumplings (Print Version)
# Ingredients:
→ Main Ingredients
01 -
200g mushrooms
02 -
¼ small green cabbage
03 -
2 small carrots
04 -
180g firm tofu
05 -
20 rice paper sheets
06 -
2 spring onions
→ Seasonings
07 -
1 teaspoon sesame oil
08 -
Fresh ginger, as much as you like
09 -
A pinch of salt and some black pepper
10 -
4 garlic cloves
11 -
2 tablespoons soy sauce
12 -
1 tablespoon olive oil
13 -
Oil for frying
# Instructions:
01 -
Cut the cabbage and carrots into thin shreds. Chop the garlic and mushrooms finely into small bits. Break apart the tofu into small crumbles with your hands.
02 -
Heat some oil in a big pan and stir-fry the mushrooms for a few minutes until they darken. Toss in the tofu and veggies, and cook until they start to soften. Season it with ginger, black pepper, and salt.
03 -
Pour soy sauce and sesame oil over the mixture while stirring. Once it’s all mixed in, toss in those spring onions and let it cool off completely.
04 -
Set up an area with a shallow dish of water and a damp surface, like a board or a slightly wet tea towel, to make wrapping easier.
05 -
Quickly wet a rice paper sheet and place it on your damp base. Put a scoop of filling in the center and shape it into a little rectangle. Fold the bottom up first, then the top, and tuck in both sides to form a neat package.
06 -
Dip another rice paper sheet, gently lay it on the same surface, and place the wrapped piece in the middle. Wrap it up just like the first time so it’s nice and secure.
07 -
Fry the dumplings in a bit of oil. Flip them occasionally over medium-high heat until they’re golden brown and crunchy.
08 -
Pair your crispy rice wraps with a dipping sauce you love, and dig in while they’re hot and delicious!
# Notes:
01 -
The dumplings are crunchy outside with a soft, chewy inside full of flavor.
02 -
Frying oil isn’t calculated into the nutrition facts since it varies by how much or what type you use.
03 -
They work great as a starter or part of a bigger meal.