Crispy Vegan Dumplings (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 spring onions
02 -
¼ small green cabbage
03 -
200g mushrooms
04 -
2 small carrots
05 -
20 rice paper sheets
06 -
180g firm tofu
→ Seasonings
07 -
Oil for frying
08 -
4 garlic cloves
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Fresh ginger, to taste
10 -
Salt and pepper to taste
11 -
1 tablespoon olive oil
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2 tablespoons soy sauce
13 -
1 teaspoon sesame oil
# Instructions:
01 -
Thinly slice the carrots and cabbage. Mince the garlic. Chop mushrooms into tiny pieces. Crumble tofu into bits with your hands.
02 -
Heat some oil in a big pan and cook the mushrooms until they're a nice, rich brown. Add the tofu and veggies. Stir as they soften, sprinkle with salt and pepper, and add grated ginger.
03 -
Pour in the soy sauce and a splash of sesame oil. Mix well, toss in the sliced spring onions, then take off the heat to cool fully.
04 -
Fill a shallow dish with water for dipping the wrappers. Lay a damp towel or wet cutting board nearby for folding.
05 -
Soak a rice paper sheet for a few seconds, lay it flat, and add some filling in the middle. Fold the bottom up, the top down, and then fold the sides to seal it.
06 -
Soak another sheet, place the first wrapped dumpling in the center, and repeat the folding steps. This double-wrap keeps everything inside.
07 -
In a frying pan with hot oil, cook the dumplings over medium heat until both sides are crispy and golden brown.
08 -
Dish up the crispy dumplings, pair them with sauce for dipping, and dig in while they’re still hot!
# Notes:
01 -
Crunchy on the outside with a chewy shell, and packed with a tasty filling inside.
02 -
Frying oil isn't included in the nutrition info since amounts vary.
03 -
Perfect as an appetizer or side dish for meals.