Tofu Rice Paper Dumplings are a delightful, plant-based twist on traditional dumplings, perfect for a light meal or appetizer. These dumplings feature a flavourful filling of tofu, vegetables, and aromatic seasonings, all wrapped in delicate rice paper and pan-fried until crispy. Ideal for vegans and those looking to try something new, these dumplings are both delicious and nutritious.
Looking for something similar? You'll love my Tofu, Chive and Ginger Dumplings or my Mushroom Dumplings.
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Why you need to make these Tofu Rice Paper Dumplings
Healthy and Nutritious: Packed with protein from tofu and vitamins from fresh vegetables, these dumplings are a healthy choice for any meal.
Crispy and Satisfying: The combination of a crispy outer layer and a savoury filling makes these dumplings incredibly satisfying and enjoyable.
Versatile and Easy to Make: With simple ingredients and a straightforward preparation process, these dumplings are perfect for both novice and experienced cooks.
Ingredients for Tofu Rice Paper Dumplings
Full measurements and instructions are further down the page!
- Tofu (extra firm): Provides a high-protein, low-fat base that absorbs flavours well.
- Carrot: Adds a touch of sweetness and a vibrant colour to the filling.
- Green Cabbage: Offers a crunchy texture and mild flavour.
- Garlic: Enhances the overall taste with its robust, aromatic flavour.
- Spring Onions: Adds a fresh, mildly pungent taste.
- Ginger (powder or fresh): Adds a warm, spicy note that complements the other ingredients.
- Soy Sauce: Provides a salty, umami flavour that ties the filling together.
- Maple Syrup: Balances the savoury elements with a hint of sweetness.
- Sesame Oil: Adds a nutty, rich flavour that enhances the overall taste.
- Rice Paper Sheets: Serve as a delicate, gluten-free wrapper that becomes wonderfully crispy when fried.
- Sunflower Oil: Used for frying, adds a neutral flavour that allows the other ingredients to shine.
See recipe card for quantities.
Instructions
- Step 1: Finely grate the tofu using a cheese grater and prep the other veggies.
- Step 2: Pan fry the tofu and veggies with the soy sauce, maple and sesame oil
- Step 3: Soak the rice paper then fill with the mixture and wrap (watch the video towards the bottom of the page to see how I wrap these)
- Step 4: Pan fry and enjoy!
Hint: Soak the rice paper sheets just until they become pliable, as over-soaking can make them too fragile to work with. Having a damp cloth nearby can help keep the rice paper from sticking to your work surface.
Substitutions
Tempeh: Substitute tofu with tempeh for a firmer texture and a slightly nuttier flavour.
Soy Sauce Alternative: Use tamari or coconut aminos instead of soy sauce for a gluten-free option.
Vegetable Alternatives: Replace cabbage with finely chopped bok choy or spinach for a different green vegetable.
Equipment
Use a box grater like this to grate the tofu and carrot, the fine grater side is best.
Storage
Store any leftover dumplings in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan over medium heat until they are crispy and heated through. Avoid microwaving as it may make the dumplings soggy. For longer storage, freeze the uncooked dumplings on a baking tray until solid, then transfer to a freezer-safe bag. Cook from frozen when ready to enjoy.
Top tip
Once you get the hang of folding, try working in batches by soaking multiple rice paper sheets at a time. This will speed up the preparation process and ensure a smoother workflow.
FAQ
Can I make Tofu Rice Paper Dumplings ahead of time? Yes, you can prepare the dumplings ahead of time and refrigerate them. Just make sure to cook them right before serving to maintain their crispiness.
What can I serve with tofu rice paper dumplings? These dumplings pair well with soy sauce, chilli oil, or a peanut dipping sauce for added flavour.
Can I freeze the dumplings? While the texture of the rice paper may change slightly, you can freeze the uncooked dumplings on a tray and then transfer them to a freezer bag. Cook them from frozen, adding a few extra minutes to the frying time.
Related
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Watch me make Tofu Rice Paper Dumplings
Tofu Rice Paper Dumplings
Ingredients
- 250 g tofu extra firm, finely grated
- 1 carrot finely grated
- ⅔ cup green cabbage finely chopped
- 2 garlic cloves minced
- 1 spring onions finely chopped
- 1 teaspoon ginger powder or 2 teaspoon fresh ginger, minced
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil
- 20 rice paper sheets
- 2 tablespoon sunflower oil or any neutral oil
Instructions
- Bring a large pan to medium/high heat and add the grated tofu, carrot, spring onion, ginger and cabbage along with the soy sauce, maple syrup and sesame oil. Give it a good mix and sauté for about 5 minutes until the tofu starts to get a little crispy.
- Turn off the heat and transfer the tofu mixture to a bowl.
- Hold a rice paper sheet in a bowl of cold water for 5 seconds then lay flat on your bench/chopping board. Scoop about a heaped tablespoon of the tofu mixture into the centre. Wait a minute or so for the rice paper to loosen up. Fold the bottom of the rice paper over the top of the mixture in the centre then fold the top down the same way then repeat on the left and right side. (watch the video above to see exactly how I fold it).
- One side of your dumpling will have 4 layers of the rice paper from folding all the sides inwards, and the other side will have just one layer (which would likely end up tearing whilst cooking) so to even things up get another rice paper sheet, dunk it in water again and place the dumpling you just wrapped in the centre with the thin layer side facing up. Fold inwards from top to bottom, left to right just like you did before. You'll end up with a nice little square parcel.
- Once you've made your first one or two and have the hang of it, I like to dunk 2 - 3 rice paper sheets in right after each other and fill and fold them at the same time. This will speed the process up a lot, otherwise you're standing waiting for the rice paper to soften after every step.
- Bring a large pan to high heat with the other tablespoon of sunflower oil. Add the dumplings to the pan and fry for a few minutes on each side until nice and crispy.
- Serve with some soy sauce and chilli oil and enjoy!
Notes
- Proper Rice Paper Handling: Soak the rice paper sheets just until they become pliable, as over-soaking can make them too fragile to work with. Having a damp cloth nearby can help keep the rice paper from sticking to your work surface.
- Efficient Folding: Once you get the hang of folding, try working in batches by soaking multiple rice paper sheets at a time. This will speed up the preparation process and ensure a smoother workflow.
Adrian
They turned out really well and make really good lunches for the whole family.
I'm going to try adding some bird's-eye chillies and lemon grass in the next batch.