Tofu Rice Paper Dumplings
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.
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.
Nutrition
Calories: 172kcalCarbohydrates: 25gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 3mgSodium: 324mgPotassium: 75mgFiber: 1gSugar: 2gVitamin A: 1041IUVitamin C: 2mgCalcium: 58mgIron: 2mg
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