Rice Paper Dumplings (Pan Fried And Air Recipe

I draw inspiration from Rice Paper Recipes in crafting these Crispy Rice Paper Dumplings. I mix savory tofu with Napa cabbage, carrots, and shiitake mushrooms for a burst of flavor. A splash of soy sauce and minced ginger ties everything perfectly in this quick vegan twist on traditional dumplings.

I’ve been playing around in the kitchen lately and discovered this amazing way to make Rice Paper Dumplings that are super crispy and flavorful. I gathered some 10 rice paper sheets, a block of firm tofu (pressed and crumbled), shredded Napa cabbage, shredded carrots, and a handful of shiitake mushrooms.

I also threw in some sliced green onions, minced garlic, and ginger to kick up the flavor. Drizzling in a bit of soy sauce, sesame oil, and rice vinegar with a hint of black pepper really takes it above and beyond.

I pan-fry these dumplings until they turn delightfully crispy while still keeping the chewiness intact. Inspired by some cool Asian recipes I saw online, I quickly fell in love with this twist on traditional dumplings.

Trust me, if you like experimenting with delicious vegetables and rice crispy snacks, these dumplings are totally worth a try. Enjoy the flavor adventure!

Why I Like this Recipe

I love this recipe because it gives me that perfect combo of crunchy and chewy textures that I just can’t get enough of. I also like how quick and easy it is to make, which is great when I dont have a lot of time but still want something tasty. I really appreciate that it’s vegan and gluten free, so it fits with my healthy eating habits without skimping on flavor. Plus, its fun to add my own twist by playing around with extra ginger or garlic so i can change the taste a bit every time. Lastly, making these dumplings gives me a cool little cooking project that makes me feel proud every time i whip up a batch.

Ingredients

• Rice paper sheets provide light carbohydrates and a delicate chewy texture.
• Firm tofu is packed with protein, absorbs flavors and boosts nutritional value.
• Napa cabbage gives crunch, loads fiber and vitamins making dumplings fresh.
• Carrots add natural sweetness, extra fiber, vitamins and a pop of color.
• Shiitake mushrooms deliver earthy umami, beneficial fiber and delightful texture.
• Green onions offer a mild spiciness, crunch and a splash of color.
• Garlic and ginger infuse the dumplings with warmth and a tangy kick.
• Soy sauce, sesame oil and rice vinegar balance flavors with salty, nutty and tangy notes.

Ingredient Quantities

• 10 rice paper sheets
• 1 block firm tofu (about 14 oz), pressed and crumbled
• 1 cup shredded Napa cabbage
• 1 cup shredded carrots
• 1/2 cup finely chopped shiitake mushrooms
• 2 green onions, thinly sliced
• 2 cloves garlic, minced
• 1 tsp fresh ginger, minced
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• 1/4 tsp ground black pepper
• Cooking oil for pan frying

How to Make this

1. Start by prepping all your veggies and tofu. Press your 14 oz tofu for a few minutes then crumble it in a bowl. Shred your Napa cabbage, carrots, and finely chop shiitake mushrooms along with slicing two green onions. Mince two garlic cloves and about 1 tsp of fresh ginger.

2. In the bowl with tofu, add the shredded cabbage, carrots, mushrooms, and green onions. Mix in the minced garlic, ginger, 2 tbsp soy sauce (or tamari if you prefer gluten-free), 1 tbsp sesame oil, 1 tsp rice vinegar and 1/4 tsp black pepper. Stir everything until it looks well combined.

3. Take a rice paper sheet and dip it quickly in a bowl of warm water until it softens. Do not leave it in too long because it will get too stretchy and tear easily.

4. Lay the softened rice paper on a clean surface. Scoop a spoonful of the veggie tofu filling onto the center of the sheet.

5. Fold the rice paper over the filling. Start by folding one side to cover and tuck it in then fold the remaining sides to secure the filling.

6. Once the dumpling is sealed, carefully set it aside and repeat the process with the remaining rice paper sheets and filling.

7. Heat a couple tablespoons of cooking oil in a non-stick skillet over medium-high heat. Make sure the oil is spread evenly.

8. Place a few dumplings in the pan so they are not touching each other. Cook them for about 3-4 minutes on one side until crispy and golden then flip them over.

9. After flipping, lower the heat and cover the skillet with a lid for another 3-4 minutes so they heat all the way through and the filling gets a little bit steamed inside.

10. Remove the dumplings from the pan and let them drain on a paper towel briefly. Serve hot with a dipping sauce of your choice and enjoy these crispy, chewy, TikTok-inspired dumplings.

Equipment Needed

1. Cutting board for prepping veggies and tofu
2. Chef’s knife to chop, shred, and slice all the ingredients
3. Bowl for crumbling tofu and mixing in veggies and seasonings
4. Tofu press or heavy object (like a plate) to help press the tofu
5. Second bowl filled with warm water for softening rice paper sheets
6. Nonstick skillet for frying the dumplings
7. Spatula for flipping the dumplings in the pan
8. Plate lined with paper towels to drain excess oil after frying

FAQ

Rice Paper Dumplings (Pan Fried And Air Recipe Substitutions and Variations

• If you can’t find firm tofu, try using extra firm tofu or even crumbled tempeh which gives a similar texture
• Instead of Napa cabbage, shredded green cabbage works pretty good as a substitute
• If shittake mushrooms are hard to come by, cremini mushrooms make a decent alternative
• Don’t have sesame oil? Use peanut or sunflower oil instead for that nutty flavor

Pro Tips

1. Make sure you press the tofu real good so it doesn’t come out too watery, cuz if it’s too wet then it won’t soak up all the yummy flavors as well.
2. When you’re dipping the rice paper, be super quick. Don’t let it soak too long or it gets all stretchy and tear-y, which can mess up your wrapping.
3. Don’t crowd your pan when frying; leave enough room for each dumpling so they get that crispy, golden finish instead of steaming messily.
4. Try to flip each dumpling only once. Overhandling them can make the crispy side come off, so just give it a careful turn and then let it cook through on the other side.