Cook Mode
Vegan Seared Rice Paper Dumplings
CourseAppetizersCuisineChineseDifficultyEasy
Servings
10-12
dumplingsPrep time
10
minutesCooking time
20
minutesTotal time
30
minutesIngredients
- For the filling
7 oz (200 g) extra-firm tofu, pressed
1 cup finely shredded cabbage
½ cup carrot, finely diced or grated
½ cup mushrooms, finely chopped
3 scallions, thinly sliced
2 garlic cloves, minced
1 tsp fresh ginger, grated
1 tbsp soy sauce or tamari
1 tsp toasted sesame oil
1 tsp rice vinegar
½ tsp maple syrup or sugar
¼ tsp white or black pepper
1 tsp neutral oil
- For the wrapping
20 –24 round rice paper wrappers*
Bowl of warm water
1 –2 tbsp neutral oil, for searing
- For the dipping sauce
2 tbsp soy sauce or tamari
1 tbsp rice vinegar
1 tsp toasted sesame oil
1 tsp maple syrup
1 –2 tsp chili crisp or chili oil
1 tsp sesame seeds
1 scallion, finely sliced
Optional squeeze of lime
Directions
- Make the filling
- Crumble the tofu quite finely.
- Heat 1 teaspoon neutral oil in a large skillet over medium-high heat. Add the mushrooms and cook for about 2 minutes.
- Add the cabbage and carrot and stir-fry for another 2–3 minutes.
- Add the tofu, garlic and ginger. Cook for another 2 minutes.
- Stir in the soy sauce, sesame oil, rice vinegar, maple syrup and pepper. Cook until most of the excess moisture has evaporated.
- Finally, stir in the scallions.
- Transfer the filling to a plate and let it cool before wrapping.
- Soften the rice paper
- Fill a wide shallow bowl or plate with warm—not hot—water.
- Dip one rice paper wrapper into the water for only 3–5 seconds. It may still feel slightly stiff when you remove it; it’ll continue softening on your work surface.
- Lay it on a damp cutting board or clean kitchen towel.
- For the double-wrapper method, soften a second sheet and place it directly over the first.
- Make the dumplings
- Place about 2 tablespoons of filling slightly below the center of the wrapper.
- Fold the bottom edge over the filling.
- Fold both sides inward, then roll or fold the remaining wrapper over to create a compact rectangular parcel.
- Repeat with the remaining filling. Important: Put the finished dumplings on a lightly oiled plate without letting them touch. Wet rice paper loves sticking to itself.
- Pan-sear until crispy
- Heat about 1 tablespoon neutral oil in a good nonstick or well-seasoned skillet over medium heat.
- Once hot, add the dumplings seam-side down, leaving plenty of space between them.
- Cook without moving them for approximately 2–3 minutes, until the bottoms become golden and blistered.
- Flip carefully and cook the other side for another 2–3 minutes.
- You can also briefly sear the edges. The finished wrapper should have a combination of crispy golden patches and translucent chewy areas.
- Make the dipping sauce
- Mix together the soy sauce, rice vinegar, sesame oil, maple syrup, chili crisp, sesame seeds and scallions.
- Add a squeeze of lime if you’d like a brighter sauce.
- Finish
- Transfer the hot dumplings to a serving plate and scatter generously with finely sliced scallions.
- Spoon a little chili crisp or chili oil over the top and serve the remaining dipping sauce alongside.
Notes
- *Why twice as many wrappers? Using two rice papers per dumpling gives you the thicker, chewy-crisp wrapper visible in the photo and makes them much less likely to split while frying.
- Three tricks for crispy rice paper dumplings:
Don’t oversoak the wrappers. If they’re already completely floppy when they come out of the water, they’ll become difficult to handle.
Keep the dumplings separated. If two uncooked rice-paper dumplings touch, they’ll practically glue themselves together.
Use medium rather than high heat. Rice paper can go from beautifully caramelized to burnt surprisingly quickly. Give it a couple of minutes undisturbed so it develops a crisp crust before you attempt to flip it.
